Inspection Report
Mercado Latino
3102 W VAN BUREN ST PHOENIX AZ 85009
FD-05730
Food Establishment - Eating & Drinking
Food Routine Inspection
10/31/2023
Not Participating
4
Completed
Violations
Violation #: 15
Description: Food Separated and Protected
Comments:
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 package of raw beef stacked directly on top of a pan of RTE pinto beans and a pan of cooked pork. PIC moved the raw beef so it was no longer stored above the pinto beans and cooked pork. The person in charge indicated these foods are normally stored according to whether they are raw or ready to eat and that they would educate/inform other staff members to be more diligent about separation of raw and ready to eat foods to prevent cross contamination. Establishment MUST separate raw animal foods from ready to eat foods AND other types of raw animal foods during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. Vertically separate raw animal proteins according to the cooking temperatures; the raw animal proteins that must be cooked to the hottest temperature must be stored below the raw animal proteins that don't need to be cooked to as hot a temperature. Ready to eat foods MUST always be stored above or next to raw animal food.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. >>> Observed band saw used to cut raw meats on food prep counter with accumulation of food debris on food contact surfaces. Per PIC, the band saw was used 1 day prior to inspection. PIC washed, rinsed, and sanitized the band saw at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean.
Correct By: Corrected At Time Of Inspection
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
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. >>> Observed cooked beef head at 66-69'F in deep pot in the walk-in. Also observed cooked pinto beans at 66'F in deep pot in the walk-in. Per PIC, both items were cooked more than 12 hours prior to inspection. The cooked beef head and cooked pinto beans were embargoed at the time of inspection. Discussed proper cooling with the PIC. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Discussed proper cooling methods and the importance of using shallow pans for cooling.
Correct By: Corrected At Time Of Inspection
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
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 carne asada (106-110'F), Sweet and sour Chicken (96-100'F), and beef ribs (107-111'F) in the hot holding wells along the wall. Per PIC, those items were placed directly into the hot holding wells and not reheated to 165'F prior to placing them in the hot holding wells. All other items in the hot holding wells were at or above 135'F at the time of inspection. Per PIC, all items above 135'F were reheated to 165'F prior to placing in the hot holding wells. PIC willingly discarded the carne asada at time of inspection. PIC removed the sweet and sour chicken, and beef ribs from the hot holding wells and reheated them to 165'F at the time of inspection. Discussed proper reheating with the PIC. All food being reheated must be reheated to 165'F prior to holding hot above 135'F.
Correct By: Corrected At Time Of Inspection
Violation #: 35
Description: Approved Thawing Methods Used
Comments:
Core-3-501.13, C: Thawing >>> Observed raw shrimp thawing in plastic bag in prep sink with no running water. PIC turned on faucet to thaw shrimp under cold running water at the time of inspection. Discussed proper thawing methods with the PIC. All frozen items being thawed must be thawed under refrigeration or under cold running water.
Correct By: Corrected At Time Of Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter
--Observed an outdoor grill in the front parking lot of establishment. If this equipment is to be used for outdoor cooking, a remodel application is required before use. If not, then the grill will need to be removed.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Discussed pest control, utensil storage between uses, thawing, and reheating for hold holding.
Core-2-102.12(A), C: Certified Food Protection Manager >>> Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection.
**4TH CONSECUTIVE VIOLATION**
Report emailed to PIC.
No County legal action will result from this inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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.
Award: Not Participating,Signer: Rosa Moroyoqui,Review Notes: QA-CR,Review Complete: CHECKED,Request Notes: Hold for Review,Food Manager Licenses: 0,Embargo Lbs: 105
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- 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
- 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. For example, 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
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.