Inspection Report

Business Name
Taqueria Obson
Business Address
8400 S AVENIDA DEL YAQUI GUADALUPE AZ 85283
Permit Number
FD-73323
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
8/14/2025
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed the grinding machine used for machaca stored in the back room as clean. Observed food debris on the inside of the machine and coating most of the blades. Informed PIC that all food contact surfaces and equipment must be stored as clean to sight and touch. Discussed with PIC that all food contact surfaces must go through the wash, rinse, and sanitizing steps. The grinder has immovable blades and cannot be submerged in water. Grinder is not approved commercial equipment and is not easily cleanable. Informed PIC that the equipment is not approved and use must be discontinued. PIC agreed to discontinue use of the machine. All food-contact surfaces must be cleaned to sight and touch. 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 two deep containers of beans with an internal temperature of 48*F. PIC stated that the beans were cooked and cooled the night prior. Informed PIC that the beans did not meet the cooling parameters and need to be discarded. PIC discarded the beans at time of inspection. Beans were embargoed. Discussed proper cooling parameters and methods with PIC. Provided cooling guidance documents via email. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

3-502.11 - Priority Foundation: Variance Requirement. 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/3978/Food-Variances. Addl Notes: Observed establishment dehydrating beef to make machaca that is being stored at room temperature. Observed the left over dehydrated beef being packed in ROP and for sale to customers as jerky. Discussed with PIC that a variance is required in order to dehydrate beef and store it at room temperature. Discussed with PIC that a variance is required for ROP foods stored in ROP for greater than 48 hours. Discussed that ROP products are not approved for retail sale. PIC stated that they will discontinue selling the ROP beef jerky and removed jerky for sale at time of inspection. Informed PIC that the preparation of dehydrated beef and storage of machaca at room temperature must be discontinued. If the establishment would like to reinstate this process, a procedure of how the machaca is prepared must be sent for approval. Informed PIC that the machaca must be disposed of. Machaca was embargoed. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Corrected at time of inspection.

Violation #: 41

Repeat Violation

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wiping cloths in a sanitizer bucket with a chlorine concentration of 0ppm. Informed PIC that wet wiping cloths must be stored in sanitizer of an approved concentration. PIC stored the wiping cloths in an approved sanitizer 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. ***** 2nd Consecutive Violation *****

Comments/Details


No County legal action will result from this inspection.
1. Discussed that condiments left on the table need to be in containers that protect them from contamination from the consumer. 2. Discussed food grade material requirements for food contact surfaces. 3. Obtain a hose bib vacuum breaker for the spigot used for the hose.

"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.