Carniceria Los Vaqueros

Inspector's notes

Observed a handwashing sink in the front counter service area and also observed a handwashing sink in the back 3-compartment sink area both of which were blocked off with dishes, a large metal table and other items that were blocking the handwashing sink. Discussed with person in charge to maintain the handwashing sink area free and clear of obstructions. PIC relocated all items blocking handwash sink at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large metal pot of cooked and cooled red salsa in the walk-in cooler. According to the person in charge, the salsa had been cooked the night before and cooled overnight in the walk-in cooler. It was observed that the salsa was in a large, deep (greater than 12 inches) pot and had been cooled in the same pot overnight. The internal temperature of the salsa as measured using a probe thermometer was around 58°F. Based on the time and temperature parameters for cooling, the pot of salsa did not cool properly to 41°F within a total time not to exceed 6 hours. The pot of salsa was embargoed at time of inspection (see embargo form). Discussed with person in charge to cool foods in wide, flat shallow pans at a depth of 2-3 inches deep, uncovered and placed up high inside of the walk-in cooler where the fans are blowing the hardest and/or to utilize ice baths to rapidly chill the food. 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 wiping cloths stored dry on cutting boards. Discussed with person in charge to store the wiping cloths in sanitizer buckets with approved sanitizer concentrations when not in use. 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 some organic matter buildup on the outside of the display case on the side with the packaged salsas and soft cheeses. Discussed with person in charge to clean the case on a more frequent basis to prevent accumulation of organic matter on the outside of the case. The person in charge will have the case cleaned. 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.

Inspector's notes

Observed black organic material on guard inside ice machine. Reviewed cleaning frequency and discussed importance of keeping ice guard clean to sight and touch with person in charge. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black material on fan guard of freezer fan unit. Discussed with person in charge the need to keep the fan guard clear to prevent material from blowing into contact with product. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dark organic matter on deflector of ice machine in back room. Discussed cleaning procedures and increasing cleaning frequency. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dust on fan guards and ceiling of walk-in cooler. Discussed increasing cleaning frequency with manager: 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed organic matter on deflector of ice machine. Per manager, an outside company will service and clean ice machine. Discussed having staff clean in between service to prevent growth of organic matter. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 drying provision at handwashing sink at outdoor grill area. Manager provided paper towels at time of inspection. Discussed ensuring all handwashing sinks to be stocked with paper towels with manager. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. Observed case of raw chicken stored on top rack above case of cheese in walk-in cooler. Manager moved chicken to bottom rack at time of inspection. Discussed proper storage of raw foods. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wet wiping cloths on prep table. Discussed storing wiping cloths in sanitizer solution of adequate concentration in between uses to help prevent contamination. Correct By: Correct Prior To Next Routine Inspection