Carniceria El Toro Charolais

Inspector's notes

Observed establishment prepare and serve raw marinated shrimp ceviche as ready to eat but have no updated parasite destruction letter from seafood provider.

Inspector's notes

Observed cooked chicken wings, chicharron, shredded beef, and cheese filled chiles with internal temperatures between 90-127 in the deli hot case. The person in charge stated the food items were recently placed for hot holding less than 2 hours ago.

Inspector's notes

Observed containers of asiento (rendered lard with cooked meat particulate) with internal temperature 66-67F presented for sale on top of the meat case. Establishment produces asiento onsite from the carnitas cooking process. Discussed asiento that retains cooked meat mixture must be date marked and time/temperature controlled for safety. The asiento had been stored at ambient temperature for more than 4 hours and embargoed at the time of inspection.

Inspector's notes

Observed no datemarking system in place for cooked ready to eat TCS foods stored in the walk in cooler and deli meats in the display case. Observed no date marking on any food items. Observed open containers of cooked salsas, various types of tamales, raw marinated ceviche, carnitas, beef stews, barbacoa, open bulk deli meats (turkey, ham, bologna). The person in charge stated all TCS food items had been prepared between 3-5 days ago and date marked them accordingly.

Inspector's notes

Observed hot deli case with misfit slider doors that were too small to fully enclose the service windows leaving open spaces and gaps.

Inspector's notes

Observed no functional service mop sink in the establishment. Observed establishment utilizing prep sink to discard used mop water. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law Addl Notes: Observed establishment utilizing prep sink as mop sink due to inoperable mop sink and have a pressurized hose for cleaning connected to the faucet of the prep sink. Observed no atmospheric vacuum breaker backflow device on installed on the faucets of the prep sink or mop sink. Discussed proper backflow device to be installed for use with the mop sink.

Inspector's notes

Observed perforated ceiling tiles over customer self service open salsa bar and ice cream service station. Discussed ceiling tiles over areas of food prep/service to be sealed to provide a smooth, nonabsorbent easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment prepare and serve raw marinated shrimp ceviche but have no updated parasite destruction letter from seafood provider.

Inspector's notes

Observed no bodily fluid clean up kit or written procedures for cleaning bodily fluids. Provided written procedures to operator via email.

Inspector's notes

Observed establishment prepare and serve raw marinated shrimp ceviche but have no updated parasite destruction letter from seafood provider.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Make table cutting board has deep grooves and stains. Instructed person in charge to resurface or replace. 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Household fryer in use and is not durable or easily cleanable. Instructed person in charge to replace or remove with a NSF/commercial unit.

Inspector's notes

Household fryer being used on three compartments sink with no ventilation and grease stains marking wall up to ceiling. Instructed person in charge to clean wall/ceiling and maintain clean or install a ventilation system.

Inspector's notes

Observed 110°F internal temperature of cooked chicken in hot holding display cabinet, per probe thermometer. Per Person in Charge (PIC), chicken was cooked to temperature and then placed into the hot holding display cabinet two hours prior to time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All cooked chicken from display cabinet not above 135°F was reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed water flow at an extremely low rate in floor sink below 3-compartment sink. Observed water pool on floor due to a plumbing issue below the floor sink after an attempt to drain one compartment of the sink. Per PIC, the plumbing issue occurs when there is a problem further up the plumbing at a different establishment. Improper repair/maintenance of any portion of the plumbing system may result in potential health hazards, such as cross contamination, backflow, or leakage. All plumbing must be maintained in good repair at all times. PIC is in contact with building owner to have the plumbing issue fixed. Re-inspection to ensure plumbing issue is fixed will be conducted in three days. Corrective Action: Correct prior to re-inspection (12/20)

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk-in cooler two pans of barbacoa measured an internal temperature of of 48'F. Per person in charge barbacoa was made the previous day. As food had not cooled within proper time frame it was embargoed. Discussed establishment's cooling process with person in charge. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in cooler two large bus bins filled with refried beans cooked several days prior measured an internal temperature of 47-48'F. Person in charge was unable to determine when temperature of beans had last been verified to be under 41'F. Beans were embargoed. Salsa bar near dining area had the following TCS foods measuring an internal temperature ranging from 51-57'F: guacamole, avocado salsa, salsa de arbol, salsa tatemada, salsa roja, nopales, pico de gallo, ceviche, aguachile, and pasta salad. Per person in charge food had been placed into unit from walk-in cooler approximately 2 hours prior. All items were moved back to walk-in cooler to return to proper temperature. Temperature of water inside well of salsa bar measured 44'F. Discussed with person in charge methods to keep food cold in salsa bar. Establishment will place items on ice bath when stored in salsa bar. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ice cream scoop was being stored in a small pan of room temperature water. Brought to attention of staff to remove. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment has large block of wood on prep table that was being used as a cutting surface for meat. Surface of wood was heavily chipped from use. Brought to attention of staff that wood was not an approved hardwood and could not be used for a cutting surface. Corrective Action: Corrected at time of inspection.