Carniceria El Corral

Inspector's notes

Observed cooked pork in walk-in cooler stored directly beneath raw beef and salad stored in display cooler directly beneath ceviche containing raw fish. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Repeat violation: 2nd. Observed cooked chilies and cooked onions in hot holding case at 100-130 °F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Foods had been placed in hot holding case after cooking one hour prior as per person in charge. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed preheating hot holding case with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef soup in hot holding case at 120 °F. Person in charge stated that soup had been placed in case two hours prior. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection.

Inspector's notes

Observed tearing and peeling of the surface of ceiling tiles directly over areas of food prep, observed exposed unsealed concrete floor under the three compartment sink, the cook line, and other areas of the establishment.

Repeat Violation 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 whole chicken and chicken wings with internal temperatures between 120F -125F, cooked chicken stew, pork salsa, and sautéed onions with internal temperatures between 110F -115F, and cooked beef ribs and steak with internal temperatures between 115F -120F, in the deli hot case. The person in charge stated all the food items had been cooked and placed for hot holding 1.5 hours ago. The person in charge reheated all the food items to 165F and adjusted the temperature setting of the deli case. Discussed TCS hot holding temperature of 135F or higher. Repeat Violations: 2nd,Correct By: 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 hand wash sink with no hand cleanser. The person in charge re-supplied the empty soap dispenser at the time of inspection. Discussed always maintaining availability of hand cleanser at all hand wash sinks. 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 chile relleno with cheese, fried whole fish, beef stuffed pastries, sautéed onions and roasted jalapenos all with internal temperature between 110F - 120F in the hot holding deli case. The person in charge stated the food items had been cooked and placed for hot holding at 10 am, which was more than 2 hours ago. The food items were embargoed at the time of inspection. Observed cooked whole chicken with internal temperature of 120F in the hot holding deli case. The person in charge stated the chicken had been cooked and placed for hot holding one hour ago. The person in charge removed the chicken and reheated it to minimum of 165F before returning it to the deli case for hot holding. Discussed proper minimum hot holding temperature of 135F. 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 cooked pig feet, raw ready to eat shrimp ceviche, raw ready to eat shellfish ceviche, cooked beef and potato burritos, cooked bean tamales, cooked chicken tamales, and pico de gallo, all with internal temperature between 55F - 65F in the deli case cooler. The person in charge stated the food items had been prepared and placed into the deli case cooler the night before. The food items were embargoed at the time of inspection. Discussed cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 pork belly chicharron under time as a control policy with no written time as a control policy or time/temp log to indicate the time the food item was place under time as a control. The person in charge stated the pork belly chicharron had been cooked 20 minutes ago and placed a time stamp label to indicate the time. Discussed with the person in charge establishing a written time as a control policy and time/temp log and maintaining documentation. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 deli case cooler with TCS (time temperature control for safety) food items with internal ambient temperature of 59F on the bottom shelf and 63F on the top shelf as measured by inspector's min/max thermometer. The internal unit thermometer displayed an ambient temperature of 60F. The person in charge removed all TCS foods and placed a work order for the unit. Discussed not storing any TCS foods in the deli case cooler until the unit has been serviced and is able to maintain proper cold holding temperature of 41F or less. Re-inspection for cold holding equipment will take place by November 10, 2023. Correct By: Correct Prior To Reinspection