Inspection Report
Nana's Tacos
3048 W MCDOWELL RD PHOENIX AZ 85009
MF2501264
Mobile Food Annual - MF Type 3
Mobile Food Routine Inspection
9/10/2026
B
1
Re-inspection required
Violations
Violation #: 2
Description: Certified Food Protection Manager
Comments:
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 Addl Notes: Observed no CFPM certificate upon request at time of inspection. Per PIC, she has the documentation but it is not on the unit or in personal vehicle currently. Operators are required to have a least one staff member at all times with a Certified Food Protection Manager certificate and maintain an accessible copy while in operation. PIC is to obtain physical or digital copy of CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine 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 several TCS foods out of temperature, including lettuce at 53°F, two shredded cabbage containers at 45°F and 63°F, shredded cheese at 53°F, and rice at 56°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to cool to 41°F at time of inspection in addition to creating ice baths for violating items to ensure rapid temperature drop. Corrective Action: Corrected at time of inspection.
Violation #: 57
Description: MCEHC Mobile Food Requirements
Comments:
MCEHC Chap. 8, Sec. 3, Reg. 10g, 11g - Hand washing facilities shall include the following at a minimum: 5 gallon insulated container with a free/continuous flowing spigot for potable water; water at a temperature of at least 38°C (100°F), 5.75 gallon container to hold wastewater, soap, and paper towels. Enough potable water shall be available in the establishment for food preparation, cleaning and sanitizing utensils and equipment and for handwashing. A heating facility capable of producing enough hot water for these purposes shall be provided on the premises. Addl Notes: Observed an exterior hand sink plumbed to connect to interior fresh water. Exterior hand sinks are to have separate fresh water and waste water tanks to avoid interior tank from running out of water during operation; enough potable water shall be available in the establishment for food preparation, cleaning and sanitizing utensils and equipment and for handwashing.. PIC is to remove exterior hand sink prior to re-inspection. Corrective Action: Correct at once, re-inspection required.
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 Commissary Visits Log upon request at time of inspection. 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. Per PIC, she has the commissary log but did not have it with her today. PIC is to ensure Commissary Visits Log is available for next routine inspection. 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 outside electrical fridge plugged in and not attached to the unit with non-TCS drinks and self-serve squeeze bottles of salsa stored inside. Extra equipment is not allowed outside of permitted unit and all cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle unless items are customer self-service. PIC is notified to remove extra outside fridge and replace with a cooler and ice. Corrective Action: Correct prior to next routine 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.