Inspection Report

Business Name
Taqueria El Chacho

Business Address
773 E CHANDLER BLVD CHANDLER AZ 85225

Permit Number
MF2502222

Permit Type
Mobile Food Annual - MF Type 2

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
10/1/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed staff using hand wash sink to wash dishes on site. The person in charge instructed staff to not use sink for washing dishes. Discussed with the person in charge that a hand wash sink should only be used for hand washing. Corrective Action: Corrected at time of inspection.

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed establishment with no hand soap available at the hand wash sink. The person in charge refilled at time of inspection. Discussed with the person in charge that all hand wash sinks should have soap available at all times. 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 rice and beans on the steam table. The products measured with inspector probe thermometer 107*F and 101*F respectively. The person in charge stated that the product was made 1.5 hours prior to inspection. The person in charge had the chef reheat to 165*F at time of inspection. Discussed with the person in charge that all TCS products should be maintained at 135*F or higher when hot holding. Corrective Action: Corrected at 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: Establishment had salsa sitting in ice tub for service. With inspector probe thermometer the products measured between 69*F -107*F. The person in charge stated that the salsas were made at 7 hours prior to inspection. There were cooked baked potatoes stored on table. With inspector probe thermometer the product measured 93*F. The chef stated that the product was made 4 hours prior to inspection. The person in charge voluntarily discarded the products at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe

Addl Notes: Observed shredded cheese stored in cooler in plastic to-go grocery bag. The person in charge voluntarily discarded the product at time of inspection. Discussed with the person in charge that all food should be stored in food grade containers. Corrective Action: Corrected at time of inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 1(a)(3) - Mobile Food Type II is not operating as classified. Addl Notes: Observed salsa bar with 4 types of salsa, cucumbers, diced onions, and chopped cilantro not connected to type 2 cart unit. The person in charge stated that the bar was a self service. Observed a separate table used for the cutting of meat. Discussed that the mobile food type unit should be 1 continuous unit. All food held for consumer self service shall be wrapped or effectively dispensed for to protect from contamination Corrective Action: Correct prior to next routine inspection.

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 raw meat being cooked on sight, including raw chorizo sausage, raw pork pastor, and raw organ meat. Observed raw tortilla masa being formed and cooked to order. Observed large portions of meat being chopped on cutting board at table. Discussed with the person in charge that these steps should be completed in a commissary kitchen before setting up on site. 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.

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.