Carniceria El Herradero

Inspector's notes

Observed cabeza (cooked cow head) having an internal temperature of 105-115*F at the hot holding station. Person in charge states they reheated the cabeza 1.5 prior to the inspection. Also observed in house bread filled with cream cheese being stored at ambient temperature and having an internal temperature of 72*F. Person in charge states the bread was placed at ambient temperature since the day before. 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 bread filled with cream cheese was discarded by PIC at time of inspection. The Cabeza was reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in house salsa (cooked tomatoes) cooling in the walk in cooler but in deep containers. Also observed cooked chicharrones (with meat) cooling at the ambient temperature and in a cardboard box. Both food products were in the appropriate time/temperature for cooling at the time of inspection. 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. All TCS foods being were placed in the walk in cooler and the salsa which was being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

One kitchen restroom door was propped open with a gallon of bleach. The other kitchen restroom door had a disconnected self-closing device. Have the self-closing device reconnected or replaced. Do not prop open restroom doors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was an empty raw meat box on the ground outside the outdoor-cooking enclosure. Discard empty meat boxes promptly to avoid attracting flies. Corrective Action: Corrected at time of inspection.

Inspector's notes

A sack of onions and several boxes of avocados were stored directly on the floor in the kitchen. The employee then stored the food items on the lower table shelves. Do not store food items directly on the floor. Corrective Action: Corrected at time of inspection.

Inspector's notes

The chlorine sanitizer residual was weak (less than 50 ppm). The employee then remade and rechecked the sanitizer water in the sink- ok at 100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

The restroom on the left has a door that is not self-closing. Install a self-closing device for the restroom door. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The handwashing sink for the outdoor cooking area was blocked by the presence of utensils. Do not store items in the handwashing sinks. Corrected by employee. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Some of the pastry cabinet doors are dragging and not shutting well. Adjust the cabinet doors so that they self-close. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Certified food manger certificate for the person in charge on site was not available during the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

Policy regarding clean-up of fecal diarrheal events was not available at the time of inspection. A policy was provided in English and Spanish at the time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of water with tongs stored inside the container placed in the handwash sink basin. Discontinue this practice as the handwash sink shall only be used for handwashing. The container was removed at the time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large deep containers of cooked barbacoa in broth measured at 51F and 52F and a container of cooked barbacoa beef chunks measured at 48 F in the walk-in cooler. Person in charge indicated the foods were cooked last night and placed in the walk-in to cool. The food was cooling for over 6 hours and did not reach the critical limits for cooling. Education was provided to use multiple shallow pans when cooling foods and to take temperatures of foods in the cooling process. The containers of barbacoa were discarded at the time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef steaks holding between 109F and 120F in a container at the steam table. The person in charge indicated the steaks were in the unit for less than 1 hour. The steaks were reheated to 165F at the time of inspection and placed 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of menudo with a date mark of 12/06 per the person in charge the food should have been discarded on 12/12 the date of inspection is 12/17 and the food items have exceeded the 7 days. The menudo was discarded at the time of inspection by the person in charge. 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.

Inspector's notes

Observed soiled carboard and debris below the storage rack towards the back of the walk-in cooler. Remove the cardboard and debris. Corrective Action: Correct prior to next routine 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........Raw shell eggs stored above packages of tortillas in the reach-in refrigerator. The owner then had the eggs moved to the walk-in cooler. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.......In the bakery area, was an open bag of flour and open container of lard. Maintain all food items closed or covered when not in use. corrected by employee. Also, the pastry cabinet doors are not self closing. Install self-closing devices on the pastry cabinet doors. Correct By: Correct Prior To Next Routine 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 bottom equipment part of immersion blender in the handwashing sink at time of inspection. Employee was able to remove the equipment out of the sink at time of inspection. Explained to person in charge (PIC) that all handwashing sinks must remain accessible at all times and used only for the sole purpose of handwashing. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 establishment selling raw (marinated in line) shrimp ceviche at time of inspection. PIC states that they have not received a new parasite destruction letter from the provider. Explained that if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold as RTE the PIC shall keep a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. Please provide a copy of an updated parasite destruction letter from supplier prior to re-inspection within 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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 cooked carne asada, cooked whole chicken, cooked rice, and cooked beans in the bottom portion of standing hot holding unit with internal temperatures of 101*-125*F via probe thermometer. PIC states items had just been placed in the unit about 30 minutes prior to inspection. Explained to PIC that except during preparation, cooking, cooling, or when time is used as a control all time/temperature control for safety (TCS) food to be maintained at 135°F or higher. The TCS foods were reheated at time of inspection and placed back in the standing unit. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 baked bread with cream cheese and jalapenos in the display case at time of inspection. Person in charge states items were removed from oven and placed into display case 1 hour before inspection. PIC states they use time to replace the TCS bread or discard. PIC did not have time stamp or log indicating when it was removed from temperature and placed into display. PIC was able to provide time stamp at time of inspection indicating when the TCS food should be discarded. Correct By: Corrected At Time Of Inspection

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 establishment selling raw (marinated in line) shrimp ceviche at time of inspection. Person in charge (PIC) states they have recently switched seafood provider and do not have an updated parasite destruction letter available at time of inspection. Explained that if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold as RTE the PIC shall keep a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. Please provide a copy of an updated parasite destruction letter from supplier prior to re-inspection. Correct By: Correct Prior To Reinspection

Core-4-602.12, C: Cooking and Baking Equipment. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.>>>Observed food debris/crust buildup on certain cupcake pans and trays located on the shelves in the storage room of the bakery section. PIC states employee available in the afternoon cleans the pans and trays every other day. Explained that the food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Please make sure all baking equipment and trays is cleaned at least once every 24 hours before storing away as clean. Correct By: Correct Prior To Next Routine Inspection

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 establishment selling raw (marinated in line) shrimp ceviche at time of inspection. Explained to PIC that they must have disclosure by either describing the product as being raw or undercooked (i.e. raw oysters, ceviche) 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. Inspector provided a physical copy of the consumer advisory to PIC at time of inspection and was posted on the unit where the raw ceviche is available for consumers to purchase. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed handwashing sink located by 3 compartment sink slightly detached from the wall. Please have sink adjusted and placed properly on the wall with additional caulking prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 cooked whole chicken with internal temperature of 109*F and cooked carne asada with internal temperature of 124*F via probe thermometer inside the oven. Also observed individual containers of cooked refried beans and cooked Spanish rice with internal temperatures of 109-110*F on the steam table at time of inspection. Person in charge (PIC) states the chicken and carne asada were brought in from outside cooking 30 minutes before inspection. PIC also stated the beans and rice were placed one hour before inspection. Explained to PIC that all items that are hot holding must remain at 135*F at all times. PIC reheated items to 165*F and items were holding at 135*F by end of inspection. Reviewed hot holding temperature and mechanisms to avoid letting the hot steam escape from the steam table, as well as using time as a control if necessary to meet peak demands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd