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
2/4/2025

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed 5 Cantaloupes in the walk-in to have on the exterior dark brown/black organic matter and an overly soft rind. Discussed with PIC All food must be in good condition, safe, and unadulterated. Embargoed the cantaloupes. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 knives stored on the magnetic strip above the meat trimming tables stored away as clean with meat particles dried onto the blade. Discussed with Person in Charge (PIC) All food-contact surfaces must be cleaned to sight and touch. PIC took the knives to get washed and employee cleaned the magnetic strip. 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 containers of flour, rice and lard with bowls stored in the product. Discussed with PIC when storing scoops in foods, to utilize scoops with handles and store with handle upright. Corrective Action: Correct prior to next routine inspection.

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: Observed several containers labeled with milk or peeled garlic filled with different seasonings. Discussed with PIC Single-use food containers are intended for single-use and are not designed to be washed and re-used for storage of food. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

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

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed the hand wash sink by the freezer to be functional but not fully attached to the wall. Also observed the front door of the prep table to be broken and falling off when opened. Freezer was holding meat at a temperature of 20*F. Per PIC the technician was called prior to inspection. Discussed with PIC all equipment shall be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Violation #: 53

Repeat Violation

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

6-302.11 - Priority Foundation: Toilet Tissue, Availability Addl Notes: Observed no toilet paper in the employee and customer 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. 2nd Consecutive Violation

Comments/Details

No County legal action will result from this inspection.
Of Note: Meat Market reach-in freezer was holding food at 20*F, per PIC a facilities person was called before 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.