Inspection Report

Business Name
Carniceria Kino

Business Address
9241 N 6TH ST PHOENIX AZ 85020

Permit Number
FD-23-05351

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
12/14/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Equipment inspection conducted with owner, Ana . At the time of this inspection, this project was about 70% complete.
Inspection rights and inspection report was emailed to Ana

Please address the following items prior to the final inspection:
1. Seal/attach the mopsink to the wall in the hot water heater room
2. Provide washable ceiling tiles in the hot water heater room
3. Walls in the hot water heater room to be washable/smooth --- semi-gloss paint or higher OR FRP walls
4. Provide grease trap cover for the grease trap floor area. Grease trap submersed in the group and has a 2 inch gap between top of the grease trap and floor
5. Provide cove base on the exterior and the exterior to the walk in cooler. Coving must extend integrally up the walls with a minimum radius of ¼-inch on the interior of the unit. A 3/8-inch cove base radius is required on the exterior of the unit. (FC Annex)
6. Seal the floor of the walk in cooler
7. Seal all cracks, crevices and penetrations in the walk in cooler, mopsink room, hood,
8. Seal back sides of the sinks
9. Provide splash guard for the handwash station
10. Provide barrier from customers in front of the meat band saw
11. Provide splash guard between food prep sink and then three compartment sink OR seal. If seal area, warewashing to be wash, rinse and sanitize going from right to left
12. Cap the top of the walk in cooler
13. Provide hood certification
14. All equipment to be installed at time of final inspection
15. All cold hold to hold 41^F or below at time of inspection

Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed.
Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.
A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.
No county legal action will result from the 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.