Carniceria El Charro

Inspector's notes

Observed a handwashing sink without any soap readily available and also observed a bottle of bleach in the handwashing sink. It was observed that the soap dispenser had soap in it but the front piece was detached and the pump was not functional. The person in charge replaced the soap dispenser and removed the bottle of bleach from the handwashing sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large metal tray of cooked carnitas and another large tray of cooked carne asada inside a glass hot holding display case. The internal temperature of the meats as measured using a probe thermometer ranged from 111°F - 117°F. It was observed that one of the two power knobs for the hot holding unit was turned off for the left side. The person in charge turned the unit back on. In discussion with the person in charge, the meats had been cooked and placed into the unit an hour prior to the temperature assessment. The meats were reheated to 165°F at time of inspection. Discussed with person in charge to visually verify that both heating element lights are turned on to indicate that the hot holding unit is fully turned on. 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 two large, metal, 6-inch deep pans filled with cooked pozole in the walk-in cooler that were cooling down according to the person in charge. The internal temperature as measured using a probe thermometer ranged from 160°F - 184°F. It was observed that the pans of pozole were placed underneath other pans of food that were cold-holding. Discussed with person in charge to transfer the pozole from the deep pans to wide, flat shallow pans no deeper than 4 inches deep and also placed up high inside of the walk-in cooler away from other cold holding foods so the cooling foods can cool properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing cove base at the floor near the bakery oven. Discussed with person in charge to replace the missing cove base. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a pan of cooked tripas and a pan of pinto beans that were hot holding in a hot holding case with an internal temperature as measured using a probe thermometer ranging from 109°F - 130°F. According to the person in charge, the cooked tripas and beans had been cooked and then put into the hot holding case about an hour prior to the start of the inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Other hot foods in the case, such as roasted chicken and chili pork, had internal temperatures above 135°F. In discussion with the person in charge, it appears that a heating element in one section of the hot holding case is malfunctioning and the person in charge reached out to a technician to service the case. In the meantime, the person in charge is not putting any hot foods in that section of the case until it is repaired. The establishment has sufficient hot holding capacity to maintain normal operations. 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 an approximately 6-inch deep pan of cooling, roasted tomatoes inside of the walk-in cooler sitting on a shelf with an internal temperature as measured using a probe thermometer of 49°F. According to the person in charge, the roasted tomatoes had been roasted and began cooling approximately 5 hours prior to the start of the inspection. Discussed with the person in charge that cooling foods must be cooled in wide, flat shallow container that is less than 4 inches deep and stored high in the walk-in cooler to cool properly. The roasted tomatoes were transferred to a shallower pan to finish cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of cooked mashed pinto beans in a metal pan inside of the walk-in cooler with a date mark of 7/15/2025. Based on the date marking parameters for time and temperature controlled for safety foods, the food should have been sold or discarded by 7/21/2025. Based on the date of the inspection, the food is past the due mark and was embargoed at 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 several meat cleavers with tape-wrapped handles and/or some exposed rivets sticking out of the handles. The tape-wrapped handles and exposed rivets are such that the cleavers are difficult to clean. Discussed with person in charge to replace the damaged meat cleavers. Person in charge will acquire new meat cleavers. 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 employee using the bathroom and then after leaving the bathroom, go and grab clean gloves to begin working with food. Discussed with the employee that anytime we change tasks, such as going from using the bathroom to then going back to work with the food, that hands must be washed prior. Employee removed their gloves and washed their hands before grabbing a new set of clean gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of raw shell eggs inside of the walk-in cooler stored above ready-to-eat (RTE) foods such as tortillas, cheese and milk. Discussed with the person in charge that raw animal proteins must be stored according to their final cooking temperature. Person in charge relocated the raw shell eggs to the bottom shelf below the RTE foods. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease and food debris in the drains. Observed a heavy accumulation of grease and food debris around and underneath the fryers and stove area. Observed accumulation of grease and oil on the floor inside of the walk-in cooler and observed grease and ground-in dirt/organic matter on the floor and walls in the baking corridor. Discussed with person in charge to clean on a more frequent basis. 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.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. 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.

