Carniceria El Herradero

Inspector's notes

facility has an outdoor grilling area, in the front parking. the grilling station, hand washing not provided. showed photos on file regarding the approved equipment for hand washing station. manager was unable to setup during the inspection. scheduled a 10 day re-inspection. please ensure the portable hand washing stations is fully functional, has soap, paper towel and running mixed faucet providing minimum 100 deg f water. re-inspection scheduled for 7-30-2026 Corrective Action: Correct prior to re-inspection.

Inspector's notes

observed pans of cooked pork in the upright cooler at 105-116 deg f . pans wrapped and covered. also pans of cooked chorizo in the food reach-in cooler back food prep. grill room wrapped , temperatures indicating 66 deg f . discussed with facility staff and manager via spanish department staff translating , strategies to ensure rapid food cooling. manager stated food cooked at 8-9am. suggested to place hot food in flat shallow pans and leave uncovered. use of ice bath and the facility walk-in cooler reviewed. manager removed all, placed in flat metal pans. 41 deg f established inside the walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the left hot holding case in the front deli service area, food such as tamales, burritos, rice and beans at 105-110 deg f . per manager the three of the hot holding elements are not keeping adequate heat. via spanish translation , described to manager, not to use this unit till repaired or replaced. also the right hot case refried beans and cooked rice in the bags noted at 106-116 deg f . noted the sliding hot case door missing glass and partially wrapped with plastic wrap. manager stated they have ordered new plexi glass and awaiting the installation. please ensure rte/tcs food is kept at 135 deg f or higher. manager removed food. Corrective Action: Corrected at time of inspection.

Inspector's notes

facility has a salsa bar in the dining area, self service, temperature of diced tomatoes, salsas with tomatoes, chopped, pico de gallo. all at 53 deg f . discussed with manager on duty. manager removed all tcs food . please ensure tcs food is kept at 41 deg f . see embargo Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the back food prep. rooms, gallon sprayer of insecticide. discussed with manager. please only continue with a certified pest control company. manager discarded insecticides. Corrective Action: Corrected at time of inspection.

Inspector's notes

in the dining area, salsa bar station operating at 53 deg f . showed owner. PIC will place a work order. re-inspection scheduled for 10 days. 7-30-2026 please ensure food cooler can maintain 41 deg f or cooler.

Inspector's notes

observed drain line under the three-compartment basin, leaking onto the back-room floor. manager placed a service call. please ensure plumbing pipe/fixtures are properly secured/sealed connections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed raw chicken, in the walk-in cooler, placed atop meats, also raw ground meat pan placed atop cooked food in the back room, upright cooler. discussed the proper storage for raw and rte food. mcesd food storage guidance document reviewed. manager relocated raw chicken, and raw ground beef to a designated lower shelf. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed the warewashing final basin, noted sanitizer at 0ppm. discussed with manager on duty and kitchen staff. manager showed staff , sanitizer was refilled to 50 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the front service hot case, cooked rice bags at 112-116 deg f . also, spaghetti at 116-123 deg f . discussed with manager. all removed and reheated to 165 deg f . daily, temperature check recommended. manager stated, they will start monitoring hot holding more frequently. please ensure rte/ tcs food is kept at 135 deg f or higher. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the food upright cooler back food prep. room, near back entry, pans of cooler rice date 4-1-2026. also on site prepared salsa with diced/chopped tomatoes dated 3-29. discussed with manager. all removed. mcesd use by date and discard procedure reviewed with manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the food prep. restroom, hand washing stations, paper towel dispensers were in disrepair. unable to pull paper towel out. discussed with facility manager. manager serviced both paper towel dispensers. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the hot station, service case, cooked beef, and cooked chickens at 119-122 deg f . discussed the proper hot holding, minimum 135 deg f . suggested to ensure all case doors are kept closed, and also to ensure steam table setting is properly adjusted. noted one of the cases, glass door removed missing. sliding door was partially wrapped with plastic wrap. please ensure the door is fully functional, seal the plastic penetrations. manager reheated steam table and reheated food. 165 deg f established. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, no CFPM was on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, no CFPM was on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, no CFPM was on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand washing station next to the 3 compartment sink completely block by merch and other items. It also had multiple utensils inside the basin. PIC organized handwashing station area and removed any unnecessary items at time of inspection. Handwashing station must be accessible at all times. Corrective Action: 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 inside the fridge at the back of the kitchen multiple packages of raw bacon being stored directly above RTE food, such as vegetables and cheeses. PIC moved bacon to the lowest shelf at time of inspection, away from any possible 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 at the deli inside the hot holding unit cooked items such as chiles rellenos, beef rib and salsa verde pork holding an internal temperature of 120 *F. Per PIC the hot holding unit has been having some problems but a work order already has been submitted and they are just waiting for some parts to arrive. It was been a week and half since they submitted the work order. All those cooked items were no longer than 30 minutes inside the hot case, PIC reheated and moved those meats to another working hot holding unit at time of inspection. 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 at the salsa bar green salsa, red salsa, avocado salsa, pico de gallo and lettuce holding at an internal temperature of 49*F. Per PIC all these items have been placed there since 10:00 am. PIC discarded salsa at time of inspection, replaced metal containers with deeper containers and also moved the temperature setting to the unit to the coldest setting 1. Cold holding unit was on setting 6 when inspected. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Per PIC, establishment uses time as a control for the chicharron inside the hot holding case but no records were available at time of inspection. PIC will write a time as a control policy and will keep track of the chicharron with a max 4 hour window. Re-inspection will occur no later than 11/16/2023. Correct By: Correct Prior To Reinspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers---Observed multiple spray bottles located at the back of the kitchen, near the 3 compartment sink without any labels on. Per PIC three of them had degreaser and one had water inside. PIC labeled all containers at time of inspection. PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals---Observed at 3 compartment sink chlorine sanitizer level below 50 ppm. Per PIC an employee did not properly set up the sanitizer this morning. PIC put more bleach to sanitizer compartment, reaching a concentration of least 50 ppm at time of inspection. Correct By: Corrected At Time Of Inspection

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 part of hot holding case at the deli area reaching a maximum temperature of 120 *F. Re-inspection will occur no later than 11/16/2023. Correct By: Correct Prior To Reinspection