Inspection Report

Business Name
Frutilandia - Taqueria Factory

Business Address
5025 S Arizona Mills CIR Tempe AZ 85282-6401

Permit Number
FD2404752

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/13/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

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 three trays of non-continuously cooked beef sitting above cooked and ready-to-eat (RTE) products, including limes, lettuce, cucumbers, watermelon, mangoes, salsas, and cooked chicken. Informed PIC that non-continuously cooked animal product needs to be treated as raw due to not being cooked to the proper final cooking temperature and must be stored in the refrigerator as such. PIC moved the non-continuously cooked beef to a tray rack and properly stored it at time of inspection. 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 #: 18

Description: Proper Cooking Time and Temperatures

Comments:

3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: Documentation. 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/4616/25575/AMC-Toolbox---Cooking. Addl Notes: Observed the establishment non-continuously cooking beef. Informed PIC that non-continuous cooking requires prior department approval. Informed PIC that they will need to submit written procedure for the raw animal protein that is non-continuously cooked and once approved will need to keep a log for this item. Provided PIC with non-continuous cooking documents via email. Informed PIC that noncontinuous cooking cannot occur until they have received approval from the department. Informed PIC that all non-continuously cooked beef on hand, needs to be cooked fully. All the non-continuously cooked beef was cooked fully at time of inspection. PIC will discontinue non-continuous cooking until approved. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. 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: Observed green and red salsa in squeeze bottles at the salsa bar with internal temperatures of 58*F-60*F. Informed PIC that the salsas need to be cold held at 41*F or below. PIC stated that the salsas had been in the unit for 3 hours. Instructed PIC to add ice to the container to help facilitate cold holding and cool the product back down to 41*F. PIC added ice to the unit at time of inspection. PIC stated that customers sometimes remove them from the unit and take them to the table for use. Suggested to PIC monitoring the customers use of the salsa bar and putting up a sign as a reminder. 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 cut cabbage and in-house prepared red and green salsas all past the seven-day date mark, labeled 1/31 and 2/6. Informed PIC that these items are past the seven-day date marking period and need to be discarded. PIC discarded the items held past seven-days at time of inspection.These food items were embargoed. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

5-501.17 - Core: Toilet Room Receptacle, Covered Addl Notes: Observed trash receptacles in the stalls of the woman's restroom with no covering. Informed PIC that the trash cans need to be covered in the women's bathroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
1. Please email the written procedure for non-continuous cooking to your inspector for approval. 2. Discussed with PIC writing the date that the prepared frozen product is pulled to thaw on the product to ensure that items are not being held past the seven-day date marking period. The day product is prepared and frozen is day one and once the product is pulled to thaw is day two. Freezing the product pauses the days but the product must not exceed the seven-day date mark once thawed. 3. Discussed keeping the handles of in use utensils out of food with PIC.

"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.