Inspection Report

Business Name
TAQUERIA LA OBREGONENSE 2

Business Address
4131 N 43RD AVE PHOENIX AZ 85031

Permit Number
MF2502680

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Re-Inspection

Inspection Date
8/26/2026

Grade
R

Priority Violation
2

Inspection Status
Re-Inspection Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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: Hand wash handle for hot water was in disrepair, and no hot water was available at the hand wash sink. Repair and ensure hot water is at 100F at the hand wash sink. Upon re-inspection, hot water was available for hand washing and faucets were in working order. Corrective Action: Corrected at time of inspection.

6-301.12 - Priority Foundation: Hand Drying Provision. 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: No paper towels at the hand wash sink. Operator provided paper towel at the hand wash sink. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

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 al pastor trompo on vertical spit cold holding inside the reach-in refrigerator, while leaking pork juice marinade onto packages of hot dogs, lemons, bacon and containers of bacon wrapped hot dogs. Operator removed al pastor pork trompo to be cook on the griddle. Operator removed packaged of hot dogs and bacon that were leaked on. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-203.11 - Priority: Poisonous or Toxic Material Containers-Container Prohibitions

Addl Notes: An open container of degreaser was observed stored in between ready to eat head of cabbage and whole onions. PIC move the degreaser to the chemical storage area.

Violation #: 47

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

Comments:

4-501.12 - Core: Cutting Surfaces Addl Notes: Observed heavy scoring accumulation on the cutting board. Resurface cutting boards. Corrective Action: Correct prior to next routine 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 a 275-gallon wastewater tote on a trailer tied to a van to collect the wastewater from the mobile food establishment wastewater tank. Report to the commissary daily to discharge all wastewater generated from the mobile food establishment and remove external wastewater tote. Upon re-inspection, wastewater tote was not on premises. Corrective Action: Corrected at time of 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: No commissary visits log present for the mobile food establishment. Provide and maintain a commissary visits log to report to the commissary. Observed organic build-up accumulation surrounding the exterior and interior of the unit, provide and maintain a routine cleaning schedule.

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: Per PIC, they cook al pastor pork trompo on the vertical spit and cook it off in the outside of the mobile food establishment. Observed a vertical al pastor vertical spit inside the reach-in refrigerator. Observed equipment (griddle with a vertical rotisserie) to cook and conduct processes outside of the mobile food establishment. Discontinue outdoor food processes. PIC was instructed to only cook the al pastor pork trompo from inside the mobile food establishment. Provided guides on how to develop a written procedure to use Time As Control for the Al Pastor discard times. At the exterior of mobile food establishment, bbserved reach-in refrigerators to hold tcs condiments/salsas without any food protection. At the exterior of the mobile food establishment, observed equipment to vend bacon-wrapped hot dogs without a valid permit, only equipment was present at the time. Informed operator on how to apply for a Mobile Food Plan Review MF Type 2.

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: Per PIC, they are not reporting to the commissary. Report to the commissary to do daily services, like obtaining freshwater, discharging wastewater, and being mobile at all times. Upon re-inspection, PIC has reported to Commissary every day of operation as shown by available Commissary Visits Log. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
PIC educated about extra equipment outside and that it should be removed before next routine 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.