Carniceria El Rancho Grande LLC
Permit ID: FD-54555
Permit Type: E & D
4227 S Central Ave Phoenix 85040
*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
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods---Observed employee touch sweet bread loaf with their bare hands. Discussed with person in charge that ready to eat foods should not be touched with bare hands and PIC discussed this with employee and food was discarded (see embargo form). Please ensure to use gloves when handling ready to eat foods.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling---Observed large plastic container of grilled tomatoes in walk-in cooler with internal temperature of 70'F. Employee stated food was placed in walk-in cooler at 8am. Discussed proper cooling times and methods with person in charge and food was discarded (see embargo form). Please ensure to cool foods from 135'F to 70'F within the first two hours and from 70'F to 41'F within the next 4 hours.
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 in hot holding display case, the following internal temperatures: beef with grilled veggies and onions 120'F, hot wings 112'F-115'F, green chile pork 123'F, grilled jalapenos 115'F-121'F, grilled whole chickens 120'F. Employee stated foods had been there for about an hour and person in charge had employee reheat foods to 184'F-205'F. PIC informed not to have whole chicken container overfilled. Please ensure to keep time/temperature control for safety food, hot holding at 135'F or above.
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 in prep cooler the following items with internal temperatures ranging from 46'F-48'F: cabbage, pico de gallo, red salsa, green salsa, mexican crema, milk, mozzarella, guacamole, cheese and queso fresco. Prep cooler has ambient temperature of 46'F and all food was discarded (see embargo form). Employee stated foods had been there all morning. Please ensure to keep time/temperature control for safety food, cold holding at 41'F or below.
Corrected At Time Of Inspection
23
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens---This establishment sells raw shrimp ceviche with lime and there is no consumer advisory available. Please provide a disclosure by either describing the product as being raw or undercooked (i.e. raw oysters, burgers cooked to order) or by utilizing an asterisk directing them to a footnote that describes the item as being served raw or undercooked prior to reinspection.
Correct Prior To Reinspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment---Prep cooler behind register area has ambient temperature of 46'F. Please ensure that prep cooler has ambient temperature of 41F prior to reinspection and do not store any foods in unit until it is repaired.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 2 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Handout for code reference 2-501.11 given to person in charge. Handout for thermometer calibration, cooling of potentially hazardous foods, and consumer advisory information all were given in Spanish.
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.
