Inspection Report
Arre!! Mexican Street Food
3805 S 16th ST Phoenix AZ 85040-1312
FD-79748
Food Establishment - Eating & Drinking
Food Routine Inspection
4/9/2025
Not Participating
1
Re-inspection required
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
2-301.15 - Priority Foundation: Where to Wash. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed employee washing hands at prep sink next to designated hand sink in the kitchen area. When discussing the proper sink to use when staff conducts handwashing, PIC explained that they turned off the water to the designated hand sink due to a leak coming from the sink. Employee turned on the water connection for the designated hand sink at time of inspection. (See Violation #50) Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at designated handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
6-301.12 - Priority Foundation: Hand Drying Provision. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no hand drying provision at the employee restroom at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 22
Repeat Violation
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 raw shelled eggs (65'F) being stored directly atop a food prep counter in the assembly area, outside of temperature control. According to PIC, the eggs were placed there 2 hours prior to inspection. Also observed two metal pans of red salsa with tomatoes (65-70'F), one pan stored outside on the counter and the other salsa pan being stored within a non-commercial grade mini-refrigerator behind the register. Also observed mozzarella cheese (57'F), cut lettuce (60'F), and cooked carne asada(60'F) being stored within an open-top prep table in the kitchen area. Per PIC, these items were moved into the prep table and min-refrigerator this morning to restock, around 2 hours prior to inspection. 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. **4th Consecutive Violation** Corrective Action: Corrected at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed two cans of Raid pesticide being stored in the employee restroom at time of inspection. Discussed active pest control procedures with PIC. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 33
Repeat Violation
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: Observed open-top prep table in the kitchen area holding TCS food products (mozzarella cheese-57'F, cut lettuce-60'F, carne asada-60'F) while operating with an ambient internal temperature of 59'F at time of inspection taken with a min/max thermometer. PIC stated that the original prep table did not come with a top door, only a sneeze guard. PIC has been using a sheet of wax paper to cover the top cold-holding wells. PIC relocated all TCS food products to alternative refrigeration at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will occur on or prior to 04/18/2025 to verify the correction. **2nd Consecutive Violation** Corrective Action: Correct prior to re-inspection.
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed two cockroach carcasses in the employee restroom. Discussed proper pest control procedures with PIC. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by next routine inspection. Corrective Action: Correct prior to next routine inspection.
Violation #: 50
Description: Hot and Cold Water Available; Adequate Pressure
Comments:
5-103.12 - Priority Foundation: Pressure Addl Notes: Observed no running water at designated hand sink in the kitchen area. Per PIC, they turned off the water to the hand sink due to a leak. PIC was able to reestablish both hot and cold water availability to hand sink at time of inspection. Discussed repairing leak to avoid cutting off access to the sole designated hand sink in the establishment. 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. Hot and cold water under pressure is required at all sink fixtures. Corrective Action: Corrected at time of inspection.
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed a leak coming from the discharge pipe beneath designated hand sink in the kitchen area. Discussed repairing the hand sink to prevent a lapse of handwashing procedures with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Comments/Details
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Of Note: Discussed proper food storage to prevent contamination with PIC. Si tiene alguna pregunta sobre este reporte de inspección, o le gustaría repasar lo con alguien en español, favor de llamar a nuestros enlaces hispanos al (602) 463-3132 o (602) 526-6123. If you have any questions regarding this inspection report or would like to review it with someone in Spanish, please contact our language liaisons at (602) 463-3132 or (602) 526-6123.
"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.
| 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.