Inspection Report

Business Name
La Santa Tacos y Mariscos De La 7 Calle

Business Address
118 N 27TH AVE PHOENIX AZ 85009

Permit Number
MF-23-0303

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Review Inspection

Inspection Date
1/5/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

The following must be completed before this establishment can be permitted:

1. All surfaces shall be smooth and easily cleanable. (Remove rust from surfaces of grill and other stainless steel
surfaces).

2. Please fix pump or any other issues preventing the unit from a continuous supply of hot water/

3. The name of the establishment shall be plainly indicated on sides and rear of the exterior
of the vehicle in letters of contrasting colors at least three inches high with a minimum of
3/8 inch wide. When more than one permit is issued with the same business name to the
same permittee, the vehicle number shall also be plainly indicated with the business
name.

All food preparation and including grilling, barbecuing, cooking, displaying, serving, and storage must be done
inside the Mobile Food Type III unit.

Per Person in charge all food preparation will be done inside the unit.

Mobile Food Type II and III units shall operate from a commissary or other fixed food service establishment and
shall report at least daily to such location for all supplies and for cleaning and service operations.

Mobile Food Type I-III establishments shall at all times remain vehicle mounted and readily movable. No permanent
utility connections are permitted. Any utility connection shall be of temporary, quick-disconnect design.

Construction Inspection conducted at MF/SE

Notice of Inspection rights was signed by Isabel J.

-Report delivered via email and printed and handed to the operator.

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.