Super Carniceria Don Filo's

Inspector's notes

Observed loose nuts, spices, candy with incomplete labelling (i.e. missing the name of the product or weight). All food packaged in a food establishment for grab and go must be labelled with the following information: 1) Name of Product 2) Processor Name 3) Processor Address or Phone Number 4) Ingredients (if more than 2) 5) Approximate Weight All foods packaged in the establishment for grab and go must be labelled by next routine inspection. Corrective Action: Correct prior to next routine inspection. *4TH CONSECUTIVE VIOLATION*

Inspector's notes

Observed dust build up on condenser of walk-in beer cooler and on the ceiling vents in the retail space. Establishment must be cleaned at a frequency that precludes the buildup of dust, grime, food debris, and trash. 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. *2ND CONSECUTIVE VIOLATION* 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the walls and ceiling in the beer walk-in cooler with discoloration and warping. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. *4TH CONSECUTIVE VIOLATION*

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 rice pudding (internal temperature of 51*F) and dairy butter (internal temperature of 50*F). The measured ambient temperature of the unit using a min/max thermometer was 48.6*F. The person in charge willingly discarded of both foods. Person in charge indicated they turned the unit up and would turn the unit back down now that it is warming up outside. 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 Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 rice pudding (internal temperature of 51*F) and dairy butter (internal temperature of 50*F). The measured ambient temperature of the unit using a min/max thermometer was 48.6*F. The person in charge willingly discarded of both foods. Person in charge indicated they turned the unit up and would turn the unit back down now that it is warming up outside. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 04/05/24. Correct By: Correct Prior To Reinspection

Repeat Violation Core-3-602.11, C: Food Labels>>>Observed loose nuts, ice, spices, candy with incomplete labelling (i.e. missing the name of the product, weight, ect.). All food packaged in a food establishment for grab and go must be labelled with the following information: 1) Name of Product 2) Processor Name 3) Processor Address or Phone Number 4) Ingredients (if more than 2) 5) Approximate Weight All foods packaged in the establishment for grab and go must be labelled by next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed the walls and ceiling in the beer walk-in cooler with discoloration and warping. Establishment must repair/replace the walls. *CORRECT PRIOR TO NEXT ROUTINE INSPECTION* *3RD CONSECUTIVE VIOLATION* Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed dust build up on condenser of walk-in beer cooler and on the ceiling vents in the retail space. Establishment must be cleaned at a frequency that precludes the buildup of dust, grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. *CORRECT PRIOR TO REINSPECTION* *1ST CONSECUTIVE VIOLATION* Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-3-602.11, C: Food Labels>>>Observed loose nuts, ice, spices, candy with incomplete labelling (i.e. missing the name of the product, weight, ect.). All food packaged in a food establishment for grab and go must be labelled with the following information: 1) Name of Product 2) Processor Name 3) Processor Address or Phone Number 4) Ingredients (if more than 2) 5) Approximate Weight All foods packaged in the establishment for grab and go must be labelled by next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed the walls and ceiling in the beer walk-in cooler with discoloration and warping. Establishment must repair/replace the walls. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd