Inspection Report

Business Name
Mr. Mesquite Street Tacos

Business Address
7345 E SHOEMAN LN SCOTTSDALE AZ 85251

Permit Number
FD-52179

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/25/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.

Observed cooked beef, cooked chicken, and cooked beans with internal temperatures between 47F - 109F in the walk in cooler. The food items were in covered and tightly sealed containers that were stacked on top of each other. The person in charge stated some of the food items were cooked the night before and placed into the walk-in cooler for cooling overnight, more than 6 hours ago, and the rest of the food items had been cooked and placed into the walk-in cooler for cooling around 2 pm, more than 2 hours ago. All the food items were embargoed at the time of inspection. Discussed cooling methods, time, and temperatures from 135F to 70F in 2 hours and from 70F to 41F in 4 hrs and when placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager
Observed no certified food protection manager on site at the time of inspection. A certified food protection manger must be present during all hours of operation. Correct prior to next routine inspection.

Priority Foundation-2-501.11, Pf: Clean-up of Vomiting and Diarrheal Events
Observed no bodily fluid clean up kit or written instructions for clean up of bodily fluids. Provided the person in charge with bodily fluid plan guidance. Corrected at the time of inspection.

Notes:
Establishment is doing advanced prep of three or more food items to include chicken, beef, beans, liquid salsas, and pico de gallo. Establishment currently holds a Class 3 food vendor permit but is operating at a Class 4 level by cooking from raw, cutting prepping and cooing from ambient fresh salsas, cooking cooling and reheating chicken, beef, and beans. Establishment has been advised it will be reclassified to a Class 4 permit.

No County legal action will result from this inspection.

Inspection report delivered via email.

Award: Not Participating,Signer: Oralia Figeroa

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.