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 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

Establishment is using Chlorine water sanitizer. At time of inspection no chlorine food safety test strips could be provided. Notified Employee. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed several areas of exposed concrete and missing floor tiles. Notified Employees. All flooring needs to be smooth and easily cleanable. Corrective Action: Correct prior to next routine 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 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

Establishment is using Chlorine water sanitizer. At time of inspection no chlorine food safety test strips could be provided. Notified Employee. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed several areas of exposed concrete and missing floor tiles. Notified Employees. All flooring needs to be smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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 was available at the kitchen handwashing sink. Provide handsoap at all times to the handwashing sinks. Corrected by manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

Some of the ceramic floor tiles are cracked and missing, causing low spots that have standing water. Have the broken or missing floor tiles replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

One of the dumpster lids is broken off and cannot be closed. The other lid was left open. Have the dumpster and/or lids replaced. Corrective Action: Correct prior to next routine inspection. 5-501.12 - Core: Outdoor Enclosure Addl Notes: The dumpster enclosure has an excessive accumulation of grease and trash on the ground. Clean the enclosure and maintain clean at all times. Corrective Action: Correct prior to next routine 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 no soap available at hand wash sink near three compartment sink. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several meat products to be improperly cold held in meat display case. Staff stated that all meat had been in the case since the previous day. Ground beef (44*F), intact beef (44*F), whole chicken (45*F), chorizo (46*F), pork (48*F), and pork feet (50*F) were discarded by PIC at time of 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. Discussed replacing plastic display trays with metal ones as well as repairing display case for cold air to blow from the top. Ambient temp of display case was 40*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cups without handles being used as utensil in sauce located in walk in fridge. Explained to staff that contaminants on hands can get into the sauce by the cups being fully emerged. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils without handles were removed from food containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of dirt and food debris on shelf with spices and wall behind three compartment sink. Observed organic matter in walk in fridge along cove where water was pooled. 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. Observed cracked in missing floor tiles, allowing water to pool in areas. 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 raw beef and raw pork stored on a speed rack within the walk-in cooler directly over RTE cheese (queso fresco). Also observed raw marinated chicken in a metal pan stored directly over raw beef. 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 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 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 large flat pan blocking access to the hand wash sink by the 3-compartment sink in the meat prep area. PIC moved the flat pan to a proper storage area. Hand wash sinks must be accessible at all times to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 the following items: whole raw chickens, marinated whole raw chickens, raw beef rib cutlet, and pork chops at 51-55'F in the deli display case located in the meat prep area. All non-TCS foods were also above 41'F at the time of inspection. The ambient minimum air temperature was measured to be 46.5'F. Per PIC, all items were placed in the deli display case this morning, less than 4 hours prior to inspection. All items were moved into the walk-in cooler at the time of inspection. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 walk-in refrigerator with a minimum ambient air temperature of 46.5'F and maintaining all TCS foods at 41'F or above at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Repair walk-in such that the walk-in maintains all TCS foods at 41'F or below. Will re-inspect on 5/31/2024. Correct By: Correct Prior To Reinspection

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 marinated carne asada at 45-50'F in a plastic-covered metal container inside the meat display cooler. Per PIC, the carne asada was placed in the tray 1 day prior to inspection. Carne asada was embargoed at the time of inspection. All TCS foods held cold must be held at 41'F or below at all times. 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

Core-3-602.11, C: Food Labels-Provide label stating name and address of ceviche that is prepared and packaged at this establishment. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-Repair leaking pipe under mop sinks and repair faucets to provide both hot and cold water. Correct By: Correct Prior To Next Routine Inspection