Carniceria Agave

Inspector's notes

Observed food placed in walk-in cooler for cooling overnight did not reach temperature; 2 tubs of cooked pinto beans at 55F temperature and 3 tubs of cooked beef at 58F temperature. Discussed with PIC that cooling food after cooking must reach 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling.

Inspector's notes

Observed buildup of ice in walk-in freezer. Discussed with PIC that physical facility and equipment require to be cleaned frequently to prevent accumulation of organic matter, dirt, dust and food debris.

Inspector's notes

Observed portable handwash sink in outdoor cooking area not functioning. Discussed with PIC that handwashing sink is necessary for employees to wash their hands when cooking outdoor. PIC was able to repair hand sink during inspection.

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 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 no CFPM on premises at 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 food debris and dirt build up on freezer door and oven doors. Discussed with PIC that all non-food contact surfaces should be cleaned frequently.

Inspector's notes

Observed drainpipe is broken at hand sink near register where Agua Drinks are being served. Discussed with PIC that all plumbing must be in good repair.

Inspector's notes

Observed broken sliding glass doors on steam table display and broken door on ice machine. Discussed with PIC that all equipment should be in good repair.

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 cooked rice, cooked beans, and barbacoa in walk-in cooler with internal temperatures ranging from 48-53*F. Per PIC all items were made night before and put in walk-in to cool for next day. Discussed with PIC proper cooling methods and cooling time frame (2hrs: 135-70*F, 4hrs: 70-41*F). All TCS foods improperly cold 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 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of oil and grease build up inside of hot holding case, per PIC they are unsure of how often it is cleaned. Discussed with PIC to ensure equipment is cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

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 caused by broken sliding door on hot holding case, All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of oil and grease build up inside of hot holding case, per PIC they are unsure of how often it is cleaned. Discussed with PIC to ensure equipment is cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine 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 hand sink near bakery with no soap or paper towels, PIC stocked sink at time of inspection. Hand washing sinks must be maintained stocked at all times. Correct By: 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 cooked beans and barbacoa in walk-in cooler with internal temperatures ranging from 46-56*F. Per PIC all items were cooked day prior and put in walk-in to finish cooling. Items were discarded at time of inspection. 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 Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ---Observed boxes of meat in freezer and bag of onions in dry storage area on floor. PIC moved items on shelfs at time of inspection. Discussed with PIC proper storage of items, must be protected from contamination in clean, dry location 6 inches above floor. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 0 ppm chlorine sanitizer in 3-compartment sink actively being used. PIC and chlorine to 3-compartment sink to raise chlorine sanitizer to proper levels between 50-100 ppm chlorine at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 establishment is using time as a public health control for chicharrones, and oven-baked whole chickens. No time stamp was available for both food items at time of inspection. PIC applied the appropriate time stamps to each item. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 large chef knife with blade-edge to be missing, cracked or otherwise in disrepair. Discussed the importance of maintaining utensils actively used for food preparation in good repair. PIC discarded knife at time of inspection. Replace prior to next routine inspection. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils >>> Observed heavy accumulation of grease, food debris and dust in the fume hood above the flat top grill, the refrigerator handles and doors and walk-in racks. Non-food contact surfaces must be maintained clean to sight and touch. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-5-501.115, C: Maintaining Refuse Areas and Enclosures >>> Observed a heavy accumulation of grease at the oil dumpster, leaking out onto the concrete and flowing down the curb located behind the establishment in the outdoor loading bay. Refuse areas should be clean and maintained. PIC will schedule a deep cleaning of the area prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. ====Observed employee wash hands for 5 seconds and no soap. Notified Person In Charge (PIC). PIC had employee rewash hand appropriately. ====Wash hands for 20 seconds and with soap. 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. Priority Foundation-2-301.15, Pf: Where to Wash. ====Observed employee hand washing at three compartment sink with drainage issues. Notified Person In charge (PIC). PIC directed employee to hand wash at appropriate hand sink. =====Washing at appropriate hand sink only. 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. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. ====Observed trash can obstructing access to hand sink. Also observed after using hand sink excess water coming thru cove base leaking onto floors around three compartment sink and hand sink. Notified Person In Charge (PIC). PIC will shut down hand sink until fully repaired. ======Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. ===Observed hot holding chicken at internal temperature of 102*F-112*F, notified Person In Charge (PIC). PIC confirmed internal temperatures. PIC states chickens were cooked 30 minutes prior to inspection start. PIC reheated cooked chicken to above 165*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,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ===Observed main walk in with ambient temperature of 45*F-47.6*F with min/max thermometer. Inside unit is prepared foods from 8/27 cooked beef at 45*F; cooked beans at 45*F, cooked soup chicken at 47*F. Notified Person In Charge (PIC). PIC verified severe ice build up on back of fan unit. PIC will move all tcs foods to another working walk in unit. Verified after 1 hour food cooled to 41*F. ===== Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. ===Observed establishment is using time as control for food safety for chicharrones. At time of inspection no time stamp was located for chicharrones. Notified Person In Charge (PIC). PIC applied the appropriate time for chicharrones. =======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. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. ====Observed main walk in unit at ambient temperature of 45*F-47.6*F with min/max thermometer. Notified Person In Charge (PIC). Unit will need to be repaired. Severe ice build up on entire back side of fan units. ==== refers to the facilities having enough cold holding facilities for their operations. 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: Correct Prior To Reinspection,Repeat Violations: 2nd