Inspection Report

Business Name
Tacos Chava
Business Address
3328 W Van Buren ST Phoenix AZ 85009-4710
Permit Number
FD-88554
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
7/11/2025
Grade
B
Priority Violation
1
Inspection Status
Re-inspection required

Violations

Violation #: 22

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: Internal temperature of 44*F of various salsa stored in walk-in refrigeration unit. Internal temperature of 45*F for raw beef meat stored in walk-in refrigeration unit. All other time/temperature control for safety (TCS) food items were Non-TCS whole produce. Ambient temperature in walk-in refrigeration verified at 49*F at initial time of inspection, at end of inspection temperature reached at 45*F. Operator proceeded to place all TCS food items in ice and move to the walk-in freezer unit to be maintain at 41*F or below. Per operator, all food items were verified to be at 41*F or below less than 4hours prior. Ensure to keep all TCS food items held at 41*F or below. 45*F internal temperature for salsa stored in front two door refrigeration unit in salsa bar area. Per operator, all food items were verified to be at 41*F or below less than 4hours prior. TCS food items shall be maintain at 41*F or below. Operator proceeded to place salsa in bins with ice to maintain at 41*F or below. All other food items in unit were observed to be Non-TCS. Corrective Action: Corrected at time of inspection.

Violation #: 33

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: Ambient temperature of walk-in refrigeration unit verified at 45*F at time of inspection. Ensure refrigeration used to store TCS food items is cold held at 41*F or below. Make necessary repairs to walk in refrigeration unit and salsa bar 2-door prep refrigeration unit. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.18 - Core: Walls and Ceilings, Studs, Joists, and Rafters Addl Notes: Observed missing panels in ceiling at time of inspection. Per operator, this is in the process of replacement. Ensure to seal all floors, walls and ceilings. Corrective Action: Correct prior to next routine inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Discussed with operator to ensure using test strips to verify adequate chlorine concentration at 100ppm.

Ensure employees are adequately washing hands as necessary.

A re-inspection will be conducted on 7/15/25 to verify adequate cold holding temperatures.

"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.