Inspection Report

Business Name
Carniceria Y Taqueria Durango

Business Address
502 E MONROE AVE BUCKEYE AZ 85326

Permit Number
FD-09024

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/25/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: At the time of inspection, there was not a Certified Food Protection Manager on the premises. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per manager, they are currently working towards obtaining their certification and are planning to schedule the exam in mid-March. Corrective Action: Correct prior to next routine inspection. *4th consecutive violation

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: Observed cooked whole chickens located on a hot-holding table in the deli department registering internal temperatures between 112°F-120°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per manager, the cooked chickens were placed at the hot-holding table 3 hours prior to the time of observation. The manager voluntarily discarded the cooked chickens at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed multiple Time/Temperature Control for Safety (TCS) food items including raw shrimp, a gallon of milk, and individually portioned containers of salsas located in a residential refrigerator in the deli department registering internal temperatures of 61°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The manager was not able to identify how long the TCS food items had been held in the refrigerator at the time of inspection. The manager voluntarily discarded the food items at the time of inspection. Corrective Action: Corrected at time of inspection. Upon further inspection, the residential refrigerator was holding an ambient air temperature of 61°F. The establishment has ample, additional refrigeration to continue operating.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: At the time of inspection, the establishment had only one analog probing thermometer that was not functioning properly. When compared to the inspector's probing thermometer measuring hot-held rice, the establishment's probing thermometer deviated from the inspector's thermometer by more than 200°F. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection. *Reinspection will occur on, or before, Monday March 10th.

Violation #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed multiple gaps in the back, roll-up door. The establishment shall close all gaps in the back roll-up door to prevent the introduction of pests into the establishment. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed significant leak coming from the plumbing underneath the 3-compartment sink resulting in water pooling in the deli department. In addition, observed the drain for the 3-compartment sink without a 1-inch air gap between the terminating end of the drainpipe and the floor sink. The establishment shall maintain all plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed significant amount of ceiling tiles in the back storage room in disrepair and with water damage. In addition, observed multiple holes in the walls and the ceiling throughout the establishment. The establishment shall maintain the walls and ceiling in good repair. In addition, observed multiple sections of cove base throughout meat department and deli falling off of the wall creating gaps in between the wall and the cove base. The establishment shall repair the cove base throughout the establishment to create a smooth, easily cleanable surface and to prevent the harborage of pests. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Comments/Details

No County legal action will result from this inspection.
Discussed providing overhead protection from contamination for the outdoor grill area of the establishment with the owner.

*Reinspection for Priority Foundation Violation #36, 4-302.12, will occur on, or before, Monday March 10th.

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.