Carniceria Y Taqueria Durango

Inspector's notes

Observed floor in meat department areas severely damaged showing signs of broke/damaged with pits. Discussed with operator to repair flooring to prevent sitting water for easy cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed albondigas with a date mark of 2/16 (2 days past discard date) and Cosido (cooked meat and vegetables) with a date mark of 2/17 (1 day past discard date) cold holding in the walk-in cooler. Spoke with PIC and items were discarded at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damaged tiles at ceiling of rear warehouse area where coolers and food are stored. The establishment shall repair the physical premises to prevent potential contamination of food items from the premises and to prevent the harborage of pests. A reinspection will occur on 3/26/26 to verify that the ceiling tiles have been replaced. Corrective Action: Correct prior to reinspection. *5th consecutive violation

Inspector's notes

2nd consecutive violation: Ensure on person in charge during all hours of operation holds a valid Certified Food Protection Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed remaining damaged tiles at ceiling of rear warehouse area. The establishment shall continue making repairs to the physical premises to prevent potential contamination of food items from the premises and to prevent the harborage of pests. Corrective Action: Correct prior to next routine inspection. *4th consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The establishment does not have a Certified Food Protection Manager on site and was observed in violation of Priority Risk Factor #23, 3-501.18. Per manager, they will be working toward obtaining the certification within the next couple of months. In addition, other staff will be working to obtain the certification as well to expand coverage to other shifts. Discussed food safety topics with manager to assess food safety knowledge and observed some deficiencies in knowledge in regard to cooking temperatures and foodborne related illness symptoms. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Provided guidance documentation on various food safety topics including cooking temperatures and foodborne illness related symptoms at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, staff at the establishment have not obtained a Food Protection Manager Certification. Discussed the necessity of obtaining the certification with the manager. Discussed which staff would be able to get the certification. Per manager, three staff members, including themselves, may be able to get the certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *5th consecutive violation

Inspector's notes

Observed multiple Time/Temperature Control for Safety (TCS) food items including cooked res(beef), cooked chivo(goat), and flautas located in the walk-in refrigerator date-marked and held for more than 7 days. Per manager, the cooked beef & goat were cooked and held since 7/5 and the flautas were cooked and held since 6/18. TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Staff voluntarily discarded the food items at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The establishment has begun making progress on the repairs to the building. Observed new/repaired rubber cove base installed through the majority of the establishment. In addition, observed some new ceiling tiles installed above the retail and meat market portions of the building. There are still a significant amount of ceilings tiles in disrepair with water damage to them throughout the establishment. In addition, there are many holes in the walls and ceiling of the establishment that still require repair. The establishment shall continue making repairs to the physical premises to prevent potential contamination of food items from the premises and to prevent the harborage of pests. Corrective Action: Correct prior to next routine inspection. *3rd consecutive violation

Inspector's notes

At the time of inspection, there was not a Certified Food Protection Manager on the premises. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per manager, they are currently working towards obtaining their certification and are planning to schedule the exam in mid-March. Corrective Action: Correct prior to next routine inspection. *4th consecutive violation

Inspector's notes

Observed multiple gaps in the back, roll-up door. The establishment shall close all gaps in the back roll-up door to prevent the introduction of pests into the establishment. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Inspector's notes

Observed significant amount of ceiling tiles in the back storage room in disrepair and with water damage. In addition, observed multiple holes in the walls and the ceiling throughout the establishment. The establishment shall maintain the walls and ceiling in good repair. In addition, observed multiple sections of cove base throughout meat department and deli falling off of the wall creating gaps in between the wall and the cove base. The establishment shall repair the cove base throughout the establishment to create a smooth, easily cleanable surface and to prevent the harborage of pests. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Inspector's notes

At the time of inspection, there was not a Certified Food Protection Manager on the premises. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per manager, they are currently working towards obtaining their certification and are planning to schedule the exam in mid-March. Corrective Action: Correct prior to next routine inspection. *4th consecutive violation

Inspector's notes

Observed cooked whole chickens located on a hot-holding table in the deli department registering internal temperatures between 112°F-120°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per manager, the cooked chickens were placed at the hot-holding table 3 hours prior to the time of observation. The manager voluntarily discarded the cooked chickens at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple Time/Temperature Control for Safety (TCS) food items including raw shrimp, a gallon of milk, and individually portioned containers of salsas located in a residential refrigerator in the deli department registering internal temperatures of 61°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The manager was not able to identify how long the TCS food items had been held in the refrigerator at the time of inspection. The manager voluntarily discarded the food items at the time of inspection. Corrective Action: Corrected at time of inspection. Upon further inspection, the residential refrigerator was holding an ambient air temperature of 61°F. The establishment has ample, additional refrigeration to continue operating.

