Carniceria Uruapan No 3
Permit ID: FD-14909
Permit Type: E & D
11926 W Thunderbird Rd El Mirage 85335
*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
C
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 rice at display case holding hot foods at 127*F. Hot hold of food to be 135*F or greater. Rice was reheated to 165*F and returned to warmer.
Observed cooked Jalapenos and Onions for hot hold at 80*F at grill. Jalapenos and onions that have been heated must be held at 135*F or greater. Jalapeños and onions were returned to fryer and cooked to 165*F before returning to warmer. Advised manager that staff should use a metal stem thermometer to verify hot temperatures are at or above 135*F after cooking.
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 ceviche with fish prepared at self serve cold hold table at 45*F. Cold hold food to be 41*F. As per manager item was made at approximately 9:30 am. Advised manager that food must be cooled to 41*F before being placed out for self service. Item may be kept in walk in cooler and filled upon request. Item was returned to walk in cooler to cool.
Corrected At Time Of Inspection
23
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources.
Observed no Consumer Advisory concerning undercooked fish for ceviche on site. Consumer advisory for any undercooked foods must be posted for customers to see.
Example:
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) C Grade and had 2 Priority, 1 Priority Foundation and 0 Core violations on this inspection. A reinspection will be completed within the next 10 business days on of before June 5, 2022 to check on Consumer Advisory for ceviche. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with Rigoberto G. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with 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.
