Carniceria Agave

Inspector's notes

Observed buildup of food debris on meat display glass door track. Discussed with PIC that non-food contact surfaces require to be cleaned more frequently to prevent accumulation of organic matter, dirt, dust and food debris.

Inspector's notes

Observed food debris on track of meat market display. Discussed with PIC that non-food contact surfaces required to be cleaned more frequently to prevent accumulation of organic matter, dirt, dust and food debris.

Inspector's notes

Observed food debris buildup on tracks of meat display. Discussed with PIC that non-food contact surfaces required to be cleaned more frequently to prevent accumulation of food debris, dust and dirt.

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 steam table display with missing metal frame on one side of glass door, exposing glass and hinges on ice machine door are broken. Discussed with PIC that physical facility and equipment required to be in good repair at all times.

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 broken plexi-glass and missing metal bars on meat display doors, broken ice machine door, seals on reach-in freezer and walk-in refrigerator that are torn and have dirt buildup. Discussed with PIC that equipment and physical facility required to be in good repair, smooth and cleanable.

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

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 accumulation of food debris on sliding track and around sliding doors of display case. Physical facility must be 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 shrimp left to thaw out in hand sink behind meat display case, Discussed with PIC that hand sinks ae not to be used for other purposes than handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Shrimp was moved at time of inspection. Corrective Action: Corrected at time of inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions ---Observed pink and brown organic matter on top panel in ice machine, Per PIC ice machine was cleaned last week. Discussed with PIC to clean ice machine and maintain free of organic growth. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness-----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. PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 band saw used to cut raw meats on food prep counter with accumulation of food debris on food contact surfaces. Per PIC, the deli slicer was used 1 day prior to inspection. PIC washed, rinsed, and sanitized the deli slicer at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean. Correct By: Corrected At Time Of 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 with black glove on left hand three consecutive times. Notified Person In Charge (PIC). PIC directed employee to take off glove and wash hands appropriately. =====Not possible to wash gloves. 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

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. ==Observed establishment using garbage black bag to directly come in contact and hold raw cut meats for carne asada. Notified Person In Charge (PIC). PIC directed employee to discard contaminated cut carne asada meat. =====Condition - food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented.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. 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. ===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. Also another reach in unit with ambient temperature of 46.4*F; all raw meats are from 45*F-53*F. Notified PIC. PIC will move all meats to another walk in unit to cool to 41*F. Verified after 1 hour 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-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. Reach in unit at 46.4*F==== 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