Supercarneceria La Hereford

Inspector's notes

Observed salsa containing tomato in prep cooler next to hot food bar at 51 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. Salsa had been placed in cooler one hour prior as per person in charge. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Person in charge will ensure that salsa is kept on time as a control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gaps along the door frame and the back door leading directly into gaps of the interior wall behind the cook line. Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed utensils improperly stored between use, tongs with food debris hanging between storage rack shelves and handles of hot deli case, stirring paddle with food residues on top of fire suppresant system in the ventilation hood, knives with dark colored organic matter on the food contact surface wedged between the wall and electrical lines.

Inspector's notes

Observed gaps and seperation between stainless steal panels behind the cook line, observed separation of coved base behind cooking equipment next to the back door, and unsealed exposed wood along the floor wall junction on the side/back wall of the cook line and prep tables.

Inspector's notes

Observed employee eating personal meal on the cook line and next to food prep table.

Inspector's notes

Observed in-use utensils stored between use hanging from the fire suppresent system in the ventilation hood and hanging from a storage rack by the hot case.

Inspector's notes

2nd repeat violation. Observed raw eggs stored directly on top of ready to eat guacamole salsa and other cooked salsas.

Inspector's notes

2nd repeat violation. Observed cooked barbacoa placed for cooling with internal temperatures between 85F -88F in the walk-in cooler. The person in charge stated the food item had been cooling for more than 3 hours. The barbacoa was embargoed at the time of inspection.

Inspector's notes

Observed cooked whole chicken with internal temperatures beteween 118F -125F in the hot holding case. The person in charge stated the chickens had been cooked and placed for hot holding less than 4 hours ago and reheated the food items.

Inspector's notes

Observed containers cooked salsas with no date marking in the walk in cooler. The person in charge stated the salsas had been cooked two days ago and date marked the containers accordingly.

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 raw shelled eggs and raw chicken stored on top of containers of cooked ready to eat salsas and guacamole in the walk-in cooler. The person in charge removed the eggs and chicken to a different area with other raw foods and separate from ready to eat foods. Discussed separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. 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 large deep pot of cooked beans with internal temperature of 51F. The person in charge stated the beans had been cooked and placed into the walk-in the day before, more than 6 hours. The person in charge discarded the beans at the time of inspection. Discussed cooling methods, times, and temperatures from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed salsas and cut leafy greens with internal temperature between 51F -54F in the self serve prep cooler. The person in charge stated the salsas and cut leafy greens had been placed into the prep cooler less than 2 hours ago and moved the food items into the walk-in cooler for rapid cooling. Discussed TCS cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed a live roach under the hot holding display case. The person in charge stated routine pest control services are perform and provided the most recent invoice dated 04/22/24. Notes from the pest control invoice state pest activity of roaches was observed at that time. Discussed with the person in charge to continue pest control services and provide invoice of services upon re-inspection for pest by 05/17/24. Correct By: Correct Prior To Reinspection

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 carne asada with internal temperature of 90F stored inside the microwave by the cook line. The person in charge stated the carne asada had been cooked 15-20 minutes ago and placed in the microwave to be reheated as needed. The person in charge reheated the carne asada to 165F on the stove top and stored on the stove top for hot holding. Discussed TCS hot holding temperature of 135F or higher. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 containers of cooked beef/pork stews, cooked salsas, guacamole mixes, and cooked whole beans in the walk in cooler with no date markings. The person in charge stated all the food items had been cooked and placed in the walk in 2 days ago and date marked accordingly. Discussed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed uncovered containers of adobo marinade sauce stored on the floor under the storage racks in the walk in cooler. The person in charge moved the containers off the floor to a shelf on the storage racks. Discussed storing food protected from contamination in clean, dry location 6 inches above floor. 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. Observe a large pot of cooked whole bean with internal temperature between 47F - 77F in the walk in cooler. The person in charge stated the beans had been cooked and placed in the walk-in for cooling between 9am - 10am, more than 2 hours ago. The beans were embargoed at the time of inspection. Discussed cooling time and temp - from 135F to 70F in 2 hours and from 70F -41F in 4 hours. Additionally discussed cooling methods to maximize heat transfer. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a single use plastic spoon inside the fresh onion and cilantro condiment container. The person in charge removed the plastic spoon and placed a serving ladle instead. Discussed the storage of in use utensils and cleaning frequency. Discussed during pauses in food preparation or dispensing, food preparation and dispensing utensils if stored in the food, must be stored with their handles above the top of the food and the container. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed accumulation of food debris and oil residue on the floor and along the floor wall junction behind the hot holding deli case. Discussed cleaning frequency and repairs to maintain surfaces smooth and easily cleanable. Correct By: 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. - Observed large container raw sliced beef stored directly above uncovered container of red salsa and raw shelled eggs stored on top of container of sour cream in walk-in cooler. No signs of leakage. Person in charge moved raw beef and eggs to bottom shelf. Foods must be stored based on cooking temperature with raw animal foods being below ready to eat foods in order to prevent 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. - Red rice in hot holding table found at 127 to 130 deg F and chicharrones in hot display case found at 74 deg F. Rice had been prepared less than 2 hours prior and person in charge reheated to 165 deg F before returning to hot table. Chicharrones had been prepared at 11 am and were discarded. Time/Temperature Control for Safety Food must be hot held at 135 deg F or above. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Oaxaca cheese, panela cheese, and deli ham in far left display cooler found at 45 to 47 deg F. Oaxaca cheese had been in cooler since day before and was discarded. Ham and panela cheese had just been restocked at 2 hours prior and was cooled down to 41 deg F using ice bags. Time/temperature control for safety food must be cold held at 41 deg F or below. 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/4576/AMC-Toolbox---Cold-Holding. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage - Observed plastic cups used for portioning stored directly submerged in sour cream and salsa containers in walk in cooler. Person in charge removed containers and stated they have long ladles that should be used. During pauses in food preparation or dispensing, food preparation and dispensing utensils if stored in the food, must be stored with their handles above the top of the food and the container. 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