El Rancho Mercado Y Carniceria

Inspector's notes

Observed clean dishes stored inside the hand wash sink by the ice machine, observed splash guard barrier or sufficient spacial separation between hand wash sink and meat cutting prep table.

Inspector's notes

Observed several fly tapes with flies attached stored overhead in the back recieving area, fly tapes were in close proximitiy of the three compartment sink, storage racks of clean utensils, between the walk in cooler/freezer, and over packaged and unpacked foods on pallets and speed racks. Discussed insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing coved base along the floor wall junction behind the hand wash sink and meat cutting prep table and othe areas of the establishment.

Inspector's notes

Observed employee personal drink and personal care items stored in areas above food prep, next to clean utensils/food equipment, and open food containers.

Inspector's notes

Observed build up of raw aninimal protein debris and splatter on the silder windows, slider handles, slider rails, and outer surfaces of the meat case.

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer solution behind the meat counter with less than 50 ppm chlorine. The person in charge discarded the solution and prepared a new sanitizer solution with 50-100ppm chlorine. Discussed sanitizer concertation of 50-100ppm chlorine and the use of sanitizer test strips. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed splatter of food residue and debris on and around the magnetic knife holder on the wall and along the counter next to the meat saw. The person in charge removed the knives for washing and cleaned the food residue/debris off the wall at the time of inspection. Discussed cleaning frequency and protection of clean utensils from contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling Observed an open container of eye drops stored over recently used meat slicer behind the meat counter, over the counter medicines packets stored on the meat counter next to single use utensils, and over the counter medicines packets over a prep table where a food employee was actively preparing food. The person in charge removed all the medicine items and stored them in the fist aid kit. Discussed storage of medicines for employee use in designated area to prevent contamination of food. Core-7-209.11, C: Storage-Other Personal Care Items Observed open employee drinks inside the meat cooler and on the prep cooler next to in use utensils. The person in charge removed employee person items and placed them in a designated area. Discussed the storage of personal employee items to prevent contamination of food. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. Observed three plastic containers of raw chorizo with an internal temperature of 45-50F in the walk in cooler. The container lids were tightly covered and stacked on top of each other. The person in charge stated the chorizo had been prepared and placed into the walk in cooler the day before. The chorizo was embargoed at the time of inspection. Discussed cooling times and temperatures with the person in charge, when prepared from ambient temperature, TCS foods must be cooled to 41F or less in 4 hours. Observed cooked fried pork belly on a speed rack in the walk in cooler with an internal temperature of 47F-52F. The person in charge stated the food was cooked and placed in the walk in cooler the day before. The fried pork belly was embargoed at the time of inspection. Discussed cooling methods, times, and temperatures. TCS foods must be cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Observed packaged containers of fresh cream base with date marking of 8/21/23, ten days ago. The person in charge stated the date indicated the day the cream was portioned from a sealed bulk container. The person in charge disposed of the fresh cream base at the time of inspection. Discussed with the person in charge TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed two sanitizer solution buckets with 10ppm chlorine. The person in charge emptied the buckets and made a new sanitizer solution with 50ppm - 100ppm chlorine. Correct By: Corrected At Time Of Inspection