El Alamo Carniceria

Inspector's notes

No paper towels in the restroom. The paper towels were located on a small table outside the restroom, causing people with wet hands to touch the doorknob upon exiting the restroom. The owner was advised that the paper towels must be in the restroom, instead of on a table outside the restroom. The owner then had the paper towels returned to the restroom. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two damp wiping cloths were on the countertops and had not been returned promptly to the wiping-cloth buckets. Return damp wiping-cloths to the sanitizer buckets after each use. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A large container of barbacoa (5 gallons) was cooling in the walk-in cooler with a lid on it. The temperature was measured at 48 degrees F. It was not cooler within 6 hours. It was embargoed.

Inspector's notes

There was a can of Raid on the floor under the sink. Do not store or use pesticides in the establishment. An employee then removed the can of Raid from the establishment.

Inspector's notes

Observed roasted chicken holding at 119 F and potato empanadas holding at 130 F in the steam table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. The employees then reheated the foods to 165F and returned them to the steam table, to be held at 135F. Corrected at time of inspection.

Inspector's notes

Observed a large container of barbacoa cooling at ambient temperature in the kitchen measured at 65 degrees F. 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. The employee then put the container into a large container of ice and cold water, and began stirring with a food paddle. The owner then purchased ice wands to be used upon delivery. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-302.11, Pf: Toilet Tissue, Availability........No toilet paper available in the kitchen restroom. Provide toilet paper at all times. corrected Correct By: Corrected At Time Of Inspection

Core-5-501.113, C: Covering Receptacles.......The dumpster lid and the grease-bin lid was left open. Maintain closed at all times. Correct By: Correct Prior To Next Routine 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 fried pork tripe and buche with internal temperature of 125*F via probe thermometer at time of inspection. Person in charge (PIC) states the items were fried (cooked) an hour before inspection started. Explained to PIC that all time/temperature control for safety (TCS) foods must be at 135*F or above except during preparation, cooking, cooling, or when time is used as a control. PIC instructed employee to reheat TCS foods at time of inspection before placing back into the hot holding unit at correct temperature. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>>Observed two buckets previously used for food storage filled with sanitizer at time of inspection. PIC states these buckets are specifically used to hold sanitizer and wipe cloths. Explained to PIC that these buckets that do not bare "chemical" "sanitizer" label, must have a label written or placed by PIC or employees when and if it will be used for sanitizer. Buckets are not to be used for any other purpose but sanitizer from then on forward. PIC labeled buckets with "sanitizer" at time of inspection. Please continue to label all containers used to store cleaning/sanitizing chemicals with the appropriate name and label. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed walk-in door with loose side gasket when opened. Explained to PIC the importance of keeping all door hinges, seals, gaskets in good repair at all times. Please fix prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-101.11, C: Surface Characteristics-Indoor Areas>>>Observed inner left rim of the handwashing sink located by the 3 comp sink missing about 4 inches of caulking between the shield and sink. Explained to PIC the importance of keeping all openings and spaces in between sinks and walls/shields filled with caulking to allow for smooth, cleanable surfaces and avoid residual water from getting into cracks and crevices in the kitchen area. Please fix prior to next routine inspection. Repeat Violations: 3rd,Correct By: Correct Prior To Next Routine Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 various metal sheet pans and trays with cooled food measuring at 41*F or below in the walk-in with no lids or plastic/aluminum wrapping at time of inspection. Explained to person in charge (PIC) that after time/temperature control for safety (TCS) food is cooled and has reached 41*F or below, it is necessary to cover the food items to avoid any debris possibly contaminating the cooked food. PIC states they were in the process of covering all of the food that was cooked 1-2 days prior. Please keep food protected by using lids or plastic wrap/aluminum foil. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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 fried pork skin with meat with internal temperature of 108-119*F via probe thermometer at time of inspection. No time stamp was available indicating when the TCS food was cooked and removed from temperature control. PIC also states the food was from the day prior to inspection and was reheated and placed in the hot holding unit and would be sold within the morning hours. Explained to PIC that all TCS foods using time as a control must be cooked and served within 4 hours from time it was removed from temperature control. No food under time as a control can be reused and reheated after being out for more than 4 hours under no temperature control. Any food under time as a control must be sold or discarded after 4 hours of no temperature control. PIC discarded of the reheated pork skin with meat with no time stamp and made new batch at time of inspection with sticker indicating the date and time placed for sale. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed walk-in door with loose side gasket when opened. Explained to PIC the importance of keeping all door hinges, seals, gaskets in good repair at all times. Please fix prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-101.11, C: Surface Characteristics-Indoor Areas>>>Observed inner left rim of the handwashing sink located by the 3 comp sink missing about 4 inches of caulking between the shield and sink. Explained to PIC the importance of keeping all openings and spaces in between sinks and walls/shields filled with caulking to allow for smooth, cleanable surfaces and avoid residual water from hand washing getting into cracks and crevices in the kitchen area. Please fix prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source.>>>Observed packaged containers of raw shrimp ceviche for sale in the meat display case. Person in charge (PIC) states the ceviche is cooked by marinating in lime, therefore deeming the product raw. Explained to PIC that if raw-marinated food is sold as ready-to-eat (RTE) the operator must maintain a written agreement/statement from the provider stipulating that the fish are frozen to a temperature for specified time. Please request parasite destruction form from supplier prior to re-inspection in 10 days. Correct By: Correct Prior To Reinspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 packaged raw-marinated shrimp ceviche in the display case with no consumer advisory label on the package or posted advisory on display case. Explained to PIC that the food must have disclosure by either describing the product as being raw or undercooked or by utilizing an asterisk directing them to a footnote that describes the item as being served raw or undercooked. Must have a reminder that directs the consumer to ask for additional information or has one of the 2 approved statements in the code. 1. Regarding the safety of these items, written information is available upon request; 2. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Provided PIC with a copy of a consumer advisory to be posted on the display case where the packaged ceviche is sold. Correct By: Corrected At Time Of Inspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas>>>Observed missing calking on the left edge of the handwashing sink by the 3 compartment sink, as well as the right side of the prep sink connected to the back wall. Re-caulk the edges/seals of the sinks in order to prevent moisture and water to go in those areas. Please fix prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection