Inspection Report
El Alamo Carniceria
773 E CHANDLER BLVD CHANDLER AZ 85225
FD-39945
Food Establishment - Eating & Drinking
Food Routine Inspection
11/27/2023
Not Participating
1
Completed
Violations
Violation #: 15
Description: Food Separated and Protected
Comments:
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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.>>>Observed various metal sheet pans and trays with cooled food measuring at 41*F or below in the walk-in with no lids or plastic/aluminum wrapping at time of inspection. Explained to person in charge (PIC) that after time/temperature control for safety (TCS) food is cooled and has reached 41*F or below, it is necessary to cover the food items to avoid any debris possibly contaminating the cooked food. PIC states they were in the process of covering all of the food that was cooked 1-2 days prior. Please keep food protected by using lids or plastic wrap/aluminum foil.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 24
Description: Time as a Public Health Control: Procedures and Records
Comments:
PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources.>>>Observed fried pork skin with meat with internal temperature of 108-119*F via probe thermometer at time of inspection. No time stamp was available indicating when the TCS food was cooked and removed from temperature control. PIC also states the food was from the day prior to inspection and was reheated and placed in the hot holding unit and would be sold within the morning hours. Explained to PIC that all TCS foods using time as a control must be cooked and served within 4 hours from time it was removed from temperature control. No food under time as a control can be reused and reheated after being out for more than 4 hours under no temperature control. Any food under time as a control must be sold or discarded after 4 hours of no temperature control. PIC discarded of the reheated pork skin with meat with no time stamp and made new batch at time of inspection with sticker indicating the date and time placed for sale.
Correct By: Corrected At Time Of Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed walk-in door with loose side gasket when opened. Explained to PIC the importance of keeping all door hinges, seals, gaskets in good repair at all times. Please fix prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-101.11, C: Surface Characteristics-Indoor Areas>>>Observed inner left rim of the handwashing sink located by the 3 comp sink missing about 4 inches of caulking between the shield and sink. Explained to PIC the importance of keeping all openings and spaces in between sinks and walls/shields filled with caulking to allow for smooth, cleanable surfaces and avoid residual water from hand washing getting into cracks and crevices in the kitchen area. Please fix prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Comments/Details
No County legal action will result from this inspection.
Report and embargo form was emailed to person in charge.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Signer: Mohammed Ashraf,Award: Not Participating,Embargo Lbs: 8,Food Manager Licenses: 1
"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.
| 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.