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
9/5/2024

Grade
C

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-204.11 - Priority Foundation: Handwashing Sinks - Location and Placement. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed employee cutting and prepping meat in the walk-in refrigerator without hand sink or soap, but paper towels were present. Discussed with Person in Charge (PIC) when prepping food in a cold room a handwash sink must be present and supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC was able to bring in a mobile hand wash sink with soap and hot water at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed deep 35 gallon containers of adobo sauce with a central internal temperature of 63*F in the walk-in cooler. Per PIC the sauce was made 2 hours prior to the inspection. Discussed with PIC Predefined Comment: TCS foods must be cooled in uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC placed sauce in shallow containers at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

Repeat Violation

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 cutting boards in the kitchen across from the flat top grill, in the walk-in and the veggie cutting station with food residue, plastic flaking off, warped, and heavily scored with stains. Discussed with PIC to resurface or discard the cutting board. All equipment must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection. Reinspection Scheduled on 9-13-24 2nd Consecutive Violation

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

6-302.11 - Priority Foundation: Toilet Tissue, Availability Addl Notes: Observed no toilet paper in the public bathrooms as time of inspection. Discussed with PIC to always supply toilet paper in the bathrooms. PIC placed toilet paper in the bathroom at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed on the walk-in door with parts of the gasket missing and also there was a type of spray foam flaking off. Discussed with PIC to clean off the flaking spray foam and replace gasket. Also observed missing caulking along the splash guards at the handwashing sink next to the veggie cutting station. Discussed with PIC 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. 2nd Consecutive Violation

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.