Inspection Report

Business Name
La Chona Burger

Business Address
848 S ALMA SCHOOL RD MESA AZ 85210

Permit Number
FD2404226

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/26/2025

Grade
Not Participating

Priority Violation
4

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

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: Establishment does not have a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 11

Description: Food Obtained from Approved Source

Comments:

PRIORITY VIOLATION-3-201.11 (A-B) - Priority: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Establishment is selling bagged, Carne Seca (dried beef) and shredded machaca (shredded dried beef) that does not bear an inspection label from an approved source. Also observed canned salsa in the display cooler the PIC is made at an individuals home and is not cottage food. No labeling or source information is available. All food must be obtained from an approved source as defined by law. The canned salsa from unapproved source was discarded at time of inspection. A true embargo was placed on the Carne Seca at the time of inspection. The area USDA Investigator was onsite at the time of inspection. PIC voluntarily destroyed and discarded the machaca and carne seca at the time of inspection. Reviewed approved meat sources with PIC. Corrective Action: Corrected at time of inspection.

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

*Second consecutive repeat violation*

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed raw chicken in the drawer cooler behind cooked pork and raw pork tripas. Observed raw bacon stored behind cooked pork. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

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: In the small prep cooler in the front area, observed an ambient air temperature of 68*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 56-72*F when measured with a probe thermometer, including; various RTE salsas, sliced lettuce, corn and chilies, sealed ROP hot dogs, RTE deli ham, and cream. PIC found the circuit had tripped. No temperatures had been taken today and all foods had been in the cooler overnight. PIC stated they had experienced a power outage recently and had issues with the cooler since. Also observed the display cooler with TCS foods holding at 45*F and the ambient air temperature of the cooler observed at 48*F. Per PIC, all foods had been in the cooler overnight including flan, salsas and sour cream. All TCS foods improperly cold held were discarded by PIC at time of 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. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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 TCS foods held beyond 7 days from preparation in the prep cooler including chili rojo from 3/8, salsa rojo from 3/18, salsa linea from 3/16, posole from 3/15. Also observed flan dated from 3/18 (see violation #22). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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: No disclosure observed on multiple menu offerings that can be ordered raw or undercooked including hamburgers, aguachile, chilaquiles, huevos rancheros, huevos a caballo, huevos a nopal, machaca, extra egg and tostitos pescado. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection including physical menus and TV monitors. Corrective Action: Correct prior to re-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: In the small prep cooler in the front area, observed an ambient air temperature of 68*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 56-72*F when measured with a probe thermometer. PIC found the circuit had tripped. PIC stated they had experienced a power outage recently and had issues with the cooler since. Also observed the display cooler with TCS foods holding at 45*F and the ambient air temperature of the cooler observed at 48*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. The prep cooler showed signs of rapidly cooling but no air temperature change was observed in the display cooler. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

*Second consecutive repeat violation*

4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Remove the ceiling fan from the front service area. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

*Second consecutive repeat violations*

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Provide a 3/8 inch minimum cove base to the floor/wall junctures of the front service area and dry storage room. Recommend rubber cove base. Corrective Action: Correct prior to next routine inspection.

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Replace the perforated acoustical ceiling tiles at the front service area and storage room with smooth, washable vinyl ceiling tiles. Corrective Action: Correct prior to next routine inspection.

Comments/Details

A re-inspection will be conducted on 4/4/2025 to ensure priority foundation violations #25 & #33 have been corrected.
No County legal action will result from this inspection.
Inspection conducted with USDA Investigator who was onsite during 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.