Inspector's notes

Observed cooked red chili pork in the hot case with internal temperatures as measured using a probe thermometer of between 117°-121°F. Per the person in charge, the foods had been in the case for less than 30 minutes. Person in charge rapidly reheated the foods to 165°F before putting the food back in the hot case. Discussed with person in charge to continuously monitor the food temperatures. It was observed that on the side of the unit that was out of temperature, the steam table is missing a tray for the water. According to the person in charge the tray has been removed to be repaired because it was leaking. Discussed with person in charge to reach out to a technician to service the unit or consider a new unit. Discussed with person in charge to hot hold those foods on the stove if that side of the steam table is not working. Other foods in the hot case such as cooked tripas, shrimp tacos and pinto beans had internal temperatures as measured using a probe thermometer of between 145°F - 155°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. ** 3RD CONSECUTIVE VIOLATION. ** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot holding case that did not have a water tray on the side of the unit that was having trouble holding food at hot holding temperature of at least 135°F. In discussion with the person in charge, the water tray on that side that is used for the hot case was leaking and had been removed to be repaired. Discussed with person in charge to have unit repaired or replaced. Discussed with person in charge to hot hold foods that would be on the side that is not working properly on the stove. Other foods in the unit such as shrimp tacos and pinto beans had internal temperatures as measured using a probe thermometer of between 145°F - 155°F. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above. The establishment has sufficient capacity to hot hold food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen shrimp thawing in a tub of water on the counter. Discussed with person in charge to thaw the shrimp under refrigeration inside of the walk-in cooler. Person in charge moved the thawing shrimp to the walk-in. 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

Observed cooked whole pinto beans, red chili beef and chicharrónes in red salsa in the hot case with internal temperatures as measured using a probe thermometer of between 119°-122°F. Per the person in charge, the foods had been in the case for less than 1 hour. Person in charge rapidly reheated the foods to 165°F before putting the food back in the hot case. Discussed with person in charge monitoring temperatures and reaching out to a technician in case the unit needs to be serviced. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several pans stored on the drying rack that were nested with water still inside of them. Prior to nesting the pans, the pans should be fully air-dried to prevent moisture/water from being trapped in-between the nested pans. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed an insulated cooler filled with cooked steak with an internal temperature of 97°-104°F behind the counter by the hot holding unit. Per the person in charge, the hot holding cabinet is not working and they were placing the cooked steak into the ambient temperature cooler with no external heat source to maintain the hot food at 135° or above. Per the person in charge, the steak had been cooked 40 minutes prior to placing into the cooler. The person in charge removed the steak and rapidly reheated the steak up to 165°F. Discussed with the person in charge setting up a pan on the flat top griddle and hot holding the steak on the flat top. Hot holding foods on the flat top griddle were observed to be at 135°F or above. Person in charge reached out to a technician to come service the hot holding unit. 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. Guacamole with tomatoes, green tomatillo salsa and ceviche were observed with internal temperatures as measured using a probe thermometer of 46°-49° at the salsa station adjacent to the walk-in cooler. Per the person in charge, the food is kept in the walk-in and then placed into the cold holding unit in the morning. The person in charge placed all of the TCS food in the salsa bar on ice to rapidly chill the food down to 41°F or below. The person in charge reached out to a technician to service the cold holding unit. The establishment has sufficient capacity to continue normal operations. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.14, P: Cooling. 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 7 metal trays that were filled with cooked beans. PIC stated the beans had been cooked the night before and the beans were cooling overnight. Internal temperature of the beans was measured using a probe thermometer and the internal temperature of the beans ranged from 53-61 degrees Fahrenheit. Beans did not reach the proper cooling temperature of 41 degrees Fahrenheit within 6 total hours. PIC discarded the cooked beans. Discussed cooling and cooling methods with PIC. 2nd consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd