Carniceria Sahuayo
Permit ID: FD-58003
Permit Type: E & D
12465 NW Grand Ave El Mirage 85335
*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
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.
--At self service cold holding table, observed an insect in the container of beans. Person in charge removed container and discarded product. Food shall be safe, unadulterated and honestly presented to prevent any possible contamination.
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. 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/4125/Food-SafetyOperator-Resources.
--Establishment uses time as a control for cooked chicken, carne asada, beef tacos, and various other items. A notebook is kept on site to document the times each item is cooked along with when it will be discarded. The book's last documentation was in June, 3 months prior to inspection. Discussed alternative documentation methods with person in charge. The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the PHF/TCS was removed from temperature control.
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.
-- At self service cold holding table, sopa fria measured an internal temperature of 55'F. Per person in charge, food had been made and placed in unit 2 hours prior to inspection. Person in charge removed tray from unit and placed it in the walk in freezer for rapid cooling. Proper cooling methods must be used to ensure the food reaches 41'F.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation and 0 Core violations on this inspection. Inspection Rights reviewed with Maria S. No County legal action will result from this inspection. Inspection report emailed.
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.
