Inspection Report

Business Name
Los Originales De Ciudad Obregon

Business Address
4802 N 59TH AVE PHOENIX AZ 85033

Permit Number
MF-21-0949

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
8/2/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. 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. Addl Notes: Built in hand sink in unit was inoperable and could not produce water at time of inspection. Employees were using standalone single unit hand sink by unit entry at time of inspection. Facilities must be maintained in a condition that promotes handwashing and located to allow convenient use by employee’s in food prep, food dispensing, ware washing areas, and in or immediately adjacent to toilet rooms. Unit interior must contain a number of hand sinks necessary for their convenient use by employees. PIC was permitted to clear out and sanitize central basin of 3-compartment sink in order to use the basin for handwashing. PIC was instructed to keep all dishes out of central basin and not place any in central basin until properly sanitized again. PIC must repair interior hand sink within 24 hours or risk suspension. Corrective Action: Correct within 24 hours.

5-205.11 - Priority Foundation: 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. Addl Notes: Interior hand sink of mobile unit was blocked by a stool and other various items stacked on top of sink at start of inspection. When PIC removed item blocking hand sink, sink was found to be out of service and could not produce water. PIC confirmed they were using the stand alone single-unit hand sink setup just outside the unit. Handwashing facilities must be maintained so accessible at all times. PIC relocated all items blocking handwash sink at time of inspection and established temporary handwashing station inside unit located to allow convenient use by employee’s in food prep and food dispensing. Corrective Action: Corrected at time of inspection.

5-204.11 - Priority Foundation: Handwashing Sinks - Location and Placement. 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. Addl Notes: Interior hand sink of mobile unit was blocked by a stool and other various items stacked on top of sink at start of inspection. When PIC removed item blocking hand sink, sink was found to be out of service and could not produce water. PIC confirmed they were using the stand alone single-unit hand sink setup just outside the unit. This required operator to step outside the unit to wash hands when changing tasks, door was kept open to facilitate this. Facilities must be maintained in a condition that promotes handwashing and located to allow convenient use by employee’s in food prep, food dispensing, ware washing areas, and in or immediately adjacent to toilet rooms. PIC was permitted to clear out and sanitize central basin of 3-compartment sink in order to use the basin for handwashing. PIC was instructed to keep all dishes out of central basin and not place any in central basin until properly sanitized again. PIC established temporary handwashing station inside unit located to allow convenient use by employee’s in food prep and food dispensing. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: Observed cooked carne asada on stove hot held reporting at 125°F. PIC had cooked the meat within the last hour and had piled meat into metal container on grill for holding. PIC was instructed to reheat carne asada at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

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

Comments:

4-101.17 - Core: Wood, Use Limitation Addl Notes: Observed large round log-cut style cutting board being used to cut meat after cooking. Cutting board was not properly sealed and visibly soiled and darkened from use. Instructed PIC to cease use of cutting board immediately and use the commercial grade plastic cutting boards available instead. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: Built in hand sink in unit was inoperable and could not produce water at time of inspection. Employees were using standalone single unit hand sink by unit entry at time of inspection. Facilities must be maintained in a condition that promotes handwashing and located to allow convenient use by employee’s in food prep, food dispensing, ware washing areas, and in or immediately adjacent to toilet rooms. Unit interior must contain a number of hand sinks necessary for their convenient use by employees. PIC was permitted to clear out and sanitize central basin of 3-compartment sink in order to use the basin for handwashing. PIC was instructed to keep all dishes out of central basin and not place any in central basin until properly sanitized again. PIC must repair interior hand sink within 24 hours or risk suspension. Corrective Action: Correct within 24 hours.

Comments/Details

No County legal action will result from this inspection.

"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.