Mercado Latino

Inspector's notes

3rd consecutive violation: At least one person shall obtain a valid Certified Food Protection Manager Certification during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pieces of meat stuck to meat slicer at time of inspection. Per operator, meat slicer was cleaned and sanitized the night prior. Ensure to detail clean and sanitize all food contact surfaces at least every 4hours. Instructed operator to wash, rinse and sanitize meat slicer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd consecutive violation: Operator did not have a valid Certified Food Protection Manager Certification at time of re-inspection. At least one person shall obtain a valid Certified Food Protection Manager Certification during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak at hand sink located in outdoor grill at time of re-inspection. Outdoor Grill was not turned on at time of inspection. Discussed with operator outdoor grilling operations shall be suspended until repairs at hand sink are verified by Environmental Services. Discussed to ensure provide photo/video evidence of repairs to leak prior to resuming of outdoor grilling operations. Operator proceeded to contact technician, technician arrived at time of inspection and added sealant to plumbing fixtures at time of visit. Per operator, verification of repairs at hand sink will be provided by tomorrow. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd consecutive violation: At least one person shall obtain a valid Certified Food Protection Manager Certification during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed queso fresco to be adulterated showing a bluish/black color growth. Discussed with operator the true appearance and color of food has been compromised showing a blue growth and no longer safe for human consumption. Operator proceeded to discard queso fresco at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a Windex spray bottle stored on top of table where microwaves are located. Observed a stainless steel chemical spray bottle stored on top of cheese display refrigeration unit. Discussed with operator adequate storage and separation of toxic chemicals to prevent contamination onto food items. Operator proceeded to relocate toxic chemicals in designated chemical storage at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dead flies in several areas of meat department including: on top of ice machine, on tray used for ham storage at display refrigeration unit and inside empty prep-refrigeration unit. Observed one nymph dead cockroach in tray used for storage of Oaxaca cheese at front display refrigeration unit. Discussed with operator zapping devices for fly control are not permitted in food establishment. Discussed the following: removal of zapping device, last pest control report and adequate warewashing (wash, rinse and sanitize) of trays used for food storage in large meat/cheese display refrigeration. Operator proceeded to remove dead flies/roach and adequately wash, rinse and sanitize trays used for display of meat and cheese at time of inspection. Requested copy of Pest control report.Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee wash trays used for meat/cheese display at three compartment sink. Employee skipped the sanitizing step and did not have sanitizer setup at three compartment sink. Educated operator in setup of 3-compartment sink prior to warewashing and to ensure adequate sanitizing : chlorine 50ppm to 100ppm. Operator was instructed to properly set up warewashing sink and did not have test strip available at time of inspection to verify adequate chlorine concentration. A re-inspection will be conducted on 4/16/26 to verify Chlorine test strips. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed leak at hand sink located in outdoor grill. Grill was turned on but not in use at time of inspection. Hand sink was not adequately setup and did not have soap and paper towels. Discussed with operator to setup a bucket under leak and provide adequate soap and paper towels at time of inspection. A re-inspection is scheduled for 4/16/26 to verify plumbing repairs at hand sink.

Inspector's notes

At least one person shall obtain a valid Certified Food Protection Manager Certification during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed package of rice stored in raw TCS food item display unit in meat department. Ensure to keep ready to eat TCS food items stored in shelving unit above to prevent contamination for raw TCS food items. Operator proceeded to remove package of cooked rice. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd consecutive violation: Observed spray nozzle sitting in basin of three compartment sink and rear prep-sink. Ensure to keep spray nozzle stored at least 1"above basin of three compartment sinks to provide air gap. Operator proceeded to properly store nozzles above sink basin. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live German roach on ceiling of meat department at time of inspection. A re-inspection will be conducted to verify ongoing treatment for German roaches. Recommend additional pest control visits, as needed, by re-inspection. Discussed with operator to address 12 active pending items as stated on last pest control invoice dated: 5/13/25. Ensure to repair holes and address cleanliness issues throughout facility. Detail clean and sanitize large display refrigeration equipment in meat department including in and around the food equipment, floors, walls, and ceilings. Detail clean and sanitize plumbing areas in meat department including floor sinks, plumbing lines and components. Ensure to protect all food items prior to detail clean and sanitization. Second consecutive violation. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No paper towels available at hand wash sink in meat department during time of inspection. Operator proceeded to locate paper towels used for drying hands at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pieces of meat on blade and surfaces of meat cutting machine in meat department. Operator stated that equipment was cleaned last night. Discussed that blades of equipment and surfaces shall be cleaned and sanitized at least every 4hours to prevent bacterial growth. Instructed operator to clean and sanitize equipment. Operator proceeded to take equipment apart for adequate cleaning and sanitizing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live german roaches, one in exterior of meat deli display refrigeration and another in prep-sink basin located in rear kitchen. Ensure contact pest control company to properly treat for german roaches and detail clean and sanitize areas as necessary. A re-inspection will be conducted to verify ongoing treatment for german roaches. A pest control with today's date or later must be presented prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At least one person in charge at all times shall have a valid Food Protection Manager Certification during all times of operation. Ensure to provide a Certified Food Protection Manager Certificate. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No person in charge was available at time of inspection. Employee was asked to contact person in charge at beginning of inspection. Owner arrived during time of inspection as person in charge. A person shall be designated as in charge during hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

