Inspection Report

Business Name
Los Pinos Meson Campestre LLC

Business Address
2814 S 108TH DR TOLLESON AZ 85353

Permit Number
MF2405507

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
3/19/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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.

Addl Notes: Employee did not wash hands for minimum 20 seconds at time of inspection. Discussed when to wash hands and proper procedure for adequate hand washing at time of inspection. Employee proceeded to adequately wash hands at time of inspection. Hand sink was blocked with frying equipment at initial time of inspection. Discussed to keep hand wash free and clear from obstructions and fully stocked with warm water 100*F, soap and paper towels. Operator proceeded to remove frying equipment at time of inspection. Corrective Action: Corrected at time of inspection.

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: Internal temperature of 48*F for queso fresco and tomatoes at 48*F found in single door prep refrigeration unit. Discussed with operator TCS food items shall be cold held at 41*F or below. Per operator, items had been placed in unit earlier in day not past the 4hours. Discussed with operator to move TCS food items to single tall door refrigeration unit at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Facility menu did not have consumer advisory for undercooked eggs at time of inspection. Discussed with operator to ensure to add consumer advisory to each menu. Provided guidance document for Consumer advisory at time of inspection. A re-inspection will be conducted on 04/01/26. Corrective Action: Correct prior to re-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: Ambient temperature for single door prep refrigeration unit between 48*F to 51*F. Discussed with operator to discontinue storage of TCS food items until temperature at 41*F or below is verified at time of Re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: Facility was unable to present a probe thermometer at time of inspection. Probe thermometer shall be used to verify adequate cooking temperatures, reheating temperature and hot holding. Discussed with operator to ensure a probe thermometer is available by time of re-inspection 04/01/26.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Discussed excessive grease on filters under exhaust hood and in surrounding areas including exterior areas. Ensure to detail clean and sanitize all grease and keep exhaust hood turned on for removal of grease. Discussed adequate garbage enclosure with lids at exterior and surrounding areas to reduce fly activity. Corrective Action: Correct prior to next routine inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 9q - MF Type III-Mobile food establishments shall not connect to water or wastewater systems except during servicing operations at a commissary or as approved by the Department. Addl Notes: Observed two additional larger wastewater holding tank tank systems that are used for the process of wastewater removal from mobile unit. Observed an extension of PVC pipes attached to wastewater valve for this additional system. Facility shall have discontinue this system and return the drain valve to its original setup unless approval is obtained by this department. A re-inspection will be conducted on 04/01/26 to verify compliance. Corrective Action: Correct prior to re-inspection.

MCEHC Chap. 8, Sec. 3, Reg. 9e - MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Addl Notes: Observed additional three compartment sink installed in adjacent container unit used for additional dry storage of utensils and linens. Discussed with operator to discontinue using additional three compartment sink until approval has been granted by this department. Approval if required for additional three compartment sink. Sink was not in use at time of inspection. Corrective Action: Correct prior to next routine inspection.

MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Internal temperature 110*F for cooked beef mixed in salsa found in tall single door refrigeration unit. Discussed with operator discontinue cooling inside mobile unit all Time/temperature control for safety (TCS) foods shall be discarded by end of day. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
A re-inspection will be conducted on 04/01/26 to verify corrections to items listed on this report.

Reviewed requirements for time as a control for raw shelled eggs, obtaining approval from local city jurisdiction for current mobile unit setup, adjacent storage container, and recently installed shed.

"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.