Taqueria Y Carniceria Mi Casita

Inspector's notes

Observed an employee in the outside cooking area preparing carne asada and chicken between food preparation activities. The designated handwashing sink was not functioning at the time of inspection and did not have soap available. PIC was advised that a properly functioning handwashing sink must be available and adequately supplied with soap to allow employees to wash their hands as required. PIC provided soap for handwash sink at time of inspection and also turned on the sink and it was properly functioning. 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. Corrected at time of inspection.

Inspector's notes

Observed eggs stored in the walk-in cooler above cooked pork and beans, creating a potential risk of cross-contamination. Person in charge (PIC) was advised of the importance of properly arranging and separating raw animal foods from ready-to-eat foods to prevent cross-contamination. 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. Corrected at time of inspection.

Inspector's notes

Observed cooked pork and cooked beans in the walk-in cooler with temperatures ranging from 47°F to 55°F. Person in charge (PIC) stated that the food had been cooked and prepared two days prior, to more than 6 hours. 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. Corrected at time of inspection.

Inspector's notes

Observed shrimp Ceviche, shrimp Aguachile, cooked pasta, and pico de gallo at the open salsa bar with a temperature of 55°F. Person in charge (PIC) stated that the food items had been removed from the walk-in cooler within the previous 2 hours. PIC was advised to return the food items to the walk-in cooler and for rapid cooling them at 41°F or below to ensure proper cold holding. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed numerous live roaches at all life cycles and other signs of pest activity at the three compartment sink, grease trap, floor drain, trash can, inside food containers, in utensil storage space under display case, under meat display cases, under hot deli case, under other food equipment, the retail floor area, and in the walk-in freezer. The person in charge stated no additional pest control service has been performed since 9/30/25.

Inspector's notes

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

Inspector's notes

Observed live roaches and other signs of pest activity under and around the three compartment sink. The person in charge stated pest control services are done on a routine basis and next service is scheduled within the next 2 days.

Inspector's notes

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

Inspector's notes

Observed establishment perpare and serve raw marinated shrimp ceviche but does not have the disclosure portion of the consumer advisory posted.

Inspector's notes

Observed live roaches and other signs of pest activity under and around the three compartment sink. The person in charge stated pest control services are done on a routine basis and next service is scheduled within the next 2 days.

Inspector's notes

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

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed establishment perpare and serve raw marinated shrimp ceviche but does not have the disclosure portion of the consumer advisory posted.

Inspector's notes

Observed a can of Raid pesticide stored by the hand wash sink next to utensils and other food equipment.

Inspector's notes

Observed live roaches and other signs of pest activity under and around the three compartment sink. The person in charge stated pest control services are done on a routine basis and next service is scheduled within the next 2 days.

Inspector's notes

Observed plastic barrel containers of cooked salsa with internal temperatures between 94 -111F stored in the walk-in cooler. The person in charge stated the salsas had been cooked and placed in the walk-in for cooling the day before, more than 6 hours. The containers of salsa were embargoed at the time of inspection.

Inspector's notes

Observed no manager/person in charge (PIC) at beginning of inspection. Manager is not ensuring that employees are properly trained as it relates to their job duties. PIC Employees were able to contact PIC at time of inspection. Explained to PIC that a person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required.PIC came to establishment and was able to correct issues and train employees on proper sanitizer levels and procedures and cooling method procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food employee rinse hands off in 3 compartment sink at time of inspection before returning to help customers by the hot holding unit. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC) at the provided handwashing station. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand soap for proper handwashing at the sink in front area. There is only one sink in front 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee actively washing dishes at beginning of inspection with no sanitizing step. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans with internal temperatures via probe thermometer of 46-48*F in the walk in at time of inspection. PIC states the beans were cooked on the previous day. PIC was unable to confirm when and if items reached 41*F. Cooked time/temperature control for safety (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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

****3RD CONSECUTIVE VIOLATION**** Observed the following TCS foods in 1 of the back walk ins with internal temperatures of 46-48*F via probe thermometer: chicken, barbacoa, shredded beef, tamales, cabeza (head), buche (stomach), and carnitas (pork). PIC states all of the items were in the walk in for over 4 hours. Ambient temperature of walk in was 46*F at beginning of inspection and 43*F by the end of the inspection. Recommended to PIC to use the 2nd walk in with ambient temperature of 38*F to cool any new TCS items. Also observed shrimp cocktail, green salsa, red salsa and macaroni salad in the self-service unit with temperatures of 68-71*F at time of inspection. PIC states the items had been in the salsa bar self service unit for over 4 hours. 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. 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 containers of cooked barbacoa, cooked chicken, cabeza (head), buche (stomach), tamales and shredded beef all without date marks at time of inspection. PIC explained that all of these items were made 2-3 days before 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). All of the items listed above were discarded due to improper cold holding at time of inspection. Discussed setting up a date marking system for items prepared and cooked with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa bar self service unit with ambient temperature of 61*F at time of inspection. All TCS foods located in the unit were discarded at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC states they will discontinue use of unit until confirmed to operate at 41*F or below. Will also continue to use ice baths for grab and go salsas for customers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice and cooked beans with internal temperature of 125*F in the hot holding display case at time of inspection via probe thermometer. Person in charge (PIC) states the items have been in the unit over 4 hours. All other items were temping at 135*F and above. Explained to PIC that 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 TCS foods improperly hot held were discarded by PIC at time of inspection. PIC also adjusted temperature of the designated columns of the heat display case at time of inspection. Corrective Action: Corrected at time of inspection. ***2nd Consecutive Violation***

