Carniceria La Hacienda

Inspector's notes

Observed a large gap underneath the doors that lead to the outside in the kitchen. Discussed with person in charge to fix the gap underneath the door to prevent pests from entering. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several wiping cloths stored dry on the cutting boards and food prep surfaces. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large white buckets in the walk-in cooler, one of which contained roasted tomatoes and the other containing roasted jalapenos, that had been cooked and cooled the morning of the inspection at 6:00 am. The internal temperature of the roasted jalapenos and tomatoes was 56°F and 72°F respectively. Based on the time of inspection and the time at which the cooling period started for the roasted foods, the foods did not cool down to 41°F within 6 hours. The buckets of tomatoes and jalapenos were embargoed at time of inspection (see embargo form). Discussed with person in charge to cool the foods in wide, flat shallow pans that are 3-4 inches deep, uncovered and placed up high inside of the walk-in cooler where the air is blowing the hardest. Discussed with person in charge to utilize ice baths to help rapidly chill foods if necessary. 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 a bag of rice that was hot holding in a hot holding unit according to the person in charge. The internal temperature of the rice as measured using a probe thermometer ranged from 104°F -108°F. According to the person in charge, the rice had been placed into the hot holding unit approximately 45 minutes prior to the temperature assessment. All TCS foods improperly hot held were reheated to 165°F at time of inspection. It was observed that the hot holding unit had not been preheated prior to placing the rice into the hot holding unit. Discussed with person in charge to preheat the unit prior to placing food into the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee scooping guacamole from a large metal container into what was observed to be a used sanitizer bucket and then proceeding to place that guacamole into another metal container in the cold foods display case. The guacamole was embargoed at time of inspection (see embargo form). Discussed with person in charge and employee that sanitizer buckets are only to be used with sanitizer solution and wiping cloths. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large gap underneath the doors that lead to the outside in the kitchen. Discussed with person in charge to fix the gap underneath the door to prevent pests from entering. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Correct prior to next routine 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 large 5 gallon container of cooked cheese sauce measuring with an internal temperature of 56 degrees F. The cheese sauce was prepared yesterday. It did not reaching proper cooling parameters and was recommended for discard. See embargo form. Discussed cooling parameters. Active cooling begins at 135 degrees F. Food has 2 hours from that point to reach 70 degrees F. Then an additional 4 hours to reach 41 degrees F. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law --The drain pipe of the outdoor cooking area hand wash sink was missing. Water from the basin was draining into a 5 gallon bucket. Person in charge will have the drain pipe replaced. Reviewed the importance of keeping plumbing items in good repair. Re-inspection will take place within 72 hours. Correct By: Correct Prior To Reinspection