Inspection Report

Business Name
La Canasta Mexican Food Products Inc
Business Address
3101 W JACKSON ST PHOENIX AZ 85009
Permit Number
FD-53739
Permit Type
Food Establishment - Food Production
Inspection Purpose
CI Food Routine Inspection
Inspection Date
11/6/2024
Grade
B
Priority Violation
0
Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Observed no paper towels at hand sink near corn flour line. A way to dry hands should be available at all hand sinks at all times. No water available at hand sink near corn cooking section. Person in charge turned on valves to gain access to water.

5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. 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. Addl Notes: Corrective Action: Corrected at time of inspection.

6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection.

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

Hot water dispensing at 3-compartment and at all handwashing sink at a temperature of 70-75*F. No hot water available in facility. Hot water of 100-108*F for hand washing and 110*F for dishwashing should be available at all times. Discussed usage of temperature measuring devices and maintenance of water heater.

Hot water must be available within 45 seconds upon activation. Recirculation pump needed for areas 60ft away from water heater. Provide video or photo of the corrections to the area inspector via email. Person in charge stated maintenance will be onsite today to troubleshoot hot water capacities. Re-inspection to occur by 11/7/2024.

5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Corrective Action: Correct prior to re-inspection. Predefined Comment: Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Predefined Comment: Provide adequate hot water at all sink fixtures prior to re-inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Hot water available (123*F) at hose from boiler room and routed to 3-compartment sink for proper washing and sanitizing. Discussed establishment procedures regarding: Building maintenance, soap dispenser at bunuelo line.

"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.