Inspection Report

Business Name
HOT DOGS LM

Business Address
2627 N 59TH LN PHOENIX AZ 85035

Permit Number
MF2504383

Permit Type
Mobile Food Annual - MF Type 2

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
9/17/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

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 cold-holding section of hot dog cart with no covering to regulate temperature or protect from potential overhead contamination sources. Food must be protected from contamination by storing food in packages, covered containers, or wrapping. PIC to purchase covering for cold-holding service area of cart for future operations. Corrective Action: Correct prior to next routine 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 cooked vegetables in a metal pan being hot held at 120°F next to griddle area on cart at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, cooked vegetables had been prepared about an hour before inspection. PIC placed metal pan on griddle and ignited heating element on griddle to rapidly heat vegetables to required temperature. 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: Observed multiple cold-held TCS items out of temperature, including carne asada (beef) at 62°F, diced tomatoes at 54°F (inside cooler) and 71°F (on cart), and shredded cheese at 57°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. Per PIC, items had been prepped and placed in cooler at approximately 1pm that day, exceeding the time allowed for save service. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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 probing thermometers to monitor cold- or hot-holding foods at time of inspection. Food thermometers should be accessible for use by employees when handling, storing, or otherwise operating with TCS foods intended for customer consumption. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. PIC must provide a probe thermometer for establishment prior to re-inspection on 9/26/26. Corrective Action: Correct prior to re-inspection by 9/26/26.

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 cooked vegetables (chilis) being stored in outside ambient air temperature and wrapped in grocery bag. Due to the risk of exposure to chemicals specific to grocery bag manufacturing, only food grade bags are allowed for food storage. PIC removed cooked vegetables and voluntarily destroyed them. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed pipe underneath handwashing sink with noticeable leak while using hand sink during time of inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine 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 diced and prepped foods stored in cooler adjacent to cart. Per PIC, prepped foods were prepared at the commissary. Permit holder does not appear to have a Food Production permit and is required to obtain said permit -OR- buy prepackaged/RTE TCS items for service. PIC is to discontinue use of commissary and buy appropriate items for service until Food Production permit is obtained. Corrective Action: Correct prior to re-inspection on 9/26/26.

MCEHC Chap. 8, Sec. 3, Reg. 8f - MF Type II-The main food equipment and hand wash sink required for the operation of Mobile Food Type II food establishments shall be affixed together so as to be a single contiguous mobile unit. Addl Notes: Observed extra equipment (fryer) being used for french fries that was not attached to Type II cart. All equipment is required to be attached to the permitted unit, otherwise the operator is working outside the scope of their permit. PIC is instructed to communicate with the Department for requirements if planning to attach extra equipment, otherwise discontinue use. Corrective Action: correct prior to re-inspection by 9/26/26.

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 raw shrimp stored in a cooler adjacent to the type II cart intended for service. Cooking from raw is prohibited onsite for Type II units and a food production permit is required to cook at commissary facility. PIC to stop serving raw foods and cook only with precooked, prepackaged ingredients. Corrective Action: Correct prior to re-inspection by 9/26/26.

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.