Inspection Report
Achiote Latin Cuisine
1929 E RAY RD CHANDLER AZ 85225
MF-20-0400
Mobile Food Annual - MF Type 3
Mobile Food Routine Inspection
5/10/2024
Not Participating
1
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. ------
Observed the hand sink blocked by a table, food containers, a crate stored over the basin and
multiple soap dispensers stored in the sink basin. Active food prep observed with the water turned off
and food prep actively occurring. Observed sink basin dry to the touch. Discussed that all hand sinks
must always be available and used for no other purpose than handwashing. The manager removed
the obstructing items at the time of inspection and all employees were instructed to wash their hands
before returning to work.
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing
Faucet. 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 ------ Hand sink observed turned off with no water supplied. PIC turned on the pump at
the time of inspection. Observed only cold water supplied after turning on. PIC checked all circuit
breakers and was able to restore hot water at the time of inspection. Advised PIC hand sinks must be
in working order at all time of operation and properly supplied with hot and cold water under pressure,
soap and a hand drying provision.
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 a covered metal pan of rice holding between 96-108*F when measured with a probe thermometer. PIC stated the rice was leftover from an event that ended at 1pm (observed at 3:30pm). Rice not observed to be in an insulated or holt holding unit to help maintain temperatures above 135*F. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Since the rice had been out of temperature for at least 2 hours and there was limited hot holding capacity, PIC voluntarily discarded the rice at the time of inspection (see embargo). Also observed cooked beans at 96*F. PIC stated the beans were removed from the heat at 1pm and were very hot. PIC reheated beans to 165*F for 15 seconds at the time of inspection. Observed cooked rice in a steamer holding from 128-130*F. PIC stated the steamer was unplugged within the last hour to avoid overloading the generator so the steamer with meats could remain plugged in. PIC stated the cycle the steamers on and off so only one device is plugged in at one time. Advised PIC to purchase additional additional generators to meet peak demand or keep hot on the gas powered flat top grill. Since the rice in the steamer had been under 135*F for less than 1 hour, the PIC reheated the rice on the flat top grill to 165*F at the time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. ------ Observed cooling carne asada in the reach in cooler in a tightly wrapped plastic container with approximately 10 inches of cooling food inside measuring 46-50*F with a probe themometer. Observed a tray of food stored on top of the cooling carne asada. Per PIC, they were at an event this morning and wanted to retain the leftovers. PIC stated the food had been cooling for 3 hours. Advised PIC that cooling onboard a mobile food unit is operating above the scope of the permit. Advised PIC to discard leftovers from previous same-day events if they cannot be safely hot-held. Advised PIC to cool TCS foods at their commissary if preparing ahead of time with the intention of reheating. PIC was instructed to reheat carne asada to 165*F for 15 seconds and maintain at 135*F on a metal pan of the flat top grill.
Correct By: Corrected At Time Of Inspection
Violation #: 57
Description: MCEHC Mobile Food Requirements
Comments:
~MCEHC Chap. 8, Sec. 3, Reg. 9d; Food preparation in MF Type III is not simplified to reduce excessive steps where food may become contaminated. ------ Establishment observed to be performing cooling of TCS carne asada within the mobile unit at the time of inspection. PIC stated they finished an event at 1pm in another area and opted to cool down leftovers in the reach in cooler. Observed the carne asada with internal temperatures ranging from 46-50*F internally when measured with a probe thermometer. All other TCS foods observed holding at 41*F or below. PIC was instructed to reheat or voluntarily discard cooling product. PIC had the carne asada reheated to 165*F for 15 seconds at the time of inspection. Advised PIC to hot hold in a covered pan on the flat top due to limited heating capacity and generator capacity.
Correct By: Corrected At Time Of Inspection
Comments/Details
Of note: Advised PIC to purchase a larger generator or additional generators to ensure adequate power can be supplied at peak demand. Observed establishment to cycle hot holding units on and off to avoid tripping circuits. Advised PIC this practice may expose TCS foods to the danger zone and should be discontinued. If an additional generator is not feasible, advised PIC to reduce menu items to ensure all foods can be safely stored.
Inspected at SPE-24-0365 AIA Track Meet at 1833 W Southern Rd, Mesa, AZ 85202.
A copy of the report was emailed to the manager.
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: Not Participating,Embargo Lbs: 15,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA-RLC ,Signer: Monica Corrales
"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.