Maricopa County, AZ

Carniceria El Herradero

Permit ID: FD-45450

Permit Type: E & D

492 W Ray Rd Chandler 85225

*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.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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.>>>Observed employee at the bakery touch a loaf of bread with their bare hands which was going to be finished off with margarine and sugar and set out for sale. No further cooking step was going to occur, item is ready to eat but requiring to be 'garnished'. The pieces that were touched by the bare hands were discarded and employee understood gloves were needed. Employee wore gloves to finish the bread roll and to prevent further contamination. All food which is no longer going to be cooked is considered Ready to eat and cannot be handled with bare hands.
Corrected At Time Of Inspection
17
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for 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/4618/AMC-Toolbox---Reheating.>>>Observed chicharron de pella and packaged rice in a pan on the steam table with temperatures below 135*F Degrees Fahrenheit for less than 1 hour. These items were trying to be reheated on the steam table and left to hot hold, but logistically would not be able to reheat in an open pan on the steam table therefore they were moved to the convection oven where they reheated to 165*F Degrees Fahrenheit. Kitchen employee is new and required a lot of training in how to reheat foods, and utilize the convection oven in doing so. The Steam table cannot be used to reheat foods only to maintain foods warm once they have been reheated to 165*F Degrees Fahrenheit in the oven, the flat top, or the stove top.
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 wiping cloth bucket in the outdoor cooking area with a concentration of 200 ppm. Employee was asked to remove some of the water and dilute with more water until solution was between 50-100 ppm.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-307.11, C: Miscellaneous Sources of Contamination>>>Observed no paper towel holder or dispenser at the outdoor cooking station. Please install a paper towel holder so food handling employees may not contaminate their hands after washing them by touching other equipment just to reach a roll of paper towels located at the other end of the outdoor cooking area.
Correct Prior To Next Routine Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation>>>Observed a damp cloth under the cutting boards, please buy 4 more NSF grade rubber mats to utilize under the cutting boards. All damp wiping cloths shall be in an approved sanitizer solution only.
Correct Prior To Next Routine Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed a large butcher knife used to chop cooked meats and grilled whole chicken with a broken handle. All equipment must be in good repair, smooth, and easily cleanable. Please replace broken utensils/knives with new ones.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 4 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager>>>No person in charge has their certified food manager certificate. This must be obtained in 90 days. Outdoor cooking Remodel (RM-06909) has not been approved please call your Plan Review Inspector for Final Construction 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.