At least one person in charge at all times shall have a valid Food Protection Manager Certification during all times of operation. Ensure to provide a Certified Food Protection Manager Certificate. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels available at hand wash sink in meat department during time of inspection. Operator proceeded to locate paper towels used for drying hands at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee washing an empty dirty cooler at three-compartment sink and skipped the sanitizing step. Ensure to properly sanitize all dishes at three compartment sink with Chlorine 50-100ppm solution. Employee was instructed to properly set up three compartment sink for adequate sanitizing step on all dishes at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Operator was unable to provide a probe thermometer at time of inspection. Ensure to provide a probe thermometer to verify TCS food item temperatures. A probe thermometer must be provided by time of re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed dead pests stuck to glue trap under ice machine. Remove any dead pests and work with pest control to treat and monitor any pest issues. Operator provided current copy of last pest control report dated: 1/14/2025. Ensure to maintain service and keep records of pest control visits and treatment. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed clogged hand sink and floor drain in rear kitchen area of establishment. Ensure to repair plumbing for adequate discharge of waste water at hand sink and floor sink. Operator contacted plumber at time of inspection. Ensure to properly maintain all plumbing in facilities. A re-inspection will be conducted to verify adequate flow of dirty water for hand sink and floor sink. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 2 employee drinks in kitchen area.

Inspector's notes

Observed that there was no certified food handler on site for this business.

Inspector's notes

Observed carnitas in walk in cooer of meat department at 50*F. As per the person in charge items were prepared the night before and placed in walk in cooler to cool.. Foods must be held at 41*F during storage. Items were embargoed and discarded. Observed the following listed items in secondary walk in cooler holding mostly produce near cooking equipment. Items were at 50 -55*F: Agua Frescas, Packages of Menonite cheese, commercially processed salsas (habanero, roja, verde, molcajete) Fresca Cremosa cheese, Processed rice, Ham. All stored in walk in cooler holding at 60*F Items recorded at 50 - 55*F using metal stem thermometer.

Priority Foundation-5-205.11, Pf: 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. Only hand washing sink near raw meat cases and slicing equipment was not supplied with hand soap and paper towels at start of inspection. Employee brought soap and paper towels to correct during the inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Establishment does not have test strips for chlorine sanitizer used at 3-compartment sink. Please ensure corresponding test strips are available at all times to verify that equipment and utensils are being cleaned properly. Re-inspection will occur on or before June 12, 2024. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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. >>> Observed package of raw beef stacked directly on top of a pan of RTE pinto beans and a pan of cooked pork. PIC moved the raw beef so it was no longer stored above the pinto beans and cooked pork. The person in charge indicated these foods are normally stored according to whether they are raw or ready to eat and that they would educate/inform other staff members to be more diligent about separation of raw and ready to eat foods to prevent cross contamination. Establishment MUST separate raw animal foods from ready to eat foods AND other types of raw animal foods during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. Vertically separate raw animal proteins according to the cooking temperatures; the raw animal proteins that must be cooked to the hottest temperature must be stored below the raw animal proteins that don't need to be cooked to as hot a temperature. Ready to eat foods MUST always be stored above or next to raw animal food. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. >>> Observed band saw used to cut raw meats on food prep counter with accumulation of food debris on food contact surfaces. Per PIC, the band saw was used 1 day prior to inspection. PIC washed, rinsed, and sanitized the band saw at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing >>> Observed raw shrimp thawing in plastic bag in prep sink with no running water. PIC turned on faucet to thaw shrimp under cold running water at the time of inspection. Discussed proper thawing methods with the PIC. All frozen items being thawed must be thawed under refrigeration or under cold running water. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter >>> Observed an outdoor grill in the front parking lot of establishment. If this equipment is to be used for outdoor cooking, a remodel application is required before use. If not, then the grill will need to be removed. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-7-202.11, Pf: Restriction-Presence and Use --Observed 3 cans of aerosol insecticide in the 3 compartment sink area. PIC discarded these items at time of inspection. Discussed that pesticides cannot be stored on site and that they can only be used by a certified pest applicator. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods --Drain cleanout under the hand wash sink was missing the cap. Per PIC, it was misplaced and they are in the process of buying a new one to seal the pipe. Correct By: Correct Prior To Next Routine Inspection