Inspection Report
Tacos Y Mariscos Chinola
3501 W POLK ST PHOENIX AZ 85009
MF2405640
Mobile Food Annual - MF Type 3
Mobile Food Routine Inspection
4/30/2025
Not Participating
1
Re-inspection required
Violations
Violation #: 2
Description: Certified Food Protection Manager
Comments:
Observed no Certified Food Protection Manager (CFPM) onsite at the time of inspection. The person in charge (PIC) was informed that a CFPM is required to be on the premises during all hours of operation.
Corrective Action: Correct prior to next routine inspection.
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
Observed containers of carne asada, sauteed onions, and cooked peppers being held at room temperature, being measured at 60*F. The PIC stated that the food was cooked on the grill two hours prior, and they leave it out to be reheated on the flat top grill. The PIC was informed that except during preparation, cooking, or when time is used as a control, all TCS foods must be maintained at 135°F or above.
Corrective Action: All TCS foods improperly hot held were reheated to 165°F at time of inspection.
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.
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Observed no test strips for their chlorine sanitizer onsite at the time of inspection. The PIC was informed that test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection.
Corrective Action: Correct prior to re-inspection.
Violation #: 57
Description: MCEHC Mobile Food Requirements
Comments:
Observed previously cooked meat (2hr old pastor) being cooled via refrigerator. The PIC was informed that complex steps such as cooling are not permitted on mobile units, and once the meat is cooked, it must be held above 135* via steam table or alternative means.
Corrective Action: Water was gathered for the steam table, and the meat was reheated to 165*F and held above 135*F.
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.
Comments/Details
Due to the violations noted on this inspection report, County legal action may 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.
| 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.