Inspection Report

Business Name
SAZON SINALOENSE

Business Address
1112 E VAN BUREN ST PHOENIX AZ 85006

Permit Number
MF2405783

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
6/7/2025

Grade
C

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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 cooked tamales being stored within corn husks outside of a container, resting on the shelving of a fridge unit near the entry of the mobile unit. The PIC (Person in Charge) stated that they normally use metal pans for storage, and was unsure how this occurred. PIC was informed that pans must always be in use when storing food items, and they cannot be stored directly on the shelf. The tamales were moved to a pan at the time of inspection. Corrective Action: Corrected at the 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: Observed containers of cotija cheese (and one sealed wheel), shredded lettuce, and tomatoes stored in a cooler near the three compartment sink at 52*F. The PIC (Person in Charge) stated that the food has been held for longer than 4 hours. Food was discarded by PIC at the time of inspection. Corrective Action: Corrected at the time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed no chlorine test strips onsite at the time of inspection. The PIC was informed that these must be available at all operational times in order to ensure proper sanitizer concentration to prevent potential chemical intoxication or improper sanitization. Corrective Action: Correct prior to re-inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 1(a)(4) - Mobile Food Type III is not operating as classified. Addl Notes: Observed an outdoor fridge unit and containers of aguas frescas on tables in front of the mobile unit in addition to outdoor cooking and preparation operation located behind the mobile unit at the time of inspection. The outdoor kitchen was composed of several prep tables, burners for cooking, fridges, several coolers, as well as a wash basin for dirty dishware. Fridges contained raw beef, masa, sour cream, cheese, salsas, tamales, etc. Power for the outdoor kitchen and mobile unit as well as water for a rinse hose was being provided by the home located behind the unit. In addition to the kitchen, the unit also had an associated storage container located behind the mobile unit containing dry food items, containers, chemicals, and paperwork. The PIC was informed that the kitchen, coolers, and all other items outside of the mobile food unit are not permissible, and all operational actions and storage must occur at their agreed commissary or within the unit itself. Corrective Action: Correct prior to re-inspection.

MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: Observed no updated commissary visit log at the time of inspection. The PIC stated they last went to their commissary (Ralph's) two weeks prior to inspection. PIC was informed that they must visit each day of operation to fill/dump water, get food items, etc. Corrective Action: Correct prior to next routine 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 pots of beans, tamales, and beef being cooked over burners at the outdoor kitchen, as well as raw beef being trimmed outside behind the unit in their outdoor kitchen area. PIC was informed that all preparation, cooking, and any other processes must occur on the truck at all times in order to stay compliant to the scope of their permit. Corrective Action: Correct prior to next routine inspection.

MCEHC Chap. 8, Sec. 3, Reg. 5b - Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Addl Notes: Observed a commissary agreement at the time of inspection. Agreement does not indicate food preparation. Observed food preparation in outside kitchen behind unit. Obtain a commissary agreement for food preparation. Corrective Action: Correct prior to re-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.

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.