Carniceria Guasave

Inspector's notes

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

Inspector's notes

Observed cooked flour tortillas packaged in ziploc bags displayed for retail sale at the front counter with a sticker label stating, "Tortilleria Alejandra Tortillas Caseras." The food label had no further indication of being registered with the ADHS Cottage Food Program or meet labeling requirement for cottage food products. The person in charge confirmed the tortillas are from a home cooked source. Provided cottage food program information and resources. The person in charge removed the tortillas from sale at the time of inspection.

Inspector's notes

Observed employee discarding black/gray mop water into the ground parking adjacent to the outdoor cooking fenced area. Observed mop water pooling under the fence of the outdoor cooking area. Observed establishment does not have a service mop sink. The person in charge stated used mop water is typically discarded into a storm drain behind the establishment. Discussed disposal of mop water onto the ground/parking lot/driveways is not permitted and proper disposal in a service mop sink. Corrective Action: Correct at once.

Inspector's notes

Observed missing/broken floor tile and unsealed flooring in front of the deli/meat cases and under the tortilla stands.

Inspector's notes

Observed the following time/temperature control for safety (TCS) packaged retail foods with internal temperatures of 50-51*F: tres leches cake slices, rice pudding, flan custard, and milk in the 3-door retail reach-in unit. Observed 3-door reach in unit with ambient temperature of 50*F at beginning of inspection. Reach in unit holds a majority of non-TCS drink items. 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. PIC was able to confirm some items were just placed in unit 2 hours before inspection and those TCS foods (milk) improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All other TCS foods in unit over night were voluntarily discarded at time of inspection. PIC was able to lower unit temperature to 41*F by end of inspection. Corrective Action: Corrected at time of inspection.