Inspection Report

Business Name
Carniceria Los Reyes

Business Address
1603 N 16TH ST PHOENIX AZ 85006

Permit Number
FD-37386

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/7/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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.

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Observed no handwashing cleanser available at handsink located by food prep area near soda storage. PIC restocked handsink with handwashing cleanser at time of inspection. Handwashing cleanser shall be readily accessible at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

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Observed raw beef and raw pork belly stored above cooked pork and raw onions in walk-in unit. PIC (Person-in-charge) moved food items at time of inspection. Proper food storage shall be followed to prevent cross-contamination. Reviewed proper food storage with PIC at time of inspection. Suggested PIC to follow County food storage chart printout posted on door of walk-in; when storing food items.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.

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Observed raw pork belly at 71'F on food prep table by cookline. PIC stated pork belly was brought out the walk-in 30 minutes prior to be cooked. PIC opted to cooked pork belly at time of inspection as it has been less than 4 hours. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41 F degrees or less. Informed PIC to bring out food items from the walk-in only when ready to be cooked or prepped in order to avoid having food items out in ambient air temperature with no temperature control.

Correct By: Corrected At Time Of Inspection

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking

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Observed employee food items stored above food prep area by 3-comp sink. Suggested PIC to designate storage area for employee food items to prevent cross contamination. PIC moved food items at time of inspection. Designate employee food storage area prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report delivered via email.

Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA-CR,Signer: Juventino Raymundo

"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.