Inspection Report

Business Name
Caramba

Business Address
9455 W GLENDALE AVE GLENDALE AZ 85305

Permit Number
FD-72853

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/26/2025

Grade
D

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: 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.

Addl Notes: Observed two large metal pans filled with cooked green chili chicken sitting directly on the floor inside of the freezer that was cooling according to the person in charge. The chicken had begun cooling approximately two and a half hours prior to the start of the inspection. The internal temperature of those pans of chicken as measured using a probe thermometer had an internal temperature of 74°F - 75°F. It was observed that there were other pans of chicken that were also cooling inside of the freezer but those pans were placed up higher inside of the freezer. The internal temperature of those pans of chicken ranged from 56°F - 62°F. Based on the cooling parameters of cooling from 135°F to 70°F within the first 2 hours, and then from 70°F to 41°F within the next 4 hours for a total cooling period of 6 hours, the chicken did not achieve the first pass of 135°F to 70°F within the first 2 hours. The cooked chicken that was cooling on the floor was embargoed at time of inspection (see embargo form). Discussed with person in charge to not store the pans of chicken directly on the floor, which may have contributed to the improper cooling due to the lack of airflow around the cooling chicken. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of 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 a large pan of cooked machaca beef that was hot holding inside of a hot holding cabinet according to the person in charge. The internal temperature of the machaca beef as measured using a probe thermometer was 131°F. According to the person in charge, the cooked machaca had been in the unit for over 2 hours. The cooked machaca beef was embargoed at time of inspection (see embargo form). It was observed that other foods in the hot well were holding almost exactly at 135°F. A min-max thermometer was placed into the unit and allowed to stabilize for 10 minutes. The min-max temperature was holding steady at 133°F. The PIC relocated all of the other hot holding foods to alternative hot holding on the stove top. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. 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 cooked beef chimis, cooked chorizo and sour cream inside of a refrigerator unit next to the deep fryer with internal temperatures as measured using a probe thermometer of between 45°F - 50°F. A min-max thermometer was allowed to stabilize inside of the unit for approximately 15 minutes. The min-max thermometer temperature was holding steady at 45°F. According to the person in charge, the foods had been in the unit for about an hour and a half. All time and temperature controlled for safety foods were relocated to the walk-in cooler for rapid cooling to the appropriate cold holding temperature of 41°F or below. Discussed with person in charge to service or replace the unit so that it can maintain cold holding temperature of 41°F or below. The establishment has sufficient cold holding capacity to maintain safe operation. 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 #: 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 two large metal pans of cooling cooked chicken inside of the freezer sitting directly on the floor. It was discussed with the person in charge that putting the food directly on the floor may have been a contributing factor as to why those pans of chicken did not cool properly, due to the lack of airflow around the pan, particularly the bottom of the pan as that was resting directly on the floor. Discussed with person in charge that cooling foods should be stored up high in the walk-in and uncovered. All 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 #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed knife stored between two prep units. Person in charge removed the knife from between the two units and placed it in the sink to be washed, rinsed and sanitized. PIC got a clean knife and stored it in a clean container. Discussed with PIC that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed sanitizer testing strips.

"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.