Inspection Report
Senor Chelada Tacos Y Mariscos
6644 W Buckeye RD Phoenix AZ 85043
MF-20-0097
Mobile Food Annual - MF Type 3
Mobile Food Routine Inspection
10/31/2023
D
4
Completed
Violations
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2), P: 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.
>>>Observed raw shrimp above a container of RTE (ready to eat) mix of cucumber and tomatoes. Discussed with owner that all RTE foods shall be protected and stored above any raw animal foods. Owner placed the RTE tomato and cucumber mix above the raw animal foods. Foods shall be stored so that cross-contamination is prevented.
Correct By: Corrected At Time Of Inspection
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.
>>>Observed pinto beans at 129*F at time of inspection. Per owner the beans were placed on the steam table one hour prior to inspection. Instructed owner to reheat beans and maintain the temperature of beans at 135*F or above. Except during preparation, cooking, cooling, or when time is used as a control all TCS (time/temperature control for safety) food to be maintained at 135°F or higher.
Correct By: Corrected At Time Of Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe
>>>Observed limes and cilantro stored directly in a plastic to go grocery bag at time of inspection. Discussed with owner that all food shall be stored in food grade containers. Per owner the limes and cilantro were pre-washed. Owner placed the limes and cilantro in a food grade container.
Correct By: Corrected At Time Of Inspection
Violation #: 52
Description: Sewage and Waste Water Properly Disposed
Comments:
PRIORITY VIOLATION-5-402.13, P: Conveying Sewage
>>>While washing hands at the hand sink observed sewage overflowing through the air gap at time of inspection. Owner was able to clear the pipes from the clog at time of inspection. Discussed with owner to monitor the pipes under the hand sink and 3-compartment sink. Ensure there is no backflow of sewage via any drain inside or outside of the unit.
Correct By: Corrected At Time Of Inspection
Violation #: 57
Description: MCEHC Mobile Food Requirements
Comments:
~MCEHC Chap. 8, Sec. 3, Reg. 5e; Mobile food establishment has not maintained a commissary visits log.
>>>Operator did not have commissary log upon request. Discussed with operator that commissary log must be maintained and provided upon request. Correct prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
2-102.12(A), C ??Certified Food Protection Manager
>>>Observed no certified food protection manager from anyone currently working in the establishment. Ensure the PIC (person in charge) at all times of operation is a certified food protection manager. Correct prior to next routine inspection.
Inspection was conducted at 6644 W Buckeye Rd.
Inspection rights were acknowledged by Denisse R.
Inspection report was emailed and verified.
No County legal action will 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-Form-181.
Award: D,Review Complete: CHECKED,Review Notes: CHECKED,Signer: Denisse Robles
"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.