Inspection Report

Business Name
El Exquisito Hot Dogs
Business Address
5014 N 27TH AVE PHOENIX AZ 85017
Permit Number
MF-09-0213
Permit Type
Mobile Food Annual - MF Type 3
Inspection Purpose
Mobile Food Routine Inspection
Inspection Date
11/2/2023
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: 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.

Grilled peppers, pinto beans, grilled onions with an internal temperature of 84-112*F. Person in charge mentioned foods were placed in the unit within 1 hour prior to inspection but did not turn on burners. All hot temperature controlled foods should be held at 135*F or above. Person in charge turned on burner and reheated foods to reach internal temperature of 185*F to hold at 135*F. Recommended keeping foods in steamers with burners on to maintain proper hot holding temperatures.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.

All foods (Diced tomatoes, shredded lettuce, carne asada, sour cream, etc) in cold holding unit with an internal temperature of 55-57*F. Person in charge mentioned foods had an internal temperature of 41*F within 2hrs prior to inspection. All cold temperature controlled foods should be held at 41*F or below. All foods to be discarded at 830pm. Recommended usage of ice during transport and checking ambient temperature of units prior to use.

Correct By: Corrected At Time Of Inspection

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability

Hot water dispensing at 3-compartment and handwashing sink at a temperature of 67-71*F. Hot water of 100-108*F for hand washing and 120*F for dishwashing should be available at all times. Discussed usage of temperature measuring devices. Person in charge stated maintenance will be onsite within 24 hours to troubleshoot hot water capacities. See immediate suspension.

Correct By: Correct Prior To Reinspection

Comments/Details

Suspension due to hot water capacities. Establishment to reach out for reinspection.
This establishment is not participating in the award program at this time and had 2 Priority and 1 Priority Foundation violations on this inspection.
Discussed establishment procedures regarding: maintenance
No County legal action will result from this inspection.
Inspection report emailed.



Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: Basthi Lopez

"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.