Inspection Report

Business Name
Chepas Tacos & Hot Dogs

Business Address
1950 W BASELINE RD PHOENIX AZ 85041

Permit Number
MF2405763

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
7/3/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 11

Description: Food Obtained from Approved Source

Comments:

PRIORITY VIOLATION-3-201.11 (A-B) - Priority: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed beef broth in the reach in prep refrigerator in a clear container with 109 degrees F at time of the inspection. Per the owner, the beef broth was made at home, and place in the refrigerator for secure transport. Discussed the person in charge that food prepared in a private home may not be used or offered for human consumption in a food establishment. item was embargo. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

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: Observed cooked meat in a large pan with internal temperature of 121 - 130, sitting on the stove top, and also a cooked pan of beans with internal temperature of 127-130 degrees, sitting by the flat grill. Per the operator, the meat was cooked 30 minutes prior to this inspection and placed on the stove top for hot holding without any heat due to not wanting it to burn. As for the beans, it was cooked 30 minutes prior to the inspection, and they were going to turn on the steam table for hot holding. Discussed with the person in charge that, except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. The meat was placed on the hot grill, and the steam table was turn on for hot holding. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed in used utensil sitting in a pan of cheese with the handle touching the cheese, located in the reach prep refrigerator, and also a utensil sitting in a cooked pan of rice on the stop top, with handle coming in contact with the rice. Discussed with the person in charge that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

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 large jugs of drinks such as horchata, outside the unit for serving. Discussed with operator that all all cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Operator corrected by removing drinks and placing them inside the unit. Corrective Action: Corrected at time of inspection.

Comments/Details

Inspected at SE2600456
Predefined Comment: 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.

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.