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 with an internal temperature of 46 degrees F cooling in a deep, plastic container in food preparation table cooler at back of establishment. Person in charge stated they were placed in cooler to cool last night. Beans embargoed at time of inspection. Ensure food items rapidly cool 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 fourth consecutive violation at which this violation was written.
Observed salsa with an internal temperature of 46 degrees F and cut cabbage with an internal temperature of 56 degrees F in metal pans on ice at the front of establishment next to cashier. Person in charge stated the items had both been placed on ice within the last two hours. Person in charge moved the items to the cooler to rapidly cool 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 rice with an internal temperature of 90 degrees F cooling in a deep, covered container in food preparation table cooler at back of establishment. Person in charge stated the rice was placed in the cooler 30 minutes prior to inspection. Person in charge moved the rice into two shallow, uncovered pans to rapidly cool at time of inspection.
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
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.
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Observed many broken and missing floor tiles around the dishwashing area. Ensure broken and missing tiles are replaced 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 available at time of inspection. This is the fourth consecutive inspection at which this violation was written. Ensure certification is obtained prior to next routine inspection. This is the fourth consecutive inspection at which a Cold Holding violation was observed. County legal action may result from this inspection. A pattern of non-compliance is developing for Priority violation #18 [PRIORITY VIOLATION-3-501.14, P: Cooling], 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. This establishment received a D Grade and had 2 Priority, 1 Priority Foundation and 4 Core violations on this inspection. 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.
