Murrietas Carniceria

Inspector's notes

Observed wet wiping cloths on the cutting board and food prep area. Discussed proper storage between uses. Person in charge (PIC) coached employees and moved cloths to sanitizer buckets at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The in-use knife at the reach-in cold-holding unit was being stored between the lids of the unit. Discussed the contamination risk. Person in charge (PIC) moved the knife to ware wash station and replaced the knife at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the vents above the grill with accumulation of dried organic debris. Clean frequently to minimize contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a grill located in front of establishment. Remove grill from premises. Observed grilled chicken and chilies in the retail hot holding case along with items for retail sale. Employee informed the chicken and chilis was for employee food. Separate employee food from items for retail sale and store in an area designated for employee food. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed chlorine chemical sanitizer at a concentration of >200 ppm with employee washing dishes. Employee prepared fresh sanitizer and adjusted the concentration to within specification. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damp cloths stored beneath the cutting board on the table across from the grill. PIC stated the wet towels are to prevent slipping. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Advised PIC to utilize dry towels or an anti-slip mat designed for this purpose. Damp cloths may provide harborage conditions for bacteria. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the plastic protecting sticker left on the prep cooler covering stainless steel. Observed the sticker bunching and tearing in several areas. Advised PIC to remove protective coating to restore a smooth and easily cleanable surface Advised PIC the plastic coating is not designed to protect the stainless steel after delivery. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of organic matter in floor sinks throughout the establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee water bottles stored next to prep counters, grinders, and on top of coolers. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Floor drain for the condensation lines of the meat cases was heavily soiled. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

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.......Carton of raw eggs were sitting on cilantro in a reach in cooler, raw meat in the walk in cooler started above packaged and cooked hot dogs and packaged tortillas. Foods were all moved. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions...............Floor sink for the cold cases for various meats was observed with a heavy build up. Maintain clean. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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 a self-service salsa bar without a self-closing lid or sneeze guard to help prevent against contamination. The lid must be self-closing and is not protected by a sneeze guard or other effective barrier to prevent contamination from consumers. Discussed using individual lids for each of the containers or installing a sneeze guard. PIC stated they consulted a company this week but needed additional time to make corrections. A re-inspection will take place on 7/28/2023 to ensure an effective barrier has been added or individually packaged condiments are being used. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd