Inspection Report

Business Name
Taqueria Kalaveras Az

Business Address
3775 N 36TH AVE PHOENIX AZ 85019

Permit Number
MF-23-1142

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
8/16/2025

Grade
C

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Observed several items (grilled poblano peppers, shredded mozzarella cheese, pico, fried potatoes, salsa)in reach in refrigerator with an internal temperature ranging 49-68*F. Person in charge stated food was placed on unit at 630am at 41*F and will discard items at the end of event at 11am.

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Reach in refrigerator holding an ambient temperature ranging 40-49*F and is unable to properly hold foods at 41*F or below. Person in charge to have maintenance completed on unit and provide photos via email of ambient temperature of 41*F or below, prior to re-inspection on 8/26/2025.

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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. Addl Notes: Corrective Action: Correct prior to re-inspection. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

No ambient air thermometers in refrigeration units. Ambient air thermometers are required in each refrigeration unit to determine the funtion of the refrigeration system and ensure proper cold holding conditions for temperature-controlled foods. Person in charge to purchase and provide photos via email prior to re-inspection on 8/26/2025.

4-203.12 - Priority Foundation: Temperature Measuring Devices, Ambient Air and Water- Accuracy Addl Notes: Corrective Action: Correct prior to re-inspection.

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

Hot water at 3-compartment sink and hand sink dispensing at 80-89*F. Person in charge to provide maintenance to unit and reach out to facility prior to re-inspection on 8/18/2025.

5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Corrective Action: Correct prior to re-inspection. Predefined Comment: Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Predefined Comment: Provide adequate hot water at all sink fixtures prior to re-inspection.

Comments/Details

Discussed establishment procedures regarding: water levels on steam table, hot holding temperatures, usage of thermometers, usage of ice, cooling

"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.