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
B
2
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.----Observed a pan of cooked Spanish rice in an insulated food carrier with an internal temperature of 127*F. Person in charge states the rice was placed there an hour ago but will reheat the rice to 165*F and hot hold it on the steam table. Discussed how time/temperature for control for safety (TCS) foods such as rice need to be kept at 135*F or higher to prevent bacterial growth.
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. 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.----Observed three pans of shredded lettuce on the food line that had internal temperatures ranging from 67-71*F. Employee states they were placed on the line around 30-45 mins before the inspection. Employee placed pans of lettuce in the walk in to cool down. Discussed the importance of having TCS foods at 41*F or below to prevent bacterial growth. Also discussed the possibility of implementing a time as a control procedure for these kinds of food items.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -- Floors, walls, and ceilings throughout the kitchen are damaged to the point of no longer being smooth or easily cleanable. The coating on the concrete floor is pitting/peeling up throughout the establishment revealing the rough concrete underneath. Several sections of wall have holes/cracks that expose the rough surface underneath, or have been repaired with rough/uncleanable foam. All floors, walls, and ceilings in food service establishments must be maintained in a condition that is smooth and easily cleanable. The establishment has been making progress repairing these issues, but no major improvements have been noted since the previous inspection. Please continue repairing/resurfacing all damaged/rough/uncleanable floors walls and ceilings.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) B Grade and had 2 Priority, 0 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation #21, [3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection. Inspection rights verbally accepted by Manuel H. Inspection report emailed and confirmed by person in charge.
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.
