Carniceria Zamora

Inspector's notes

Observed no handwashing signage at the hand sinks behind the meat counter. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed deep grooves and pitted areas of concrete flooring containing standing water and food debris behind the meat counter, around prep tables, under three compartment sink, and in the walk-in cooler. Observed exposed unsealed wood and rusted metal sheeting in the walk in freezer floor and along the door freezer door frame. Observed exposed wood along the floor wall junction of the interior side of the walk-in cooler door frame. Observed gaps and panel separation of coved base along the floor wall junction along the back wall of the meat counter, under the hand wash sinks, prep sink, three comp sink.

Inspector's notes

Observed walls behind the raw meat rack inside walk-in with accumulation of dried food debris. Explained to person in charge (PIC) that 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. Deep clean walk-in walls, doors, and racks prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cutting boards with deep groves and stains. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Wire shelving in walk-in freezer showing signs of disrepair (i.e. - rust)

Inspector's notes

Meat case sliding glass door handles have build up of residues.

Core-3-501.13, C: Thawing Observed sealed packages of tilapia being stored in the reach in display refrigerator with an internal temperature between 35-37°F. Informed PIC that unless otherwise stated on packaging, ROP products in the process of thawing must be removed entirely from their packaging. PIC shall place the tilapia in the freezer or remove the tilapia from the package. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed plastic containers of raw meat (beef, pork) being stored directly on the ground within the walk in refrigerator. Discussed appropriate storage of unpackaged food with employee. All food must be protected from contamination in clean, dry location 6 inches above floor. Employee will store the food on a crate or cart to keep off the floor. Correct By: Corrected At Time Of Inspection

Core-5-203.13, C: Service Sink Mop sink was disconnected from drainage line during time of inspection. All used mop water shall be discarded in the toilet until a plumber can reattach the sink to the drain line. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.12, P: 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. Observed employee wash hands with gloved hands. Employee was asked to remove gloves and properly wash hands before re-gloving hands. Ensure that hands are properly washed without gloves when changing tasks where cross contamination can occur. It is important that handwashing be done only at a properly equipped handwashing facility in order to help ensure that food employees effectively clean their hands. Observed 4 employees that were handling raw meats at the counter move from handling raw food to handling various surfaces and utensils used for ready to eat sauce. PIC asked employees to sanitize all surfaces and trained employees to only handle raw food with one gloved hand leaving the other hand free to touch clean surfaces. Ensure that employees wash hands when moving from raw food handling to another task to prevent cross contamination. Correct By: Corrected At Time Of Inspection