Plaza Mexicana Carniceria Del Pueblo

Inspector's notes

Observed raw chicken and raw pork stored directly above RTE salsa in the walk-in cooler and raw shelled eggs stored above RTE onion in cold holding table at the time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed shredded cheese 44*F, cut lettuce 48*F, salsa with cut tomatoes 49*F at the time of inspection. Also observed TCS pork 73-76*F on rack at the time of inspection. Per employee pork was to be cooked and was taken out of the walk-in cooler two and a half hours prior to time of inspection. 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. Per PIC, TCS food items had been taken out of the walk-in three hours prior and PIC placed TCS items back in the walk-in at the time of inspection. Employee cooked TCS pork to temperature at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp and raw beef stored above cooling beans and green pork cooling on racks outside of walk-in. Observed raw shelled eggs stored above ready-to-eat foods such as cooked shrimp and barbacoa in walk-in cooler. Person in charge moved all items to different areas to prevent cross contamination.

Inspector's notes

2nd repeat violation. Observed cooked pork ribs at 109 to 124 deg F and cooked chicken wings at 111 to 127 deg in hot holding case. Per PIC ribs had been in case since 11 am and discarded ribs. Chicken wings had been recently placed in case but were discarded per PIC choice.

Inspector's notes

Observed cooked shrimp, cooked barbacoa, cooked pork with spinach, and bistec (cooked beef) without datemarks. Observed pico de gallo in beverage cooler without datemark. Observed queso fresco, bologna, and ham without datemarks in display case near meat area. All foods had been prepared/opened over 24 hours and were properly labeled at time of inspection.

Inspector's notes

No consumer advisory provided to consumers for green and red shrimp ceviche served raw. Provided guidance on consumer advisory.

Inspector's notes

Large gallon and spray bottle with yellow chemical liquid found without labels in back kitchen area. Per PIC items had degreaser and properly labeled them. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken and cooked beef in hot holding display case at 100-120 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 135°F or above. Person in charge declined to provide preparation time of TCS foods and opted to discard foods at time of inspection. Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during 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 in the hot holding display case a container of cooked steak with an internal temperature of 109°F and a container of fried shrimp with an internal temperature of 101°F as measured with a calibrated probe thermometer. Per PIC, all items had been in the hot holding unit for less than 2 hours. 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. Discussed with PIC maintain a temperature log and checking the temperature of items in the hot holding case every 4 hours to ensure all items are being held at 135°F or above. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed in the hot holding display case cooked beef with an internal temperature of 125°F and cooked chicken with an internal temperature of 115°F. Per PIC, both items had been in the hot holding case for less than 2 hours. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed with PIC stirring hot held foods to encourage even heating and checking temperatures of foods frequently. Corrective Action: Corrected at time of 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. -Observed no soap available at the kitchen handwashing sink. 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. -Observed no paper towels available at the hand washing sink in the kitchen. All handwashing sinks must be fully stocked with soap and paper towels at all times. The PIC placed soap and paper towels at the sink at the time of this inspection. 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 cooked chicken wings with a maximum temperature of 116F, measured with a calibrated probe thermometer. Hot foods must be held at a minimum of 135F. The wings had been in the case for under 1 hour, the PIC had kitchen staff warm up the chicken wings at the time of this inspection. Correct By: Corrected At Time Of Inspection

Core-4-204.112, C: Temperature Measuring Devices-Functionality Observed multiple cold holding units without thermometers present. Any refrigerator or freezer storing TCS food products must have a thermometer present and easily accessible. The PIC stated they would ensure that all cold holding units have thermometers present. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed bags of onions being stored on the floor next to the dry goods storage. Food must be protected from contamination in clean, dry location and stored 6 inches above floor. The PIC said the onions had just been placed there in the morning. The onion were in good condition and the PIC had them mover to proper storage off of the floor. Correct By: Corrected At Time Of Inspection