Carniceria El Charro

Inspector's notes

Observed an employee washing dishes with soap and then rinsing off the dishes using a handheld water spigot without setting up a rinse sink or without having set up a sanitizing sink at the 3-compartment sink. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several wiping cloths stored dry on cutting boards. 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 several boxes of food directly on the floor of the walk-in meat freezer. Discussed with person in charge that all foods must be stored at least 6 inches above the ground at all times to prevent contamination from the premises. Person in charge placed the boxes of food onto empty milk crates. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open chubs of deli ham and opened package of soft queso fresco without a date mark in the deli case. According to the person in charge both packages had been opened two days ago. Discussed with person in charge that those RTE/TCS foods must be date marked within 24 hours of opening. 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation of food debris and other organic matter inside of the drains and on the walls near the meat slicer in the corner area. 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.

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 ground chorizo, chorizo links, deli sliced ham and soft white cheese in the meat and cheese deli case adjacent to the front door with internal temperatures as measured using a probe thermometer of 47°F-50°F inside the case. Per the person in charge, the deli meats and cheeses are kept inside of the walk-in cooler and then are placed into the deli cooler in the morning when the establishment opens. The person in charge put the aforementioned meats and cheeses on ice and covered them in ice to maintain cold holding temperature of 41°F or below. The person in charge made a call to a service technician to check the deli case. The establishment has sufficient capacity to maintain normal operations. Foods that are kept in the walk-in cooler were observed to be properly cold holding at 41°F or below. Correct By: Corrected At Time Of Inspection