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. **3rd Consecutive Violation** 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 a large piece of metal burr hanging off of a water pipe fastened to the wall behind the cooking range, directly above a large pot of soup at time of inspection. PIC removed burr and cleaned the area at time of inspection. Discussed the importance of preventing contamination of food by conducting regular spot checks of the food prep area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed warped and heavily scored cutting board used for cutting meats in hot holding area of establishment, in-use at time of inspection. Cutting board was condemned and discarded by PIC at time of inspection. Food contact surfaces must be maintained in good repair and safe at all times. Correct By: Corrected At Time Of Inspection

Inspector's notes

Observed drying racks above the 3-comp sink to be covered in dust, grease 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. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine 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 explained that their alternate speed rack was broken. 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 a large container while they deep cleaned the speed rack. Also observed mixer head attachment for dough mixer stored as clean inside the bowl with visible 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. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cutting boards in the food assembly area with divets/grooves and black organic material build-up in those areas. Both cutting boards were not in-use at time of inspection. Discussed the need to replace both cutting boards to ensure all food contact surfaces are smooth and easily cleanable. PIC removed both cutting boards from service at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of grease deposits on the vent covers of the fume hood above the cooking range. 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 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 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 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 cooked carne asada and beef in green sauce in the process of cooling (48-55'F) covered with aluminum wrap. Per PIC they began the cooling process about 2 hours 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of organic matter, dirt, and food debris on floors/walls throughout establishment. Discussed cleaning frequency with PIC. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 establishment utilizing speed racks for storage of pork skin drying. Pork was observed in contact with visibly dirty portions of speed rack. Discussed with PIC alternative food contact surfaces designed for washing, rinsing, and sanitizing. All food contact surfaces must be cleaned to sight and touch. Deep clean all food contact surfaces or provide approved alternative for drying process prior to re-inspection by 6/4/2024. Correct By: Correct Prior To Reinspection

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 handle dirty dishes and clean dishes before switching tasks and handle RTE cheese without washing hands. Also 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-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.-----Observed hand wash sink at outdoor cooking space not on and not functional. PIC adjusted and turned on at time of inspection. Also observed speed rack blocking hand wash sink in bakery. PIC relocated speed rack at time of inspection. Hand wash sinks may only be used for hand washing, must be functional at all times, and must be accessible at all times. 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 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. Correct By: Corrected At Time Of Inspection

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. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 establishment utilizing speed racks for storage of pork skin drying. Pork was observed in contact with visibly dirty portions of speed rack. Discussed with PIC alternative food contact surfaces designed for washing, rinsing, and sanitizing. All food contact surfaces must be cleaned to sight and touch. Deep clean all food contact surfaces or provide approved alternative for drying process prior to re-inspection on 5/16/2024. 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 rice in deep container in back walk-in cooler at 52-58'F. Per PIC, rice was cooked the day before the inspection (more then 6 hours prior). The rice was embargoed and discarded at the time of inspection. Discussed proper cooling with the PIC. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Food prepared from cold/ambient temperature ingredients must be cooled from 70'F-41'F within 4 hours. 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 raw pork skins on speed rack at 50-55'F in back walk-in cooler used for preparation of chicharrones. Per PIC, the raw pork skins were prepped the day before the inspection, left in cooler overnight, and removed from cooler in the morning to allow space for delivery. Discussed with PIC that adequate space was available in walk-in not requiring product to be removed from temperature control. Discussed preparation processes for drying of pork skins and discussed that process must occur under refrigeration at all times. Also observed shredded cheese at 46-48'F in front reach-in cooler by hot cases. Observed partitioning blocking airflow in cooler. PIC removed partitioning at time of inspection. Discussed with PIC that all TCS food items held cold must be maintained at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 pico de gallo, cooked soups, and various cooked salsas without date marking, displaying old and new date marking, or with old date marking on containers. All items were prepared, per PIC, more then 24 hours prior to inspection. All items were properly date marked at the time of inspection. Discussed date marking with the PIC. All RTE/TCS foods must be date marked after 24 hours and used within 7 days (including the day it was made as day 1). Correct By: Corrected At Time Of Inspection

Repeat Violation 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 chicken at 106-108'F, cooked chicharoncitos at 120-125'F, cooked green pork soup at 120-125'F, and cooked tacos at 115-120'F. PIC provided time as a control policy and explained time as a control procedures. No times had been recorded for time as a control since January 2024. Discussed that items placed under time as a control must be properly labeled with start/discard time and once placed under time as a control cannot be placed back under temperature control. PIC recorded times when items were placed under time as a control. Repeat violation. This is the second consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 red salsa prepared from cooked and previously cooled red chilies at 75-78'F in large, deep, covered plastic tub (more then 12 inches deep) in walk-in cooler. Per PIC, the salsa was prepared from cold ingredients less then 1 hour prior to inspection. The salsa was transferred to a shallow, uncovered pans at time of inspection. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Food prepared from cold/ambient temperature ingredients must be cooled from 70'F-41'F within 4 hours. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe------Observed melted, warped, and heavily scored cutting board used for cutting meats in hot holding area of establishment. Cutting board was condemned and discarded by PIC at time of inspection. Food contact surfaces must be maintained in good repair and safe at all times. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-----Observed leak from hand wash sink faucet at outdoor cooking area. Also 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-5-501.11, C: Outdoor Storage Surface-----Observed grease trap and barrels of grease stored behind establishment in sand. Observed grease having leaked into sand and observed large numbers of flies in area. An outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain. Remove sand and/or relocate grease storage containers to approved storage area 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

Priority Foundation-2-301.15, Pf: Where 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 an employee wash their hands at the three compartment sink. Employee was asked to wash their hands again in the handwashing sink. Discussed the importance of employees washing their hands only in the designated handwashing sinks. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation >>> Observed cooked peppers, and cooked chicken in warming unit at 110-121'F without a time mark for when it was placed out of temperature control. Per PIC, both food items are being held under time as a control and provided establishment’s "time as a control" policy that listed the both food items. Upon further inquiry, documentation for time as control policy was dated 1/10/2024. Per PIC, the both food items were placed in warming unit 1 hours prior to inspection. PIC time marked cooked chicken and cooked peppers at the time of inspection and will discard any remaining after 4 total hours out of temperature control. Discussed proper “time as a control” procedures with the PIC and the importance of proper documentation. Correct By: Corrected At Time Of Inspection