Carniceria Michoacan

Inspector's notes

Observed establishment prepare and serve raw marinated ready to eat shrimp ceviche but have no updated parasite destruction letter from seafood provider.

Inspector's notes

Observed establishment prepare and serve raw marinated ready to eat shrimp ceviche but have no updated parasite destruction letter from seafood provider.

Inspector's notes

6th repeat violation. Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed employee with gloved hands handle dirty dishes, soiled food equipment, soiled non-food contact surfaces, raw meats, then without washing hands or changing gloves directly touch with same gloved hands, cooked ready to eat carne asada, handles of utensils on the cook line, handles of sliding windows of the deli hot case, and handle clean sanitized dishes/food equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed crates of unpackaged produce such as tomatoes, onions, and cilantro stored directly on the floor in front and under the hand wash sink thereby limiting access to the hand wash sink and exposing unprotected food to contamination.

Inspector's notes

Observed establishment prepare and serve raw marinated ready to eat shrimp ceviche but have no updated parasite destruction letter from seafood provider.

Inspector's notes

Observed employee warewashing at the three compartment sink that was set up with one compartment of soap water, one compartment of rinse water, and one compartment that was left empty. Employee was soaking dirty dishes in the rinse water compartment, dipping a scrub pad in the soap water compartment, washing and rinsing dishes in the same compartment where the dirty dishes were soaking, then placing washed dishes to air dry in the empty compartment to be used/stored as clean without sanitizing. The person in charge directed employee on proper warewashing set up of three compartment sink, wash-rinse-sanitize, and employee properly washed and sanitized all dishes.

Inspector's notes

Observed cooked carne asada, chicken, rice, beans, and sauteed vegetables with internal temperatures between 105-125F in a hot box warmer next to the cook line. The thermostat of the warmer displayed an internal ambient temperature of 101-103F. The person in charge stated the food items in the warmer had been cooked and placed for hot holding less than 30 mins ago and reheated all items to 165F. The person in charge adjusted the temperature knob from the low setting dial at (3) to a higher setting dial at (8) and later observed the thermostat of the warmer indicate a temperature reading of 185F.

Inspector's notes

Observed open packages of bulk deli meats with no date marking in the meat case.

Inspector's notes

Observed cooked chicken, chicharron, tripas, and carnitas with internal temperatures between 95-105F in the deli hot case. The person in charge stated the food items were placed under time as control as indicated by the times written on a dry erase board on the wall next to the deli case. Times on the board showed chicken 0800-1200, chicharron 0800-1200, Tripas 0730-1130, and Carnitas 0900-1300. The person in charge stated the carnitas were actually cooked an hour later at 1000, but this is the standard daily schedule for these food items. All items were in still being served at the time of inspection 1415, more than 4 hours past time as control only. The person in charge indicated following the final use time, the food items were to be removed from the deli case to be cooled, stored, and reheated for later service. Discussed food items under time control must be used or discarded within 4 hours, no co-mingling of foods, and cannot be re-used or reheated after 4 hours. The person in charge discarded all food items past 4 hours of time control only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed insufficient spatial separation and no physical barrier between hand wash sink and prep table where employees were storing ready to eat vegetables, preparing fresh cut pico de gallo, and blending cooked fresh/cooked salsas. Prep table and food items were directly adjacent and less than 24 inches from the hand wash sink. Discussed sufficient spatial separation or physical barrier to protect food/food equipment from contamination from splash of the hand wash sink. Observed crates of unpackaged ready to eat vegetable stored directly on the ground under the hand wash sink. Discussed potential for contamination from splash/leaking of hand wash sink.

Inspector's notes

Observed in use utensils, vegetable peeler, knife, and spoon ladle stored between use in the sani-bucket with wiping clothes under the prep table. Observed a vegetable dicer and blender placed directly on the floor between use. The food equipment was in direct contact with standing water, other food debris, and exposed to splash from the hand wash sink. Discussed food contact surface and food equipment must be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Discussed proper storage of in-use utensils.

Inspector's notes

Observed broken/missing slider windows of the hot deli case resulting large open spaces and inability to maintain the deli case enclosed.

Inspector's notes

Observed floor cover of insufficient size to enclose the grease trap by three compartment sink resulting in large gaps and spillage.

Inspector's notes

Observed accumulation of spoilage on the floor of the walk-in cooler under the storage racks. Observed build up of food debris and organic matter on the shelves of the storage racks. Observed splatter of food debris and residues on the outer packaging of packaged foods stored next to the storage racks with uncovered cooked TCS foods. Observed build up of organic matter and soils on the walls, floors, ceiling of the walk in cooler. Observed gray colored standing water, food spoilage, and raw meat debris embedded in deep grooves and pitted concrete areas of flooring by the prep line, cook line, service line, and warewashing. Observed accumulation of loose soils on the ceiling tiles above the hot deli case.

Inspector's notes

Observed insufficient lighting intensity in the walk in cooler resulting in inability to read labels or date marking, inability to observe unadulterated condition of food items, inability to see build up of spoilage. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written procedures for cleaning bodily fluids.

Inspector's notes

Observed establishment prepare and serve raw marinated shrimp aguachiles but have no posted consumer advisory.

