Carniceria Los Reyes

Inspector's notes

Observed no paper towels at the handwash sink behind the meat counter.

Inspector's notes

Observed two meat display cases with minimum ambient temperatures of 43.2 and 44.1F as measured by inspector min/max thermometer. The person in charge placed a work order for service at the time of inspection.

Inspector's notes

Observed several cuts of raw beef in refrigerated display counter with internal temperatures of 44*F to 45*F. Items have been in counter for approximately 3 hours.

Inspector's notes

Observed refrigerated display counter for beef with an internal temperature of 45*F measured with a min/max thermometer. Person in charge adjusted temperature and observed temperature drop to 41*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two employee drinks were stored in the meat case near the meat. Store employee drinks in areas away from food items. The manager then moved the drinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw pork bellies in the kitchen were stored hanging on racks with a fan blowing on them at 80 degrees F for 1 hour. The racks were then placed in the walk-in cooler. Do not leave meat out at ambient temperature for drying, and do not use a fan. They must be dried in the walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Several spray bottles of chemicals had no name. The manager then wrote the names of the chemicals on the bottles. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

One of the wiping-cloth buckets had a very weak chlorine sanitizer concentration. The manager had the wiping-cloth buckets remade and rechecked- okay at 50 ppm Cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

The threshold area of the walk-in freezer is in disrepair and must be refitted with sheet metal. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

An employee's open can of soda was sitting on the meat-cutting board. The owner then discarded the drink. Employee drinks must have a lid and a straw and be stored in a designated area away from food-prep areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

One of the dumpsters had a melted lid and could not be closed properly. Have the lid or entire dumpster replaced so the lids can be properly closed. Corrective Action: Correct prior to next routine 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chorizo links stored in display case directly on top of metal plate with no protective coverings. PIC wrapped chorizo links in protective covering at time of inspection. Ensure unpackaged food be protected from environmental sources of contamination. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 cilantro dumped in handwashing sink located in food prep area by soda storage. Observed metal pans and lids being stored in handwashing sink located in the kitchen. PIC removed items at time of inspection. Handwashing sink shall be used for only handwashing. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination --- Observed raw beef stored in display case directly on top of metal plate with no protective coverings. PIC wrapped beef in protective covering at time of inspection. Ensure unpackaged food be protected from environmental sources of contamination. Correct By: Corrected At Time Of 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

Repeat 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 multiple raw beef items at 44-47'F in meat display cooler. The ambient temperature measured to be 40'F. Per staff meat was prepped and placed in the display case one hour prior. Staff placed beef items in walk-in unit and on ice. Beef items were 40-41'F when remeasured at time of inspection. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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

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 Ranchera beef at 49 degrees in meat display cooler. The ambient temperature measured at 39 F. Per staff meat was prepped and placed in the display case one hour prior. Staff placed ranchera beef in walk in on ice, when remeasured food temperature was between 39-41 F. 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. Correct By: Corrected At Time Of 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