Inspection Report

Business Name
Carniceria El Corral

Business Address
10171 N 19TH AVE PHOENIX AZ 85021

Permit Number
FD-79524

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/27/2023

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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.

Observed hand wash sink with no hand cleanser. The person in charge re-supplied the empty soap dispenser at the time of inspection. Discussed always maintaining availability of hand cleanser at all hand wash sinks.

Correct By: Corrected At Time Of 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 cooked chile relleno with cheese, fried whole fish, beef stuffed pastries, sautéed onions and roasted jalapenos all with internal temperature between 110F - 120F in the hot holding deli case. The person in charge stated the food items had been cooked and placed for hot holding at 10 am, which was more than 2 hours ago. The food items were embargoed at the time of inspection.

Observed cooked whole chicken with internal temperature of 120F in the hot holding deli case. The person in charge stated the chicken had been cooked and placed for hot holding one hour ago. The person in charge removed the chicken and reheated it to minimum of 165F before returning it to the deli case for hot holding.

Discussed proper minimum hot holding temperature of 135F.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.

Observed cooked pig feet, raw ready to eat shrimp ceviche, raw ready to eat shellfish ceviche, cooked beef and potato burritos, cooked bean tamales, cooked chicken tamales, and pico de gallo, all with internal temperature between 55F - 65F in the deli case cooler. The person in charge stated the food items had been prepared and placed into the deli case cooler the night before. The food items were embargoed at the time of inspection. Discussed cold holding temperature of 41F or less.

Correct By: Corrected At Time Of Inspection

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources.

Observed cooked pork belly chicharron under time as a control policy with no written time as a control policy or time/temp log to indicate the time the food item was place under time as a control. The person in charge stated the pork belly chicharron had been cooked 20 minutes ago and placed a time stamp label to indicate the time. Discussed with the person in charge establishing a written time as a control policy and time/temp log and maintaining documentation.

Correct By: Corrected At Time Of Inspection

Violation #: 33

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

Comments:

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.

Observed deli case cooler with TCS (time temperature control for safety) food items with internal ambient temperature of 59F on the bottom shelf and 63F on the top shelf as measured by inspector's min/max thermometer. The internal unit thermometer displayed an ambient temperature of 60F. The person in charge removed all TCS foods and placed a work order for the unit. Discussed not storing any TCS foods in the deli case cooler until the unit has been serviced and is able to maintain proper cold holding temperature of 41F or less. Re-inspection for cold holding equipment will take place by November 10, 2023.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment received a(n) C Grade and had 2 Priority, 3 Priority Foundation violations on this inspection.

No County legal action will result from this inspection.

Inspection report delivered via email.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: C,Review Complete: CHECKED,Review Notes: DC - MB violation desc but not marked OUT 31,Signer: Erendida Avilez

"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.