Inspection Report

Business Name
Mariscos "El Viejon"

Business Address
835 E SOUTHERN AVE MESA AZ 85204

Permit Number
FD-73153

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/28/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: asked facility person in charge regarding a certified food manager on duty. unable to locate. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-304.11 - Priority: Food Contact with Equipment and Utensils and Linens. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: observed in the food prep. basin, staff had a filled basin with cooked peeled shrimp. on the basin attached, noted soiled towels, already used knives with debris as well as plastic food tubs. discussed with manager on strategies to minimize cross contamination to cooling food. manager removed all soiled towels and knives and food tubs, also wiped the basin with clean towels. 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: observed pans of cut beef at 50-51 deg f on the cookline reach-in cooler. informed kitchen manager, suggested smaller metal pans and ensuring the cooler lids are closed when not in use. also noted in the upright cooler, bags of cooked chopped steak meat at 51-54 deg f . and bags of tamales at 54 deg f . manager was informed. all discarded. see embargo. noted some 5 small tubs of oysters in the same upright cooler. temperature at 50-52 deg f . per manager prepared for this afternoon service. suggested to place perishable /tcs food in the walk-in. manager relocated oysters prepared in the afternoon. Corrective Action: Corrected at time of inspection. Also in the walk-in cooler pan of refried beans at 46-47 degf, dated 7-27. showed facility manager. removed/discarded. Please ensure all rte/tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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: in the back food cooler, noted an upright cooler in use for storing tcs food such as cooked beef and oysters, unit thermometer reading 60 deg f . also checked with inspector thermometer, registering 54-57 deg f . reviewed proper food cooler temperature requirements. manager removed all tcs food. closed unit lids. unit temperature was reduced to 45 deg f during the inspection. manager will use this cooler for just bottled juices and bread and non-tcs food. 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: some of the wet wiping cloths were placed on the food prep. cutting boards. reviewed with facility manager. all wet towels were removed. facility has designated chlorine sanitizer buckets. sanitizer, chlorine at 50 ppm established Corrective Action: Corrected at time of inspection.

Comments/Details

report emailed to facility manager.
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.