Inspection Report

Business Name
El Herradero Brothers

Business Address
101 W FRYE RD CHANDLER AZ 85225

Permit Number
FD-73512

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/27/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.>>>Observed an uncovered raw shrimp container stored above cooked salsa and condiments in the prep unit next to the 3 comp sink at time of inspection. Also observed covered container of raw marinated chicken over uncovered container of cooked tripe and cooked soup containers in the walk-in at time of inspection. Person in charge (PIC) immediately stored the raw food items on the bottom shelves of the prep unit and walk in at time of inspection. Please keep raw animal foods separated during storage, preparation, holding, and display from raw ready to eat (RTE) foods and cooked RTE foods.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.>>>Observed organic matter in the inside of the ice machine located by freezer. All non-TCS food equipment must be cleaned at a frequency to prevent accumulation of dirt or organic matter. Please have inside and outside of ice machine deeply cleaned prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: 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.>>>Observed grilled green chilis with an internal temperature of 118-129*F and cooked pork chicharron 50/50 with internal temperature of 120-128*F via probe thermometer in the hot holding unit at time of inspection. PIC states the cooked time/temperature control for safety (TCS) foods were cooked and placed in the unit 2 hours before inspection. Explained to PIC that all hot TCS foods must be held at a temperature of 135*F or higher except during preparation, cooking, cooling, or when time is used as a control. PIC was able to reheat the items to 165*F and placed back in the hot holding unit at time of inspection to hold at 135*F.

Correct By: Corrected At Time Of Inspection

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises>>>Observed bag of whole onions directly on the floor next to freezer at time of inspection. All food should be stored and protected from contamination in clean, dry location 6 inches above floor. PIC placed bag of onions on shelf at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed ice scoop stored directly on top of the ice machine and other paper items. Ice scoop must be stored in a way to protect them from contamination. Please use a clean dry container to store the ice scoop when not in use and not place directly on top of the ice machine and routinely wash, rinse, and sanitize ice scoop and container used to store it. Please fix prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

Core-5-501.17, C: Toilet Room Receptacle, Covered>>>Observed no cover on receptacle in employee bathroom at time of inspection. Please provide a covered receptacle in the bathroom for employees and customers. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Please fix prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report was emailed to PIC and confirmed received.

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,Signer: Erendira Santana

"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.