Inspection Report

Business Name
Taqueria Lucy

Business Address
2712 W BUCKEYE RD PHOENIX AZ 85009

Permit Number
MF-18-0008

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Re-Inspection

Inspection Date
8/21/2026

Grade
R

Priority Violation
2

Inspection Status
Re-Inspection 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: At time of inspection, observed several Time/Temperature Control for Safety (TCS) foods cold holding in the reach in coolers and temping between 45-63 F including carne asada, shredded cheese, el pastor, and chicharron. Per PIC, the TCS items went out of temperature during transport due to the refrigerator being unplugged 30 minutes ago. PIC plugged in the refrigerator, so food would return back to proper cold holding temperature. Per PIC, dry ice will be used during transport to assist with keeping food items in proper cold holding temperatures. Informed PIC that except during preparation, cooking, or when time is used as a control all TCS foods must be maintained at 41°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: At time of inspection, observed the ambient temperature of the reach in coolers temping between 44-46 F. Per PIC, the reach in coolers were unplugged during transport 30 minutes ago. PIC plugged in the reach in coolers, and the ambient temperature reached 41 F. Informed PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 47

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

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed all the seals in the reach in coolers in disrepair. Advised PIC to repair all the seals in the reach in coolers. All equipment must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-4-101.11 (A) - Priority: Characteristics- Multiuse; Safe

Addl Notes: Observed prepared masa and carne asada stored in grocery bags in the reach in coolers. PIC relocated the food items into metal, shallow pans inside the reach in coolers. Informed PIC that the use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 9e - MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Addl Notes: At the time of inspection, observed a household mini fridge stored outside the unit and cold holding frozen shrimp. Per PIC, the mini fridge was used for additional storage. PIC stored the frozen shrimp in the reach in coolers inside the unit. Informed PIC that all food must be stored inside the unit. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.

"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.