Carniceria El Potrero

Inspector's notes

Observed red chili and green chili stored in two separate containers that were past the 7-day date-marking limit in the walk-in cooler. TCS foods must be properly date marked and discarded after 7 days when held at 41°F or below. Person in charge (PIC) voluntarily discarded both containers of red and green chili at the time of inspection. Corrected at the time of inspection. Corrected at the time of inspection.

Inspector's notes

Observed clean dishes stored while still wet near the 3-compartment sink. PIC was advised that cleaned dishes must be allowed to completely air dry before being stacked and put away to prevent potential contamination. The dishes were placed back on the rack to air dry. Corrected at time of inspection.

Inspector's notes

Observed the women's restroom did not have a toilet seat available. Toilet seat must be provided and maintained in good condition to promote proper hygiene and sanitary practices. Correct prior to next routine inspection

Inspector's notes

Observed multiple debri throughout the kitchen area. Please clean under/around prep tables and storage areas; wipe down outsides of equipment and prep areas. Hood filters as well. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several containers stored as clean still having past date marking stickers. Person in charge had these containers cleaned again. Discussed the importance of removing past date stickers to ensure the item is properly cleaned. Corrective Action: Corrected at time of inspection.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels in the women's restroom. The owner then had paper towels installed. Maintain paper towels at all handsinks at all times. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: The kitchen handwashing sink had a bowl of sliced radishes on top of it to drain them. Do not use the kitchen handwashing sinks for any purpose other than handwashing. The owner then removed the radishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

The workers were using a squeegee to push unclean water out of the rear door and into the rear delivery area outside. Do not discard mopwater and unclean water into outside areas. Use a mop and mopbucket and discard the mopwater in the mopsink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The certified food-service manager was not present during the inspection. He was working at the other location. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No detectable chlorine sanitizer residual in 3-compartment sink while dishes were being washed. The employee then added bleach and rechecked- ok at 200 ppm Cl2.

Inspector's notes

Observed a container of insecticide in back food storage area. Owner discarded during inspection. Pest control must be performed by a licensed pest control applicator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer in a sanitizer bucket at a concentration of >200 ppm employee informed sanitizer is for cleaning food and nonfood contact surfaces and adjusted sanitizer to within required specification. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large buildup of black debris on the surface othe hood for outdoor grill. Clean frequently to minimize contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The establishment's Certified Food Protection Manager was not present at the time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a screw top lidded drink. Covered drinks with a lid and straw are allowed. The drink was disposed of at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the large cutting board in the center of the prep area with deep cuts. Please replace or resurface the board to be easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing lids on the dumpster in the back area. Replace with a new dumpster that has a lid. Corrective Action: Correct prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dirty cardboard lining some of the shelves of the walk-in. Remove the cardboard and clean and sanitize as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the outdoor prep area ventilation filters heavily soiled. Clean as necessary. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employee in food preparation area wash hands by lathering hands with soap directly under running water. Spanish Liaison instructed employee to properly lather hands for a minimum of 20 seconds outside of running water prior to rinsing. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 roll of paper towels by outside portable hand wash station where out door cooking operations are being conducted drenched with water and unusable. Manager supplied new roll of towels during inspection. Correct By: Corrected At Time Of 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 pasta with shrimp and cooked carrots hot holding in top portion of a metal pan turned upside down at internal temperature of 125 deg F in reach in hot holding unit. Manager informed the pasta dish had been holding in warmer <2 hours and reheated to >165. All TCS food held hot must maintain >135 deg F at all times. 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. 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 beef tacos , shrimp, bean burritos and cooked tilapia hot holding on a rack in food preparation area at 119 deg F. Owner informed the food items had been holding <2 hours and reheated to >165 deg F. Observed lard with pork meat hot holding on shelf above the salsa bar at internal temperature of 74 deg F. Owner informed the food item had been left on shelf <2 hours and placed in walk in cold unit. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd