Super Carniceria Los Alamos #2

Inspector's notes

Observed a large container of green chili pork, red chili salsa and cooked carnitas in the walk-in cooler with internal temperatures as measured using a probe thermometer ranging from 44°F - 46°F. According to the person in charge, the foods had been taken out from the walk-in to work with in the morning. Discussed with person in charge to consider taking only what is needed at hand or to consider portioning the pans of food into smaller pans so that the entire pan of food is not being taken in and out of the walk-in cooler for food service. The person in charge placed the pans of food on ice to rapidly chill down to 41°F. 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.

Inspector's notes

Observed wiping cloths stored dry on cutting boards. Discussed with person in charge to store wiping cloths in sanitizer buckets with approved sanitizer concentrations when not in use. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the handwashing sink that was draining very slowly. Discussed with person in charge to reach out to a plumber to service the handwashing sink so that the water can drain freely. The person in charge called a plumber to service the handwashing sink. All plumbing must be maintained in good repair at all times. 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 containers of guacamole, red & green salsas, and pico de gallo in small display cooler, not intended for immediate consumption, missing labels. Discussed labeling requirements with person in charge. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment did not have a Certified Food Protection Manager (CFPM) present during inspection. . A CFPM is required to be on the premises during all hours of operation. Provided handout with changes to Food Code. Corrective Action: Correct prior to next routine inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed food debris in microwave next to prep cooler near cook line. Discussed cleaning microwave at a frequency to prevent build up. Correct By: Correct Prior To Next Routine Inspection