Maricopa County, AZ

Carniceria Y Taqueria Durango

Permit ID: FD-09024

Permit Type: E & D

502 E Monroe Ave Buckeye 85326

*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
ID

Violation Description

Violation Comments

Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. Establishment did not have hand soap/cleanser at hand washing sink at permitted outdoor cooking area. Please ensure hand soap/cleanser is available at all times for employee use while washing hands. Person in charge (PIC) provided hand soap and as well as additional paper towels to sink area to correct during the inspection. Corrected at time of inspection. Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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/4573/AMC-Toolbox---Handwashing. Hand washing sink at approved outdoor cooking area could only attain a temperature of 79 degrees Fahrenheit. Please ensure that all hand washing sinks can produce warm water at least 100-110 degrees so that employees can wash hands properly at any time. Re-inspection will occur on or before December 27, 2023.
Correct Prior To Reinspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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. Observed tightly closed bag of cooked pollo asado (chicken) and deep loosely-covered pot of cooked beef stew in walk-in refrigerator with temperatures measuring between 45 and 50 degrees Fahrenheit. Please ensure cooling foods drop in temperature from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. Per PIC, both items were cooked the previous night, more than 6 hours prior to inspection, and moved to the walk-in to cool down immediately after cooking. PIC voluntarily discarded items during the inspection to correct. See embargo form.
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. 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 pans of cooked al pastor pork and pork carnitas sitting on top of burners in main cook line with internal temperatures of 94-108 degrees Fahrenheit. Please ensure time-and- temperature control for safety (TCS) foods are kept hot at 135F or warmer. Per kitchen employee, items were heated and placed on burners 1 hour prior to inspection. Kitchen employee moved containers of cooked pork to flat top grill to reheat to 165F and hold hot at 135F. Inspector verified reheating temperature.
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 establishment drying out raw pork chicharron (skin) with internal temperature of raw chicharron pieces measured at 55-59F. Please ensure TCS foods are kept cold at 41F or lower. Per PIC, chicharron was removed from refrigeration to dry at room temperature less than 4 hours prior to inspection. PIC moved chicharron to walk-in refrigerator to return to proper cold-holding temperature to correct during the inspection. Inspector verified that chicharron was returning to proper cold-holding temperature.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 3 Priority and 2 Priority Foundation violations on this inspection. Inspection rights accepted by Jesus M. Report e-mailed. Inspector emphasized importance of maintaining all hand washing sinks ready for staff use with hot water, hand soap, and paper towels readily available at all hand sinks. Re-inspection will occur on or before December 27, 2023. No County legal action will result from this inspection. El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación. Si no está seguro si su dirección de correo electrónico es correcta, puede: • Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o • Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación, o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida) o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo) o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos) o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan) Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.


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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