Maricopa County, AZ

Carolina's Mexican Food

Permit ID: FD-08925

Permit Type: E & D

2126 E Cactus Rd Phoenix 85022

*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.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco...........Covered and uncovered personal drinks stored in various areas near front shelving. Employee moved personal drinks to designated area. Discussed proper storage of personal drinks when not used. (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of; (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness.............At 3 compartment sink, sanitizer solution with a chlorine concentration of 0 ppm. Per employee, sanitizer solution was changed ~30 minutes, but as employee rinses dishes, rinse water dilutes sanitizer solution. Monitor sanitizer concentration when there is a heavy volume of warewashing occurring. Employee re-made sanitizer solution to the proper concentration.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling............In walk in cooler, shredded chicken with internal temperatures of 48*F-52*F. Per employee, chicken was prepared and shredded >6 hours. Shredded chicken was discarded. See embargo form. Discussed proper cooling temperatures and methods with managers. Provided Maricopa County sample cooling logs to managers. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled; (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5*C (41*F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
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.............In small prep table cooler near deep fryer, tacos/ 45*F and mini burritos/ 49*F out of internal temperatures. Per manager, tacos and burritos were placed in prep table cooler <30 minutes. Instructed employee to move tacos and burritos to walk in cooler to rapidly cool back down to the proper cold holding temperature. Maintain all TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation...........At front hot holding prep line, cheese and lettuce not properly marked for start time per time as control policy. Manager discarded cheese and lettuce and provided fresh cheese and lettuce and marked start time on time as control log sheet. Discussed the importance of maintaining time as control log sheet for accuracy and every time a new batch of cheese and/or lettuce is provided to the prep line for service.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods...........In walk in cooler, tacos/ 50"F prepared ~3 hours, cooling in stacked metal pans with lids. Manager moved uncovered metal pans of tacos to freezer to rapidly cool down to the proper temperature. Discussed proper cooling methods with managers. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled; (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be; (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. Routine inspection report was emailed to the establishment. 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.