Restaurante Y Pupuseria El Carbonero
Permit ID: FD-17800
Permit Type: E & D
2722 W Indian School Rd Phoenix 85017
*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
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling
Observed cooked beans, cooked pork, and cooked chicken with internal temperatures of 50-55 degrees F. Person in charge stated they were cooked yesterday. Reach-in coolers were determined to be functional due to other items in the same coolers being below 41 degrees F. Beans, pork, and chicken embargoed at time of inspection. Ensure Time/Temperature Control for Safety (TCS) food products are cooled from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four additional hours.
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
This is the third consecutive inspection at which this violation was written.
Observed monterey cheese mixed with cooked pork with internal temperature of 48-55 degrees F in an ice bath used for cold holding on cooking line. Person in charge stated the items were taken out of the reach-in cooler less than two hours prior. Person in charge moved the items to the reach-in cooler at time of inspection. Ensure Time/Temperature Control for Safety (TCS) food items in cold holding maintain an internal temperature of 41 degrees F or less.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods
Observed cooked beans cooling in a large, deep plastic tub in reach-in cooler. Observed cooked chicken cooling in a covered container in reach-in cooler. Observed cooked pork cooling in a deep, covered container in reach-in cooler. Cooling times were out of compliance and food items were embargoed at time of inspection. Ensure Time/Temperature Control for Safety (TCS) food items are cooled in shallow, uncovered containers at the top of cooling units, in ice baths, or using another approved method.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-307.11, C: Miscellaneous Sources of Contamination
No splash guard on hand washing sink next to food preparation table. Person in charge stated they would install a splash guard. Ensure splash guard is installed prior to next routine inspection.
Correct Prior To Next Routine Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.12, C: Cutting Surfaces
Cutting board on food preparation table cooler is scored, stained, and no longer cleanable. Person in charge stated they would replace it. Ensure cutting board is replaced prior to next routine inspection.
Correct Prior To Next Routine Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices
No chlorine test strips were available in establishment at time of inspection. Establishment uses bleach as a sanitizer. Person in charge stated they would obtain test strips. Ensure test strips are obtained prior to re-inspection.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed
No cove basing around the floor/wall in the dish area. Person in charge stated they would install cove basing. Ensure floor and wall junctures are coved and enclosed.
Correct Prior To Next Routine Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-202.11, C: Light Bulbs, Protective Shielding
No protective shielding on light bulb above stove. Person in charge stated they would install protective shielding. Ensure protective shielding is installed prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
Core-2-102.12(A), C: Certified Food Protection Manager No food protection manager certification was available at establishment at time of inspection. Person in charge stated they took the exam, but have not received their certificate yet. Ensure certification is available at establishment prior to next routine inspection. This establishment received a D Grade and had 2 Priority, 2 Priority Foundation and 5 Core violations on this inspection. A pattern of non-compliance for Priority violation #20, [3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding] has been noted during this inspection. The person in charge accepted the opportunity to attend the Department’s Active Managerial Control Class. They will attend the class on 06/22/2017 at 9:00 AM. Due to the violations noted on this inspection report, County legal action may result from this inspection. Inspection conducted with RS #1167
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.
