Carniceria La Herradura

Inspector's notes

Rubber base conving under prep sink and 3-compartment sink is falling away from wall or missing completely. Brought to attention of person in charge to repair. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Handwashing sink near 3-compartment sink has water dripping from faucet when handles turned completely off. Repair sink so that it does not drip. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine 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 dirt buildup on backdoor, hallway, backwalls of kitchen and mop sink area. Discussed with PIC that physical facility requires to be cleaned more frequently to prevent accumulation of organic matter, dirt and dust debris.

Inspector's notes

No Certified Food Protection Manager on site at time of inspection.

Inspector's notes

Plastic wrap covered large and/or deep containers of cooked foods date marked 11/20 found in walk-in cooler with internal temperatures ranging from 59*F - 75*F. Per food employee, foods were prepared on listed date mark.

Repeat Violation 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. Containers of prepared raw tomatoes and onions found on shelves in walk-in cooler being stored under packages of raw beef. No signs of overhead contamination witnessed at time of inspection. Properly store raw animal foods in a manner to prevent overhead contamination. ---------- PIC relocated RTE foods at time of inspection from potential contamination of raw animal food products. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection: Uncovered avocados in walk-in cooler being stored below raw beef. No cross contamination observed. Avocados were relocated during time of inspection. Ensure ready to eat foods are not stored below raw meat products. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding: Cart of hanging raw pork found outside in back of establishment near grease recycling dumpster. Raw pork probed with an internal temperature ranging between 57-61 Deg. F. Spoke to manager via phone, who verified that pork had been moved from walk-in cooler around 1pm and intended to be cooked into chicharrons. Raw pork was placed on embargo and recommended for discard. Ensure cold held TCS foods are held at or below 41 Deg. F. Reviewed ensuring that raw pork being dried is dried below 41 Deg. F (ie. inside walk in cooler). 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

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals: Cutting board for raw meats observed being wiped down with a sanitizer cloth. Sanitizer cloth had come from a chlorine based sanitizer bucket with a concentration exceeding 200 ppm, per sanitizer test strips. Reviewed proper sanitizer levels with staff. Sanitizer buckets were dumped and remade with the sanitizer level of 100 ppm. Cutting board was re-washed, rinsed, and sanitized during time of inspection. Ensure chlorine sanitizer concentration levels are tested between 50-100 ppm using sanitizer test strips. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter: Observed unnecessary item (outdoor grill) being stored in retail walk-in cooler at time of inspection. Establishment not currently approved for outdoor cooking. Ensure outdoor cooking remodel application is submitted or the grill is removed from establishment by re-inspection. Correct By: Correct Prior To Reinspection