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Mercado Y Carniceria El Rancho

Permit ID: FD-06778

Permit Type: E & D

303 E Southern Ave Suite 102 Mesa 85210


*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
D
3
Violation Description
Violation Comments
Correct By
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-----Observed visible build up of food debris on interior of prep sink. Discussed cleaning frequency of food contact surfaces and equipment with the PIC. PIC washed, rinsed, and sanitized the prep sink at the time of inspection.
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 top rows of pico de gallo, guacamole with cut tomato, and red salsa in display cooler at 45-48'F. All other items in display cooler were at or below 41'F at the time of inspection. The the top rows were embargoed at the time of inspection. Discussed importance of not overfilling coolers to allow for proper cold holding. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition-----Observed cooked corn prepared by establishment with discard date of 8/31/2018. Also observed cooked corn without date marking and PIC was unsure of when they were prepared. All the cooked corn was embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1).
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods-----Observed cooked chicharones del gado on back prep table at 89-93'F. Per PIC, the chicharones del gado were cooked less than 2 hours prior to inspection. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. Once cooked foods are below 135'F, all items should be cooled in uncovered, shallow pans in the walk-in refrigerator, by using an ice bath, or another effective means. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe-----Observed establishment using black trash bag to store cooked chicharones in back storage area. All items were transferred to proper food grade containers at the time of inspection. Discussed the importance of storing food in proper food grade containers to prevent the migration of deleterious substances. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment-----Observed several large gaps (thicker than business card) on display cases allowing for the accumulation of food debris. All gaps must be properly sealed to allow for easy cleaning. Must repair and clean equipment prior to next routine inspection.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. OF NOTE: Discussed chemical storage, replacing ceiling tiles, cleaning and maintaining grease trap, and maintaining all plumbing in good repair with the PIC. Conducted with Spanish Liaison, RS# 1197.


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.


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