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Murrietas Carniceria No 2

Permit ID: FD-07405

Permit Type: E & D

1911 W Broadway Rd 12-16 Mesa 85202


*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
6
Violation Description
Violation Comments
Correct By
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 chicken stored above raw beef/pork sausages and cooked beef and cooked chicken in walk-in refrigerator. PIC moved all raw animal proteins below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency-----Observed deli slicer on food prep counter with accumulation of food debris on food contact surfaces. Per PIC, the deli slicer was not used the day of the inspection. PIC washed, rinsed, and sanitized the deli slicer at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean. Repeat violation. This is the second consecutive violation. PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces-----Observed employee place pan in sanitizer submerging only half of the pan. Employee then removed pan from 3-compartment sink and placed away clean without sanitizing other half of pan. Discussed sanitizing procedures with the PIC. PIC placed back into 3-compartment sink to properly sanitize other half of pan for 10 seconds. Discussed with PIC increasing size of 3-compartment sink to allow for easier sanitizing of food contact surfaces. Repeat violation. This is the second consecutive violation.
Corrected At Time Of Inspection
17
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding-----Observed cooked carnitas at 95-120'F in hot holding unit. All other items in hot holding unit were at 135'F or above at the time of inspection. Per PIC, the carnitas were shortly reheated and placed directly into hot holding unit 1-2 hours prior to inspection. Discussed reheating procedures with the PIC and the importance of properly reheating all items to 165'F prior to placing in hot holding unit for hot holding. PIC reheated carnitas to 165'F at the time of inspection. Repeat violation. This is the second consecutive violation.
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 cooked beef, cooked chicken, cheese, milk, and raw eggs at 50-56'F in prep table on cook line. The ambient minimum air temperature was measured to be 49.1'F at the time of inspection. Per PIC, all items were placed in the prep table less than 4 hours prior to inspection. All items were moved to the walk-in refrigerator to rapidly cool to 41'F at the time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Repeat violation. This is the second consecutive violation.
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 beef broth prepared by the establishment with a discard date of 11/7/2018. The beef broth 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-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment-----Observed prep table on cook line with a minimum ambient air temperature of 49.1'F and maintaining all TCS foods at 41'F or above at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Must repair prep table such that it maintains all TCS foods at 41'F or below prior to re-inspection on 11/16/2018.
Correct Prior To Reinspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-202.13, C: Insect Control Devices, Design and Installation-----Observed establishment using fly tape hung from ceiling over back kitchen area. Fly tape is not approved for control of flies in establishment due to inability of device to contain insects. PIC removed all fly tape at the time of inspection. Core-6-202.15, C: Outer Openings, Protected-----Observed gap under back door allowing light to shine through. All outer opening must be protected at all times. Must provide door sweep/properly protect outer opening prior to next routine inspection.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-----Observed large build up of food debris on interior of microwave, prep table on cook line, and display coolers for meat and deli items. All equipment must be maintained clean. Must clean prior to next routine inspection.
Correct Prior To Next Routine Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-----Observed leak from sprayer nozzle at 3-compartment sink and from drain line at 3-compartment sink. All plumbing must be maintained in good repair at all times. Must repair prior to next routine inspection.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----Observed base attached at bottom of display coolers in disrepair and not properly sealed. All surfaces of premises must be smooth and easily cleanable and maintained in good repair. Must repair prior to next routine inspection. Core-6-501.12, C: Cleaning, Frequency and Restrictions-----Observed build up of food debris and organic matter on walls throughout establishment. Establishment must be cleaned frequently enough to prevent the accumulation of food debris and organic matter. Must clean prior to next routine inspection. Repeat violation. This is the second consecutive violation.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 6 Priority, 1 Priority Foundation and 6 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [14, 17, and 20], [4-602.11, 4-703.11, 3-403.11, and 3-501.16(A)(2) and (B)] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. OF NOTE: Discussed MCESD's pattern of non-compliance policy. Inspection conducted with Spanish Liaison (RS 1197) who can be reached at 602-376-8565.


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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