Inspection Report

Business Name
Tacos Chava Estilo Sinaloa

Business Address
2735 W VAN BUREN ST PHOENIX AZ 85009

Permit Number
MF-23-0500

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
10/20/2023

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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.

Observed no water in mobile food truck at beginning of inspection. Per person in charge (PIC), ran out of water. PIC refilled water basin at time of inspection. Discussed with PIC about having water to properly wash hands, wash dishes, and how having hot and cold water is minimum permit requirement and that mobile truck should have water to be open and operating.

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 cooked jalapenos in a container on a shelf under the stove top with temperatures between 109 to 112*F. Per cook items were cooked 30 minutes prior to inspection. Cook placed pepper on top of stove to reheat to 165*F prior to placing in hot holding unit. Discussed monitoring of TCS foods held hot to verify all TCS food being hot held are maintained at 135*F or above at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.

Observed cut cabbage with a temperature between 78*F sitting out at ambient temperature. Per person in charge (PIC), cut cabbage was placed out for 40 minutes. PIC placed cabbage on ice at time of inspection. Observed salsa with a temperature of 58*F in a prep table at time of inspection. Per PIC, items were placed in prep table from commissary less than 2 hours prior to inspection. PIC placed items on ice at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage

Observed ice scoops stored in ice chest containing ice for beverages with scoop handles in direct contact with the ice. Discussed with person in charge (PIC) about proper storage locations for utensils. Correct prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-302.16 (B-E), C: Hose, Construction and Identification; Durable, Smooth, Identified

Observed hose used to fill up water tank in mobile food unit to not be food grade. Discussed with PIC about replacing hose with food grade hose. Correct prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.

Of Note:
- Inspection conducted with RS's #1472, 1490, & 1315.
- Discussed with person in charge (PIC) about moving outside drink station to area for customers to utilize. Discussed with PIC about pre-scooping ice for drinks and giving the cups of ice to customers to fill at drink station. Mobile food trucks should only conduct any food preparations within the unit.
- El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s)
tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo
electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y
factura(s) al momento de la renovación.
Si no está seguro si su dirección de correo electrónico es correcta, puede:
??Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de
inspección para revisar, o
??Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,
o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)
o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)
o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)
o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)
Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación:
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Report e-mailed.
No County legal action will result from this inspection.

Award: Not Participating,Signer: Julissa V.

"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.