Inspector's notes

Observed establishment prepare and serve raw marinated shrimp aguachiles but have no posted consumer advisory.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written procedures for cleaning bodily fluids.

Inspector's notes

Observed establishment prepare and serve raw marinated shrimp aguachiles but have no parasite destruction letter from seafood provider.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written procedures for cleaning bodily fluids. Provided operator written instructions via email.

Inspector's notes

Observed establishment prepare and serve raw marinated shrimp aguachiles but have no parasite destruction letter from seafood provider.

Inspector's notes

Observed establishment prepare and serve raw marinated shrimp aguachiles but have no posted consumer advisory.

Inspector's notes

***4th CONSECUTIVE VIOLATION*** Observed no CFPM present at time of inspection. 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.

Inspector's notes

Observed food employee opening bags of raw beef tripe and placing them in the large cauldron to fry and with same gloves handle other kitchen utensils to stir other items being used in the cooking area. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employees must discard gloves, wash hands and don new gloves after handling raw meats and returning to work with ready-to-eat foods or other kitchen utensils, handles, etc. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

***2nd CONSECUTIVE VIOLATION*** Observed carne asada with internal temperature of 110-118*F both inside the hot holding table and standing hot holding cabinet at time of inspection. Observed chiles and onions with internal temperature of 98-105*F in the standing hot holding cabinet at time of inspection. Explained to PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC states items were placed in both units an hour before inspection. All other TCS items were at 135*F and above in units. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing cove base underneath 3-compartment sink and behind prep area tables. Cove base is required in all areas where there is food production, food storage, mop sink and restroom areas. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Observed back FRP painted with non semi-gloss paint. Paint is chipping off on certain areas. PIC states that the paint tends to rub off when cleaned with chlorine and rags. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Please use semi-gloss finish paint for all areas in food production. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM present at time of inspection. 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. ***3rd Consecutive Violation***

Inspector's notes

Observed no paper towels at handwashing sink closest to hot holding unit at time of inspection. PIC states the paper towel broke days before inspection. Explained to PIC that 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 hand drying provision for handwash sink at time of inspection. Paper towel holder should be fixed to be able to maintain the roll inside. Corrective Action: Corrected at time of 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: Observed second designated handwashing sink by the 3 compartment with excessive amounts of food debris and a drain plug at time of inspection. Person in charge (PIC) states they sometimes use the sink for thawing/food prep. Explained to PIC that the second handwashing sink has been designated for pure handwashing only. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of 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: Observed no hand soap at handwashing sink closest to the hot holding unit at time of inspection. Explained to PIC that 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. Recommended using soap specifically meant for handwashing with an accessible pump to facilitate the handwashing practice in the establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal pans and tortilla press with accumulation of dried food debris on the rack by the bakery section. PIC states these items were stored away as clean. PIC states that they simply rinse off items before using. Explained to PIC that all food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. ***2nd Consecutive Violation*** PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed active warewashing with only washing and rinsing step at time of inspection. No active sanitizing step was completed during warewashing. Explained to PIC that food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Establishment uses chlorine to sanitize and should be at levels 50-100PPM. Discussed set up including the last active step of chlorine sanitizing for a minimum of 10 seconds of contact. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked barbacoa and cooked chicharron (pork) with internal temperatures of 46-49*F in the walk in at time of inspection. PIC states the items were cooked and cooled the previous night. PIC could not confirm when the items reached 41*F. Explained to PIC that 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice, tripe, carnitas, and beans with internal temperatures of 99-125*F at time of inspection via probe thermometer in the hot holding case. PIC states the items have been placed in the unit 2 hours prior to inspection. Explained to PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature control for safety (TCS) foods in the walk in: cooked carnitas, cooked tripe, pico de gallo, nopales, chicharron con chile (fried pork skin in chili sauce), and carne con chile (beef in chili sauce) with internal temperatures of 47-48*F via probe thermometer. PIC states the items had been in unit since Monday, over 4 hours. Explained to PIC that except during preparation, cooking, cooling or when time is used as a control all 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Internal temperature of walk in at beginning of inspection was 47*F. All other TCS food items prepared this day less than 4 hours were relocated to freezer to rapidly cool. PIC was able to lower unit ambient to 41*F by the end of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk in unit with ambient temperature of 47*F at beginning of inspection. Explained to PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. TCS foods that were located in the walk-in for over 4 hours were discarded at time of inspection. All other TCS food items prepared same day, less than 4 hours before inspection were moved to the freezer to rapidly cool. PIC was able to manually lower walk in temperature to 41*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside of walk-in and cooking prep area with excessive amounts of food debris at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Please develop a schedule to routinely clean and eliminate all food debris on floors, walls, walk-in/storage areas. Corrective Action: Correct prior to next routine inspection. ***2nd Consecutive Violation***

Repeat Violation Observed no CFPM present at time of inspection. 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 Consecutive Violation***

