Inspection Report

Business Name
Burrito Express
Business Address
933 E UNIVERSITY DR TEMPE AZ 85288
Permit Number
FD-61330
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
6/5/2025
Grade
Not Participating
Priority Violation
0
Inspection Status
Re-inspection required

Violations

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 various salsas made with cooked jalapenos and tomatoes in walk-in at 60*F-70*F. Salsas were stored in large 18 qt containers with lids on. Per person-in-charge (PIC), jalapenos and tomatoes were prepped/cooked the night prior, stored in walk-in, and brought out this morning to blend 2.5 hours prior. Discussed with PIC that TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling at time of inspection. Also discussed with PIC using these cooling methods in addition to ice wands and frequent stirring to rapidly cool other TCS products, such as beans. Corrective Action: Corrected at time of inspection

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Observed no hot water at all handwash sinks, prep sinks, and warewashing area throughout facility. Also observed hot water handle at prep sink, mop sink, men's restroom, and three-compartment sink does not dispense any water. Maximum water temperature at handsinks reached 82*F. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide hot and cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct within 24 hours.

Comments/Details


No County legal action will result from this inspection.
Report emailed. Discussed proper set up for an ice bath.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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