Carniceria Del Pacifico
Permit ID: FD-31759
Permit Type: E & D
2911 N 36th St Phoenix 85018
*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 --- Observed tongs stored in the hand washing sink in outside cooking area. Tongs were removed from sink at time of inspection. Hand washing sink must be used for hand washing purposes only. Discussed proper storage of tongs with person in charge (PIC).
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination --- Observed raw carne asada stored above cooked carne asada in the walk-in cooler and raw shelled eggs stored over salsa in small prep table. PIC moved carne asada and eggs to bottom shelf at time of inspection. Discussed proper food storage of raw and ready to eat foods.
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 --- Observed whole chickens on hot make table with internal temperature of 114-116'F for 30 minutes, per PIC. Chickens were reheated on the grill at time of inspection. Hot TCS food must be held at 135'F or above. Discussed using lid to cover chicken to maintain proper temperature.
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 --- Observed fried pork belly (with meat) in container on prep table with internal temperature of 69'F and raw pork belly hanging on rack behind prep table with internal temperature of 70'F. PIC states the pork belly was fried 15 minutes ago and is going to be fried again. PIC states the raw pork belly has been air drying for 15 minutes. PIC moved both fried pork belly and raw pork belly into walk-in cooler and internal temperature came down to 63'F during inspection. Air drying of raw pork belly must be done in the walk-in cooler and not at room temperature. Once cooked, the pork belly must be hot held or cooled down and held cold.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use --- Observed can of Raid brand home defense insect killer in the bathroom. Can was discarded at time. Pest control must be applied by a certified pest control company.
Corrected At Time Of Inspection
48
Hot & cold water available; adequate pressure
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability --- There was no hot water available at the hand washing sink at the outisde cooking area. PIC states they turn off the hot water at night. PIC turned on hot water to correct. Hot water must remain on and accessible when in operation.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 3 Priority Foundation and 0 Core violations on this inspection. 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.
