Super Carniceria Uruapan No 2
Permit ID: FD-07620
Permit Type: E & D
6541 N 59th Ave Glendale 85301
*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
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling...In the walk-in refrigerator two large plastic containers 6-7inches deep of cooked beens made the previous day had internal temperatures of 54-56*F. Food items failed to cool to 41*F within 6hours and were discarded by person in charge (PIC) at the time of inspection. Food must be cooled from 135*F to 70*F within 2 hours, then from 70*F to 41*F in next 4 hours (6 hours total). Suggested PIC to cool foods on top shelves in walk-in refrigerator and leave containers uncovered. Reduce food amount to 4 inches or less in thickness and use metal pans if possible. Stir or mix occasionally as well. Provided proper cooling handout.
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...Chicken wings, cooked pork, grilled chicken, and grilled beef had internal temperatures ranging from 120-132*F in the hot holding case. Per person in charge (PIC), the food items were placed for hot holding in the morning at 9AM(less than 1 hour ago). Person in charge stated they were out of temperature because they did not cover the food items with plastic lid or wrap. Keep ready-to-eat (RTE)/ (TCS) foods for hot holding above 135*F at all times.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat (RTE) Time/Temperature Control for Safety Food (TCS) - Date Marking...Containers of cooked/ready-to-eat food items such as cooked shredded chicken, rice, chimichangas, cooked beef, fried tacos, cooked beans, red/green/roasted salsas, and other TCS food items did not have dates marking. Per person in charge (PIC), the items were cooked/prepared within the last 48hours to be used for today or the next day. Food items were properly date marked by PIC at time of inspection. Please date mark any RTE/TCS foods that will held for more than 24 hours.
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat(RTE) Time/Temperature Control for Safety(TCS) Food - Disposition...A container of cooked pasta dated 2/15/17 and a container of cooked pork ears dated 2/14/17 were found in the walk-in refrigerator. Food items were held for more than 7 days without disposing. Person in charge discarded items at the time of inspection. Please ensure RTE/TCS food items are not kept for more than 7 days in the refrigerator after being opened/prepared/cut/cooked.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions…The filters and inside part of the hood system had grease and black residue on both the charcoal grill and the stove . Instructed person in charge to clean filters and surrounding area thoroughly on a regular basis to prevent build-up of grease and smoke and avoid drippage onto food. Please clean prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. NOTE: A visit will be made within the next few weeks to conduct an AMC long term intervention plan for repeat violation 18# Cooling and #19 Hot holding. Advised person in charge to switch the liquid/soup items into the other hot holding unit put more heating laps. Also, in the walk-in cooler to place the cooling food items away from the doors and in the back of the walk-in cooler and maybe place the vegetable rack near the door.
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.
