Carniceria Y Taqueria Durango

Inspector's notes

Observed floor in kitchen 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

Ensure at least one person in charge has a valid Certified Food Protection Manager Certification during all hours of operation. *6th 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. 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

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 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 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

Core-4-602.13, C: Nonfood Contact Surfaces Observed heavy buildup of food residue on inside surfaces of small chest freezer in back of establishment. Please ensure nonfood contact surfaces of equipment are kept clean to sight and touch. Correct By: Correct Prior To Next Routine Inspection