Inspection Report

Business Name
MARISCOS CHARLY

Business Address
37930 W SALOME HWY TONOPAH AZ 85354

Permit Number
MF2601628

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
9/10/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection. Predefined Comment: PIC provided soap for handwash sink at time of inspection.

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 hand wash sink block by a large fan. Operator adjusted and moved fan to unblock the hand wash sink. Corrective Action: Corrected at time of inspection.

Violation #: 11

Description: Food Obtained from Approved Source

Comments:

Predefined Comment: All food must be obtained from an approved source as defined by law. Predefined Comment: All food from unapproved source was discarded at time of inspection.

PRIORITY VIOLATION-3-201.11 (A-B) - Priority: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Per operator, the following foods were prepared and cooked at their home residence, cooked shrimp, cooked octopus, shrimp ceviche, cut cabbage, and diced tomatoes. PIC removed all the food from the refrigerator and discarded food items. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

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: The following tcs foods were observed out of cold holding temperature inside the reach-in refrigerator for an unknown amount of time shrimp ceviche 52F, cut cabbage 70F, dice tomatoes 48F, cooked shrimp 60F, cooked octopus 60F. Generator was turning off and on. Operator removed items from the refrigerator and discarded the foods items. Corrective Action: Corrected at time of inspection.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

Predefined Comment: Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Predefined Comment: Must provide approved consumer advisory at all points of sale prior to re-inspection.

3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. Addl Notes: No consumer advisory observed for selling raw shrimp ceviche on the menu. Provide a consumer advisory to indicate a reminder and disclosure of selling raw shrimp ceviche on the menu. Provided operator examples of the consumer advisory. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Predefined Comment: All TCS foods cooling were uncovered to allow for rapid cooling.

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed only refrigerator holding at 46.9 F. Generator kept turning on and off. Fix and maintain refrigeration at 41 F or below. Observed tcs foods out of cold holding temperature as well .Corrective Action: Correct prior to re-inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

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 on the unit. Provide an maintain commissary visits log. If planning to cook and cool down foods, obtain, an updated agreement to cooked and cool down foods. You may also use the option of using time as a control up to 4 hours. Provided examples. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Routine Inspection
Predefined Comment: No County legal action will 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.