Carniceria Sonora

Inspector's notes

Observed a sanitizer bucket with a wiping cloth near the hot food line that had a chlorine sanitizer concentration of 200+ ppm, causing the test strip to flash. Chlorine sanitizer solution concentrations for food contact surfaces must be maintained at 50-100ppm. Person in charge (PIC) remade sanitizer bucket at proper concentration during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli style containers of lard, guava paste cubes, and quince paste cubes prepped in the establishment that do not have identifying labels. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee wash hands with gloves on at a hand washing sink and begin to resume work. Single-use gloves shall be limited to one task prior to washing hands and changing gloves. Person in charge (PIC) directed employee to change gloves and wash hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE cooked carnitas stored in the walk-in cooler with a label dated 5/14/2025. PIC willingly discarded carnitas at time of inspection. Discussed date-marking requirements with PIC. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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 no hand drying provision available at the designated hand sink located in the tortilla prep area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of raw beef stored directly atop RTE salsas in the center walk-in cooler. Discussed proper food storage with PIC. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed make-shift scooper made from a repurposed bottle being used to handle dry ingredients such as chili powder and oregano. The scooper was observed to have jagged edges, rendering the utensils neither smooth, nor easily cleanable. Discussed replacing utensils with durable metal scoopers with PIC. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-5-205.11, Pf: 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. >>> Observed wiping cloths, utensils, and metal bucket being stored in and blocking access to hand wash sink by the tortilla prep area. all items were removed from both sinks at the time of inspection. Hand wash sinks may only be used for hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 employee wash 'nixtamal' grinder attachment used for making masa at 3-compartment sink with soap and water without a sanitizing step. Discussed with PIC cleaning procedures for food contact surfaces. Food contact surfaces must be washed, rinsed, and sanitized. PIC set up 3-compartment sink and educated PIC on proper sanitizer concentrations and how to set up 3-compartment sink. PIC properly washed, rinsed, and sanitized the grinder attachment at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed a heavy accumulation of dust and grease on the vent covers on the ceiling above the main kitchen and food prep area. Discussed cleaning frequency with PIC. Establishment should be cleaned frequently enough to prevent the accumulation of organic matter, dust, and food debris. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected ------ Observed the back door by the 3 comp sink propped open with no air curtain present. Discussed that openings like these may allow unwanted pests such as houseflies into the establishment. The manager closed the back door on at the time of inspection. Advised PIC to install air curtain if they would like to leave the doors open to provide additional air flow. Correct By: Corrected At Time Of Inspection

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 a non-NSF (or equivalent) nixtamal grinder in the tortilla area. Observed multiple food contact surfaces with unsealed open seams, sharp corners, penetrations and rough welds that make it difficult to thoroughly clean and may allow foods to collect. Observed two lava stone grinders used to grind the nixtamal into masa. Advised PIC that multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints. Discussed that equipment must be accessible for cleaning and inspection without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and allen wrenches. PIC stated the grinder has been in use for many years. Advised PIC that this machine cannot be easily modified to be come commercial quality and must be replaced prior to re-inspection on 11/10/2023. Advised PIC to ensure all parts are thoroughly cleaned or to discontinue use until a new grinder can be obtained. Correct By: Correct Prior To Reinspection

Core-6-501.14, C: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition ------ Observed a heavy accumulation of dust from the ventilation above the prep cooler adjacent from the hood vent in the small enclosed kitchen. PIC stated it would be cleaned as soon as possible. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Correct By: Correct Prior To Next Routine Inspection