Super Carniceria Don Filo's

Inspector's notes

Observed torn gasket on the door to the walk-in fridge at time of inspection. Discussed with person in charge (PIC) about replacing gasket at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no air gap at the drainage pipes from the 3-compartment sink (rinse/sanitize basins) at time of inspection. Discussed with PIC about extending the pipe to the floor drain and providing a 1" air gap from the flood rim of the floor drain at time of inspection. or to install a studor vent at time of inspection. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was not certified food protection manager onsite at time of inspection. Establishment was open and operating. 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. *3RD CONSECUTIVE VIOLATION*

Inspector's notes

Observed cleaned pots resting on the ground. Discussed with person in charge storing all clean equipment and food contact surfaces so they are 6 inches off of the ground away from possible sources of contamination. Person in charge indicated they would buy something to keep them off the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was not certified food protection manager onsite at time of inspection. Establishment was open and operating. 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. *3RD CONSECUTIVE VIOLATION*

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 44*F - 49*F in the refrigerated prep unit: cooked carne asada, cooked al pastor pork, pico de gallo, shredded lettuce, crema, cooked chicken, cooked pork, shredded mozzarella, cooked chicharron, cooked vegetables, and salsa verde. The person in charge indicated these foods had been in the unit since 8:30 am and at 8:30 am they all had internal temperatures of 41*F and below (8:30 am was 4.5 hours before inspection). The measured ambient temperature of the unit using a min/max thermometer was 46.7*F. Also observed jars of pickled jalapenos stored at room temperature; the person in charge indicated they cook the jalapenos before adding the vinegar. Person in charge was informed they must cool and refrigerate any cooked vegetables because cooked vegetables are considered time/temperature controlled for safety foods. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. *2ND CONSECUTIVE VIOLATION*

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 44*F - 49*F in the refrigerated prep unit: cooked carne asada, cooked al pastor pork, pico de gallo, shredded lettuce, crema, cooked chicken, cooked pork, shredded mozzarella, cooked chicharron, cooked vegetables, and salsa verde. The person in charge indicated these foods had been in the unit since 8:30 am and at 8:30 am they all had internal temperatures of 41*F and below (8:30 am was 4.5 hours before inspection). The measured ambient temperature of the unit using a min/max thermometer was 46.7*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Correct prior to re-inspection on 08/01/24.

Inspector's notes

Observed wiping cloths in sanitizer bucket with 25 ppm chlorine sanitizer. 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 cleaned pots resting on the ground. Discussed with person in charge storing all clean equipment and food contact surfaces so they are 6 inches off of the ground away from possible sources of contamination. Person in charge indicated they would buy something to keep them off the floor. Corrective Action: Correct prior to next routine 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 horchata made with rice and condensed milk with an internal temperature of 50*F in a drink dispenser machine. Person in charge indicated the horchata had been in the dispenser for 2 days. The person in charge discarded the horchata at time of inspection. Discussed with person in charge monitoring horchata temperature. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 the following establishment made ready to eat time/temperature controlled for safety foods in the deli case: salsa verde (labelled 11/14 - 11/20) and raw shrimp ceviche intended to be eaten raw (labelled 11/13 - 11/19). Person in charge indicated these labels were correct and willingly discarded of the foods listed above. Discussed with person in charge removing foods from case daily based on their discard date. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 6 days. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed metal racks in walk-in with heavy accumulation of rust. Establishment must repair or replace metal racks by next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed metal racks in walk-in with heavy accumulation of rust. Establishment must repair or replace metal racks by next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd