Carniceria Michoacan

Inspector's notes

Observed prep sink with direct plumbing connection to sewage system. Discussed indirect plumbing connection to sewage system with air gap to be used with any equipment in which food, portable equipment, or utensils are placed. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed prep sink with direct plumbing connection to sewage system. Discussed indirect plumbing connection to sewage system with air gap to be used with any equipment in which food, portable equipment, or utensils are placed. Corrective Action: Correct prior to re-inspection.

Inspector's notes

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

Inspector's notes

Observed empty paper towel dispensers and no other hand drying provision at the hand wash sink.

Inspector's notes

Observed encrusted food debris/splatter residues on the meat slicers by the meat counter, the meat grinder next to the hand wash sink, and the meat saw table. The food equipment was not in use at the time of inspection but the person in charge stated equipment is sometimes used throughout the day but could not determine when last used/cleaned or provide adequate cleaning frequency procedures.

Inspector's notes

Observed raw chorizo sausage and raw chicharron with internal temperatures between 65-67F hanging from a speed rack next to the meat slicers. The person in charge stated the food items had been pulled from the walk-in less than an hour ago so the food items can be pulled from the speed rack as needed for filling the meat case/cooking. Observed the food items were unattended and not in process of preparation.

Inspector's notes

Observed employee slicing raw meat then putting the meat slices into a crate that was placed directly on the floor next to the prep table. Employee was directed to place an empty crate between the floor and the crate with raw meat.

Inspector's notes

Observed prep sink installed in direct contact with the three compartment sink and no physical barrier between fixtures such that clean utensils air drying on the drain board are exposed to splash contamination from the prep sink. Discussed installing physical barrier between prep sink and three compartment sink. Observed meat saw table placed in direct contact with the drain board section of the three compartment sink where clean utensils are placed to air dry such that sections of clean utensils at the three compartment sink are exposed in direct proximity to raw meat debris from the meat saw. Discussed relocating meat saw table to another area of the establishment. Discussed maintaining facility so that food and food equipment are not exposed to splash, dust, or other contamination. Corrective Action: Correct at once.

Inspector's notes

Observed broken/missing slider windows resulting in large gaps with cold air venting out in various sections throughout the meat case.

Inspector's notes

Observed prep sink with direct plumbing connection to sewage system. Discussed indirect plumbing connection to sewage system with air gap to be used with any equipment in which food, portable equipment, or utensils are placed. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed gaps along floor wall junction and missing coved base along back wall behind prep tables, under hand wash sink, prep sink, and three compartment sink.

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 instructions for cleaning bodily fluids. Provided written instruction to operator via email.

Inspector's notes

Observed cooked chicaron with internal temperature between 78-92F cooling at ambient temperature on a shelf under the cook line. The person in charge stated the chicharon had been cooked and placed for cooling less than 1 hour ago. Discussed using active cooling methods placing food items on ice or in walk in cooler during cooling.

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

***2nd CONSECUTIVE VIOLATION*** Observed no hand soap at handwashing sink closest to the meat slicers and 3 compartment sink. Active slicing of raw meats was happening 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 right half of raw meat display case with different cuts of raw beef with internal temperatures of 47-50*F at time of inspection. PIC states items were cut 30 minutes to 1 hour before inspection. PIC states unit had also just been deep cleaned right before inspection. Ambient temperature of unit was 47*F at beginning 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 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Unopened ice bags were placed in unit to help bring temperature of unit down. Technician was also contacted at time of inspection and unit was lowered to ambient temperature of 41*F at end of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed second half of meat display case temping at 47*F at beginning of the inspection via ambient thermometer. Explained to PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. All TCS items were relocated to walk-in to cool down. Ice bags were placed in the meat display case to help rapidly cool down. PIC did lower temperature at time of inspection and PIC also contacted technician to come in at time of inspection. Unit was temping at 41*F by end of the inspection. Corrective Action: Corrected at time of 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 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 leak underneath handwashing sink next to the 3 compartment sink by slicer at time of inspection. PIC states they are in the process of repairing. Explained to PIC that they must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dried food debris on the walls and windows of the meat display case at time of inspection. Observed excessive amounts of food debris on walls behind the cutting tables 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. Corrective Action: Correct prior to next routine inspection. ***2nd consecutive violation***

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. ***2nd Consecutive Violation***

Inspector's notes

Observed a container of chlorine sanitizing solution on top of the meat slicer at time of inspection with a concentration of above 200PPM. Explained to PIC that the correct concentration for chlorine sanitizer is between 50-100PPM. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. 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. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Confirmed the use of testing strips to help measure the concentration of chlorine to sanitize food-contact equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no splash guard on right side of the hand washing sink located next to the meat grinder. Explained to PIC that a splash guard is necessary to prevent possible contamination onto food prep areas. Please add splash guard to the right side of the handwashing sink prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ***2nd Consecutive Violation***

Inspector's notes

Observed dried food debris on the walls and windows of the meat display case at time of inspection. Observed excessive amounts of food debris on walls behind the cutting tables 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM present at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink near the meat grinder 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 bottles of orange juice underneath the meat cutting table next to bottles of window cleaner at time of inspection. Employee states these items are used for marinating meat. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no splash guard on right side of the hand washing sink located next to the meat grinder. Explained to PIC that a splash guard is necessary to prevent possible contamination onto food prep areas. Please add splash guard when necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed small leak underneath middle 3 compartment basin at time of inspection. Must repair all plumbing to a state of good repair prior to next routine inspection.

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........No handsoap available at kitchen handwashing sink- corrected by manager. 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........No paper towels at kitchen handwashing sink- corrected by manager. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage.......A spray bottle of windex was stored on top of the meat case. Chemicals must be stored in their designated area. The manager then moved the windex to its designated area. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.13, C: Thawing.......Thawed packages of tilapia were in the meatcase. Packaged, raw fish must be kept frozen or removed from their package. The manager then returned them to the freezer. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Core-6-501.12, C: Cleaning, Frequency and Restrictions.......The walk-in freezer floor had excessive trash and debris, and must be cleaned. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.......The cold water faucet of the handwashing sink drips and had been shut off at the valve below. Have the faucet repaired or replaced. Also, the floorsink drain under the 3-compartment sink is partially clogged and must be unclogged promptly. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-5-501.111, C: Area, Enclosures and Receptacles, Good Repair.......one of the dumpster lids is broken off and cannot be closed. Have the dumpster replaced. Core-5-501.115, C: Maintaining Refuse Areas and Enclosures.......The dumpster enclosure and ground has an excessive amount of trash, debris and grease, which must be removed and properly disposed of. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st