Inspection Report

Business Name
La Pasadita Hotdogs
Business Address
4121 N 75TH AVE PHOENIX AZ 85033
Permit Number
FD-74450
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
5/11/2026
Grade
D
Priority Violation
3
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 several dishes stored at the clean dishes rack. Upon separating some of the dishes stored as clean, a few of the metal pans were observed to have greasy residue and small bits of other food still left over from prior food service. They were also observed to still have water trapped inside of the nested pans. The dirty dishes in question were taken to the 3-compartment sink to be washed, rinsed and sanitized at time of inspection. Discussed with person in charge that all food-contact surfaces must be cleaned to sight and touch. *2ND CONSECUTIVE PRIORITY FOUNDATION VIOLATION.* Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed a metal pan of roasted jalapenos at a hot holding unit with an internal temperature as measured using a probe thermometer of 128°F. Observed another pan of grilled jalapenos in the same hot holding unit with an internal temperature as measured using a probe thermometer of 127°F. According to the person in charge, the jalapenos and onions had been cooked and placed into the hot holding unit approximately 1 hour prior to the temperature assessment. The PIC embargoed the food at time of inspection (see embargo form). It was observed that the unit was on the lowest temperature setting. Discussed with person in charge to cook/reheat hot holding foods on the stove to 165°F prior to placing and holding in the unit at 135°F. Discussed with person in charge to preheat the hot holding unit first and then to put food into the unit once it is at temperature and to adjust the settings on the unit until the unit can maintain the food at a minimum temperature of 135°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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 multiple flans individually packaged in the front display case with date marking on them from 4/27- 5/3. Based on the current date, these should have been sold or discarded by the end of the day on 5/3. The flans in question were embargoed at time of inspection (see embargo form). Discussed with person in charge to regularly check and verify date marking for time and temperature controlled for safety foods such as flan. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

PRIORITY VIOLATION-3-303.11 - Priority: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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 a pitcher of horchata drink beverage sitting inside of the ice bin at the soda fountain machine for the ice used in fountain drinks. According to the person in charge, the ice in that bin is the ice that is used for beverages served to consumers. The pitcher of beverage was removed from the ice and placed into a refrigerator. The ice in the ice bin was scooped out and embargoed at time of inspection (see embargo form). Discussed with person in charge that ice used as an exterior coolant may not be used as an ingredient in any food/drinks. 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.
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.