Maricopa County, AZ

Carniceria El Rancho Grande LLC

Permit ID: FD-54555

Permit Type: E & D

4227 S Central Ave Phoenix 85040

*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
D
3

Violation Description

Violation Comments

Correct By
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.--- In the walk-in cooler, observed a metal pan of ceviche stored on the top shelf, directly above plantains and cooked rice. Per PIC, the ceviche is partially cooked with heat, but is not fully cooked. Had PIC move the ceviche to the raw fish area. Please ensure all employees treat the ceviche as a raw product and store it accordingly to prevent cross contamination.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling.--- In the walk-in cooler, observed 2 large (over 4 inches deep) plastic containers with cooked pinto beans inside. Both containers had been made the previous evening, and were measured between 48-52*F. Also, there was a large (over 4 inches deep) plastic container of cooked rice, made the previous evening, that was measured at 58*F. Additionally, there was 3 large containers (over 4 inches deep) of mole that were measured between 52-57*F, and 2 large containers of costillas morita, measured at 49*F. These were also made the previous evening. Had PIC discard all of these items due to not cooling within the allowed time frame. Please use shallow containers and other approved cooling methods to properly cool your food. Improperly cooled food can cause harmful bacteria to grow and lead to foodborne illness.
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. 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/4576/AMC-Toolbox---Cold-Holding.--- In the walk-in cooler, observed a large container of cocido (contains beef), made on the 18th, that was measured at 44*F. No one had taken a temperature recently so inspector had PIC discard this item. Also at the salsa bar, measured pico de gallo, ceviche, fresas con crema, arroz con leche, escamocha, macaroni salad, cactus salad, and multiple salsas, all between 48-51*F. No one had taken a temperature recently, so inspector had PIC discard all of these items. The unit was verified to be working at 43*F, but PIC had discovered that the thermostat had been turned to a higher temperature. Please regularly check the temperatures of all temperature sensitive items to ensure proper cold holding. Food held above 41*F can cause harmful bacteria to grow and lead to foodborne illness.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling.--- In the walk-in cooler, observed a large, deep plastic container containing salsa. The salsa was measured between 68-73*F. Per PIC, the salsa had been prepared about 1 hour prior. Had PIC move the salsa into shallow pans less than 4 inches deep, and then place it into the freezer to rapidly chill. When cooling, please ONLY use approved methods, such as shallow pans less than 4 inches, ice wands, and placing items in the freezer.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest--- Throughout the deli and bakery, observed multiple eclectic fly catchers that were completely full of dead flying insects. Please replace the sticky pad to allow the device to catch more flies. --------- Core-6-202.13, C: Insect Control Devices, Design and Installation--- Above a flat top grill, there is an electric fly catcher directly above. Please move the fly catcher to an area where it is not above food preparation.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions--- In the storage area near the grills and main cooking area, observed a build up of food debris and organic matter underneath all of the shelves. Please deep clean this entire area to remove the debris and build up in order to not attract pests. --------- Core-6-101.11, C: Surface Characteristics-Indoor Areas--- In the bakery area, observed that the entire ceiling is made up of acoustic tiles, which are porous and not easily cleanable. Please replace all of the celling tiles in the bakery area with a smooth and easily cleanable surface.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 4 Core violations on this inspection. A pattern of non-compliance for Priority violation # 13, Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination, has been noted during this inspection. A manager was signed up for Maricopa County's active managerial control class on Thursday, 10/03/19 from 9:00AM-11:15AM, located at 1645 E. Roosevelt St. Phoenix, AZ 85006. Failure to attend this class may result in legal action. Inspection conducted with Spanish Liaison (RS 1197) who can be reached at 602-376-8565. The Inspection Report was emailed and confirmed at time of 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.