Inspection Report

Business Name
Carniceria El Charro

Business Address
810 N 91st ST TOLLESON AZ 85353

Permit Number
FD-36368

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/10/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 2

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: Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. 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 #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed cooked red chili pork in the hot case with internal temperatures as measured using a probe thermometer of between 117°-121°F. Per the person in charge, the foods had been in the case for less than 30 minutes. Person in charge rapidly reheated the foods to 165°F before putting the food back in the hot case. Discussed with person in charge to continuously monitor the food temperatures. It was observed that on the side of the unit that was out of temperature, the steam table is missing a tray for the water. According to the person in charge the tray has been removed to be repaired because it was leaking. Discussed with person in charge to reach out to a technician to service the unit or consider a new unit. Discussed with person in charge to hot hold those foods on the stove if that side of the steam table is not working. Other foods in the hot case such as cooked tripas, shrimp tacos and pinto beans had internal temperatures as measured using a probe thermometer of between 145°F - 155°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. ** 3RD CONSECUTIVE VIOLATION. ** Corrective Action: Corrected at time of inspection.

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 hot holding case that did not have a water tray on the side of the unit that was having trouble holding food at hot holding temperature of at least 135°F. In discussion with the person in charge, the water tray on that side that is used for the hot case was leaking and had been removed to be repaired. Discussed with person in charge to have unit repaired or replaced. Discussed with person in charge to hot hold foods that would be on the side that is not working properly on the stove. Other foods in the unit such as shrimp tacos and pinto beans had internal temperatures as measured using a probe thermometer of between 145°F - 155°F. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above. The establishment has sufficient capacity to hot hold food. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed frozen shrimp thawing in a tub of water on the counter. Discussed with person in charge to thaw the shrimp under refrigeration inside of the walk-in cooler. Person in charge moved the thawing shrimp to the walk-in. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed fryer baskets. Si tiene alguna pregunta sobre este reporte de inspección, o le gustaría repasar lo con alguien en español, favor de llamar a nuestros enlaces hispanos al (602) 463-3132 o (602) 526-6123. If you have any questions regarding this inspection report or would like to review it with someone in Spanish, please contact our language liaisons at (602) 463-3132 or (602) 526-6123.

"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.