Inspection Report

Business Name
El Paisano

Business Address
1000 E APACHE BLVD TEMPE AZ 85281

Permit Number
FD-69458

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/24/2025

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

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: Observed TCS foods in the top of the right most cold holding unit ranging 48*F-50*F. These foods included various salsas, jalapenos, sour cream, shredded lettuce, shredded cheese, pico de gallo, and banana peppers. PIC informed that these foods had been placed on the line an hour prior. Instructed PIC to move the products to move these products to the reach in fridge to rapidly cool down to 41*F. PIC moved the products to the reach in fridge at time of inspection. Observed TCS foods in the bottom of the cold holding unit with internal temperature ranging 52*F-57*F. These products included raw chicken wings, sour cream, ranch, shredded cheese, pico de gallo, various salsas, and jalapenos. The ambient temperature of the unit was 52.7*F, measured using min/max thermometer. PIC informed that these foods had been in the unit since the night prior. PIC informed that the unit was about 44*F this morning and the unplugged the unit to clean the ice off of the condenser. Informed PIC that because it is unknown whether the food had been out of temperature for less than four hours, the TCS products need to be discarded. PIC discarded all improperly cold held TCS foods at time of inspection. Improperly cold held TCS foods were embargoed. PIC removed all other TCS foods properly cold held into another unit. The unit dropped to 36.3*F by the end of inspection. Informed PIC that the unit may now be used for TCS foods. Discussed with PIC that any TCS foods stored in the unit need to be moved to an alternate refrigeration unit before unplugging to clean. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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: Observed wiping cloths stored in a bucket with 0ppm of chlorine sanitizer. Informed PIC that wet wiping cloths must be stored in an approved sanitizer concentration. Employee placed the cloth in an approved concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

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.