Inspection Report

Business Name
Don Fito's Taqueria
Business Address
3320 N 31ST ST MESA AZ 85213
Permit Number
MF2404801
Permit Type
Mobile Food Annual - MF Type 3
Inspection Purpose
Mobile Food Routine Inspection
Inspection Date
10/26/2024
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

Observed all foods, (carne asada, birria, pinto beans, breakfast burritos, rice, etc) being reheated on grill for hot holding, and returned to hot holding units at internal temperatures ranging 125-145*F. All foods being reheated for hot holding must reach a minimum temperature of 165*F, prior to placing in units holding an ambient temperature of 135*F. Cook placed all foods, back on grill and reheated to 200*F before placing in hot holding unit. Rice and burritos unable to be reheated to 165*F. Rice voluntarily discarded. Cook stated burritos were prepared 2 hour prior to inspection and will stop being served at 10am.

PRIORITY VIOLATION-3-403.11 - Priority: Reheating for 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/4618/AMC-Toolbox---Reheating.

Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Predefined Comment: All TCS foods improperly reheated were discarded by PIC.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

Observed all foods (carne asada, birria, pinto beans, breakfast burritos, rice, etc), holding at an internal temperature ranging 109-118. Burritos were being held in bins with no contact to heat. Remaining foods were held in hot holding units, with units holding an ambient temperature ranging 94-112*F. Cook stated all foods were prepared 2 hours prior to inspection and placed all foods, back on grill, reheated to 200*F, raised the heat of the hot holding units to an ambient temperature of 135-175*F, and placed food back in hot holding unit. Rice and burritos were unable to be reheated to 165*F. Rice voluntarily discarded. Cook stated burritos were prepared 2 hour prior to inspection and will stop being served at 10am.

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: Corrective Action: Corrected 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 135°F or above.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Inspected at SE2400088-Arizona Fresh Farmers Market
Observed burritos being discarded at 10am as food service was completed.

"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.