Inspection Report

Business Name
Cali Tacos
Business Address
10220 W MCDOWELL RD AVONDALE AZ 85323
Permit Number
FD2404812
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
8/28/2026
Grade
B
Priority Violation
1
Inspection Status
Completed

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: Walk-in cooler had the following TCS items measuring an internal temperature of 50-54: various raw meats, various cooked meats, shredded lettuce, various salsas, cooked potatoes, ranch dressing, milk, shredded cheese, beans, and chicken nuggets. Ambient air temperature measured 53'F with min/max thermometer. Per employee cooler was verified to have been working approximately 3 hours prior. Door to walk-in freezer was opened to help drop walk-in temperature down. Prep cooler on line had the following TCS foods measuring an internal temperature of 49-54'F: shredded cheeses, fries, guacamole, rolled tacos, shredded lettuce, crema, and chile relleno. Ambient air temperature of cooler measured approximately 60'F with stem thermometer. Per person in charge items in prep cooler were placed out shortly before opening, approximately 2 hours prior. TCS items in prep cooler were placed into ice to cool down to proper temperature. Person in charge called company to come out and service coolers. 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 #: 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: Walk-in cooler measured an ambient air temperature of 53'F with min/max thermometer. Freezer door was opened to try and bring cooler down to temperature. After freezer had been opened for an extended period of time min/max thermometer measured an ambient air temperature of 48'F in walk-in cooler. Person in charge called tech to service unit who arrived during inspection to work on cooler. Cooler dropped down to 42'F and continued to drop temperature. Prep cooler on line measured an ambient air temperature of approximately 60'F with stem thermometer. Foods in immediate use were temporarily iced down. Do not hold any TCS foods in prep cooler without additional aid until it is able to hold foods at 41'F or lower. Corrective Action: Corrected at time of inspection.

Comments/Details


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.
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.