Carniceria Mi Ranchito

Inspector's notes

Observed employees have not been provided with any internal food safety training course or food handle certification by operator. PIC not fulfilling their required duties of portraying food safety knowledge to their employees.

Inspector's notes

Observe two - 52 qt stock pot with pinto beans cooked earlier in morning cooling in walk-in cooler within proper cooling temperature, but improper cooling method of separating the food into smaller or thinner portions to reach temperature of 41F or below. Discussed with PIC to place beans in 4-inch shallow pans to cool first. Cooked TCS foods must be cooled from 135°F to 41°F or less in 6 hrs provided that the food is cooled from 135°F to 70°F within the first 2 hours.

Inspector's notes

Observed no covered waste receptacle in female restroom. Discussed with PIC that covered waste receptacle is required in unisex/female restrooms.

Inspector's notes

Observed buildup of food debris on the lids of the three flour bins. Discussed with PIC that non-food contact surfaces required to be cleaned more frequently to prevent accumulation of food, dust and dirt debris.

Inspector's notes

Observed no employee with CFPM on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations and time of inspection.

Inspector's notes

Observed both restrooms hand sinks with hot water temperature reading 78F. Discussed with PIC that restroom hand sinks must be supplied with hot water at 100F.

Inspector's notes

Observed food debris on oven doors. Discussed with PIC that non-food contact surfaces need to be cleaned frequently.

Inspector's notes

Observed no covered waste receptacle in unisex restroom. Discussed with PIC that covered waste receptacle is required in unisex/female restrooms.

Inspector's notes

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 gap at the bottom of backdoor leading outside, discussed with PIC that outer openings shall be protected against the entry of insects and rodents. PIC will let owner know to install weather strip to close gap. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cove base missing near back door leading to dry storage and kitchen area. Discussed with PIC 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 pot of cooked beans in walk-in with an internal temperature of 68-70*F, Per PIC beans were cooked day prior and then moved to walk-in to finish cooling. Discussed with PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. As discussed with PIC proper cooling methods. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked ribs in red sauce and cooked beef (Cabeza) with dates of 7/15 & 7/16 , per PIC items are dated with cook/prep dates. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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.

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 various containers of cooked barbacoa in walk in cooler with internal temperatures ranging from 48*F-68*F. Per PIC all food was cooked day prior. Discussed with PIC that all TCS food items should be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours; a total of 6 hours from 135°F and 41°F or less. PIC discarded barbacoa at time of inspection. Correct By: 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 hand soap at hand wash sink by the grills. PIC replaced soap at the time of inspection. Hand soap must be available at all times to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for 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/4618/AMC-Toolbox---Reheating. >>> Observed whole grilled chicken at 109-111'F in the hot holding wells by the cook line. Per PIC, those items were placed directly into the hot holding wells and not reheated to 165'F prior to placing them in the hot holding wells. All other items in the hot holding wells were at or above 135'F at the time of inspection. Per PIC, all items above 135'F were reheated to 165'F prior to placing in the hot holding wells. The PIC removed the grilled chicken from the hot holding wells and reheated them to 165'F at the time of inspection. Discussed proper reheating with the PIC. All food being reheated must be reheated to 165'F prior to holding hot above 135'F. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises >>> Observed boxes of tomatoes, cabbage, raw beef/pork, bagged onions, and containers of green/red salsa stored directly on the ground. All food must be stored at least 6 inches off the ground at all times. PIC moved food items at the time of inspection to proper storage location. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. ====Observed inside hot holding unit closest to front entrance with large container of cooked at internal temperature of 108-118*F; also full medium size container of cooked pork at 110*F-115*F. Notified Person In Charge (PIC). Employees state has been inside the unit for 1 hour. PIC and employees will reheat cooked pork and ham to 145*F.======Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. ====Observed establishment attempting to cool bags of cooked rice inside reach in unit with ambient temperature of 41*F. Also cooling open containers of pico de gallo and guacamole with tomatoes cut at 50*F. Notified Person In Charge (PIC). PIC had employee move all tcs foods to main walk in to cool to 41*F. Verified within 1 hour. ======Improper cooling method. 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. Correct By: Corrected At Time Of Inspection