Carniceria Mi Guadalajara

Inspector's notes

Observed dishes on a rack that were stored as clean according to the person in charge. Upon separating the dishes, food debris was observed on the inside of some of the dishes as well as some residual stickers/glue. The dirty dishes were taken to the 3- compartment sink to be washed, rinsed and sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. *2ND CONSECUTIVE PRIORITY FOUNDATION VIOLATION.* Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large, covered metal pan of cooked rice with a date mark of 5/4 on it inside of a large reach-in refrigerator. The internal temperature of the cooked rice as measured using a probe thermometer ranged from 77°F - 82°F. According to the person in charge, the rice had been cooked the night before and cooled in the refrigerator. Based on the cooling parameters of cooling TCS foods from 135°F to 70°F in 2 hours, and then from 70°F to 41°F within the next 4 hours for a total cooling time not to exceed 6 hours, the food did not cool within the proper time frame and was embargoed at time of inspection (see embargo form). Discussed with person in charge to cool TCS foods in wide, flat shallow pans less than 4 inches deep, uncovered and placed up high inside of the walk-in cooler or to utilize ice baths for rapidly chilling the food. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pan of cooked chicken wings inside of the walk-in cooler with a date mark of 4/27. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection (see embargo form). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths stored dry on the cutting board. 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 dishes on a rack that were stored as clean according to the person in charge. Upon separating the dishes, food debris was observed smeared on the inside of some of the dishes. The dirty dishes were taken to the 3-compartment sink to be washed, rinsed and sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large metal pans, one containing roasted jalapenos and the other containing grilled onions, that were sitting on a countertop near other hot holding foods, but these pans had no external heating source. The internal temperature of the jalapenos and grilled onions as measured using a probe thermometer was at 107°F and 111°F respectively. According to the person in charge, the jalapenos and grilled onions had been cooked and placed on the counter approximately 4 hours prior to the start of the inspection and were embargoed at time of inspection (see embargo form). Discussed with person in charge to utilize either time as control for the grilled jalapenos and grilled onions or to set up a hot water bath on the stove top to keep the foods hot holding above 135°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various containers of pozole and other soups that were in the walk-in cooler without any date marking on them. According to the person in charge, they typically hold these foods for 4 days before discarding. According to the person in charge, the pozole and other soups in question had been prepared two days before the inspection and were properly date marked with the correct date marking on the soups. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bags of frozen cheese that were sitting on a countertop. According to the person in charge, the cheese is thawed on the counter so that it is easier to process. Discussed with the person in charge to either thaw the cheese in a fridge overnight or to thaw it under continuously running water that is 70°F or less. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed refried beans stored in prep refrigerator measuring with an internal temperature of 60 degrees F. Per PIC, the beans had been thawed over night in the sink. Beans were recommended for discard. Discussed thawing parameters and cold holding. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Observed Chicharrons (with meat) in warming case measuring with an internal temperature of 115 degrees F. Per PIC, the holding intention was not to keep at 135 degrees F or above. Chicharrons did not have any indication of time. Discussed time as control and provided handout for education. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. --In the dry storage room, observed chicharron drying at out at room temperature. Internal temperature measured 78°F. Thermometer was calibrated on site. Per person in charge (PIC), the chicharron was placed out about 5 hours prior and was recommend for discard. See embargo form. Reviewed cold holding requirements and discussed drying the items in the walk-in refrigerator to maintain proper temperature. 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. --Observed cooked rice cooling at room temperature with an internal temperature of 105°F. Per PIC, the rice was cooked about an hour prior. PIC moved the rice to the walk-in refrigerator to facilitate rapid cooling. Also observed freshly juiced watermelon in the raspodos area stored at room temperature with an internal temperature of 75°F. Per PIC, it was made about 2 hours prior and was moved to the walk-in refrigerator to rapidly cool. Reviewed proper cooling methods with the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence --Observed a live adult cockroach in the room next to the raspados area. PIC notified their pest control technician at time of inspection. Reviewed pest control requirements with the PIC. Re-inspection will take place within 10 days. Correct By: Correct Prior To Reinspection