Inspection Report

Business Name
EL Bigo Taco

Business Address
420 E SOUTHERN AVE MESA AZ 85210

Permit Number
FD-79860

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/26/2025

Grade
C

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

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: provide a certified food manager for the food establishment. available resources reviewed via phone thru MCESD Spanish Liaison. please visit esd.maricopa.gov for further information.

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 a pan of cooked vegetables and potatoes left on the oven in a aluminum pan. temperature checked. noted 89 deg f . also sliced tomatoes in the front service area reach-in cooler at 52-53 deg f . per manager cut in the morning. cooling strategies reviewed. suggested ice bath for cooling food. also suggested to place sliced /cut tomatoes in a shallow metal pan instead of plastic buckets to ensure rapid cooling. manager removed food and placed in the food cooler, using shallow metal pans.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Predefined Comment: 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).

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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 pans of cooked , chopped beef, cooked pork and cooked chicken placed in the upright cooler. Inquired about the facility food preparation dates. utilizing Spanish translation, food is prepared for 3 days. and placed in metal pans for service. mcesd use by date policy reviewed. Spanish use by date guidance document provided. please ensure rte/tcs food pans have a use by date stickers. manager corrected Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: sanitizer prepared on site checked . flashed black on contact. described the suggested mixing guideline for on site chlorine sanitizer. manager drained and refilled. proper chlorine at 50 ppm established. recommended to prepare sanitizer in final warewashing basin, checked chlorine concentration and then fill sanitizer buckets in the kitchen. Corrective Action: Corrected at time of inspection.

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

Predefined Comment: All bulk food items not easily identifiable must be labeled with common name of food.

3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: observed plastic containers filled with powders in the food prep. line. per manager all salt. please ensure all ingredient containers are labeled. manager labeled. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: at the time of inspector arrival, observed bags of vegetables, and onions on the kitchen floor. also multiple boxes of cut raw meat (open boxes) and the insert bags in contact with kitchen floor. please place in a designated shelf, and a designated cooler. checked meat temperatures, (35-38 deg f ) . staff relocated meats to Upright meat cooler. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Predefined Comment: 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.

4-901.12 - Core: Wiping Cloths, Air Drying Location Addl Notes: observed assorted wet wiping cloth in the kitchen, left on the food counters, food prep. stations as well as some on the trash cans hanging. discussed to placing wet wiping cloth back in the sanitizer solution. manager prepared chlorine sanitizer solutions at 50ppm. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection.

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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: please obtain sanitizer test strip. this establishment utilizes chlorine. re-inspection scheduled for 10 days. 3-6-2025. discussed with manager on duty. Corrective Action: Correct prior to re-inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

4-202.18 - Core: Ventilation Hood Systems, Filters Addl Notes: at the time of inspector arrival, all cookline filters were removed. placed on the kitchen floor and the final sanitizer warewashing basin. please ensure cookline filters are adequately installed. Corrective Action: Correct prior to next routine inspection.

Comments/Details

re-inspection for the sanitizer test strips scheduled 10 days. 3-11-2025. called owner, not present. report emailed.
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.