Inspection Report

Business Name
Mr Meats Carniceria and Market

Business Address
1933 E UNIVERSITY DR MESA AZ 85203

Permit Number
FD2404519

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/18/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

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: please ensure the food facility has a certified food manager on duty during the hours of operation. per manager, signing up for the manager class. please ensure all, staff engaged in food handling have obtained the food worker certificate of training. resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

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 inside the walk-in cooler, deep plastic tubs of cooked rice, temperature taken, indicating 57 deg f. per manager prepared yesterday, 8-17. also in the back room food prep. area, multiple deep pans filled with refried rice. temperatures indicating 122-132 deg f. per manager placed in pans at 1230pm today. proper 2 tier cooling strategies, utilizing shallow metal pans, and ice bath for rapid cooling reviewed. manager discarded tcs food. please ensure on site prepared rice and beans , (TCS food) are rapidly cooled to 41 deg f . see embargo Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: observed at the facility steam table, pans of cooked rice at 126-132 deg f . also pans of refried beans at 132-134 deg f . inside the front hot case, a large deep pan filled with sliced beef, temperatures indicating 112-123 deg f , showed manager, manager removed all pans, reheated to 165 deg f , also fried chili filled with cheese, placed atop the hot case, temperature indicating 118-120 deg f . discussed with manager. manager removed excess beef from the case. discarded fried chili, and cooked rice. reheated refried beans to 165 deg f . also checked the steam table. noted very low amount of water in the rice and bean steam table. manager added additional hot water, and adjusted the steam table temperature setting. please ensure all tcs food is kept / maintained at 135 deg f . see embargo Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: observed some wet wiping cloth placed on the food counters. checked the sanitizer bucket , reading 0ppm. manager drained and refilled. chlorine at 50 ppm established. frequency of changing the sanitizer solution reviewed. Corrective Action: Corrected at time of inspection.

Comments/Details

facility GM email added to Tyler pc. report emailed. status of the repeated risk factor 21, was discussed /reviewed with manager in charge.
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.