Inspection Report

Business Name
Amigos Carniceria

Business Address
9210 S AVENIDA DEL YAQUI GUADALUPE AZ 85283

Permit Number
FD-74340

Permit Type
Food Establishment - Meat Market

Inspection Purpose
Food Routine Inspection

Inspection Date
6/26/2024

Grade
C

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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.

Addl Notes: >>>Observed pork skin and longaniza stored directly on the speed rack in the walk-in. The speed racks had heavy accumulation of food debris and grease on all rungs. Discussed with Person in Charge (PIC) all food-contact surfaces must be cleaned to sight and touch. Also observed the cutting boards in the walk-in that has accumulated food debris and bloodstains. Per PIC the cutting boards in walk-in have not been used since last inspection on 2/7/24. Discussed with PIC to have the speed racks and cutting boards wash rinsed and sanitized, prior to reinspection on 6/28/24. Food contact surfaces within an environment of 41*F or less shall be cleaned every 24 hours. Also discussed alternative method for drying pork skin and hanging longaniza to be implemented. Discussed the use of food safe hooks to hang pork skin and longaniza within the walk-in. Also observed directly across from the walk-in cutting boards, multiple knives and knife sharpener with a heavy accumulation of food debris being stored in between cardboard boxes actively used to store raw meats within the walk-in. Discussed proper storage of in-use utensils with PIC. PIC relocated utensils to ware washing area to be properly washed/rinsed/sanitized at the time of inspection. Reinspection scheduled for 6/28/24 Corrective Action: Correct prior to re-inspection.

Violation #: 47

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

Comments:

PRIORITY VIOLATION-4-101.11 (A) - Priority: Characteristics- Multiuse; Safe

Addl Notes: >>>>Observed employee cutting carne asada on a cutting board if front of the freezer. The cutting board was melted, warped, and heavily scored. Cutting board was removed from service/ use at the time of inspection. Discussed with PIC to resurface or discard the cutting board. All equipment must be maintained in good repair at all times. Corrective Action: Corrected at time of inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: >Observed the shelves in the large walk-in with rusty and dust and food debris accumulation. Discussed with PIC the surfaces shall be smooth and cleanable surface. PIC said new shelves will be installed by next routine inspection. Also discussed food debris accumulation on the freezers and prep table. Discussed with PIC to have the handles of the freezers and prep tables to be cleaned at a frequency to avoid accumulation of food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive violation

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: >>>Observed caulking around hand sink across from the three compartment sink to have organic matter along with missing, cracked or otherwise in disrepair rendering the areas not smooth, nor easily cleanable. Re-seal so that areas are smooth, easily cleanable, and prevent the seepage of liquid. Repair/replace prior to next routine inspection. Discussed with PIC the physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.

"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.