Carniceria Guasave

Inspector's notes

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

Inspector's notes

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

Inspector's notes

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

Inspector's notes

Observed in-operable hand wash sink with no faucet handles by the outdoor cooking area where employee was actively grilling meats.

Inspector's notes

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

Inspector's notes

Observed open container of raw chicken stored in a speed rack full of open uncovered cooked ready to eat foods. Raw chicken was directly over cooked tamales and cooked shredded beef. Discussed separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. The person in charge removed the raw chicken and properly stored it away from ready to eat foods.

Inspector's notes

Observed food debris and other organic matter in a pan and vegetable dicer stored as clean on the utensil storage rack by the 3 comp sink. Observed a knife stored as clean directly on the floor under the utensil storage rack.

Inspector's notes

Observed dead roaches on the floor in the back kitchen, observed glue traps filled with dead roaches under the storage racks and 3 comp sink. Discussed need to remove dead or trapped creatures promptly to reduce the attraction of insects and development of odors. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct at once. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed dead roaches in a box of packaged flour tortillas next to the prep table. Observed live roaches on the wall by the 3 comp sink. Discussed maintaining premise free of insects, rodents and pests. Inspecting shipments of food, premises for evidence of pests. Eliminating harborage conditions. Discussed the use of only certified pest control services. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooked ready to eat TCS foods with internal temperatures between 45-50F in the walk in cooler. TCS foods included cooked potatoe chorizo, rice, beans, potatoe machaca, shredded beef, barbacoa, ribs, shredded beef green chile, potatoes, beef stew, steak, lengua, tripas, carnitas, pork, red/green salsas, and carne asada. The person in charge stated all food items had been cooked and stored in the walk in cooler since the day before, more than 4 hours. Observed raw chicharron with internal temperature of 64-67F drying on a speed rack with an air fan. The person in charge stated the chicharron had been left to dry at ambient temperature throughout the day prior, stored in the walk in overnight, then brought back out to dry at ambient temperature for the day. The person in charge stated this was the established process of drying at ambient and only refrigerating overnight. All improper cold holding food items were embargoed at the time of inspection.

Inspector's notes

Observed no date marking label on any cooked TCS ready to eat food item stored in the walk in cooler. The person in charge stated all food items had been cooked the day before or prior up to two days ago, more than 24 hours.

Inspector's notes

Observed cooked cheese chile rellenos, machaca/chorizo burritos, and other breakfast burritos with internal temperature between 105-127F in the deli case. The person in charge stated the food items were placed under time as control, observed the food items were not marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. Observed establishment did not have a written time as control policy that indicated which food items were to be placed under time as control.

Inspector's notes

Observed a pill with a clear casing and green powder loosely wrapped in an open napkin placed directly on top of a package of tortillas on the prep table.

Inspector's notes

Observed walk in cooler with minimum ambient temperature of 44.7F as measured by inspector min/max thermometer. TCS foods stored in the walk in cooler had internal temperatures of 45-50F. The person in charge adjusted the settings on the cooler fan box which were set to 43F down to 37F. Later observed the walk in cooler ambient temperature lower to 40.9F as measured by inspector min/max thermometer.

Inspector's notes

Observed bags of raw meats thawing in pooled water in a basin of the three compartment sink. Observed white and red colored foam on the water, around the edges of the basin, and draining into the basin from the drain board. Observed a wiping cloth and blender jar filled with water soaking on the drain board. The person in charge stated the the foam was from food that had just been blended.

Inspector's notes

Observed used tongs with food debris stored on the rim of a trash can next to the prep table. The food contact surface of the tongs were in direct contact with the bag liner which contained food waste and other rubbish. The person in charge removed the utensil for warewashing at the time of inspection.

Inspector's notes

Observed accumulation of grease, food pieces, dead insects and organic matter, under and around equipment on cook line, under storage racks and other areas of the establishment. Clean more frequently.

Inspector's notes

Observed various dead roaches in back storage area of kitchen. Explained to person in charge (PIC) that it is important to eliminate harboring conditions and maintain premise free of insects, rodents and pests by inspecting shipments and removing unnecessary items from kitchen area. Please deep clean floors to eliminate dead roaches in storage areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various buckets of icing and baking supplies directly on the floor near storage rack at time of inspection. Please keep all items used for food preparation at a minimum of 6" above the floor when in storage or in walk-in units. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dried food debris and oil on the floors surrounding cook, prep, and storage areas. Explained to 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***2nd Consecutive Violation*** Observed no Certified Food Protection Manager (CFPM) at establishment at time of inspection. A 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 paper towels at handwashing sink 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of time/temperature control for safety (TCS) ready to eat (RTE) foods with no lid, saran wrap, or aluminum foil at time of inspection. Some containers of RTE foods were stacked on top of each other with no barrier in between. Explained to PIC that RTE foods must be covered after cooling to prevent possible contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****3rd Consecutive Violation**** Observed cooked barbacoa dated 2/24 with internal temperature of 55*F and cooked cabeza with internal temperature of 49*F in the walk in at time of inspection. PIC states the items were both made yesterday afternoon and placed into walk in to cool down. 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

