Inspection Report

Business Name
Industrial Catering
Business Address
2121 W MCDOWELL RD PHOENIX AZ 85009
Permit Number
MF-24-0130
Permit Type
Mobile Food Annual - MF Type 3
Inspection Purpose
Mobile Food Routine Inspection
Inspection Date
2/6/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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: Observed raw beef, raw chicken, raw eggs, raw bacon, sliced cheese, raw pork chorizo, raw hamburger patties, sour cream, cotija cheese, sausage patties, and sliced ham stored in sole reach-in refrigeration system with temperatures ranging from 44*F to 65*F. It is unknown how long food items have been in refrigeration unit. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Food items embargoed at time of inspection.

Violation #: 33

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

Comments:

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: Observed sole reach-in refrigeration unit with an ambient temperature of 68*F. Inadequate amount of refrigeration for the amount of TCS food on premises. It is unknown how long food items had been in refrigeration unit. Establishment must provide adequate refrigeration to cold hold TCS food items at 41*F or below. Food items embargoed at time of inspection. Mobile food unit was taken to onsite mechanic at time of inspection and obtained an ambient temperature of 39*F.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed one overhead protective screen in disrepair. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: o Filling or closing holes and other gaps along floors, walls, and ceilings; o Closed, tight-fitting windows; and o Solid, self-closing, tight-fitting doors. Please correct prior to next routine inspection.

6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed cockroaches in multiple stages of life under three-compartment sink. Establishment shall maintain premise free of insects, rodents and pests. Please correct prior to next routine inspection.

Comments/Details


Predefined Comment: 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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.