Inspection Report

Business Name
Casa Corazon

Business Address
2637 N 16TH ST PHOENIX AZ 85006

Permit Number
FD-63045

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/29/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling.

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Observed cooked carne asada in the walk-in unit measured at 80'F. PIC stated carne asada was cooked at 12pm. Carne asada food item was embargoed at time of inspection as it failed to reach 70'F within the first two hours of cooling. Observed cooked chicken being cooled with ice wand visibly not frozen at ambient temperature on prep table located by the dishwasher. Cooked chicken was measured at 121'F. PIC did not know when cooked chicken reached 135'F to mark the start of cooling process. PIC stated cooked chicken was made an hour ago. PIC reheated cooked chicken to 165'F and placed it in walk-in with frozen ice wand at time of inspection. Cooked food items must be cooled from 135'F to 70'F in 2 hours and cooled from 70'F to 41'F in the four hours that follow. Suggested PIC to start cooling cooked food items in the walk-in while using ice wand as complimentary interior cooling help. PIC stated temperature for cooked food items will be monitored more closely during cooling.

Correct By: Corrected At Time Of Inspection

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 red salsa, green salsa, and pico de gallo at salsa bar by the entrance at temperatures 44-51'F being stored at ambient temperature. Observed no time stamps. PIC

confirmed time as control is used for these items but there is no written procedure. PIC stated waiting staff is responsible for restocking food items at the salsa bar every 4 hours. PIC confirmed batches are not mixed. Employee stated food items in question were stocked 2 hours ago and will be discarded in 2 hours. TCS foods on time as a control must have an approved written procedure and items must have time logged in some way to prevent misuse and growth of pathogens. Reinspection scheduled for 3/11/24.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.
Inspection conducted with RS#1489.
No County legal action will result from this inspection.
Report delivered via email.

OF NOTE: Discussed proper handwashing and proper food storage.
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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

Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 20,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: DC-CR-Missing code ref violation #22,Signer: Jose Mendivil

"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.