Carniceria Los Reyes

Inspector's notes

*Second Consecutive Repeat Violation* Observed establishment offer for retail sale raw marinated shrimp ceviche but have no consumer advisory posted on the menu.

Inspector's notes

Observed handwash sink with containers/utensils stored inside the basin and not connected to plumbing drain line.

Inspector's notes

Observed raw beef stored over cooked ready to eat beans and raw fish stored over cooked ready to eat beef stew in the walk in cooler.

Inspector's notes

Observed cooked chicken and cooked steak with internal temperatures between 110-130 in the hot case and the warmer by the hot case. The person in charge stated the food items had been cooked and placed for hot holding less than 1 hour ago.

Inspector's notes

Observed TCS food items with internal temperatures between 44-51F in the walk-in cooler. TCS food items included guacamole with cut tomatoes, cooked pastas, cooked red and green salsas, roasted peppers, and cooked beans. The person in charge stated all these food items had been stored in the walk-in cooler for more than 4 hours.

Inspector's notes

Observed establishment offer for retail sale raw marinated shrimp ceviche but have no consumer advisory posted on the menu.

Inspector's notes

Observed walk-in cooler with minimum ambient temperature of 46.2F as measured by inspector min/max thermometer. The person in charge placed a work order for service and repairs were completed at the time of inspection. Observed walk-in cooler maintain minimum ambient temperature of 41F or less after repairs.

Inspector's notes

Observed raw pork belly hanging from speed racks with parts of the raw pork belly touching the floor of the walk-in cooler.

Inspector's notes

Observed uneven and pitted concrete flooring with water pooling in various areas of establishment. Observed missing coved base along floor wall junction of various areas of establishment.

Inspector's notes

Observed no paper towels in back kitchen. Person in charge provided paper towels.

Inspector's notes

Observed cooked chicken in hot holding display counter with an internal temperature of 112*F. Cooked chicken was stacked above the fill line of the steam table. Discussed with person in charge to keep foods at or below fill line to keep food at 135*F and above. Person in charge re-heated chicken to 165*F. Observed cooked onions, cooked chilies, and cooked rice in standing warmer with an internal temperature of 120* to 122*F. Person in charge stated that warmer was turned off less than an hour ago because it got too hot. Person in charge increased temperature of warmer to 135*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

This establishment has no certified food-service manager. Provide a certified food-service manager for all hours of operation.

Inspector's notes

The portable handwashing sink was stored in the back storage area and dusty from lack of use. Meat had already been cooked in the outdoor cooking area. The handwashing sink must be kept in the outdoor cooking area and ready for use during the day. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There were two pans of cooked foods without lids stored directly on the floor in the walk-in cooler. The manager then put them on the shelf. Do not store food items directly on the floor. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no certified food-service manager present. The owner stated that he would get the certification. Provide a certifed food-service manager during all hours operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

An employee rinsed their hands off for a few seconds in the front prep-sink. The owner then directed the employee to properly wash their hands in the left handwashing sink, whereupon they did. Only use designated handwashing sinks to wash hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two of the floorsink drains are slow-draining and must be cleaned. Have the floorsing drains cleaned so they work properly and drain quickly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Some of the kitchen hood vents had missing section. Replace or repair the hood vents so excessive grease cannot bypass them.

Inspector's notes

Observed 3 containers of cooked beans (50*F) with date mark of 1/30, container of guacamole with cut tomatoes (47*F) made more than 4 hours prior, 2 containers of red salsa (48*F and 56*F) with date mark of 1/27 and 1/30, respectively, and container of salsa verde (44*F-46*F) with date mark of 1/30 in facility walk-in. All TCS foods improperly cooled were discarded by PIC at time of inspection. Ambient temperature of walk-in was at 38*F, via minimum/maximum thermometer. 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. TCS foods made at ambient room temperature must cool from 70°F to 41°F within 4 hours. Discussed with PIC use of metal containers, shallow pans, ice wands, ice as an ingredient, and location in walk-in to facilitate rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked jalapenos (99*F), grilled onions (90*F), cooked rice (104*F), cooked steak (124*F), cooked beans (104*F), and cooked chicken stew (104*F) in hot-holding unit located across from hot holding tabletop. PIC stated items were placed in hot holding unit approximately two hours prior. All TCS foods improperly hot held were discarded by PIC at time of inspection. Ambient temperature of unit was 112*F, via minimum/maximum thermometer. Unit temperature was adjusted and ambient temperature was found to be at 140*F at time of inspection. Observed cooked chicken (105*F) and cooked ribs (81*F) in hot holding tabletop. PIC stated items were placed in hot holding tabletop approximately an hour and a half prior. Chicken and ribs were reheated to 165*F at time of inspection. Ambient temperature of unit was 132*F. Unit temperature was adjusted and ambient temperature was found to be at 145*F at time of inspection. 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 establishment offers sale of ceviche containing raw shrimp with no consumer advisory present. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. PIC added a consumer advisory at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chorizo links stored directly above raw beef and raw pork items in walk-in unit at time of inspection. 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. Provided proper food storage guidance via email. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked jalapenos (110'F) and cooked onions (104'F) in hot-holding unit located next to tabletop prep cooler. PIC stated items were cooked and placed in hot-holding unit to be held at 135'F longer than 2 hours prior. All TCS foods improperly hot held were discarded by PIC at time of inspection. 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.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. --- Observed no handwashing cleanser available at handsink located by food prep area near soda storage. PIC restocked handsink with handwashing cleanser at time of inspection. Handwashing cleanser shall be readily accessible at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. --- Observed raw beef and raw pork belly stored above cooked pork and raw onions in walk-in unit. PIC (Person-in-charge) moved food items at time of inspection. Proper food storage shall be followed to prevent cross-contamination. Reviewed proper food storage with PIC at time of inspection. Suggested PIC to follow County food storage chart printout posted on door of walk-in; when storing food items. 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. --- Observed raw pork belly at 71'F on food prep table by cookline. PIC stated pork belly was brought out the walk-in 30 minutes prior to be cooked. PIC opted to cooked pork belly at time of inspection as it has been less than 4 hours. 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 degrees or less. Informed PIC to bring out food items from the walk-in only when ready to be cooked or prepped in order to avoid having food items out in ambient air temperature with no temperature control. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking --- Observed employee food items stored above food prep area by 3-comp sink. Suggested PIC to designate storage area for employee food items to prevent cross contamination. PIC moved food items at time of inspection. Designate employee food storage area prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing. --- Observed no paper towels at handwashing located in the kitchen and handwashing sink located in the meat market area. PIC stocked paper towels at time of inspection. Hand drying provision must be available at all times to promote healthy handwashing activity. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 RTE food items (chicharrons, barbacoa beef, pork stomach) cooked the day before per PIC, with no datemarking. PIC datemarked food items 02/26/24 as day of prep at time of inspection. All RTE/TCS foods must be date marked within the first 24 hours of prep and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods --- Observed caulking around hand sinks located in kitchen and meat market to be cracking, missing, or otherwise in disrepair. Clean and re-seal so area is smooth, easily cleanable, and prevents seepage of water. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed 2 large, grey, trays of sliced raw onions on the floor of walk in fridge. Discussed that all food should be placed 6 inches above the ground to avoid the possibility of contamination in the event of a spill, flooding, or sewage issue and pests. Staff placed trays on the wire shelving in the walk in. Correct By: Corrected At Time Of Inspection