Maricopa County, AZ

La Carreta De Lily

Permit ID: FD-80163

Permit Type: E & D

6115 S 51st Ave Suite 205 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.
Grade
Priority Violation *
Cutting Edge Participant
C
2
Violation
ID

Violation Description

Violation Comments

Correct By
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. Observed employee using a cloth towel hanging over the hand wash sink guard to dry hands after washing and rinsing with intent to reuse for hand drying. Proper hand drying provisions must be used after washing hands. Person in charge had employee purchase paper towels, remove cloth towel, and properly wash hands.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. No paper towels on site. No soap in employee restroom. Hand wash sink near 3 compartment sink filled with plastic bottles. Soap and a way to properly dry hands must be available at all times at all hand wash sinks. Hand wash sinks must always be readily available and easily accessible. Person in charge had employee purchase paper towels to place at sinks, put soap in a cup for the restroom, and removed bottles from sink.
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. Cooked corn, milk, jamiaca, horchata, and mayo measured internal temperatures between 46°F-48°F in the right reach-in refrigerator in back of house. Per person in charge (PIC), these items have been made or delivered, and placed in the units over 6 hours prior to inspection. All cold, temperature controlled foods should be held at 41*F or below. Recommend utilizing temperature logs. Recommended foods for disposal. SECOND CONSECUTIVE VIOLATION.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Reach in refrigeration units in back of house with an ambient temperature of 41*F unable to keep foods at an internal temperature of 41*F or below on bottom shelves. Person in charge placed a work order and will have maintenance on units by tomorrow. All temperature controlled foods to be kept on top shelves at 41*F until entire unit can hold an ambient temperature of 41*F or below.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Splash guard on 3-compartment sink separating from sink with wear at the seam. All fixtures must be in good repair. Person in charge to place work order and have completed by next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

A pattern of non-compliance for foodborne illness risk factor violation # [20], [PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding] has been noted during this inspection. An Active Managerial Control Training visit was offered to the person in charge. The person in charge declined the offer for an AMC Training at this time. Failure to correct repeat violations may result in legal action. Audit of food handlers conducted and 0 of 5 employee certification were available. Manager to reach out and provide by next routine inspection. No county legal action will result from this inspection. This establishment received a(n) C Grade and had 2 Priority, 1 Priority Foundation and 3 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager At least one person on duty at all times is required to be present with a food manager certification. Obtain food manager certification by next routine inspection. Discussed establishment procedures regarding: equipment maintenance, temperature logs, and usage of hand wash sinks 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.
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