Carniceria Del Pacifico
Permit ID: FD-31759
Permit Type: E & D
2911 N 36th St Phoenix 85018
*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
17
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding
Observed Buche and Tripe between 60-70*F in a bag that had been microwaved prior to adding to the hot holding unit about an hour prior. Items were reheated to 165*F. All items must be reheated to 165*F for hot holding.
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
Observed carnitas between 60-70*F sitting on the counter outside of the walk-in after at least 2 hours. Pork had been placed outside of the walk-in during a delivery and was 65*F after an hour. Pork was moved to the walk-in and carnitas were voluntarily discarded. All items shall be kept at or below 41*F.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition
Observed tamales with date mark of disposition 1/30 in the walk-in. Tamales were voluntarily discarded. All items shall be disposed of after 7 days according to the 1+6 days after disposition.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation
Establishment utilized time as a control for the chicken. Documentation was available but had not been filled out for the last month. Manager was asked to fill out documentation. Accurate time as a control documentation must be kept for chicken on time as a control.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will 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.