Carniceria Mr Muuu

Inspector's notes

Only hand washing sink at the cook line and meat processing area was disabled due to damage to the drain line. Closest hand washing sink available for the establishment was in the bakery prep area, more than 25 feet away. Per employees, the sink had been unavailable for use the entire business day. Hand washing sinks must be available in sufficient quantities and placed appropriately so that employees can wash their hands at any point when contamination may occur. Employees repaired the sink during the inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP tilapia in the process of thawing, being stored inside the deli display cooler while still packaged. Discussed proper thawing procedures with PIC. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

All cutting boards in processing and serving areas of kitchen were heavily scored with dark discoloration. Cutting boards must be maintained in good condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed ROP white fish in the process of thawing, being stored inside the deli display cooler while still packaged. Discussed proper thawing procedures with PIC. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

All cutting boards in processing and serving areas of kitchen were heavily scored with dark discoloration. Cutting boards must be maintained in good condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a plastic jug hand-fashioned into a scoop placed inside and blocking the main hand sink basin on the cook line at time of inspection. Discussed the importance of maintaining all hand sinks free of obstructions with PIC. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment utilizing speed racks for storage of pork skin drying. Pork was observed in contact with visibly dirty portions of speed rack. PIC stated that they hadn't cleaned the speed racks currently in-use since Friday, 9/26. Discussed with PIC alternative food contact surfaces designed for washing, rinsing, and sanitizing. All food contact surfaces must be cleaned to sight and touch. PIC relocated all pork skins to another set of speed racks to be relocated into the main walk-in cooler. Also observed pots and pans placed on the drying rack with visible dried food debris on the food contact surfaces. Discussed cleaning frequency with PIC. All food contact surfaces that were visibly soiled were relocated to the warewashing area to be washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bucket of 200+PPM chlorine sanitizer on the floor beneath the 3-comp sink at time of inspection. PIC remade the solution; which then tested over 200PPM chlorine sanitizer again. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed drying racks above the 3-comp sink to be covered in dust and dried food residue at time of inspection. Also observed an accumulation of black organic matter forming a strip along the caulking of the 3-comp sink. Discussed the importance of maintaining all non-food contact surfaces clean to prevent contamination. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a plastic bottle fashioned into a scoop being stored in and obstructing the designated hand sink on the cooking line. Discussed hand sink requirements with PIC. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a plastic tub of raw marinating chicken being stored directly atop raw beef and packaged beef tallow. Discussed proper food storage with PIC. 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

Observed several knives being stored on a magnetic strip above the meat cutting station with dried food debris on the food-contact surfaces. Also observed mixing head attachment stored on a drying rack, after going through the wash/rinse/sanitize process in the warewashing area of the back room, while having dried flour residue on the food-contact surfaces. Discussed cleaning frequency of food contact surfaces with PIC. All food-contact surfaces must be cleaned to sight and touch. 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 refrigerator doors and handles throughout establishment with a heavy accumulation of food debris, grease, and general grime. Discussed cleaning frequency with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ROP white fish in the process of thawing, being stored inside the deli display cooler while still packaged. Discussed proper thawing procedures with PIC. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee handling raw shrimp and then handle clean dishes without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employee washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. 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/AMCToolbox---Handwashing.-----Observed no hand soap at hand wash sink in meat market/restaurant prep area. PIC replaced soap at the time of inspection. Hand soap must be available at all times to allow for proper hand washing. :

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 employee wash deli slicer cover and shrimp tray at 3-compartment sink with soap and water and store clean without sanitizing. Discussed with PIC cleaning procedures for food contact surfaces. Food contact surfaces must be washed, rinsed, and sanitized. PIC set up 3-compartment sink and educated PIC on proper sanitizer concentrations and how to set up 3-compartment sink. PIC properly washed, rinsed, and sanitized at the time of inspection the deli slicer cover and shrimp tray. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-----Observed slow draining hand wash sink in main meat market/kitchen prep area. Also observed leak from prep sink faucet in main meat market/kitchen prep area. All plumbing must be maintained in good repair. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions-----Observed build up of organic matter, dirt, and food debris on floors/walls throughout establishment. Establishment must be cleaned frequently enough to prevent build up of organic matter, dirt, and food debris. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection