Inspection Report

Business Name
Carniceria Sonora
Business Address
3135 S 48TH ST TEMPE AZ 85282
Permit Number
FD-66428
Permit Type
Food Establishment - Retail Food
Inspection Purpose
Food Routine Inspection
Inspection Date
11/1/2023
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

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. 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. ------ In the homestyle cooler near the cash register, observed an ambient air temperature of 42*F when measured with a min/max thermometer containing flan measuring 45*F when measured with a probe thermometer. TCS food must be held in NSF or equivalent coolers. Home-style refrigerators without integral thermometers are not approved for holding TCS food cold. PIC stated the flan had been in the cooler for less than 4 hours and were moved to the back to cool down. Advised PIC to discontinue using this cooler for holding TCS foods.

Correct By: Corrected At Time Of Inspection

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

Core-3-602.11, C: Food Labels-----Observed serveral foods for retail sale including flan, fat, cactus candy, caramel, chicharrons etc. without labels. Also observed several Spanish language only non-TCS pre-packaged imported goods. Labeling must include the common name of the food, or absent a common name, an adequately descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; an accurate declaration of the net quantity of contents; The name and place of business of the manufacturer, packer, or distributor; and the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Explained the importance of proper labeling for foods packaged by establishment. Must provide labeling prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Core-6-202.15, C: Outer Openings, Protected ------ Observed the back door by the 3 comp sink propped open with no air curtain present. Discussed that openings like these may allow unwanted pests such as houseflies into the establishment. The manager closed the back door on at the time of inspection. Advised PIC to install air curtain if they would like to leave the doors open to provide additional air flow.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.

A copy of the report was emailed to the manager.

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)
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



Embargo Lbs: 0,Award: B,Signer: Mary Magdalene Castro,Food Manager Licenses: 2

"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.