Super Carniceria Y Pescaderia Los Alamos

Inspector's notes

Observed large pot of barbacoa in the walk-in fridge with temperatures between 56 to 69*F at time of inspection. Per person in charge (PIC), barbacoa was placed in the walk-in to cool at 10 p.m. the day prior. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Provided PIC with cooling guidance documents at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand soap accessible in the men's employee restroom. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling rolled pork skin and carnitas in a deep plastic container covered with plastic wrap with internal temperatures ranging from 86-120*F. Per PIC, the food had been removed from the kettle at 9am, air cooled for 30 minutes and placed in the cooler for the last 1.5 hours. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC had the foods reheated to 165*F for 15 seconds to restart the cooling process. Advised PIC to cool on shallow metal pans in single layers to effectively cool below 70*F in the first two hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy scoring and discoloration on multiple plastic cutting boards used for the meat and kitchen areas, especially for foods that are chopped versus sliced. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed resurfacing or replacing cutting boards more frequently to ensure there is a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an organic residue growing on plastic drink liners in the beverage cooler. Also observed a buildup of food debris on the wire rack shelving containing the prepared foods. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector's notes

Observed standing water in the lower inch of the floor sink across from the 3 comp sink and under the display coolers. Observed the drain slowly working but maintaining 1 inch of gray water at the bottom of the floor sink. PIC had an employee service the drain at the time of inspection but was unable to permanently clear the drain. No backflow of the drain observed. All plumbing must be maintained in good repair at all times. PIC contacted a plumber at the time of inspection who was able to fix the drain. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large stock of unused equipment in the far corner by the walk in cooler. Advised PIC the unnecessary and broken equipment may provide pest harborage conditions and are difficult to clean around. Remove items not used for operations prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Paper towels not available for the mens and ladies bathrooms. Manager supplied paper towels during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked carnitas cooling in a plastic bus tub at internal temperature of 78-89 deg F. The time cooling started was noted on a sticker on the bus tub at 9:30 am. This exceeds the two-hour initial cooling temperature. Manager discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of carne asado holding in a thermal chest at internal temperature of 117 deg F. The establishment has a four-hour time as a control policy and the discard time was exceeded by 35 minutes. Manager discarded carne asado during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the surface of the vent hoods above frier with buildup of debris. Clean frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed knives and tongs stored in between food cutting board and back of display case. Store utensils in a manor to minimize contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sanitizer bucket at a chlorine concentration of >200 ppm chlorine sanitizer. PIC informed the sanitizer was used for sanitizing food contact surfaces and adjusted the sanitizer to within the required specification Corrective Action: Corrected at time of inspection.

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces-Observed the surface of the vent hoods above the grill with organic debris. Clean frequently to minimize contamination. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-3-602.11, C: Food Labels-Cooked ceviche and salsa prepared at establishment and stored in case without a label. Employee labeled food items with named and address of establishment. Correct By: Corrected At Time Of Inspection

Core-4-101.19, C: Nonfood-Contact Surfaces- Observed the table in the E & D area with exposed wood in area by the cooked chicken case. Provide a smooth and easily to clean finish. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces-Observed vents above fryer with large amount of organic debris. Clean frequently to minimize contamination. Correct By: Correct Prior To Next Routine 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. Observed Cooked green chili and onions hot holding in hot holding case wrapped in aluminum foil at internal temperature of 102-104 deg F. Manager informed they had been hot holding in case >2 hours and discarded Correct By: Corrected At Time Of Inspection