Inspection Report

Business Name
Super Carniceria Don Filo's
Business Address
1533 E APACHE BLVD TEMPE AZ 85281
Permit Number
FD-29351
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
7/22/2024
Grade
Not Participating
Priority Violation
1
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: Person in charge indicated there was not certified food protection manager onsite at time of inspection. Establishment was open and operating. 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. *3RD CONSECUTIVE VIOLATION*

Violation #: 22

Repeat Violation

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 the following time/temperature controlled for safety foods with internal temperatures between 44*F - 49*F in the refrigerated prep unit: cooked carne asada, cooked al pastor pork, pico de gallo, shredded lettuce, crema, cooked chicken, cooked pork, shredded mozzarella, cooked chicharron, cooked vegetables, and salsa verde. The person in charge indicated these foods had been in the unit since 8:30 am and at 8:30 am they all had internal temperatures of 41*F and below (8:30 am was 4.5 hours before inspection). The measured ambient temperature of the unit using a min/max thermometer was 46.7*F. Also observed jars of pickled jalapenos stored at room temperature; the person in charge indicated they cook the jalapenos before adding the vinegar. Person in charge was informed they must cool and refrigerate any cooked vegetables because cooked vegetables are considered time/temperature controlled for safety foods. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. *2ND CONSECUTIVE VIOLATION*

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed the following time/temperature controlled for safety foods with internal temperatures between 44*F - 49*F in the refrigerated prep unit: cooked carne asada, cooked al pastor pork, pico de gallo, shredded lettuce, crema, cooked chicken, cooked pork, shredded mozzarella, cooked chicharron, cooked vegetables, and salsa verde. The person in charge indicated these foods had been in the unit since 8:30 am and at 8:30 am they all had internal temperatures of 41*F and below (8:30 am was 4.5 hours before inspection). The measured ambient temperature of the unit using a min/max thermometer was 46.7*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Correct prior to re-inspection on 08/01/24.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wiping cloths in sanitizer bucket with 25 ppm chlorine sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 44

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

Comments:

4-904.11 - Core: Kitchenware and Tableware-Preventing Contamination; Utensils, Equipment and Linens Addl Notes: Observed cleaned pots resting on the ground. Discussed with person in charge storing all clean equipment and food contact surfaces so they are 6 inches off of the ground away from possible sources of contamination. Person in charge indicated they would buy something to keep them off the floor. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
*Person in charge indicated they are in the process of replacing heavily scored cutting boards
*Person in charge indicated they are in the process of moving grease trap to concrete pad

"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.