Inspector's notes

At the time of inspection, the establishment had only one analog probing thermometer that was not functioning properly. When compared to the inspector's probing thermometer measuring hot-held rice, the establishment's probing thermometer deviated from the inspector's thermometer by more than 200°F. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection. *Reinspection will occur on, or before, Monday March 10th.

Inspector's notes

Observed multiple gaps in the back, roll-up door. The establishment shall close all gaps in the back roll-up door to prevent the introduction of pests into the establishment. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Inspector's notes

Observed significant leak coming from the plumbing underneath the 3-compartment sink resulting in water pooling in the deli department. In addition, observed the drain for the 3-compartment sink without a 1-inch air gap between the terminating end of the drainpipe and the floor sink. The establishment shall maintain all plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed significant amount of ceiling tiles in the back storage room in disrepair and with water damage. In addition, observed multiple holes in the walls and the ceiling throughout the establishment. The establishment shall maintain the walls and ceiling in good repair. In addition, observed multiple sections of cove base throughout meat department and deli falling off of the wall creating gaps in between the wall and the cove base. The establishment shall repair the cove base throughout the establishment to create a smooth, easily cleanable surface and to prevent the harborage of pests. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Inspector's notes

At the time of inspection, there was not a Certified Food Protection Manager on the premises. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per manager, they are currently working towards obtaining their certification and are planning to schedule the exam in January. Corrective Action: Correct prior to next routine inspection. *3rd consecutive violation

Inspector's notes

Observed multiple gaps in the back, roll-up door. The establishment shall close all gaps in the back roll-up door to prevent the introduction of pests into the establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple sections of cove base throughout meat department and deli falling off of the wall creating gaps in between the wall and the cove base. The establishment shall repair the cove base throughout the establishment to create a smooth, easily cleanable surface and to prevent the harborage of pests. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed significant amount of ceiling tiles in the back storage room in disrepair and with water damage. The establishment shall maintain the walls and ceiling in good repair. Corrective Action: Correct prior to next routine inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed multiple large pieces of equipment in the back storage area of the establishment not in use. Equipment includes Subway baking oven, large soda display case, and old A/C unit. The establishment shall remove any equipment that is not in use and not considered necessary for their business operation. Per manager, they have contacted removal services and are waiting to have the equipment removed. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Inspector's notes

At the time of inspection there was no Certified Food Manager present at the establishment. Per person in charge, management is working on getting a certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *2nd repeat violation

Inspector's notes

Observed cove base either missing or damaged throughout the establishment including the employee restroom and throughout kitchen area. All floor/wall juncture shall have coved base in order to create a smooth easily cleanable surface and to prevent the attraction and harborage of pests. Corrective Action: Correct prior to next routine inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed various unused equipment, furniture, and items including Subway baking equipment, stacked boxes, and vanity located in the back office and back storage area. The establishment shall remove any furniture/equipment that is unnecessary to the operation of the business in order to prevent the attraction and harborage of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the time of inspection there was no Certified Food Manager present at the establishment. Per person in charge, management is working on getting a certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *2nd repeat violation

Inspector's notes

Observed display case located near front of the establishment holding seafood including shrimp and fish on ice. After further investigation, the unit was observed measuring an ambient air temperature of 49°. The seafood itself was observed to be holding at a proper temperature. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. *Reinspection will occur on, or before, Tuesday September 24th.

Inspector's notes

Observed containers of salsa and guacamole prepared on site and packaged for retail sale in a reach-refrigerator without proper labeling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 2 live German cockroaches located along the wall of the deli and meat department. Attempted to audit pest control documentation, but establishment did not have access to the documentation. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection. *Reinspection will occur on , or before, Tuesday September 24th.

