Inspection Report
Carniceria Y Taqueria Durango
502 E MONROE AVE BUCKEYE AZ 85326
FD-09024
Food Establishment - Eating & Drinking
Food Routine Inspection
12/13/2023
D
3
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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.
Establishment did not have hand soap/cleanser at hand washing sink at permitted outdoor
cooking area. Please ensure hand soap/cleanser is available at all times for employee use
while washing hands. Person in charge (PIC) provided hand soap and as well as additional
paper towels to sink area to correct during the inspection.
Corrected at time of inspection.
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature,
Mixing Faucet. 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.
Hand washing sink at approved outdoor cooking area could only attain a temperature of 79
degrees Fahrenheit. Please ensure that all hand washing sinks can produce warm water at
least 100-110 degrees so that employees can wash hands properly at any time.
Re-inspection will occur on or before December 27, 2023.
Correct By: Correct Prior To Reinspection
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 tightly closed bag of cooked pollo asado (chicken) and deep loosely-covered pot of
cooked beef stew in walk-in refrigerator with temperatures measuring between 45 and 50
degrees Fahrenheit. Please ensure cooling foods drop in temperature from 135F to 70F within
2 hours and from 70F to 41F within an additional 4 hours. Per PIC, both items were cooked
the previous night, more than 6 hours prior to inspection, and moved to the walk-in to cool
down immediately after cooking. PIC voluntarily discarded items during the inspection to
correct. See embargo form.
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 pans of cooked al pastor pork and pork carnitas sitting on top of burners in main
cook line with internal temperatures of 94-108 degrees Fahrenheit. Please ensure time-and-
temperature control for safety (TCS) foods are kept hot at 135F or warmer. Per kitchen
employee, items were heated and placed on burners 1 hour prior to inspection. Kitchen
employee moved containers of cooked pork to flat top grill to reheat to 165F and hold hot at
135F. Inspector verified reheating temperature.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
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 establishment drying out raw pork chicharron (skin) with internal temperature of
raw chicharron pieces measured at 55-59F. Please ensure TCS foods are kept cold at 41F or
lower. Per PIC, chicharron was removed from refrigeration to dry at room temperature less
than 4 hours prior to inspection. PIC moved chicharron to walk-in refrigerator to return to
proper cold-holding temperature to correct during the inspection. Inspector verified that
chicharron was returning to proper cold-holding temperature.
Correct By: Corrected At Time Of Inspection
Comments/Details
Inspection rights accepted by Jesus M. Report e-mailed.
Inspector emphasized importance of maintaining all hand washing sinks ready for staff use with hot water, hand soap, and paper towels readily available at all hand sinks.
Re-inspection will occur on or before December 27, 2023.
No County legal action will result from this inspection.
El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación.
Si no está seguro si su dirección de correo electrónico es correcta, puede:
• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o
• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,
o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)
o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)
o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)
o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)
Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Embargo Lbs: 25,Award: D,Signer: Jesus Meraz,Food Manager Licenses: 1
"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.