Inspection Report

Business Name
Carnicería Novillo

Business Address
1627 N 59TH AVE PHOENIX AZ 85035

Permit Number
FD2500671

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/20/2026

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Did not observe a Certified Food Protection Manager (CFPM) on staff. Discussed with person in charge to work towards acquiring a CFPM certificate. Person in charge is working on acquiring a CFPM certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: Observed a large metal tray of cooked pork carnitas that was hot holding in a glass-doored hot holding unit. The internal temperature of the cooked pork carnitas as measured using a probe thermometer was observed to be holding between 125°F - 127°F. According to the person in charge, the cooked pork carnitas had been in the case for 1 hour and were reheated to 165°F at time of inspection. It was observed that the case had damage to the door and gasket. Discussed with person in charge to utilize other hot holding units to hold cooked pork carnitas until the unit can be repaired or replaced. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. *2ND CONSECUTIVE PRIORITY VIOLATION.* Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed a large tray of raw pork belly chunks with some meat attached that were sitting on a rack out at room temperature covered in plastic wrap with internal temperatures as measured using a probe thermometer ranging from 69°F - 72°F. Also observed some chopped tomatoes and shredded cheese in a cold holding prep unit with internal temperatures as measured using a probe thermometer of 45°F - 47°F. According to the person in charge, the pork bellies and the chopped tomatoes and shredded cheese had all been put out and placed into the unit respectively within the last 2 hours. The person in charge placed the pork bellies and chopped tomatoes and cheese into the walk-in cooler to start cooling back down to 41°F. A min-max thermometer was placed into the prep unit and allowed to stabilize for 15 minutes. The internal air temperature was measured at 47°F. Discussed with person in charge to refrain from putting TCS foods into the unit until the unit is repaired. The establishment has sufficient capacity for cold holding. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. 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 several large, covered metal trays of cooked carne asada and roasted salsa inside of the walk-in cooler that were cooling down according to the person in charge. Also observed a deep bucket filled with cooked salsa that was also cooling down. The internal temperatures of the carne asada and roasted salsa ranged from 107°F - 121°F. The internal temperature of the salsa in the bucket was around 97°F. It was observed the pans were approximately 4-6 inches deep. According to the person in charge, the food had been cooked and placed into the walk-in cooler 1-hour prior to the temperature assessment. The foods in the metal pans were each portioned in half and transferred to shallower pans and placed up high in the walk-in cooler to finish cooling down. The salsa in the bucket was transferred to shallow pans and placed in ice baths to rapidly chill in the walk-in cooler. 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. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed dishes stored as clean, hot holding case with the glass door and cooling containers.

"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.