Restaurante El Carbonero #2

Inspector's notes

***2nd CONSECUTIVE VIOLATION*** Observed missing ceiling cover in main hallway. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing ceiling cover in main hallway. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked beans from yesterday with an internal temperature of 58F. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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

Observed cooked TCS food items such as tamales, rice, chicken, chanpurrado, atol, beef stew and chicken stew with an internal temperature of 52F. Fridge unit had an internal temperature of 48F. Establishment has other fridges to use for cold holding. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed roach spray in establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Had person in charge discard roach spray Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no hand soap available at the hand wash sink at the bar by the ice machine. The person in charge placed soap at the hand wash sink at the time of inspection. Discussed maintaining availability of hand cleanser at all hand wash sinks at all times. 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 no paper towel at the hand wash sink at the bar by the ice machine. The person in charge placed paper towels at the hand wash sink at the time of inspection. Discussed maintaining hand drying provision at all hand wash sinks at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. Observed tightly covered deep plastic containers of cooked salsa with internal temperature of 50F in the reach in cooler by the bar. The person in charge stated the salsa had been cooked and placed in the reach in cooler for cooling between 7am -9am, more than 6 hours ago. The salsa was embargoed at the time of inspection. Discussed cooling time and temperature from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. 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. 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 a cooked ground meat with cut tomato and vegetable mix with internal temperature between 65F -75F in a covered plastic container on the prep table by the cook line. The food was not being used to actively prep or cook. The person in charge stated the food had been brought out from the walk in 1 hour ago and returned the meat/vegetable mix to the walk in for rapid cooling. Discussed TCS cold holding temperature of 41F or below. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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/4617/AMC-Toolbox---Cooling. Observed cooked beef with internal temperature between 84F -87F, cooked meat tamales with internal temperature between 117F -120F, and cooked chicken with internal temperature between 84F -87F, all items were cooling at ambient temperature on top of the prep cooler by the cook line. The person in charge stated all the food items had been cooked 1 hour ago and placed to cool at ambient, then moved all the food items into the walk-in cooler for active cooling. Discussed using an active cooling method once the food cools to 135F and begins the cooling process and not to leave the food to cool at ambient temperature. Correct By: Corrected At Time Of Inspection