Inspection Report
Chepas Tacos & Hot Dogs
1950 W BASELINE RD PHOENIX AZ 85041
MF2405763
Mobile Food Annual - MF Type 3
Mobile Food Routine Inspection
9/12/2025
Not Participating
0
Completed
Violations
Violation #: 15
Description: Food Separated and Protected
Comments:
3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: Observed prepackages of raw meat in the reach in refrigerator, sitting on the top rack over prepackages ready to eat food. Discussed with owner, that raw food shall be arrange below ready to eat food to prevent any possible cause of cross contamination. Operator corrected by rearranging items in the fridge. Corrective Action: Corrected at time of inspection.
Violation #: 36
Description: Thermometers Provided and Accurate
Comments:
4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: Observed no temperature measuring devices to check food temperature during operation. Discussed with owner that food temperature measuring devices shall be available during operation and calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy to check food temperatures. Operator corrected during the inspection. Corrective Action: Corrected at time of inspection.
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
4-303.11 - Core: Cleaning Agents and Sanitizers, Availability Addl Notes: Observed no sanitizer solution during this inspection. Discussed with operator that sanitizer shall be provided and available for use during all hours of operation. Operator corrected during the inspection. Corrective Action: Corrected at time of inspection.
Violation #: 57
Description: MCEHC Mobile Food Requirements
Comments:
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: Observed salad bar and agua fresca, such as horchata outside the unit on a table at time of inspection. Discussed with the owner that food preparation shall be simplified to reduce excessive steps where food may become contaminated during holding for service. The person in charge corrected by putting items inside the unit. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.
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.