Inspection Report

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: 6th repeat violation. Observed no certified food protection manager on site at the time of inspection. Predefined Comment: 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.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: Observed empty paper towel dispensers and no other hand drying provision at the hand wash sink. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

6-301.14 - Core: Handwashing Signage. 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. Addl Notes: Observed no hand wash signage at hand wash sinks. sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed encrusted food debris/splatter residues on the meat slicers by the meat counter, the meat grinder next to the hand wash sink, and the meat saw table. The food equipment was not in use at the time of inspection but the person in charge stated equipment is sometimes used throughout the day but could not determine when last used/cleaned or provide adequate cleaning frequency procedures. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. Predefined Comment: All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized 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 raw chorizo sausage and raw chicharron with internal temperatures between 65-67F hanging from a speed rack next to the meat slicers. The person in charge stated the food items had been pulled from the walk-in less than an hour ago so the food items can be pulled from the speed rack as needed for filling the meat case/cooking. Observed the food items were unattended and not in process of preparation. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed employee slicing raw meat then putting the meat slices into a crate that was placed directly on the floor next to the prep table. Employee was directed to place an empty crate between the floor and the crate with raw meat. Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

4-903.11(A), (B) and (D) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens Addl Notes: Observed prep sink installed in direct contact with the three compartment sink and no physical barrier between fixtures such that clean utensils air drying on the drain board are exposed to splash contamination from the prep sink. Discussed installing physical barrier between prep sink and three compartment sink. Observed meat saw table placed in direct contact with the drain board section of the three compartment sink where clean utensils are placed to air dry such that sections of clean utensils at the three compartment sink are exposed in direct proximity to raw meat debris from the meat saw. Discussed relocating meat saw table to another area of the establishment. Discussed maintaining facility so that food and food equipment are not exposed to splash, dust, or other contamination. Corrective Action: Correct at once.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed broken/missing slider windows resulting in large gaps with cold air venting out in various sections throughout the meat case. Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.11 - Priority: Backflow Prevention

Addl Notes: Observed prep sink with direct plumbing connection to sewage system. Discussed indirect plumbing connection to sewage system with air gap to be used with any equipment in which food, portable equipment, or utensils are placed. Corrective Action: Correct prior to re-inspection.

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 gaps along floor wall junction and missing coved base along back wall behind prep tables, under hand wash sink, prep sink, and three compartment sink. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed compacted and loose raw meats debris in the rails of the sliding windows and build up of organic matter/food residues on the handles of the sliding window of the meat case. Observed numerous puddles of gray standing water, numerous pieces of raw meats/other food debris, and small black fibrous hair like bundles in deep grooves and pitted sections of concrete flooring behind the meat counter, under the prep tables, under the meat saw table, under the prep sink, under the 3 compartment sink, and other areas of the establishment. Observed food splatter and residues on the wall behind the meat cutting prep table. Observed pieces of raw meat and other food debris wedged between the wall and plumbing tubes/utility service lines behind the meat cutting prep table. Observed raw meat debris, food residues, and build up of compacted organic matter on the faucet handles, inner/outer surfaces of basins of the hand wash sink, the prep sink, three compartment sink. Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Observed unsealed concrete flooring with deep grooves and pitted sections behind the meat counter, under the prep tables, under the meat saw table, and other areas of establishment. Observed separation of large sections of FRP wall paneling behind the meat cutting prep table. Observed gaps/holes around plumbing penetrations in wall under the prep sink. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.