Panaderia Y Tortilleria Guerrero
Permit ID: FD-07265
Permit Type: E & D
2829 N 32nd St Suite 103 Phoenix 85008
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance
Both handwashing sinks behind the counter were blocked. One handwash sink had lids in it, and the other handwashing sink had silverware stored in it. Employees moved items at time of inspection. Ensure handwashing sinks are maintained free of items so they are accessible.
Priority Foundation-6-301.12, Pf: Hand Drying Provision--- REPEAT VIOLATION
No handtowels present at outdoor handsink and outdoor cooking was occuring. Person in charge refilled handtowels at time of inspection. Ensure handsinks are always stocked with paper towels and soap.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding
Chicharrones with meat hot holding between 100-125 degrees F. Per person in charge they were cooked yesterday and reheated this morning one hour prior. Chicharrones were reheated to 165 degrees F again. Ensure all TCS (Time/temperature control for safety foods) are hot held at 135 degrees F or above.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding
Lard with meat in it sitting on top of meat case. Per person in charge it had been out on top of the case since Friday and was between 70-75 degrees F. Food was removed for discard at time of inspection. Ensure lard with meat in it is either cold held at 41 degrees F or below, or hot held at 135 degrees F or above.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition
Large plastic bucket of salsa roja, chicken posole, chicken in salsa verde past discard date. Ensure all TCS foods are used or discarded within 7 days ( the day you made it and six more). Instructed employee to discard food at time of inspection. When I went back to check if food was discarded, dates had been removed or changed and food was still present. Instructed person in charge to discard food.
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking
No date marks present on opened oaxaca queso, queso fresco, queso panela, or 3 opened packages of deli ham. Ensure items are date marked once opened to be used or discarded within 7 days (the day of opening plus 6 more). Items were date marked at time of inspection.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence
Live baby cockroaches found near hand wash sink. Obtain certified pest control records before re-inspection in 10 days.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Floor sink under prep sink and 3-compartment sink had a large accumulation of old food. Clean at a frequency to prevent the accumulation of food debris.
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Hole present in wall under prep 3-compartment sink. Repair hole, and and maintain walls.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 4 Priority Foundation and 2 Core violations on this inspection. A pattern of non-compliance is developing for #19, PRIORITY VIOLATION-3-501.16(A)(1), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge at time of inspection. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
