Pinos Carniceria

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed no hand soap at the handwash sink by the 3comp sink.

Inspector's notes

Observed packaged to-go containers cooked of red salsa, habanero salsa, green salsa, cold pasta, pico de gallo, flan, rice pudding, and ceviche with no date mark in the 3-door reach in by register at time of inspection. Person in charge (PIC) states items were made 1-2 days before inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grab and go containers in reach in by register of cooked shrimp ceviche, guacamole, salsas, cold pasta and guacamole with no ingredient list or product name on labels. Not all containers were labeled adequately at time of inspection. Explained to PIC that all packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Please add remaining information required to containers of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked rice internal temperature at 115 inside rice cooker, per probe thermometer. Per Person in Charge (PIC), rice was cooked day of inspection at 8am and portioned into hot holding cabinet and rice cooker. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Cooked rice improperly hot held was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: 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. Observed cooked chili peppers (<1lb) being stored in a hot holding display unit with an internal temperature of 107°F. Also observed a pot of beans that were being stored on a stove with an internal temperature of 123°F that were prepared 30 minutes prior to inspection. PIC discarded the chili peppers and reheated the beans to 165°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 half a tray of cooked carne (beef) being stored in the walk in refrigeration unit bearing a preparation date of 03/09/2024. At the time of inspection, ten days had passed since preparation, the food had not been held frozen for any length of time according to PIC. The food was voluntarily discarded during the time of inspection. All food shall be discarded if it exceeds the 7 days at 41?F, except time it is frozen. Food will also be discarded if it is in a container or package that does not bear a date/day and has been held for > 24 hours and facility has no datemarking system in place. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 chicharrones being stored in a plastic container near the back of the kitchen that PIC stated were prepared 30 minutes prior to beginning of inspection. When asked, PIC stated that time as control was being used for this specific item. There was no documentation indicating when the food was prepared and when it was to be discarded. Ensure written procedures and a record/ documentation are being utilized for foods being held with time as control. 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 a pot of beef birria in the walk in with internal temperature of 59-61*F taken with probe thermometer. PIC stated food was cooked yesterday and placed to cool at the end of the day. PIC discarded food at the time of inspection. Ensure that food is properly cooled and then stored and maintained at 41*F or below. Correct By: Corrected At Time Of Inspection