Inspection Report

Business Name
Tacos y Mariscos Fili

Business Address
8367 W MCDOWELL RD TOLLESON AZ 85353

Permit Number
MF-22-1079

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
2/21/2025

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-202.18 (A) - Priority Foundation: Shellstock Identification; Tags Present. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Observed raw, in shell, oysters in plastic container in large cold holding unit. Person in charge unable to produce shellshock tags. Shellstock tags must be available at all times with: • Harvester’s identification number assigned by Shellfish Control Authority. • Date of Harvesting. • Most precise identification of harvest location or aquaculture site. • Type and quantity of shellfish. • The statement in capital “This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days”. Corrective Action: Corrected at time of inspection. Predefined Comment: Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Predefined Comment: Shellstock without shellstock tags was discarded by PIC at time of inspection.

3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: No parasite destruction letter on site during inspection. Owner to provide letter via email, prior to reinspection on 2/24/2025. Corrective Action: Correct prior to re-inspection. Predefined Comment: Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

Observed thawing bagged raw shrimp and bagged raw scallops in plastic container in large cold holding unit, with bagged cooked octopus and cooked shrimp. Raw beef and raw fish sealed in plastic cylinder containers, on top shelf, above salsa, cooked shrimp, and cheese. Person in charge had employee place raw foods on bottom shelf, away from cooked food.

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed establishment procedures regarding: refrigeration organization, storage of in use utensils, usage of food grade materials, glove usage, and commissary logs

"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.