La Guatemalteca Market

Inspector's notes

Observed no soap at bathroom handwash sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) provided soap for bathroom handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of raw chicken stored above boxes of cabbage inside walk-in cooler. All raw animal proteins shall 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 containers of raw chicken according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing timestamp for fried chicken in warming case at front across from meat market display case. PIC stated that the fried chicken is on time as a public health control and is to be discarded four hours after it was cooked. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and timestamping for items actively held under Time as a Public Health Control. Fried chicken in warming case being held under time as a control was properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed box of frozen raw chicken stored on top of chest freezer next to 3-compartment sink. Per PIC, raw chicken was frozen and set out at room temperature to thaw. All foods being thawed from frozen shall be thawed in an approved manner. Foods shall be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC placed box of frozen raw chicken inside walk-in cooler to thaw. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of dust/debris along handles of chest freezer next to establishment back door and along ceiling vent cover in kitchen area above prep table. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed utensils and glassware obstructing access to handwash sink next to 3-compartment sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Food employee removed items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two general use spray bottles containing unidentifiable liquids without identifying labels. Per food employee, one bottle contained sanitizer and one bottle contained glass cleaner. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Food employee properly labeled each general use bottle. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open frozen raw beef cubes stored in grocery bag inside reach in freezer across from walk-in cooler. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can of raid stored on roof of hallway to establishment kitchen area. All pest control for the establishment shall be performed by a certified pest control specialist and chemicals for pest control shall not be stored onsite. Person in charge (PIC) removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live German cockroaches underneath 3-compartment sink. PIC provided pest control invoice dated for day prior to inspection. Establishment shall be maintained free of pests and all pest control measures shall be conducted by a licensed pest control specialist. Prior to re-inspection on 10/7/25, establishment shall: 1) Receive pest control service and retain invoice of service 2) Clean up and remove all dead German cockroaches from establishment premises 3) Clean up all food debris from floor of establishment and maintain cleaning frequency that prevents accumulation of food debris. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed accumulation of food debris along floor of kitchen area. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed limiting pest attractants with PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container of raw beef stored above container of Ready-To-Eat (RTE) vegetables. No active contamination was observed. 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. Person in Charge (PIC) properly stored raw beef below RTE foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicharrónes not being held under temperature control with meat still attached to skin. Per PIC, chicharrónes container was placed on to retail sales floor by employee day prior to inspection. Ambient temperature next to table where chicharrónes were being sold measured at 75°F, per min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC discarded chicharrónes at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 50°F internal temperature of sliced tomatoes inside prep cooler next to cookline, per probe thermometer. Per Person in Charge (PIC), tomatoes were cut at ambient temperature and then placed directly into prep cooler 30 minutes prior to inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC removed tomatoes from prep cooler and began cooking them as part of a dish. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of frozen cantaloupe sitting in prep sink. Per PIC, cantaloupe was in the thawing process. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC placed container of frozen cantaloupe under cold running water to thaw. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dead German cockroach behind wood panel in dry storage area. Per PIC, pest control service applied treatment three days prior to inspection. 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 prevent accumulation of pest attractant in establishment. Dead German cockroach was removed from establishment at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

--Observed chlorine sanitizer in the 3-compartment sink with a concentration less than 50ppm while an employee was actively washing dishes. Sanitizer solution was remade at the time of inspection and the concentration was confirmed with test strips. Discussed proper sanitizer concentration and testing procedure with the Person in Charge (PIC). Ensure chlorine sanitizer is maintained between 50-100ppm when

Inspector's notes

Observed raw chicken being stored directly on top of raw tomatoes in the walk in refrigeration unit. 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.

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 two handwashing sinks in the kitchen with metal dishes being stored within. Employee removed all dishes from sinks during time of inspection. Ensure all handwashing sinks are readily available and adequately supplied. Correct By: Corrected At Time Of Inspection