Inspection Report

Business Name
Carniceria La Herradura

Business Address
10720 W INDIAN SCHOOL RD PHOENIX AZ 85037

Permit Number
FD-53511

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/7/2023

Grade
Not Participating

Priority Violation
2

Inspection Status
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:

Uncovered avocados in walk-in cooler being stored below raw beef. No cross contamination observed. Avocados were relocated during time of inspection. Ensure ready to eat foods are not stored below raw meat products.

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.

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:

Cart of hanging raw pork found outside in back of establishment near grease recycling dumpster. Raw pork probed with an internal temperature ranging between 57-61 Deg. F. Spoke to manager via phone, who verified that pork had been moved from walk-in cooler around 1pm and intended to be cooked into chicharrons. Raw pork was placed on embargo and recommended for discard. Ensure cold held TCS foods are held at or below 41 Deg. F. Reviewed ensuring that raw pork being dried is dried below 41 Deg. F (ie. inside walk in cooler).

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.

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals:

Cutting board for raw meats observed being wiped down with a sanitizer cloth. Sanitizer cloth had come from a chlorine based sanitizer bucket with a concentration exceeding 200 ppm, per sanitizer test strips. Reviewed proper sanitizer levels with staff. Sanitizer buckets were dumped and remade with the sanitizer level of 100 ppm. Cutting board was re-washed, rinsed, and sanitized during time of inspection. Ensure chlorine sanitizer concentration levels are tested between 50-100 ppm using sanitizer test strips.

Correct By: Corrected At Time Of Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter:

Observed unnecessary item (outdoor grill) being stored in retail walk-in cooler at time of inspection. Establishment not currently approved for outdoor cooking. Ensure outdoor cooking remodel application is submitted or the grill is removed from establishment by re-inspection.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.

Emailed inspection report. Reviewed having a certified food manager onsite during all hours of operation, backflow prevention (spray nozzle), hot holding at hot station (door handle), labeling requirements, and wash/rinse/sanitize procedures at 3-compartment sink.

No County legal action will result from this inspection.

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)

Award: Not Participating,Embargo Lbs: 50,Signer: Gladys Veliz

"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.