La Familia Carniceria
Permit ID: FD-35976
Permit Type: E & D
2801 E Van Buren St Phoenix 85008
*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
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils---Observed an onion dicer stored away as clean with white black organic matter in between the plates. Food handling employee placed item in the 3-comp sink to be washed, rinsed and sanitized. All equipment and food contact surfaces must be clean to the sight and touch.
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---Observed pork ribs hot holding between 117-130 *F for less than 30 minutes per food handling employee. Item was reheated on the grill to 177*F before placing back on the steam table. All items on the steam table must be at 135*F or above. THIS IS A REPEAT VIOLATION.
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 a red cooked salsa in small portion cups in a large pile above the suggested fill line of the containers in the prep cooler cold holding at 50*F for less than 30 minutes per food handling employee. Item was moved to the bottom of the prep cooler. Proper cold holding temperatures are 41*F or below at all times.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals---Observed a chlorine sanitizer solution (in a wiping cloth bucket) made with laundry bleach which contained a "fresh scent", solution was discarded and remade using regular, concentrated chlorine. No laundry bleach, or bleach with aromas shall be used on food contact surfaces.
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. Core-2-102.12(A), C: Certified Food Protection Manager---Manager only took training, the Food Safety Manager exam still has to be taken. Please complete and pass the exam before your next routine inspection. A pattern of non-compliance is developing for Priority violation # [ 19 ], [3-501.16(A)(1),], 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. Inspection conducted with RS 781 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.
