Inspection Report

Business Name
Carniceria El Toro Charolais

Business Address
6402 W GLENDALE AVE GLENDALE AZ 85301

Permit Number
FD-67239

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/6/2026

Grade
D

Priority Violation
4

Inspection Status
Re-inspection required

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Observed establishment prepare and serve raw marinated shrimp ceviche as ready to eat but have no updated parasite destruction letter from seafood provider. Predefined Comment: Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed cooked chicken wings, chicharron, shredded beef, and cheese filled chiles with internal temperatures between 90-127 in the deli hot case. The person in charge stated the food items were recently placed for hot holding less than 2 hours ago. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. 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 with cooked meat particulate) with internal temperature 66-67F presented for sale on top of the meat case. Establishment produces asiento onsite from the carnitas cooking process. Discussed asiento that retains cooked meat mixture must be date marked and time/temperature controlled for safety. The asiento had been stored at ambient temperature for more than 4 hours and embargoed at the time of inspection. Predefined Comment: All TCS foods improperly cold held were discarded by PIC 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.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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 no datemarking system in place for cooked ready to eat TCS foods stored in the walk in cooler and deli meats in the display case. Observed no date marking on any food items. Observed open containers of cooked salsas, various types of tamales, raw marinated ceviche, carnitas, beef stews, barbacoa, open bulk deli meats (turkey, ham, bologna). The person in charge stated all TCS food items had been prepared between 3-5 days ago and date marked them accordingly. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed hot deli case with misfit slider doors that were too small to fully enclose the service windows leaving open spaces and gaps. Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-203.13 - Core: Service Sink Addl Notes: Observed no functional service mop sink in the establishment. Observed establishment utilizing prep sink to discard used mop water. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: Observed establishment utilizing prep sink as mop sink due to inoperable mop sink and have a pressurized hose for cleaning connected to the faucet of the prep sink. Observed no atmospheric vacuum breaker backflow device on installed on the faucets of the prep sink or mop sink. Discussed proper backflow device to be installed for use with the mop sink. Predefined Comment: Provide an approved backflow device prior to re-inspection. All testable backflow devices must be certified. Predefined Comment: Must repair all plumbing to a state of good repair prior to next routine inspection. Predefined Comment: Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Correct prior to re-inspection.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed baking sheets stored in inoperable service mop sink with no drain capacity. Observed mop sink has water supply but drain line is backed up. Predefined Comment: Must repair all plumbing to a state of good repair prior to next routine inspection. Predefined Comment: All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Observed perforated ceiling tiles over customer self service open salsa bar and ice cream service station. Discussed ceiling tiles over areas of food prep/service to be sealed to provide a smooth, nonabsorbent easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
Predefined Comment: Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits. Please submit an application, supporting documentation, and fees within 5 business days or legal action may result pursuant to MCEHC Chapter 1, Regulation 4(e). Applications with supporting documentation can be submitted via the customer portal "Permit Center" online at maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.

Observed an ice cream dipping cabinet in the middle of the retail floor next to the open self service salsa bar. Observed no hand wash sink or dipper well available in the vicinity of the ice cream cabinet. Observed ice cream cabinet did not have protective barrier on the side adjacent to where customers utilized salsa bar. Observed open container of utensils, box of gloves, hand sanitizer, and container of sprinkles on a table next to the ice cream cabinet. Observed the service access side of the ice cream cabinet, utensils, and other items associated with the ice cream cabinet were not in an enclosed area or actively monitored by employee. The person in charge stated the ice cream service station was not part of the original permitting plans and was added afterwards but no remodel application was submitted. Provided the person in charge with remodel application information.

"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.