Carniceria Mi Ranchito
Permit ID: FD-38508
Permit Type: E & D
5035 W Southern Ave Suite 110 Laveen 85339
*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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/4573/AMC-Toolbox---Handwashing.
Chef went to wash hands and simply rinsed hands with water. Had PIC explain proper hand washing to employees. Please ensure employees are scrubbing hands with soap for at least 15 seconds before rinsing.
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing.
Chef was cleaning cutting boards with a sanitizer rag and then changed gloves and began working with food without performing a hand wash in between. Explained to PIC that a hand wash should occur every time a task change occurs. PIC explained this to employees.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
A large meat slicer near the seafood display case is used for chopping large amounts of cooked meat and was observed with food debris still on the blade. PIC stated that it is used as needed when very large orders come in and is cleaned immediately afterward, but is not used enough to warrant the usual four hour schedule of cleaning. Ensure that employees are washing and sanitizing the unit so as to remove all food debris present.
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. 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.
Chicken in the hot-holding display case had an internal temperature of 111*F. Per PIC, the chicken had been cooked 2 hours prior. Had employee reheat to 165*F and return to the case. Please ensure the internal temperature of hot holding TCS foods is 135*F or higher at all times.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers
Several chemical bottles in the establishment were observed without labels. PIC labeled them at time of inspection. Please ensure all chemicals that are stored in a container other than the original one are labeled.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence
Two live cockroaches were observed in the kitchen. PIC was able to provide evidence of pest control and the document demonstrated that the company had sprayed that morning. A re-inspection will occur in ten days to ensure the issue has been taken care of.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 3 Priority Foundation and 0 Core violations on this inspection. Emailed report. Discussed between-use storage of utensils, hand wash sink plumbing issues, and facility cleaning. Inspection conducted with RS #1033. 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.
