Amigos Carniceria

Inspector's notes

The dumpster lid was left open. Maintain closed at all times. An employee then closed the dumpster lid. Corrective Action: Corrected at time of inspection.

Inspector's notes

One of the dumpster lids was left open. Maintain closed at all times. The management had the dumpster lid closed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 Cantaloupes in the walk-in to have on the exterior dark brown/black organic matter and an overly soft rind. Discussed with PIC All food must be in good condition, safe, and unadulterated. Embargoed the cantaloupes. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives stored on the magnetic strip above the meat trimming tables stored away as clean with meat particles dried onto the blade. Discussed with Person in Charge (PIC) All food-contact surfaces must be cleaned to sight and touch. PIC took the knives to get washed and employee cleaned the magnetic strip. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of flour, rice and lard with bowls stored in the product. Discussed with PIC when storing scoops in foods, to utilize scoops with handles and store with handle upright. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several containers labeled with milk or peeled garlic filled with different seasonings. Discussed with PIC Single-use food containers are intended for single-use and are not designed to be washed and re-used for storage of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the hand wash sink by the freezer to be functional but not fully attached to the wall. Also observed the front door of the prep table to be broken and falling off when opened. Freezer was holding meat at a temperature of 20*F. Per PIC the technician was called prior to inspection. Discussed with PIC all equipment shall be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no toilet paper in the employee and customer bathrooms as time of inspection. Discussed with PIC to always supply toilet paper in the bathrooms. PIC placed toilet paper in the bathroom at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed employee cutting and prepping meat in the walk-in refrigerator without hand sink or soap, but paper towels were present. Discussed with Person in Charge (PIC) when prepping food in a cold room a handwash sink must be present and 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 was able to bring in a mobile hand wash sink with soap and hot water at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deep 35 gallon containers of adobo sauce with a central internal temperature of 63*F in the walk-in cooler. Per PIC the sauce was made 2 hours prior to the inspection. Discussed with PIC

Inspector's notes

Observed cutting boards in the kitchen across from the flat top grill, in the walk-in and the veggie cutting station with food residue, plastic flaking off, warped, and heavily scored with stains. Discussed with PIC to resurface or discard the cutting board. All equipment must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection. Reinspection Scheduled on 9-13-24 2nd Consecutive Violation

Inspector's notes

Observed no toilet paper in the public bathrooms as time of inspection. Discussed with PIC to always supply toilet paper in the bathrooms. PIC placed toilet paper in the bathroom at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on the walk-in door with parts of the gasket missing and also there was a type of spray foam flaking off. Discussed with PIC to clean off the flaking spray foam and replace gasket. Also observed missing caulking along the splash guards at the handwashing sink next to the veggie cutting station. Discussed with PIC 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. 2nd Consecutive Violation

Inspector's notes

>>>Observed pork skin and longaniza stored directly on the speed rack in the walk-in. The speed racks had heavy accumulation of food debris and grease on all rungs. Discussed with Person in Charge (PIC) all food-contact surfaces must be cleaned to sight and touch. Also observed the cutting boards in the walk-in that has accumulated food debris and bloodstains. Per PIC the cutting boards in walk-in have not been used since last inspection on 2/7/24. Discussed with PIC to have the speed racks and cutting boards wash rinsed and sanitized, prior to reinspection on 6/28/24. Food contact surfaces within an environment of 41*F or less shall be cleaned every 24 hours. Also discussed alternative method for drying pork skin and hanging longaniza to be implemented. Discussed the use of food safe hooks to hang pork skin and longaniza within the walk-in. Also observed directly across from the walk-in cutting boards, multiple knives and knife sharpener with a heavy accumulation of food debris being stored in between cardboard boxes actively used to store raw meats within the walk-in. Discussed proper storage of in-use utensils with PIC. PIC relocated utensils to ware washing area to be properly washed/rinsed/sanitized at the time of inspection. Reinspection scheduled for 6/28/24 Corrective Action: Correct prior to re-inspection.

Inspector's notes

>>>>Observed employee cutting carne asada on a cutting board if front of the freezer. The cutting board was melted, warped, and heavily scored. Cutting board was removed from service/ use at the time of inspection. Discussed with PIC to resurface or discard the cutting board. All equipment must be maintained in good repair at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

>Observed the shelves in the large walk-in with rusty and dust and food debris accumulation. Discussed with PIC the surfaces shall be smooth and cleanable surface. PIC said new shelves will be installed by next routine inspection. Also discussed food debris accumulation on the freezers and prep table. Discussed with PIC to have the handles of the freezers and prep tables to be cleaned at a frequency to avoid accumulation of food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive violation 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: >>>Observed caulking around hand sink across from the three compartment sink to have organic matter along with missing, cracked or otherwise in disrepair rendering the areas not smooth, nor easily cleanable. Re-seal so that areas are smooth, easily cleanable, and prevent the seepage of liquid. Repair/replace prior to next routine inspection. Discussed with PIC the 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.

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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 section of walk-in utilized for cutting meat without a handwashing station within the unit. Discussed with PIC to no longer utilize the space within the walk-in to cut meat and to prep the meat in the meat market kitchen. PIC had staff move the slicer and cutting board to the meat market kitchen. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed the shelves in the large walk-in with rusty and dust accumulation. Discussed with PIC the surfaces shall be smooth and cleanable surface. PIC said new shelves will be installed by next routine inspection Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 three compartment sink with 0 ppm of chlorine. Discussed with PIC that to properly sanitize, chlorine needs to be 50-100 ppm. Sanitizer was remade. Correct By: Corrected At Time Of Inspection