Inspector's notes

Observed cooked green salsa, cooked chile de arbol salsa, and cold pasta all with internal temperatures of 47-50*F in the salsa bar at time of inspection via probe thermometer. PIC states the items had been in the unit for over 4 hours. All other TCS foods in the salsa bar were temping at 41*F and below at time of inspection. PIC states they usually put ice baths underneath the items but did not do that today. Explained to PIC that 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. ***2nd Consecutive Violation***

Inspector's notes

Observed older walk in with ambient temperature of 50*F at time of inspection via ambient thermometer. PIC was unable to lower temperatures at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Do not use older walk in until confirmed to be holding at 41*F or below. New walk in is temping at 34*F and can be used as cold holding storage to maintain all TCS foods in the mean time. No TCS foods were in older walk in at time of inspection. Only whole vegetables and fruits are stored in older walk in. Corrective Action: Correct prior to re-inspection on 09/23/24. ***2nd Consecutive Violation***

Inspector's notes

Observed no CFPM present at time of inspection. 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.

Inspector's notes

Observed cooked chile relleno, gorditas, and buffalo chicken wings with internal temperatures of 109-120*F in the hot holding unit at time of inspection. Person in charge states the items have been in the unit for 2 hours. 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 TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed self-service salsa bar with the following time/temperature control for safety (TCS) items including: shrimp ceviche, pico de gallo, salsa roja, salsa de chile y tomatillo, salsa verde, and cold pasta salad with internal temperatures of 48-65*F via probe thermometer. Salsa bar unit was temping at 53.3*F. PIC states the items had been in the salsa bar for over 4 hours. Also observed the following TCS items in the older walk in cooler: cooked beans, barbacoa, barbacoa stew, chicken, and carnitas with internal temperatures of 48-55*F via probe thermometer. The ambient temperature of the older walk in was 46*F at time of inspection. 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. 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 various TCS items in the older walk in including: barbacoa, carnitas, beans, chicharron, and chicken with no date marks on the container. PIC states the items were cooked 2-4 days before inspection. No date marking system was in place. Explained to PIC that all 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 salsa bar with ambient temperature of 53.3*F and older walk in with ambient temperature of 46*F at time of inspection via ambient thermometer. PIC was unable to lower temperatures at time of inspection. All TCS items were removed and embargoed at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Do not use salsa bar or older walk in until confirmed to be holding at 41*F or below. New walk in is temping at 37*F and can be used as cold holding storage to maintain all TCS foods in the mean time. Corrective Action: Correct prior to re-inspection on 09/17/24.

Inspector's notes

Observed live baby cockroaches by 3 compartment sink and underneath display cases and hot holding units at time of inspection. Last invoice states the establishment was treated 8/21/24. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 9/17.

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........The front handwashing sink was blocked by having scrub pads in it. Do not use the handwashing sinks for uses other than handwashing. corrected by owner. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage.......A spray bottle of windex was stored above the ice machine. The owner then moved the windex to its proper storage place. Do not store chemicals above food or food-related items. 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 hot foods had been cooled in walk-in cooler with food depths of 8 inches. Hot foods must be cooled with food depths of 4 inches or less. The owner transferred half of the cooling chicken into another pan. Correct By: Corrected At Time Of Inspection

Core-3-303.12 (B), C: Storage or Display of Food in Contact with Water or Ice; Unpackaged Food.......Observed an open can of soda stored in the ice within the ice machine. Do not store anything inside the ice machine. The owner then discarded the employee drink. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items.......Observed a box of drink lids stored directly on the floor in the rear kitchen. The owner then put the lids in their proper storage location. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability.......Observed one of the walls in the rear kitchen is made of unpainted plywood. Have the wood painted or varnished. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source.>>>Observed raw shrimp ceviche marinated with lime sold to the public at time of inspection. Person in charge (PIC) states they have switched suppliers and have not received a new parasite destruction form. PIC was unable to obtain parasite destruction form at time of inspection. Explained to PIC that if from a supplier, a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation at all times. Please have updated parasite destruction prior to re-inspection in 10 days. Correct By: Correct Prior To Reinspection

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 cooked buche (pig stomach) in the walk in with internal temperature of 56*F at time of inspection. PIC states the food was cooked the night prior and placed inside the walk-in. PIC was unable to verify when the TCS food reached 41*F or less. Explained to PIC that all time/temperature control for safety (TCS) foods must be cooled within 2 hours from 135°F to 70°F and within 4 more hours from 70*F to 41*F or less, totaling a max amount of 6 hours in the cooling process. PIC discarded the foods at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.>>>Observed cooked yellow rice hot holding at an internal temperature of 108-128*F at time of inspection in the display case. PIC states the rice had been placed into the display an hour prior to inspection. Explained to PIC that except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. PIC reheated the food to 165*F and placed back into the hot holding display at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 cooked molcajete salsa and raw marinated ceviche in the self-serve cold holding table with internal temperatures of 45-50*F at time of inspection. PIC states the TCS food had been placed in the cold holding table 30 minutes from the walk in before inspection started. All other TCS items on the cold holding table had an internal temperature of 41*F. Explained to PIC that except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Food was taken to walk in to cool down and ice baths were used underneath the trays displayed in the cold holding temperature to maintain food at 41*F or below. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.>>>Observed cooked barbacoa with date mark of 9/17, cooked goat birria with date mark of 9/17, and cooked chicken legs with date mark of 9/20 in the walk in at time of inspection. PIC verified those dates were accurate and the TCS food was cooked at that time. Explained to PIC a food shall be discarded if: It exceeds the 7 days at 41?F, except time it is frozen or if it is in a container or package that does not bear a date/day and has been held for > 24 hours and facility has no date marking system in place. PIC discarded of the food items at time of inspection. Correct By: Corrected At Time Of Inspection