Inspection Report
CARNICERIA MR MUUU
1628 E SOUTHERN AVE PHOENIX AZ 85040
FD-79665
Food Establishment - Eating & Drinking
Food Routine Inspection
5/8/2024
Not Participating
5
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee handle dirty dishes and clean dishes before switching tasks and handle RTE cheese without washing hands. Also observed employee handling raw shrimp and then handle clean dishes without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employee washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 at outdoor cooking space not on and not functional. PIC adjusted and turned on at time of inspection. Also observed speed rack blocking hand wash sink in bakery. PIC relocated speed rack at time of inspection. Hand wash sinks may only be used for hand washing, must be functional at all times, and must be accessible at all times.
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 no hand soap at hand wash sink in meat market/restaurant prep area. PIC replaced soap at the time of inspection. Hand soap must be available at all times to allow for proper hand washing.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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.-----Observed employee wash deli slicer cover and shrimp tray at 3-compartment sink with soap and water and store clean without sanitizing. Discussed with PIC cleaning procedures for food contact surfaces. Food contact surfaces must be washed, rinsed, and sanitized. PIC set up 3-compartment sink and educated PIC on proper sanitizer concentrations and how to set up 3-compartment sink. PIC properly washed, rinsed, and sanitized at the time of inspection the deli slicer cover and shrimp tray.
Priority Foundation-4-601.11(A), Pf: 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.-----Observed establishment utilizing speed racks for storage of pork skin drying. Pork was observed in contact with visibly dirty portions of speed rack. Discussed with PIC alternative food contact surfaces designed for washing, rinsing, and sanitizing. All food contact surfaces must be cleaned to sight and touch. Deep clean all food contact surfaces or provide approved alternative for drying process prior to re-inspection on 5/16/2024.
Correct By: Correct Prior To Reinspection
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: 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.-----Observed cooked rice in deep container in back walk-in cooler at 52-58'F. Per PIC, rice was cooked the day before the inspection (more then 6 hours prior). The rice was embargoed and discarded at the time of inspection. Discussed proper cooling with the PIC. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Food prepared from cold/ambient temperature ingredients must be cooled from 70'F-41'F within 4 hours.
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 raw pork skins on speed rack at 50-55'F in back walk-in cooler used for preparation of chicharrones. Per PIC, the raw pork skins were prepped the day before the inspection, left in cooler overnight, and removed from cooler in the morning to allow space for delivery. Discussed with PIC that adequate space was available in walk-in not requiring product to be removed from temperature control. Discussed preparation processes for drying of pork skins and discussed that process must occur under refrigeration at all times. Also observed shredded cheese at 46-48'F in front reach-in cooler by hot cases. Observed partitioning blocking airflow in cooler. PIC removed partitioning at time of inspection. Discussed with PIC that all TCS food items held cold must be maintained at 41'F or below at all times.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 pico de gallo, cooked soups, and various cooked salsas without date marking, displaying old and new date marking, or with old date marking on containers. All items were prepared, per PIC, more then 24 hours prior to inspection. All items were properly date marked at the time of inspection. Discussed date marking with the PIC. All RTE/TCS foods must be date marked after 24 hours and used within 7 days (including the day it was made as day 1).
Correct By: Corrected At Time Of Inspection
Violation #: 24
Repeat Violation
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 chicken at 106-108'F, cooked chicharoncitos at 120-125'F, cooked green pork soup at 120-125'F, and cooked tacos at 115-120'F. PIC provided time as a control policy and explained time as a control procedures. No times had been recorded for time as a control since January 2024. Discussed that items placed under time as a control must be properly labeled with start/discard time and once placed under time as a control cannot be placed back under temperature control. PIC recorded times when items were placed under time as a control. Repeat violation. This is the second consecutive violation.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: 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.-----Observed red salsa prepared from cooked and previously cooled red chilies at 75-78'F in large, deep, covered plastic tub (more then 12 inches deep) in walk-in cooler. Per PIC, the salsa was prepared from cold ingredients less then 1 hour prior to inspection. The salsa was transferred to a shallow, uncovered pans at time of inspection. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Food prepared from cold/ambient temperature ingredients must be cooled from 70'F-41'F within 4 hours.
Correct By: Corrected At Time Of Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe------Observed melted, warped, and heavily scored cutting board used for cutting meats in hot holding area of establishment. Cutting board was condemned and discarded by PIC at time of inspection. Food contact surfaces must be maintained in good repair and safe at all times.
Correct By: Corrected At Time Of Inspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-----Observed leak from hand wash sink faucet at outdoor cooking area. Also observed slow draining hand wash sink in main meat market/kitchen prep area. Also observed leak from prep sink faucet in main meat market/kitchen prep area. All plumbing must be maintained in good repair. Repair prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 54
Description: Garbage/Refuse Properly Disposed; Facilities Maintained
Comments:
Core-5-501.11, C: Outdoor Storage Surface-----Observed grease trap and barrels of grease stored behind establishment in sand. Observed grease having leaked into sand and observed large numbers of flies in area. An outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain. Remove sand and/or relocate grease storage containers to approved storage area prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions-----Observed build up of organic matter, dirt, and food debris on floors/walls throughout establishment. Establishment must be cleaned frequently enough to prevent build up of organic matter, dirt, and food debris. Clean prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
No County legal action will result from this inspection.
Report emailed.
Inspection conducted with RS# 1489.
OF NOTE: Discussed hot holding vs time as a control, where to wash, proper sanitizer concentrations, requirements for remodels to MCESD, approved plumbing, proper sanitizer concentrations and contact times, cleaning procedures for slicer/meat saw/prep sink/other items cleaned in place, shut offs downstream from AVB's, use limitations for single-use containers, and use limitations for milk crates.
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: Not Participating,Embargo Lbs: 15,Request Notes: CR let with MG,Request Review: CHECKED,Review Complete: CHECKED,Signer: Manuela Ortiz
"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.