Carniceria Y Panaderia La Exclusiva

Inspector's notes

***2nd Consecutive Violation*** At time of inspection no manager present or employee with Certified Food Protection Manager certificate. Notified employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple tcs food items inside E&D in temperature danger zone 41*F-135*F. Observed hot holding cooked tamales with meat at 111*F in hot holding unit in front of display case. Also observed inside hot case with medium size full container of cooked shrimp at 98*F; full container of cooked ribs at 111*F; cooked rice container medium size full at 110*F. Notified employees. Per employees food was recently prepared 1 hour before inspection start time. Employees will reheat all listed tcs foods to above 165*F for hot holding purposes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main walk in unit shared with meat department with ambient temperature of 56*F-57*F with inspector and establishment thermometers. Checked 4 times on all racks. Same ambient temperatures listed. Internal temperature of all tcs foods were 44*F-60*F. Listed foods were prepared large container of cooked salsa from 3/9 at 51*F; cooked beef at 48*F from 3/13; raw beef at 44*F-56*F; raw pork at 44*F-48*F; prepared masa (dough) at 48*F; cooked rice containers at 48*F. All tcs foods over 50*F were discarded. All tcs food below 50*F were moved to retail walk in unit to cool tcs foods to below 41*F. Also observed raw pork on speed rack outside at 67*F, per employee pork has been outside for 1 hour; directed employee to put pork into retail walk in to cool to below 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection no person in charge was present at this establishment. During open hours of operatino a Person In Charge should be present. Corrective Action: Correct prior to re-inspection.

Inspector's notes

***2nd Consecutive Violation*** At time of inspection no manager present or employee with Certified Food Protection Manager certificate. Notified employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple tcs food items inside E&D in temperature danger zone 41*F-135*F. Observed hot holding cooked tamales with meat at 111*F in hot holding unit in front of display case. Also observed inside hot case with medium size full container of cooked shrimp at 98*F; full container of cooked ribs at 111*F; cooked rice container medium size full at 110*F. Notified employees. Per employees food was recently prepared 1 hour before inspection start time. Employees will reheat all listed tcs foods to above 165*F for hot holding purposes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main walk in unit shared with meat department with ambient temperature of 56*F-57*F with inspector and establishment thermometers. Checked 4 times on all racks. Same ambient temperatures listed. Internal temperature of all tcs foods were 44*F-60*F. Listed foods were prepared large container of cooked salsa from 3/9 at 51*F; cooked beef at 48*F from 3/13; raw beef at 44*F-56*F; raw pork at 44*F-48*F; prepared masa (dough) at 48*F; cooked rice containers at 48*F. All tcs foods over 50*F were discarded. All tcs food below 50*F were moved to retail walk in unit to cool tcs foods to below 41*F. Also observed raw pork on speed rack outside at 67*F, per employee pork has been outside for 1 hour; directed employee to put pork into retail walk in to cool to below 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main walk in unit shared with meat department with ambient temperature of 56*F-57*F with inspector and establishment thermometers. Checked 4 times on all racks. Same ambient temperatures listed. Internal temperature of all tcs foods were 44*F-60*F. Directed employee to contact owner to send for technician to repair walk in unit. Corrective Action: Correct prior to re-inspection.

Inspector's notes

There was no certified food-service manager present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No handsoap available at the handwashing sink. Provide handsoap at all handwashing sinks all times. Corrected by manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

There were two bags of onions stored directly on the floor in the walk-in cooler. Do not store food items directly on the floor. Corrected by manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

The certified food service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels for the handwashing sink near the ice machine. The employee then provided paper towels. Always maintain paper towels at all handwashing sinks. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: No handsoap for handsink near ice machine. The employee then provided handsoap. Always maintain handsoap at all handwashing sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged raw chorizo stored directly above open beans and salsa in the walk-in cooler. The employee then moved the chorizo to a lower shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

The interior of the ice machine has a buildup of calcium, and the interior surface of the lid is not clean. Maintain clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No detectable chlorine sanitizer in the wiping-cloth bucket. The employee then added more bleach and rechecked- okay at 50 ppm Cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two large deep pans of cooked pinto beans in the walk in fridge temp at 54*F. Staff member stated that the beans were prepared the day prior to the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pinto beans being cold held in 4 gallon metal containers in walk in fridge. 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. Discussed different cooling methods to ensure food cools to 41*F or lower with staff. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cracked and missing tile near three compartment sink. Created uneven surfaces that allowed for water to pool. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Person in charge (PIC) was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak from the discharge pipe beneath the 3-comp sink at time of inspection. The leak is resulting in small pools of water collecting in areas where there are cracked/missing tiles. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cracked/missing tiles along the walkway behind the meat display coolers, directly in front of the warewashing area, and throughout establishment. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine 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 carne asada, cooked pork ribs, and cooked tripe wings 55-61'F held at ambient temperature on a speed rack next to the deli display case. Per PIC, all items were brought outside of the walk-in cooler less than 2 hours prior to inspection. All food items were moved back into the walk-in cooler at the time of inspection. Discussed proper cold holding with the PIC. Discussed proper food storage, and best practice is to maintain TCS food within cold holding equipment until actively in-use. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage >>> Observed windex stored directly on top of cutting board actively in-use next to the cooking range area. PIC relocated chemicals to proper storage area at the time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. Correct By: Corrected At Time Of 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 raw, dried pork skin being stored directly on metal shelving inside the walk-in cooler. Metal shelving was observed to have an accumulation of food debris, rust and general grime. Instructed PIC to place pork meat on speed rack trays to avoid cross contamination during storage. Metal shelving observed is not designed to be a food-contact surface, as it is not easily cleanable. Ensure that all food contact surfaces are maintained clean to sight and touch. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices >>> Observed no probe thermometer available for use at time of inspection. Discussed the need for a temperature measuring device to be available for use at all hours of operation with PIC. Provide functional probe thermometer prior to reinspection on 02/02/2024. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>> Observed tiles throughout establishment in severe disrepair directly outside walk-in cooler, and by the ice machine. All floors, walls, and ceilings must be maintained in good repair, smooth, and easily cleanable. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine 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 onions hot holding at 120 deg F in the front portion of a warming table. Cook discarded onions during inspection. Embargo form was prepared. Correct By: Corrected At Time Of Inspection