Inspection Report

Business Name
Los Altos Ranch Market

Business Address
1118 E SOUTHERN AVE MESA AZ 85204

Permit Number
FD-60888

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/7/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

PRIORITY VIOLATION-3-403.11 - Priority: Reheating for Hot Holding. 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/4618/AMC-Toolbox---Reheating.

Addl Notes: observed in the front customer deli service area, 3 pans of cooked shredded chicken and cooked beef(carnitas), temperatures were showing 109-115 deg f . proper reheating for the food brought from the walk-in cooler to front hot deli case reviewed. deli manager removed all food pans. all reheated to 165 deg f . Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: 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.

Addl Notes: observed deep metal pans of on-site prepared food such as cooked chicken,54 deg f, cooked pork, 54 deg f, and cooked beef, 54 deg f inside a sealed metal case, placed in the facility walk-in cooler. per manager tcs food was prepared on 8-6. proper cooling strategies for on-site prepared hot tcs food reviewed. recommended not to wrap hot pans, recommended to utilize shallow metal pans, combined with Ice bath. please do not store cooling food in a sealed case till on site cooling has been verified/documented the tcs food is properly and rapidly reached to 41 deg f . deli manager discarded all 8 food pans of cooked chicken, beef and pork. please monitor cooling. Department cooling guidance document was reviewed with facility manager and deli manager on duty. copies provided. see embargo Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: checked temperatures on on site prepared containers of refried beans and cheese and open pans of on-site prepared fried/rotisserie chicken, per manager prepared at 7am. observed some of these food pans over stacked, multiple tiers of cooked chicken inside the pans. manager verified the food temperatures on tcs food trays, cooked rice at 46 deg f , refried beans at 47 deg f, rotisserie chicken trays at 49-51 deg f . per deli manager sometimes the racks of tcs food are pulled outside of the walk-in during the food preparation. manager provided coaching moment to deli staff. please ensure tcs food is kept at 41 deg f . suggested single trays of food. please monitor cold holding for on-site prepared tcs food. manager discarded food in temperature danger zone. Department food temperature guidance document reviewed. copies in English and Spanish provided. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl Notes: proper preparation of use by date for the on-site prepared tcs food at the deli reviewed. observed pans of onsite prepared chicken salad, without a use by date. also assorted pans of on-site prepared chicken and cooked beef without a use by date. manager provided coaching to deli staff. please monitor proper date marking. department guidance document reviewed. English and Spanish copies provided. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Addl Notes: observed in the deli, some pans of on-site prepared salsa, temperatures were registering 61 deg f for the red and green salsa pans. discussed the facility on site policy. per deli staff, staff are required to fill a daily time measure of food safety document, showing the preparation to 4 hours discard time. manager found the form/document. manager discarded salsa pans since time was exceeding 4 hours. employees were coached by manager on the proper daily form entry. please monitor daily, during the various shifts. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: in the food prep. stations, noted some wet wiping cloth placed back on the food prep counters. discussed the proper storage of the wet wiping cloth during use. manager prepared quat ammonia sanitizer buckets (200 ppm) Corrective Action: Corrected at time of inspection.

Comments/Details

report emailed.
Predefined Comment: No County legal action will result from this inspection.

"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.