El Herradero Carniceria and Restaurant

Inspector's notes

Observed several pans of cooked meat in both hot cases with internal temperatures ranging from 100-130*F when measured with a probe thermometer. According to owner, meats were cooked less than 2 hours prior. All pans were reheated to 165*F or above at time of inspection and hot cases were repaired and turned up by owner. All TCS (time and temperature controlled for safety) hot held foods must maintain internal temperatures of 135*F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed seafood, salsa, and cheese in reach-in cooler with internal temperatures of 46-55*F when measured with a probe thermometer. According to owner, seafood and cheese had been in the cooler overnight, but salsas were stocked in the morning. Seafood and cheese were discarded, and salsas were moved to another cooler at time of inspection. All TCS food must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooler containing seafood and salsas with an ambient temperature of 45*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F or below. Please repair cooler prior to re-inspection on 9/24/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed two pans of cooked beef in the refrigerator with a date mark of 5/27 (1 day past discard date). All prepared ready-to-eat food must be discarded at the end of the 7th day, with the day of cooking being day 1. Beef was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**Repeat violation** Observed several pans of food in the refrigerator cooked 1-3 days prior with no lids. All food must be covered with plastic wrap or a lid after it is fully cooled to prevent contamination. Please make sure all food is covered. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

**repeat violation** Observed pans of food cooked days prior in the walk-in stored with no lids. Once food was been fully cooled, it must have a lid or covered with plastic wrap to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chuleta, carne asada, chiles rellenos in hot case with an internal temperature of 117*f. According to PIC, food had been in case for 1 hour and were instructed to reheat to 165*f for 15 seconds. Discussed using deep pans to help maintain temperature at 135*F.

Inspector's notes

Observed several containers in walk-in cooler without a lid. All items were made days prior to inspection. To prevent contamination all foods that are not in the process of cooling must be covered to prevent contamination.

Inspector's notes

Observed carne asada, chipotle chicken, chicharon salsa verde, barbacoa, stuffed empanadas in hot case with an internal temperature of 100-120*f. Right side of display case was not maintaining hot temperatures due to a heating element that broke and needs repair. According to PIC, heating element broke with 1 hour prior to inspection and was instructed to re-heat all hot foods to 165*f prior to cooling in walk-in cooler. All food items in display case were removed at time of inspection and will not be re-filled until repairs are completed and case is holding hot temperature of 135*f and above when in use.

Inspector's notes

No certified food protection manager and food handlers for employees were available upon request at time of inspection. All employees handling food must have an active food handlers card. ***REPEAT VIOLATION**

Inspector's notes

Observed pork ribs with organic debris present. Ribs were dated from 11/3 (5 days prior to inspection) and discussed importance of proper cooling methods.

Inspector's notes

Observed raw shelled eggs stored above ready to eat- green tomatillos and green chiles.

Inspector's notes

Observed menudo in deep pot with an internal temperature of 53*F cooling from previous day in walk-in cooler. Discussed approved cooling methods with PIC and provided guidance documents.

Inspector's notes

Observed beef ribs, chiles rellenos, red salsa and green salsa chicharon, and grilled chicken with an internal temperature of 110-125*F. According to PIC, food had been in hot case for less than 2 hours and was re-heated to 165*F for 15 seconds.

Inspector's notes

Observed TCS pork ribs cooling in walk-in cooler enclosed with lids at a temperature of 108*f. According to PIC ribs had been cooling for 1 hour at room temperature prior to being moved to walk-in cooler to rapidly chill. Discussed approved cooling methods and provided guidance documents.

Inspector's notes

Observed several priority violations at the time of inspection. No certified food manager card was available at the time of inspection and PIC was unable to demonstrate knowledge relating to prevention of foodborne illness at the time of inspection. Discussed requirements for certified food managers. Must obtain within 90 days. Repeat Violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Must obtain within 90 days. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels in all restrooms.

Inspector's notes

Observed cut papaya with heavy accumulation of organic debris stored in walk-in cooler.

Inspector's notes

Observed red salsa and green salsa with a preparation date of 7/2 (2 days past discard date).

Inspector's notes

Observed tinga( chicken), chile verde pork ribs, cooked guajillo chiles with an internal temperature of 93-101*F cooling on countertop. According to PIC, food had been cooling for 1 hour prior to inspection and was instructed to re-heat to 165f* and start the cooling process again.

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 washing dishes in three compartment sink without sanitizing them. Trained employee how to properly set up three compartment sink to wash dishes. Sanitizer compartment was set to 50 ppm of chlorine sanitizer at time of inspection. Please ensure all dishes are washed rinsed and sanitized when warewashing. Correct By: Corrected At Time Of 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 spanish rice in hot case with an internal temperature of 125*F. According to PIC, rice was placed in hot case 1.5 hours prior to inspection. Instructed employee to reheat to 165*F prior to placing back into hot case. Ensure all hot foods are held at 135*F or above while hot holding. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 a box of raw in shell eggs stored over bottles of tomato juice in a prep cooler. Also observed a container of pooled eggs stored on a shelf over onions and cream cheese in the walk in refrigerator. PIC re-assembled the items. Raw animal foods must be stored under ready to eat foods to prevent cross contamination. Correct By: Corrected At Time Of 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 fried fish holding 118-127F, fried rolled chicken tacos holding 113-123F. PIC stated the items were made over 3 hour prior and discarded them. Observed whole fried fish at 120F. The fish was made two hours prior and was reheated to 165F. TCS food items must be hot holding at no less than 135F. Recommended maintaining logs to monitor temperatures of dry fried food items 2-3 times daily. 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 pork fat cooked in house and placed into containers above the meat cooler. The internal temperature was 70F. Also observed another large container of pork fat under a table holding 78F. PIC stated that it was cooked at 8am. Discussed requirements to cool the item to 41F within 6 hours and place them in the refrigerator at all times. TCS food items must be stored at 41F or below when cold holding. Correct By: Corrected At Time Of Inspection