Carniceria Mocsin

Inspector's notes

Observed no person on site with a Certified Food Protection Manager Certification.

Inspector's notes

Onserved both band saw and meat slicer in meat department unclean with old protein matter on blades. Equipment is to be washed, rinsed and sanitized after use. Equipment was cleaned at time of inspection. Advised person in charge that equioment is to be washed, rinsed and sanitized after use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no person on site with a Certified Food Protection Manager Certification.

Inspector's notes

Onserved both band saw and meat slicer in meat department unclean with old protein matter on blades. Equipment is to be washed, rinsed and sanitized after use. Equipment was cleaned at time of inspection. Advised person in charge that equioment is to be washed, rinsed and sanitized after use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed commercially processed foods including hot dogs, sausages and cheese in small glass front display cooler by hot foods in meat/deli area at 52*F. Cold hold of food to be 41*F or cooler. Items were embargoed and discarded. Advised person in charge to check temperatures in cold hold unit. Digital read out thermometer on unit was showing 12*F.

Inspector's notes

Observed small glass front refrigerator next to warm food case at 52*F. Observed that condensing area was covered with a thick frost. Person unplugged refrigerator to defrost after remove Temperature Control for Safety Foods. Advised staff to monitor condenser and fan area to make certain area does not freeze. Reinspection of facility to verify cold hold unit is able to hold food at 41*F on or before Monday June 9, 2025.

Inspector's notes

Observed no thermometer in small glass front display cooler next to warmer in meat/deli area to verify cold hold temperature inside unit. Refrigeration units must have a thermometer on the inside that shows accurate ambient temperature. Corrective Action: Correct prior to re-inspection. Reinspection to verify thermometer is located inside small refrigerator to be completed on or before Monday, June 9, 2025.

Inspector's notes

Observed hotdogs and ham in small deli cooler in meat department with items at 45*F. Cold hold of food to be 41*F or lower. Observed that fan and cooling area of refrigerator was covered in ice. Items were moved into walk in cooler to cool back to 41*F while refrigeration unit was defrosted. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli meat cooler across from three compartment sink with an ambient temperature of 47*F. Cold hold equipment must keep food at 41*F or lower. During inspection it was observed that there was ice build up in the condenser and fan area. Staff unplugged equipment to defrost. Advised staff to verify refrigerator is holding a temperature of less than 41*F prior to returning food to unit. Corrective Action: Correct prior to re-inspection. Reinspection to be completed on or before March 24, 2025 to verify refrigerator is holding food at 41*F.

Inspector's notes

Observed shrimp being thawed in stagnant water on prep table, and frozen chicken and beef being thawed at room temperature by meat cutting equipment.

Inspector's notes

Observed spray bottle of glass cleaner on prep table between box of dried peppers and box of avocados. Cleaning supplies must not be stored or placed with food and single use materials. Spray bottle was placed with other cleaning supplies Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing light bulb in walk in cooler in back of store. Walk in coolers are to have sufficient lighting for staff to see contents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee drink on band saw in meat preparation area. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Drink was removed from work station. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed commercially packaged deli meats in meat cooler at 47*F, eggs in meat cooler at 48*F, bacon in deli meat cooler at 47*F. Cold hold of food to be at 41*F or lower. Used max/min thermometer and ambient temperature in unit was at 50*F. All temperature control for safety foods were removed from unit and placed in other refrigerators on site. Corrective Action: Corrected at time of inspection. Observed pork being dried to make chicharrons in meat department at room temperature. Discussed process with operator an informed operator that drying of the pork must be completed at a temperature no greater than 41*F. Product placed back in walk in cooler to finish process. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed that small deli refrigerator in meat department had an internal ambient temperature of 50*F. Units holing old food must keep food at 41*F or lower. Product was removed from refrigeration and placed in other cold hold units on site. Digital thermometer on unit displayed 41*F. Owner turned unit off to defrost and will verify that it holds food at 41*F or lower the next day. Reinspection to verify small refrigerator unit across from three compartment sink is hold food at 41*F or less will be completed on or before 7/29/2024 Corrective Action: Correct prior to re-inspection.

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed handles and tracks along the meat cooler/display cases with old food. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties Observed repeat violations for hand washing and cold holding. Audit for food handler cards reviewed. No current staff had food handler cards. Staff must have food handler cards within 30 days or working at establishment. Reinspection to be completed on of before November 31, 2023 to verify staff are obtainer their food handler cards. Correct By: Correct Prior To Reinspection

Repeat Violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 thinly sliced asada in meat display case at 47*F. As per the person on charge meat was marinated the day before, wrapped and placed in display case overnight. Cold hold of food to be 41*F. Carne asada was embargoed and discarded at time of inspection. Advised person in charge to verify cold hold temperatures with a metal stem thermometer. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd