Maricopa County, AZ

Carniceria Michoacan

Permit ID: FD-09413

Permit Type: E & D

3549 W Thomas Rd Suite 103/104 Phoenix 85019

*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.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness...The chlorine sanitizing solution in the 3-compartment sink for washing dishes and equipment measured less than 0ppm via test strips. Person in charge refilled 3-compartment sink with correct sanitizer concentration at the time of inspection. Please ensure the chlorine sanitizing solution for food contact surfaces in the kitchen area is between 50-100ppm.
Corrected At Time Of Inspection
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling...In the walk-in refrigerator large containers ranging from 6-10inches deep had internal temperatures above 41*F such as refried beans (60*F), chicharron stew (58*F), and cooked red salsa (48*F). According dates on the items and the person in charge (PIC), food items were prepared the day before and had been cooling for more than 14 hours. Food items failed to cool down to 41*F within 6 hours and were discarded by person in charge (PIC) at the time of inspection. See embargo Form. 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 and cooling log. <<<<2nd consecutive violation>>>>
Corrected At Time Of Inspection
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety(TCS) Food, Hot Holding...A container of refried beans with internal temperature of 124*F and cooked rice with internal temperature 108*F were found underneath a work table next to the cookline. Per person in charge (PIC), the food items were placed within the last hour. Food items were reheated to 165*F by PIC. Keep ready-to-eat (RTE)/ (TCS) foods for hot holding above 135*F and for cold holding under 41*F out of the danger zone where bacteria can grow rapidly.
Corrected At Time Of Inspection
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions...Near the cooking ovens food debris and soiled floors, walls and equipment was observed. Advised person in charge to clean on regular basis to avoid accumulation of food debris and grease. Please clean area prior to next routine inspection.
Inspection Comments

This establishment is not participating in the award program at this time and had 3 Priority, 0 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance was observed for violation #18 Cooling. I will return the following week to conduct an AMC long term intervention for such violation.

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.