Mercado Y Carniceria El Rodeo

Inspector's notes

Observed an employee wheel a bin of trash outside the establishment to the garbage. The employee was observed returning from the alley area with the garbage bin in hand and then without changing their gloves and then washing their hands, they were observed resuming work with the food at the hot foods case. Discussed with the employee and person in charge to wash hands anytime they change tasks or contamination to the hands occurs, such as when handling trash. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large pans of cooked barbacoa, mashed pinto beans, rice, costillo and chorizo all with internal temperatures as measured using a probe thermometer ranging from 46°F - 50°F inside of the walk-in cooler. An IR laser thermometer was used to assess the air temperature from the fans in the walk-in cooler. The air temperature from the fans was coming out between 56°F - 59°F. A min-max thermometer was placed into the walk-in cooler and allowed to stabilize for 15 minutes. The air temperature in the walk-in cooler was steady at 56°F. According to the person in charge, the foods in question had been in the walk-in cooler for more than 4 hours and those foods were embargoed at time of inspection (see embargo form). Other foods that had been in the walk-in cooler for less than 4 hours, such as raw pork skins and cooked cabeza, were moved to alternative cold holding and rapidly chilled to 41°F. Discussed with person in charge to reach out to a technician to service the unit. The person in charge called a technician to service the unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please refer to violation #22. Walk-in cooler not cold holding temperature at 41°F or below. A re-inspection will occur within 24 hours for cold holding capacities in the walk-in cooler. 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. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Person in charge did not have sanitizer testing strips available upon request during the inspection. The person in charge was able to acquire testing strips during the inspection. Test strips are required for any sanitizers used with food contact surfaces. Discussed with person in charge to maintain sanitizer testing strips available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked meat and roasted green chilies in hot holding unit with internal temperatures between 119°F and 128°F. Per staff items were placed in unit 2-3 hours prior. Manager instructed staff to reheat items to 165°F and increased temperature of hot holding unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand wash sink next to grill filled with debris. Person in charge (PIC) cleaned out sink at time of inspection. Discussed ensuring all staff are trained to know handwashing sinks are only to be used for handwashing. PIC will ensure establishment discontinues use of hand wash sink for all activities that are not for handwashing. Corrective Action: 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 roasted salsa in a large, deep pan in the walk-in cooler with internal temperatures between 48°F-54°F at the time of inspection. Per person in charge (PIC), the salsa was prepared the day before and cooled overnight without supervision. Discussed cooling methods and provided guidance documents for cooling. Salsa was discarded at time of inspection (see embargo form). Ensure food is cooled from 135°F to 41°F or less in 6 hours provided that the food is cooled from 135°F to 70°F within the first 2 hours and proper cooling methods are followed. Correct By: Corrected At Time Of Inspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing Observed caulking missing behind 3-compartment sink in back bakery area. Discussed re-caulking area with PIC to seal gaps between wall and sink. Correct By: Correct Prior To Next Routine Inspection