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
7/14/2025

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: The establishment does not have a Certified Food Protection Manager on site and was observed in violation of Priority Risk Factor #23, 3-501.18. Per manager, they will be working toward obtaining the certification within the next couple of months. In addition, other staff will be working to obtain the certification as well to expand coverage to other shifts. Discussed food safety topics with manager to assess food safety knowledge and observed some deficiencies in knowledge in regard to cooking temperatures and foodborne related illness symptoms. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Provided guidance documentation on various food safety topics including cooking temperatures and foodborne illness related symptoms at the time of inspection. Corrective Action: Corrected at time of inspection.

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, staff at the establishment have not obtained a Food Protection Manager Certification. Discussed the necessity of obtaining the certification with the manager. Discussed which staff would be able to get the certification. Per manager, three staff members, including themselves, may be able to get the certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *5th consecutive violation

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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.

Addl Notes: Observed multiple Time/Temperature Control for Safety (TCS) food items including cooked res(beef), cooked chivo(goat), and flautas located in the walk-in refrigerator date-marked and held for more than 7 days. Per manager, the cooked beef & goat were cooked and held since 7/5 and the flautas were cooked and held since 6/18. TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Staff voluntarily discarded the food items at the time of inspection. Corrective Action: Corrected at time of 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: The establishment has begun making progress on the repairs to the building. Observed new/repaired rubber cove base installed through the majority of the establishment. In addition, observed some new ceiling tiles installed above the retail and meat market portions of the building. There are still a significant amount of ceilings tiles in disrepair with water damage to them throughout the establishment. In addition, there are many holes in the walls and ceiling of the establishment that still require repair. The establishment shall continue making repairs to the physical premises to prevent potential contamination of food items from the premises and to prevent the harborage of pests. Corrective Action: Correct prior to next routine inspection. *3rd consecutive violation

Comments/Details

No County legal action will result from this inspection.

"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.