Carniceria Ponderosa 2

Inspector's notes

Observed various TCS sauces in top portion of prep refrigerator. The sauces measured with internal temperatures ranging between 46-51 degrees F. PIC noticed the unit was unplugged. The unit cooled down to below 40 degrees F once turned on. The sauces had been out for approximately 3 hours and were placed on ice baths to rapidly cool. Discussed cold holding requirements Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Chicharrons (with meat on them) held in a case, measuring with an internal temperature of 85 degrees F. PIC stated they use time as control and discard them every 2 hours. There was not any indication of time as control. Instructed PIC to document the time properly. Discussed time as control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bags of cooked rice in cooling phase. The rice was made approximately 4 hours prior and measured with an internal temperature of 52 degrees F. The bags were tied tightly. Instructed PIC to remove the rice from the bags to allow for proper cooling. Discussed cooling methods Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drinks in deli department of store stored on bottom shelf of prep table across from grill. Observed a coffee travel mug stored on ingredients on prep table in deli area. Employee drinks must be stored in an approved employee break area. Drinks were removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cabeza in walk in cooler at temperature of 45-50*F. As per the person in charge the cabeza was prepared early in morning and would not cool to 41*F within the next 15 minutes for 6 hour cooling parameters. Operator chose to discard instead of reheating product to 165*F and cool again.

Inspector's notes

Observed ribs 120*F, carnitas 118*F and chorizo 119*F in display warmer of deli department. Doors in front of product had been open during inspection. Hot hold of food to be 135*F or greater. As per the person in charge, the items were cooked prior to lunch and only in warmer for 1.5 hrs. Items were reheated to 165*F and placed back in warmer. Advised operator to check hot hold temperatures with metal stem thermometer to verify hot hold foods are at 135*F or greater. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Pico de Gallo, guacamole and Verde salsa and cooling table with temperatures of 45-50*F. Cold hold of food to be 41*F unless using time as control. As per the person in charge the items were filled at 9:00am and to be discarded at 1:00pm. Person in charge marked food to be discarded ay 1:00 pm. Provided hand outs to assist with time as control documentation for foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked and cooled rice in walk in cooler at 55*F. Containers were date marked as being prepared on 10/30. Person in charge confirmed with staff that the rice was prepared the day before and placed in walk in cooler that evening to cool. Rice was in walk in cooler for more than 8 hours. Person in charge discarded product during inspection Corrective Action: Corrected at time of inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed twist off lid single use water bottle and Powerade bottle on prep table across for hot hold case. Drinks must be in an assigned break area. Drinks were discarded by person in charge. 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/AMC-Toolbox---Handwashing. Observed no soap at hand sink in kitchen area by grill. All hand sinks must have soap and paper towels for employee handwashing. Soap was added to hand sink location. Advised person in charge to have pump soaps available if necessary. 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 cooked and cooled rice being portioned into bags for reheating and beans out to make refried beans at 50*F. As per staff the items were brought out approximately one hour prior to inspection to prepare and service counter got busy. Items were returned to walk in cooler to cool back to 41*F. Advised person in charge that staff must monitor cold hold temperatures during prep to keep food at 41*f or lower. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed glass cleaner stored over spices in kitchen area. Cleaning supplies and other chemicals are to be stored separated from food and utensils. Glass cleaner was moved to cleaning supplies. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed bottle of Gatorade on prep table in deli area of facility. Employee drinks are to be in assigned break areas and not prep counters. 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 sink across from grill area with slow running drain. Person in charge stated the drain needed to be snaked for better flow. A secondary hand sink located in the same area about 10 ft. north is still operational. Correct By: Corrected At Time Of Inspection

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 chili peppers in walk in cooler that were heated in am and still at 50*F. As per the person in charge the peppers were completed for heating near 7am. Product may be reheated to 165*F and cooled from 135*F to 70*F in two hours and from 70*F to 41*F within an additional 4 hours, or discarded. Peppers were reheated to 165*F. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee drink on prep table in kitchen area. Employee drinks are to be stored in an assigned break area 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/AMC-Toolbox---Handwashing. Observed hand sink across from grills with no soap dispenser. All hand sinks are to be stocked with soap for hand washing. Soap brought to sink for use. Advised manager to replace soap dispenser or use a pump soap so staff can wash hands. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 carnitas at hot hold display at 108*F. Carnitas were reheated to 165*F Observed fish at hot hold display ay 110*F Fish was embargoed and discarded Observed chile rellano at hot hold display 112*F. Chile rellano was embargoed and discarded. Hot hold to be 135*F or greater. Advised manager to monitor hot hold temperatures using a metal stem thermometer. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 pico de gallo in cold hold unit at 50*F. Observed rice cooked the day before and placed in walk in cooler overnight at 60*F in walk in cooler. Cold hold of food to be at 41*F or lower. Pico de Gallo and rice was embargoed and discarded. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection