Inspection Report

Business Name
Carniceria Los Reyes II
Business Address
2647 W GLENDALE AVE PHOENIX AZ 85051
Permit Number
FD-55779
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
1/6/2026
Grade
C
Priority Violation
2
Inspection Status
Re-inspection required

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: Observed tray of raw pork skins stored over cooked ready to eat meats and stews in a speed rack in the walk in cooler. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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

Addl Notes: Observed containers of asiento (rendered lard and cooked meat) with meat particulate with internal temperature of 66-68F stored at ambient temperature on top of the meat counter. The person in charge stated the assiento is prepared on site from a pork carnitas cooking process. The person in charge stated the asiento had been pull out of the walk in cooler to be displayed for retail sale less than 2 hours ago. Discussed asiento that retains cooked meat mixture must be date marked and time/temperature controlled for safety. Predefined Comment: All TCS foods improperly cold held were relocated to refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. Addl Notes: Observed establishment prepare and serve raw marinated shrimp ceviche as ready to eat but missing disclosure portion of consumer advisory on the menu. Predefined Comment: Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Predefined Comment: Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed raw chicharron hanging from speed rack with the ends of the meat in direct contact with wheels of the speed rack and the floor of the walk in cooler. Discussed food must be protected from sources of contamination in clean, dry location 6 inches above floor. The person in charge trimmed and discarded the ends of the chicharron in contact with the wheels and floor at the time of inspection. Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Observed missing coved base and unsealed floor wall junction with separation of the wall panel along the floor behind the cook line and build up of organic matter in the resulting gap along the floor wall junction. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.

"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.