Inspection Report
Carniceria La Hacienda
7215 W INDIAN SCHOOL RD PHOENIX AZ 85033
FD-76553
Food Establishment - Eating & Drinking
Food Routine Inspection
5/27/2026
B
1
Completed
Violations
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14 - Priority: 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.
Addl Notes: Observed two large white buckets in the walk-in cooler, one of which contained roasted tomatoes and the other containing roasted jalapenos, that had been cooked and cooled the morning of the inspection at 6:00 am. The internal temperature of the roasted jalapenos and tomatoes was 56°F and 72°F respectively. Based on the time of inspection and the time at which the cooling period started for the roasted foods, the foods did not cool down to 41°F within 6 hours. The buckets of tomatoes and jalapenos were embargoed at time of inspection (see embargo form). Discussed with person in charge to cool the foods in wide, flat shallow pans that are 3-4 inches deep, uncovered and placed up high inside of the walk-in cooler where the air is blowing the hardest. Discussed with person in charge to utilize ice baths to help rapidly chill foods if necessary. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed a large gap underneath the doors that lead to the outside in the kitchen. Discussed with person in charge to fix the gap underneath the door to prevent pests from entering. Corrective Action: Correct prior to next routine inspection.
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed several wiping cloths stored dry on the cutting boards and food prep surfaces. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.
Comments/Details
No County legal action will result from this inspection.
Discussed date marking and when to wash.
"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.
| 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.