Carolina's Mexican Food
Permit ID: FD-00254
Permit Type: E & D
1202 E Mohave St Phoenix 85034
*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
Not Participating
1
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. -- The establishment's walk-in fridge and a reach-in fridge were both out of temperature, and all TCS foods inside were out of temperature. According to the PIC, the internal temperatures of the fridges and the items inside had not been checked since the day before. Butter, Cooked green Chile, cooked refried beans, raw chorizo, cut lettuce, tamales with cooked green chile, cheddar cheese, raw shelled eggs, sour cream, and cooked green peppers were all in the fridge for 4+ hours and had internal temperatures between 48-62*F. These items were embargoed. Masa made with cooked corn, raw beef, rolled chicken tacos, cut tomatoes, beef tacos, shredded beef, cooked chicken thighs, shredded chicken, and guacamole made with sliced tomatoes were all between 48-65*F and had been in the fridge for less than 2 hours according to the PIC, as they had either recently been delivered or prepped. These items were moved to the establishment's freezer to cool to 41*F. All cold holding foods must be held at or below 41*F. Discussed routinely checking the internal ambient temperature of all refrigeration units. The establishment does not have sufficient refrigeration to continue operating. The establishment was posted closed with a red sign.
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. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. -- The establishment does not have sufficient refrigeration to continue operating and was posted closed with a red sign. The establishment's walk-in fridge had an internal ambient temperature of 51.6*F, a reach-in fridge had an internal ambient temperature of 50*F, and their third reach-in fridge was locked and no employee present had a key or other method of opening the fridge to determine its internal ambient temperature. All cold holding units must maintain an internal ambient temperature at or below 41*F to facilitate proper cold holding. A reinspection will be conducted to ensure the establishment repairs their refrigeration units.
Correct Prior To Reinspection
1C
An Imminent Health Hazard is Present
The establishment's walk-in fridge has an internal ambient temperature of 51.6*F. A nearby reach-in fridge has an internal ambient temperature of 50*F. Another reach-in fridge is locked and no employee has access to a key to unlock it and test the internal ambient temperature. The establishment's freezers do not have sufficient capacity to hold the establishment's food. The establishment does not have adequate refrigeration to continue operation. All cold holding units must maintain an internal temperature at or below 41*F to facilitate proper cold holding. All out of temperature foods were embargoed or moved to the freezer if the foods had been in the unit for less than 3 hours. The establishment was posted closed with a red closed sign. A reinspection will be conducted to reopen the establishment once the walk-in fridge has been repaired and maintains an internal ambient temperature at or below 41*F.
Correct Prior To Reinspection
Inspection Comments
Maricopa County policy requires suspension of the operating permit of businesses with serious conditions constituting an imminent public health threat. Your permit is hereby suspended. If desired, you may request a hearing within 15 days. When violations are corrected call this office for a reinspection to reinstate your operating permit. If violations are not corrected or if a hearing is not requested within 25 days, your operating permit will be revoked. Due to the violations noted on this inspection report, County legal action may 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.
