Inspection Report
Tacos y Hotdogs Don Camaron
3902 W Grand AVE Phoenix AZ 85019
MF-19-0546
Mobile Food Annual - MF Type 3
Mobile Food Routine Inspection
2/8/2024
Not Participating
2
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash.
One of the cooks delivered a plate of food to a table. Threw away garbage and returned to the unit. When they returned to the unit they donned gloves without washing their hands first. Employees shall wash their hands after engaging in other activities that may contaminate the hands. Employee washed their hands to correct.
Priority Foundation-2-301.15, Pf: Where to Wash.
Observed an employee washing their hands in the three compartment sink. Employees shall wash their hands in the dedicated handwashing sink only. Employee washed their hands in the handwashing sink to correct.
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/4573/AMC-Toolbox---Handwashing.
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/4573/AMC-Toolbox---Handwashing.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance.
Observed an employee filling a bucket with hot water in the handwashing sink during the inspection. Subsequently, they left the bucket in the sink. Handwashing sink shall be maintained so accessible at all times and not used for other purposes than handwashing. Employee removed the item from the sink to correct.
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/4573/AMC-Toolbox---Handwashing.
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.
The following Time/Temperature Control for Safety Foods (TCS) were in the cold holding units in the establishment and had internal temperatures between 45*F-54*F Raw Fish, Batter prepared with raw egg, salsa prepared with cut tomato and cut onion, and raw shrimp. Except during preparation, cooking all TCS food shall be maintained at 41*F or less. Operator voluntarily discarded the out of temperature items.
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.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment.
The prep cooler (Mechanical Refrigeration unit) next to the grill station had an ambient temperature between 44.2*F and 47.1*F. Mechanical refrigeration shall have an ambient temperature below 41*F and adequate to maintain Time/Temperature for safety foods below 41*F. Please fix issues with unit preventing it from reaching correct ambient temperature and then submit the unit for reinspection.
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.
Correct By: Correct Prior To Reinspection
Violation #: 57
Description: MCEHC Mobile Food Requirements
Comments:
~MCEHC Chap. 8, Sec. 3, Reg. 9e; MF Type III is conducting outdoor cooking, processing, composing, compounding, preparing, grilling, storage, and/or service of food or beverages.
Observed a shipping container with time/temperature control for safety foods being stored in it. All time/temperature controlled for safety foods shall be stored at an approved commissary. Operator voluntarily discarded all time/temperature control for safety foods.
Correct prior to re-inspection in 10 days
~MCEHC Chap. 8, Sec. 3, Reg. 5c; Mobile food establishment does not have current commissary agreement on file.
Observed a shipping container with time/temperature control for safety foods being stored in it. All time/temperature controlled for safety foods shall be stored at an approved commissary. Operator voluntarily discarded all time/temperature control for safety foods.
Corrected at time of inspection
~MCEHC Chap. 8, Sec. 3, Reg 1(a)(4); Mobile Food Type III is not operating as classified.
Establishment has a shipping container with unapproved mechanical refrigeration being utilized to store Time/Temperature control for safety foods. Operator shall remove refrigeration units and store items at the commissary or have enough items for one day of service at a time.
Correct By: Correct Prior To Reinspection
Comments/Details
Inspection conducted at 3902 Grand Avenue.
Inspection rights signed by Paul I.
Inspection report emailed to verified email
Due to the violations noted on this inspection report, County legal action may result from this inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to
permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card
and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may:
??Contact your inspector using the phone number or email on your last inspection report to review, or
??Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change
request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request[1]Form-181
Award: Not Participating,Review Complete: CHECKED,Signer: Paul I.
"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.
| 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.