****3rd Consecutive Violation**** Observed cooked burritos in hot holding case with internal temperatures of 108-120*F at time of inspection. PIC states the items had been in the unit for 2 hours before 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 cooked buche (pork) in the walk in with internal temperature of 45-46*F at time of inspection. Ambient temperature of walk in unit was 40.2*F at time of inspection. PIC states items were made and kept in walk in 2 days before inspection. Also observed carton of eggs with eggs temping at 71*F at time of inspection. PIC did not recall when the eggs were taken out of walk in. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed wiping cloth bucket with a concentration of >50ppm of chlorine at time of inspection. 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 within 50-100PPM of chlorine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 new strip light bulbs in the walk in with no protective plastic shield covering. Explained to PIC that light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Please add covers to the light bulbs in the walk in by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) at establishment at time of inspection. A 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 debris in the handwashing sink at time of inspection. Explained to person in charge (PIC) that handwashing sinks (specifically because this is also the only one available in the facility) must be used only for handwashing purposes. All other warewashing and prepping must be done at the designated sinks in the facility. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef in the walk in with internal temperature of 47-51*F and observed cooked pork carnitas with internal temperature of 50*F in the walk in at time of inspection. PIC states the items were cooked the previous day before inspection. 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. Provided PIC with handouts and logs to help with the cooling process. Corrective Action: Corrected at time of inspection. ***2nd Consecutive Violation***

Inspector's notes

Observed cooked burritos in the hot case with internal temperatures of 110-120*F at time of inspection. All other hot foods were above 135*F in the hot case. Burritos were placed on lids above the hot line at time of inspection. PIC states the burritos had been in the case for 2 hours before 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. Discussed keeping burritos in a container below the hot line to help maintain food at 135*F or above, or also using time as a control for these specific items. Corrective Action: Corrected at time of inspection. ***2nd Consecutive Violation***

Inspector's notes

Observed wiping cloth bucket with a concentration of >50ppm of chlorine at time of inspection. 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 within 50-100PPM of chlorine.Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cutting boards for hot foods with slight grooves on the board. PIC states the board hasn't been replaced since April. Explained to PIC that all food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC states they will get the cutting boards replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed live roaches located in the back cooking area, underneath the 3 compartment sink at time of re-inspection. PIC was able to provide recent invoice dated 8/7/24 specifying the presence and treatment of German roaches. PIC states they have been receiving frequent treatment due to the summer months.

Inspector's notes

Observed no paper towels available in the outdoor handwashing sink at time of inspection. Person in charge (PIC) was actively outdoor cooking. Explained to PIC that hand wash 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.

Inspector's notes

Observed cooked carne asada, cooked tripe and cooked al pastor pork meat with internal temperatures of 46-49*F in the walk in at time of inspection. PIC states the items were cooked the day prior to inspection. PIC states that they do not know when the items reached 41*F.

Inspector's notes

Observed cooked carne burritos and cooked chile relleno in the hot holding case with internal temperatures of 115-121*F via probe thermometer at time of inspection. PIC states that the items were cooked and placed in the hot holding unit 1 hour prior to 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.

Inspector's notes

Observed live roaches located in the back cooking area, alongside the back wall and underneath meat display case. PIC was able to provide recent invoices dated 7/18 & 7/25 specifying the presence and treatment of German and sewer roaches. PIC states they have been receiving frequent treatment due to the summer months.

Inspector's notes

Observed ready to eat cooked carne asada being placed into a cooler with a clean trash bag as a liner inside. Explained to PIC that food grade bags must be used in order to store ready to eat items. PIC replaced the container with a food grade bag at time of inspection.

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 in restroom, at kitchen handwashing sink, or at outdoor cooking handwashing sink. Provide paper towels at the handwashing sinks at all times. corrected by manager. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-206.11, P: Restricted Use Pesticides, Criteria.......There was a can of Raid on the shelf in the pantry. Do not use or store insecticides in the establishment. The meat manager then removed the can of Raid from the establishment. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.........A 5-gallon bucket of cooked salsa was measured at 160 degrees F in the walk-in cooler. Hot foods must be cooled in shallow pans with food depth no greater than 4 inches and uncovered until cooled to 41 degrees F. An employee then poured the salsa into shallow pans and left them in the walk-in cooler. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.......Observed the cold water faucet at the outdoor cooking handwashing sink was dripping and had been shut off at the valve below. The hot water faucet was working. have the cold water faucet repaired or replaced. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals.......Observed the sanitizer concentration of the kitchen wiping-cloth bucket was too strong and measured at 200 ppm cl2. The manager then added water and rechecked-okay at 100 ppm cl2. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.......Observed an open, uncovered bag of flour in the kitchen. Maintain food items closed or covered when not in use- corrected by manager. Correct By: Corrected At Time Of Inspection