Maricopa County, AZ

Carniceria El Herradero

Permit ID: FD-90820

Permit Type: E & D

1416 E Broadway Rd Mesa 85204

*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
4

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.--Observed inside the fridge at the back of the kitchen multiple packages of raw bacon being stored directly above RTE food, such as vegetables and cheeses. PIC moved bacon to the lowest shelf at time of inspection, away from any possible cross-contamination.
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.---Observed at the deli inside the hot holding unit cooked items such as chiles rellenos, beef rib and salsa verde pork holding an internal temperature of 120 *F. Per PIC the hot holding unit has been having some problems but a work order already has been submitted and they are just waiting for some parts to arrive. It was been a week and half since they submitted the work order. All those cooked items were no longer than 30 minutes inside the hot case, PIC reheated and moved those meats to another working hot holding unit at time of inspection.
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.---Observed at the salsa bar green salsa, red salsa, avocado salsa, pico de gallo and lettuce holding at an internal temperature of 49*F. Per PIC all these items have been placed there since 10:00 am. PIC discarded salsa at time of inspection, replaced metal containers with deeper containers and also moved the temperature setting to the unit to the coldest setting 1. Cold holding unit was on setting 6 when inspected.
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. Per PIC, establishment uses time as a control for the chicharron inside the hot holding case but no records were available at time of inspection. PIC will write a time as a control policy and will keep track of the chicharron with a max 4 hour window. Re-inspection will occur no later than 11/16/2023.
Correct Prior To Reinspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers---Observed multiple spray bottles located at the back of the kitchen, near the 3 compartment sink without any labels on. Per PIC three of them had degreaser and one had water inside. PIC labeled all containers at time of inspection. PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals---Observed at 3 compartment sink chlorine sanitizer level below 50 ppm. Per PIC an employee did not properly set up the sanitizer this morning. PIC put more bleach to sanitizer compartment, reaching a concentration of least 50 ppm at time of inspection.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.---Observed part of hot holding case at the deli area reaching a maximum temperature of 120 *F. Re-inspection will occur no later than 11/16/2023.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 3 Priority Foundation violations on this inspection. FDA 01 2-102.12(A), C – Certified Food Protection Manager • No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager. • The certified food protection manager certificate is deemed not to be from an accredited program. Inspection conducted with RS#789 Copy of inspection provided to PIC via email. Notes: Re-inspection will occur no later than 11/16/2023 Strongly recommended to seal the flooring in the kitchen area. If there's any damage in the future to the kitchen floor, it is advised to replace it with a material that it is smooth, non absorbent and easily cleanable. If establishment does not have its own employees drink section, personal drinks should be kept at a lower shelf away from any possible cross-contamination at all times. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824. 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.