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
Re-Inspection
Inspection Date
9/24/2024
Grade
R
Priority Violation
0
Inspection Status
Re-Inspection Completed

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 no Certified Food Manager present at the establishment. Per person in charge, management is working on getting a 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. *2nd repeat violation

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Observed cove base either missing or damaged throughout the establishment including the employee restroom and throughout kitchen area. All floor/wall juncture shall have coved base in order to create a smooth easily cleanable surface and to prevent the attraction and harborage of pests. Corrective Action: Correct prior to next routine inspection.

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed various unused equipment, furniture, and items including Subway baking equipment, stacked boxes, and vanity located in the back office and back storage area. The establishment shall remove any furniture/equipment that is unnecessary to the operation of the business in order to prevent the attraction and harborage of pests. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Upon re-inspection, all violations have been corrected. The front display refrigeration unit measured an ambient air temperature of 37°F and held all perishable food items inside under 41°F. In addition, establishment had pest control services out to premises to treat for pests 2 days after initial routine inspection. Per manager, pest services are coming back out next week for additional treatments. Observed 1 deceased cockroach near band saw located between the deli and meat department.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.