Carniceria Y Panaderia La Estrella

Inspector's notes

At time of inspection, no CFPM was on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed at kitchen area hand washing sink completely blocked by dirty metal pots/containers. Per PIC, another employee forgot to cleared that area after metal pots were not needed anymore. PIC removed all metal pots for easy access at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, no CFPM was on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed no soap at the facility outdoor cooking hand washing station. informed manager. soap obtained. Corrective Action: Corrected at time of inspection.

Inspector's notes

please ensure the facility has a certified food manager. list of available resources on esd.aricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed in the facility walk-in cooler. , pans of cooked food such as cooked chicken, and cooked pork, placed in the middle shelf, below raw pans of cut meta. proper storage of raw and rte food reviewed. mcesd food storage guidance document provided. manager relocated cooked food pans to a higher designated shelf in the walk-in cooler. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed pans of cooked beef, cooked chicken and shredded beef in the steam table at 109-116 deg f. per manager cooked yesterday. proper reheating for food brought out of the walk-in cooler for immediate service reviewed. manager removed all 3 food pans. all reheated to 165 on oven /grill area. please monitor reheating Corrective Action: Corrected at time of inspection.

Inspector's notes

observed 3 pans of cooked food such as cooked pork, longanisa, and cooked beef placed in the meat walk-in cooler, and wrapped with plastic. bins were 87 deg f . per manager cooked in the morning. proper 2 tier cooling reviewed. please ensure cooling food is placed in open shallow pans , either in the outdoor or indoor facility walk-in cooler, near the fan blower shelf to expedite the cooling process. manager removed plastic covers. food relocated. 41 deg f established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed facility hot food area metal stem thermometer, not turning on. showed manager. manager obtained new battery from store. replaced. corrected Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

please obtain paper towel for the outdoor cooking hand washing station. informed manager Corrective Action: Correct prior to re-inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: at the outdoor cooking hand washing basin, noted water not flowing. informed manager. manager will place a service call. re-inspection scheduled. please ensure , hot water and cold water faucets are functioning. Corrective Action: Correct prior to re-inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: please provide soap for the outdoor cooking handwashing basin. discussed with manager Corrective Action: Correct prior to re-inspection.

Inspector's notes

observed at the kitchen , hand washing and adjacent prep basin, draining slowly. informed staff in charge. all service. proper drainage provided.

Inspector's notes

please ensure facility has a certified food manager at the time of operations. facility manager stated , she is signing up for the course. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed at the facility walk-in cooler. pans of cooked beans at 63 deg f. per manager, prepared the previous days. metal pans were wrapped and placed atop each other near the walk-in entry shelves. cooling starategies such as utilizing smaller(shallower) metal pans, ice bath were reviewed. also pans of cooked chicken prepared the night before1-27-2025 noted at 49-50 deg f wrapped in the walk-in cooler. manager discarded and removed all. see embargo Corrective Action: Corrected at time of inspection. mcesd cooling diagrams reviewed, copies provided via email in English and Spanish.

Inspector's notes

at the deli hot line steam table, noted pans of cooked beef, and cooked choped chicken , and pans of bone in beef, all at 112-127 deg f . showed staff and manager on duty. manager removed all, reheated food pans to 165 deg f . please ensure rte/tcs food is kept at 135 deg f or higher. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the cookline , some plastic and styrofoam containers, filled with ingredients, powders/granules. manager was informed. all removed and labeled by manager during the inspection. corrected, also the spray bottled filled with liquid without a label were identified as water. labeled by manager during the inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

at the front service cookline, employee open soda beverage can was left on the food cutting boards. showed manager. discarded. use of a designated area, and use of a container with lids and straws reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

at the food prep. hand washing sink, no paper towel . manager was informed. paper towel was refilled. corrected

Inspector's notes

at the walk-in cooler, observed pans of cooked beef, cooked chicken at 57-72 deg f . per label prepared on 9-8. 2 tier cooling , use of flat smaller food pans and ice bath reviewed. suggested not to wrap hot food till cooling verified. manager will re coach staff on the cooling guidelines. mcesd cooling guidance documents provided. manager discarded food

Inspector's notes

observed wet wiping cloth left on the food prep. counters. informed manager. all removed. chlorine at 50 ppm established for designated sanitizer wiping towels.

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.****************in the facility walk-in cooler , found 3 pans of on site cooked beans temperatures from 60-70 deg f. all 3 pand , per manager prepared on 5-21, yesterday morning. deep pans used for storing cooked beans . MCESD 2 tier cooling strategies reviewed/described with manager abd kitchen staff . manager discarded beans. see embargo. please ensure rapid cooling reaches 41 deg f final phase of 2 tier cooling. :

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 pans of cooked beef stew in the facility establishment dated 5-11-2024. informed PIC. manager discarded. mcesd use by date guidelines reviewed. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.****************at the time of arrival to food prep. concession, no paper towel at the hand washing station. informed staff. staff obtained paper towel, refilled the paper towel dispenser during inspection. corrected. Correct By: Corrected At Time Of 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.*****************in the walk-in food cooler, observed open pan of raw chicken placed atop the cooked food directly above cooked meats and beans. informed facility manager. manager allocated a lower shelf for raw chicken. corrected. 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.****************checked the facility walk-in cooler, observed deep pans of refried beans, (dated 9-17)cooked beans placed on top of each other directly by the walk-in cooler door entry. temperature of the cooked beans were at 49 deg f . pans were prepared a day ago. process of effective cooling, using shallow pans, ice bath reviewed. MCESD food cooling chart diagrams reviewed. manager discared beans dated 9-17. please monitor cooling. suggested to utilize a space closer to the walk-in cooler fan blowers near the back of the walk-in cooler, 2 tier cooling discussed with manager. manager provided additional training with kitchen personnel. Correct By: Corrected At Time Of Inspection

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.**************in the facility cookline service buffet steam table, checked open pans of carne asada chopped cooked steak beef , left out at 117 deg f . also cooked ribs left out in the case , outside the steam table at 112 deg f . asked staff on duty. per staff food prepared for Monday service. suggested to keep the hot hold at 135 deg f minimum. may utilize a space in the steam table to ensure proper hot holding for the on site prepared tcs. also an electric steam table in use containing pans of cooked pork, tamales, cooked steak, and cut beef . all food pans at 109-114 deg f . this unit requires hot water for the hot wells. some of the wells had less than one inch of water in them. suggested to set up the steam table with adequate hot water first , then transfer cooked on site tcs food into them. also some of these pans partially covered with plastic, recommended to utilize on site food pan lids. please monitor hot holding during the foodservice to verify hot holding of the rte tcs food can maintain at 135 deg f . manager provide training for kitchen on site staff regarding the proper hot holding. manager reheated all food in temperature danger zone to 165 deg f utilizing the kitchen ovens, and grills. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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.*************** 8 inch deep pan of grilled green chilis was observed in the upright refrigerator, directly across from the cookline entry. chili temperatures were at 64-67 deg f . unable to identify the exact time of the grilling. Suggested to place food in flat speed racks to assure rapid cooling. manager removed and relocated grilled green chilis to site walk-in cooler speed racks. corrected. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices****************facility conducts cooking , cooling, and reheating TCS food. Asked kitchen staff regarding the use of a calibrated metal stem food thermometer and availability. staff were unable to locate any. Informed the facility manager. manager obtained a food thermometer. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation********wet wiping cloth observed left on the food prep. counters, inquired staff regarding a designated sanitizer station. manager prepared chlorine sanitizer at 50 ppm. placed all the towels in use in a designated sanitizer bucket. Correct By: Corrected At Time Of Inspection