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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation;
Protection From Cross Contamination…Raw chicken was stored above intact beef and cooked beef in the walk-in refrigerator. Person in charge
moved chicken to lowest shelf and separated food properly at time of inspections. Educated and provided handouts in regards
to proper food storage in cold holding units to prevent cross contamination
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(TCS), Cold Holding....In the open top cold holding unit in front of the grill all ready-to-eat(RTE)/TCS foods such as ceviche, guacamole (milk), boiled salsas, and pico de gallo were observed with internal temperatures of 47-49*F. Per person in charge (PIC), and food items were placed in the unit less then two hours ago and came directly from the walk-in cooler. PIC stated employees did not put ice/water on the unit. PIC placed the food items back in the walk-in cooler for rapid cooling. Please ensure RTE/TCS products are always under 41*F.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat(RTE) Time/Temperature Control for Safety(TCS) Food - Disposition...Containers of cooked tripas (11/29 & 11/30) and cooked pork rinds with meat (11/30) were observed 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
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained...The handwash sink in the prep area was observed with
a water leak and causing water to pool underneath the 3-compartment sink. Please ensure leak is fixed prior to next routine
inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Reviewed time as a control for chicharrones with person in charge.
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.
