Inspection Report

Business Name
La Fiesta Market
Business Address
6213 S MILLER RD BUCKEYE AZ 85326
Permit Number
FD-73266
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/18/2024
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.

Observed multiple cooked Temperature/Time Controlled for Safety food items including beans, cabeza, and carne asada located in the walk in refrigerator and reach in refrigerator near grill registering internal temperatures between 48°-50°F. Per manager, the food items had been cooked the day prior. The establishment shall cool their cooked, perishable foods from 135°-70°F within 2 hours and from 70°-41°F within an additional 2 hours. The manager voluntarily discarded the food items. Discussed with manager various cooling methods. See violation for cooling methods.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.

Observed multiple cooked Temperature/Time Control for Safety food items including various beef products and soups cooling in deep pans and buckets. Observed bucket of pozole registering an internal temperature of 50°F. Per manager, the pozole had been cooked 5 hours prior. Instructed manager and staff to divide bucket of pozole into multiple shallower containers to cool down to 41° within the proper time frame of 6 hours. The establishment shall cool their food using acceptable methods including: shallow pans, ice baths, ice wands. Discussed with manager more effective means of cooling their food items.

Correct By: Corrected At Time Of Inspection

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices

At time of inspection, establishment did not have a probing thermometer to check food temperatures. The establishment shall have a probing food thermometer on site to check food temperatures. Manager ordered probing thermometer online at the time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained

Hot water handle at mop sink was missing during the inspection. Please ensure all plumbing

systems are maintained in good repair.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager
At time of inspection, there was no certified food protection manager present. Per manager, she is waiting for owner to schedule certification exam. The establishment shall have a certified food protection manager on site during all operating hours.

Discussed installing funnel drain fitting for ice cream scoop dipper well with manager.

Provided manager with various food safety handouts including cooking time and temperatures, illness policies, and dishwashing.

Report emailed.
No County legal action will result from this inspection.

El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación.
Si no está seguro si su dirección de correo electrónico es correcta, puede:
• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o
• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,
o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)
o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)
o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)
o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)
Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.



Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 70,Food Manager Licenses: 0,Signer: Juleny Ruiz

"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.