Inspection Report

Business Name
Mixteca Mexican Food

Business Address
6731 W BELL RD GLENDALE AZ 85308

Permit Number
FD-87930

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/6/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS.

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.

Observed sticky build up on the bottom of the beverage dispensing nozzles at the bar.

Advised management to clean the beverage dispensers more frequently to prevent build up on

the base of the dispenser. Surfaces of equipment contacting food that is not

Time/Temperature Control for Safety shall be cleaned: at any time when contamination may

have occurred or at least every 24 hours for beverage dispensing nozzles. Observed heavy

black organic material build up on the top trays of the commercial ice machine. Informed

manager about the organic build up and educated on cleaning frequency. Manager plans to

defrost the unit and clean it at close.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: 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.

Observed tartar sauce (52°F) in individual plastic to-go packs in the prep table by the drive through above 41°F. Staff stated the tartar sauce was made over 4 hours prior (see embargo). Also observed individually rolled tacos in the prep table nearest the flat top grill (50-52°F) above 41°F. The rolled tacos were portioned and wrapped in clear cellophane wrap. Staff stated the rolled tacos had been made the night before (see embargo). Discussed keeping temperature logs to identify when items start the cooling process. Time Temperature Control for Safety (TCS) foods must cool from 135°F to 70°F within 2 hours and from 135°F and 41°F or less within a total of 6 hours.

Correct By: Corrected At Time Of Inspection

Violation #: 33

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

Comments:

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.

Observed cooked grilled chicken (108-125°F) and cooked chopped beef (122°F) sitting out at room temperature near the walk in. The manager said they cool hot foods at room temperature before they put them into the walk in. Hot foods must move into an ACTIVE cooling phase once 135°F is reached. Cooks reheated the hot foods to 165°F and reattempted cooling. Also observed individually packed to-go plastic containers of salsa (60-68°F) in the prep table nearest the drive through window. Staff stated the salsa had been made less than 2 hours prior. Staff removed the lids from the individually packed salsas and moved them to the walk in, at time of inspection. Discussed cooling salsa fully to 41°F in the walk in prior to placing the product in sealed containers. Discussed cooling methods with manager.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority and 1 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager: No certified Food Manager present at time of inspection. In Compliance with Food Code, Maricopa County now requires a Food Manager Present during operating hours. Emailed Maricopa Policy changes and additional resources of where to acquire a Food Manager Certification. Correct prior to next routine inspection. SECOND CONSECUTIVE.
Discussed food flow with cook staff. Time Temperature Control for Safety (TCS) foods are to be actively prepared, and temperature controlled. Staff to prepare TCS foods in a small enough quantity that temperatures can be maintained. Discussed best practice of using the walk in to cool foods instead of the prep tables, due to cooling capacity.
Discussed frequency of changing the fryer oil, sanitizer and handled scoop requirements.

No County legal action will result from this inspection.
Inspection report provided via email; confirmed delivery onsite.
Check out the AMC Toolbox at https://www.maricopa.gov/4533/English-AMC-Toolbox

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website.
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: B,Embargo Lbs: 6,Signer: Ignacio R

"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.