Supercarneceria La Hereford

Inspector's notes

Observed raw marinated chicken stored above raw beef in walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife used for cutting cheese stored between use wedged into the deli case air vent.

Inspector's notes

Observed handles of meat case slider windows in state of disrepair with buildup of food residues and accumulation of food debris between broken ledges, projections, and crevices. Discussed repair/replace to smooth easily cleanable surface to allow easy cleaning and to facilitate maintenance.

Inspector's notes

Observed TCS food items with internal temperatures between 50F -55F in the cold holding case of the meat counter. TCS fod items included various cheeses, dairy based creams, fresh salsa with cut tomatoes and cut leafy greens, cooked salsas, guacamole salsa, deli meats, and cooked beans. The person in charge stated the food items had been placed into the cooler 1.5 hrs ago and removed all the food items to be placed into the walk in freezer for rapid cooling.

Inspector's notes

Observed packages of ROP fish in thawed state and packages of mixed seafood with label instructions stating to keep frozen in package. The person in charge removed the fish and mixed seafood from packages at the time of inspection.

Core-3-501.13, C: Thawing Observed ROP fish in thawed state with instructions to remove from package when thawed. The person in charge removed the fish to the freezer at the time of inspection. Discussed REDUCED OXYGEN PACKAGED (ROP) fish that bears a label that it is to be kept frozen until time of use in its ROP packaging in the thawed state. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observe thawed fish at the meat counter in sealed ROP package with label indicating fish is to be removed from package when thawed. The person in charge removed the fish from ROP packaging at the time of inspection. Discussed keeping REDUCED OXYGEN PACKAGED (ROP) fish that bears a label that it is to be kept frozen until time of use in its ROP packaging in the thawed state. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. Establishment is using red food coloring for the meat used to prepare their chorizo in order to make the meat appear more red. Observed the red food coloring container underneath slicing tables. Person in charge discarded chorizo and container of red food coloring. All food must be safe, unadulterated, and honestly presented. 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/4619/AMC-Toolbox---Approved-Source. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. Observed employee wash white plastic container used for beef and meat knives with soap and water then store as clean. Discussed proper method of wash, rinse, and sanitize with employee. Employee re-washed and properly sanitized items. Utensils and food-contact surfaces of equipment must be sanitized before use after cleaning. 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. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. - Observed multiple meat knives stored as clean in storage side box next to slicer with meat debris. Person in charge removed knives to be washed and washed storage box. Equipment food contact surfaces and utensils must be clean to sight and touch. 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. Correct By: Corrected At Time Of Inspection

Core-3-501.11, C: Frozen Food - Raw meats in walk-in freezer found un-frozen. Unit was not working properly and technician was able to arrive on site during inspection and fix unit. By end of inspection unit began to freezing temperatures. Store frozen foods must be maintained frozen. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing - Observed multiple sealed reduced-oxygen packages of raw fish in display case fully thawed. Person in charge removed fish from bags. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use must be removed from the reduced oxygen environment: prior to its thawing under refrigeration or immediately upon completion of, its thawing using approved procedures. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required - Observed spray hose connected to directly to water line used for water heater without any backflow prevention. Hose is used to clean floors and to spray 3-compartment sink and is left inside sink. Person in charge disconnected hose. When there is a connection between potable water system and a possible contaminant such as the compartment of the sink a backflow prevention device is required. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability - Floors of establishment are heavily weathered down to aggregate and has holes and missing tiles. Floors must be smooth and easily cleanable. Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed accumulation of food debris and grease throughout establishment on floors in prep area, walk-in, walk-in freezer, and cooking area. As well as walls and ceilings in cooking area. Premises must be cleaned with enough frequency to maintain them clean. Correct By: Correct Prior To Next Routine Inspection