Inspection Report
Mercado de Amigos
304 W PIMA ST GILA BEND AZ 85337
FD2403661
Food Establishment - Retail Food
Food Routine Inspection
1/9/2025
A
0
Completed
Violations
Violation #: 37
Description: Food Properly Labeled; Original Container
Comments:
3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Addl Notes: Observed salsas packaged for retail sale in a reach-in refrigerator near the front of the store without any labeling. The establishment shall label any packaged foods intended for retail sale with the following: 1) Name of the food item, 2) Name of the establishment, and 3) Ingredients. The staff began labeling the food items at the time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed gaps and cracks in 2 outer openings to the establishment including the window in the employee bathroom and the back door of the kitchen area. The establishment shall close any gaps or cracks in the outer openings of the establishment to prevent the introduction of pests. Corrective Action: Correct prior to next routine inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed accumulation of food debris along the ceiling of the meat cutting area of the kitchen as well as behind/underneath the grill area of the kitchen. The establishment shall clean the kitchen area at a frequency to prevent the accumulation of dirt and other food debris. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Reviewed cleaning requirements for the physical facility as well as food contact surfaces and equipment with manager. Also reviewed date-marking requirements for perishable food items with manager.
"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.