Inspector's notes

Observed cove base either missing or damaged throughout the establishment including the employee restroom and throughout kitchen area. All floor/wall juncture shall have coved base in order to create a smooth easily cleanable surface and to prevent the attraction and harborage of pests. Corrective Action: Correct prior to next routine inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed various unused equipment, furniture, and items including Subway baking equipment, stacked boxes, and vanity located in the back office and back storage area. The establishment shall remove any furniture/equipment that is unnecessary to the operation of the business in order to prevent the attraction and harborage of pests. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-5-205.11, Pf: 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. Observed multiple hand wash sinks in the establishment with deficiencies. The hand sink at the outdoor cooking area did not have hand soap or hand towels. The hand sink at the 3-compartment sink was blocked with a sanitizer bucket in the basin and did not have any hand soap. The hand sink near the bandsaw did not have hand towels accessible (battery powered dispenser out of repair). The establishment shall maintain all hand sinks in good repair and accessible to promote proper hand washing practices. The person in charge cleared all hand sinks, as well as stocked all with soap and hand towels at the time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 multiple deep containers of cooked Time/Temperature Control for Safety food items in the walk-in refrigerator including salsas, menudo, pozole, beans, and albondigas registering internal temperatures ranging from 46°-61°F. Per person in charge, the food items were cooked the day prior and cooled overnight in the walk-in refrigerator. The establishment shall cool their cooked, perishable food items from 135°-70°F within 2 hours and from 70°-41°F within an additional 4 hours. The person in charge voluntarily discarded the food items at the time of inspection. Discussed scheduling Active Managerial Control intervention visit with person in charge. See general comments of report. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. Hand washing sink in permitted outdoor cooking area was only able to attain a temperature of 68 degrees Fahrenheit. Please ensure hot water at 100-110F is available at all hand washing sinks so that employees can properly wash hands at any time. Ensure that, after hot water is restored, rigid drain line underneath sink is repaired. Re-inspection will occur on January 4, 2024. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Priority Foundation-6-301.11, Pf: 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. Establishment did not have hand soap/cleanser at hand washing sink at permitted outdoor cooking area. Please ensure hand soap/cleanser is available at all times for employee use while washing hands. Person in charge (PIC) provided hand soap and as well as additional paper towels to sink area to correct during the inspection. Corrected at time of inspection. Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. Hand washing sink at approved outdoor cooking area could only attain a temperature of 79 degrees Fahrenheit. Please ensure that all hand washing sinks can produce warm water at least 100-110 degrees so that employees can wash hands properly at any time. Re-inspection will occur on or before December 27, 2023. Correct By: Correct Prior To Reinspection

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 tightly closed bag of cooked pollo asado (chicken) and deep loosely-covered pot of cooked beef stew in walk-in refrigerator with temperatures measuring between 45 and 50 degrees Fahrenheit. Please ensure cooling foods drop in temperature from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. Per PIC, both items were cooked the previous night, more than 6 hours prior to inspection, and moved to the walk-in to cool down immediately after cooking. PIC voluntarily discarded items during the inspection to correct. See embargo form. 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. Observed pans of cooked al pastor pork and pork carnitas sitting on top of burners in main cook line with internal temperatures of 94-108 degrees Fahrenheit. Please ensure time-and- temperature control for safety (TCS) foods are kept hot at 135F or warmer. Per kitchen employee, items were heated and placed on burners 1 hour prior to inspection. Kitchen employee moved containers of cooked pork to flat top grill to reheat to 165F and hold hot at 135F. Inspector verified reheating temperature. 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 establishment drying out raw pork chicharron (skin) with internal temperature of raw chicharron pieces measured at 55-59F. Please ensure TCS foods are kept cold at 41F or lower. Per PIC, chicharron was removed from refrigeration to dry at room temperature less than 4 hours prior to inspection. PIC moved chicharron to walk-in refrigerator to return to proper cold-holding temperature to correct during the inspection. Inspector verified that chicharron was returning to proper cold-holding temperature. Correct By: Corrected At Time Of Inspection