Carnitas El Chuy

Observed CFPM certificate for an employee not present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC was informed that a certificate holder must be present or obtain additional certificates to account for alternate staffing. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Observed food storage containers used for service being prepared to transport, per PIC items are washed at home and not at the commissary. Per PIC, logs are completed, but are not stored on the truck. Informed PIC that dishes used for service must be cleaned at the commissary and logs shall be stored on the truck for access at all times. MCEHC Chap. 8, Sec. 3, Reg. 5b - Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations.

Inspector's notes

Observed shredded pork being held in a pot over stove top grill temping at 100°F. Person in charge (PIC) stated they reheated the pork to 170°F at 10am. Except during preparation, cooking, or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed person in charge took cooked pork from hot holding unit and reheated the food items on flat top grill to 144*F, then plated food items for service. TCS food items must be reheated to 165°F for 15 seconds and shall be done rapidly (does not exceed 2 hours). Person in charge reheated food items to 165*F on flat top grill and plated food items for service. Corrected at time of inspection.

Inspector's notes

Observed container of red liquid stored under three-compartment sink. When asked what the liquid was, the person in charge stated it was sanitizer solution. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. An employee labeled container with its common name at time of inspection. Corrected at time of inspection.

~MCEHC Chap. 8, Sec. 3, Reg. 7c, 8e, 9f; The name and/or vehicle number not indicated on both exterior sides & rear of the vehicle in letters of contrasting colors and at least 3” high and a minimum of 3/8” wide. Business name is missing from the rear. Please provide in at least 3 inch lettering. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee handle cash and immediately don gloves to handle chopped onions and cilantro. Employees must properly wash hands in-between switching tasks and prior to handling ready to eat and TCS food items. Employee discarded gloves, properly washed hands, and donned new gloves prior to handling food items. 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 cooked pork carnitas on hot holding unit measuring at 127*F. When asked how long the food items have been there, the person in charge stated it had been there for an hour. Person in charge reheated food items to 165*F and hot held at 135*. Correct By: Corrected At Time Of Inspection

~MCEHC Chap. 8, Sec. 3, Reg. 9d; Food preparation in MF Type III is not simplified to reduce excessive steps where food may become contaminated. Observed cooked beef in reach-in refrigeration unit measuring at 40*F. When asked where the beef was cooked, the person in charge stated it was cooked on the unit the previous day and was placed in a cold-holding unit overnight to be used for service the next day. Excessive cooking steps such as carry over shall not take place on the mobile food unit. Person in charge voluntarily discarded food item at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed spray bottle containing yellow liquid without a common name label that was was used for cleaning food contact surfaces such as counter stored under three compartment sink. Instructed person in charge to label bottle with sharpie marker with it's common name. Discussed labeling chemical sanitizing solutions. Correct By: Corrected At Time Of Inspection