Carniceria La Tapatia

Inspector's notes

Observed bucket stored in handwash sink next to cook line. Also observed dirty spatula stored in handwash sink in bakery area. Manager had items removed at time of inspection. Discussed ensuring all staff are properly trained in the proper use of handwash sinks. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have a Certified Food Protection Manager (CFPM) present during inspection. A CFPM is required to be on the premises during all hours of operation. Provided handout with changes to Food Code. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at handwashing in baking area. Staff provided paper towels at time of inspection. Discussed ensuring all handwash sinks are stocked with soap and paper towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bagged raw fat, shelled raw eggs, and packaged raw bacon stored next to bagged cooked rice and above beverages on walk-in cooler display shelves. Discussed proper storage for raw and ready to eat products. Manager moved items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hotel pan containing cooked ribs in walk-in cooler with date mark of 12/29. Per staff, items were cooked on Tuesday and they forgot to place a new label on container. Staff placed correct date mark at time of inspection. Discussed ensuring all old labels are completely removed from containers to avoid confusion. 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 puddles of liquid waste from outdoor smoker collecting in parking lot. Discussed with person in charge need to upkeep parking lot from this waste to avoid potential pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dried and chipped black matter behind blue dumpster bin behind establishment. Discussed with person in charge the need to clean and clear area of compiling black matter to avoid potential food source for pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black particles on fan guard and ceiling in middle area of walk-in cooler. Observed uncovered foods positioned below particles. Person in charge relocated all uncovered foods until they can clean the facility. 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

Observed heavy ice buildup on top rack under the walk-in freezer unit. Discussed with person in charge the ice needs to be cleared out. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, ice, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the SECOND consecutive violation. Observed no handwashing cleanser available at the handwashing station at the outside grill. PIC provided soap for handwash sink at time of inspection. Handwashing soap shall be provided at all handwash sinks at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS items (such as cooked chicken and cooked carne) with internal temperatures between 100-125°F at the time of inspection in the hot holding display case and the hot holding unit by the cook line at the time of inspection. The Person in Charge (PIC) stated these items had been in these units for less than 2 hours, so all TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed temperature monitoring procedures and practices with PIC. 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 handwashing sink without soap at time of inspection. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. --Observed multiple TCS food items such as different types of cooked salsa with internal temperatures between 42-55°F at the time of inspection. The Person in Charge (PIC) stated that these items had been removed from the walk-in less than 4 hours before the time of inspection, so salsas were moved to the walk-in cooler to cool to proper temperatures. Discussed temperature monitoring frequency, procedures, and public safety risks. Provided guidance documents for cold holding. Discussed replenishing ice in the salsa bar to ensure ice is always in contact with the salsa containers. Ensure all food being maintained by cold holding has internal temperature of 41°F or below at all times. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability --Observed the ceiling of the walk-in freezer with paint chipping. Ensure this is fixed so all surfaces are smooth, durable, nonabsorbent, and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected --Observed a gap between the bottom of the back exit door and the floor. Discussed adding seal or door sweep to ensure there is no gap. Ensure outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Correct By: Correct Prior To Next Routine Inspection