Inspector's notes

Observed containers of ready to eat/time temperature control for safety (TCS) foods in the walk in with no lids or wrapping cover. Explained to PIC that due to the dried food debris on the racks that it is important to cover the items with a corresponding lid or saran wrap/aluminum foil to prevent possible contamination of the cooked RTE/TCS foods. Please add lids or covers to the TCS foods when not in use and in walk-in. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed both deli slicers in the kitchen area with dried food residue at time of inspection. Person in charge (PIC) could not verify at what time the deli slicers were last properly washed, rinsed, and sanitized. Explained to PIC that all food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicharron with internal temperature of 98*F and beef ribs with an internal temperature of 102*F in the hot holding display case via probe thermometer at time of inspection. PIC states the items were placed at 2PM and they are part of their time as a control policy. Items do not last over 4 hours in the hot holding unit. No time stamps were available and explained to PIC that every time freshly cooked or reheated product is introduced into the hot holding unit under the time as a control policy, a time stamp must indicate when it was placed; whether on paper, sticker, notebook, etc. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection. ***2nd Consecutive Violation***

Inspector's notes

Observed wiping cloth bucket used in the cooking section of the carniceria with 0PPM of chlorine sanitizer. Explained to PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed severe accumulation of dried food debris on racks inside of the walk in where cooked foods are stored. Explained to PIC that 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. Please remove all debris from racks inside of the walk in prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed inside of walk-in and cooking prep area with excessive amounts of food debris at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Please develop a schedule to routinely clean and eliminate all food debris on floors, walls, walk-in/storage areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM present at time of inspection. 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.

Inspector's notes

Observed no working thermometer in the facility to check cold and hot cooking temperatures.

Inspector's notes

Observed no CFPM present at time of inspection. 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.

Inspector's notes

Observed employee improperly washing hands at the 3 compartment sink at time of inspection. Explained to PIC that all handwashing must be done in the proper handwashing sinks located in the kitchen with soap and water. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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: Observed employee rinse hands a total of about 5 seconds at the 3 compartment sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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: Observed employee leave the restroom and directly head to food counter and retrieve gloves at time of inspection to handle ready to eat food. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. After leaving the restroom facility, an employee must wash their hands in the hand washing sink located in the kitchen before donning gloves and returning to task. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink near the stovetop with no available hand drying provision/paper towels at beginning of inspection. 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of 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: Observed no soap available at neither hand washing sink in facility at the beginning of the inspection. 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 employee wash and rinse a blender at time of inspection with no active sanitizing step before storing away as clean. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked barbacoa with an internal temperature of 49-51*F via probe thermometer and cooked carnitas with an internal temperature of 49*F via probe thermometer in the walk in at time of inspection. The ambient temperature of the walk in was 41*F at time of inspection. PIC states the item was cooked the day prior. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature control for safety (TCS) items with internal temperatures from 92-115*F via probe thermometer including: fried chicharron with meat, cooked chile rellenos, cooked half chicken, cooked shredded chicharron and cooked egg with potato. Ambient temperature of the hot holding unit is 131*F at time of inspection. PIC states that they are using time as a control and hot food does not exceed over 4 hours in the unit. There was no time as a control procedure or time stamp on site referring to the items listed above. Discussed with PIC the following items may be used for time as control: fried chicharron with meat, chile rellenos, fried tacos and rice. All other foods in the unit shall be 135*F or above at all times. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were replaced at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no time stamp on cooked chiles and onion and fried chicharron with meat at time of inspection. A written time as a control policy posted only indicating these items are allowed to be under time as a control in the facility. But a time stamp/log must be used to indicate when the items were prepared. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot holding unit with ambient temperature of 131*F at time of inspection. Unit is missing additional window doors needed to maintain proper heat and air flow. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above. Corrective Action: Correct prior to re-inspection on 7/30/24.

Repeat Violation Core-2-401.11, C: Eating, Drinking, or Using Tobacco......Many employee drinks were found in random areas of the kitchen. Maintain employee drinks in the designated employee area. Always use a cup with a lid and a straw. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Repeat Violation 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........The bakery/carniceria handwashing sink was being used as a food-prep sink for rinsing off fish. Only use as a kitchen handwashing sink. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

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........Some cooked pork in the hot-holding cabinet was overstacked at holding at 115 degrees F. The bottom portion was holding at 140 degrees F. Do not overstack the food items. The top portion of the pork was reheated to 165 degrees F and returned to the steam cabinet. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco.....Two employee drinks were found inside the meat case. Maintain employee drinks in designated areas. The manager then discarded the drinks. Correct By: Corrected At Time Of 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......Some utensils were stored in the North kitchen handwashing sink. The manager then removed the items. Do not store anything in the handwashing sinks. Correct By: Corrected At Time Of Inspection

Repeat Violation 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........The cooled foods in the walk-in cooler were measured at 37 degrees F, But the food was cooled with a food depth of 6 inches. Food must be cooled with a food-depth of 4 inches or less. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st

Core-6-202.15, C: Outer Openings, Protected.......the rear door was left open during the inspection. The manager stated that they forgot to close it after a delivery-The manager closed the rear door. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.......A bag of onions and two bags of flour were stored directly on the floor. Do not store food items directly on the floor. The manager then stored the items properly. Correct By: Corrected At Time Of Inspection