Carnicería Novillo

Certified Food Protection Manager

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.

FD2500671

Wiping Cloths; Properly Used and Stored

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed a sanitizer bucket testing below 50-100 ppm for chlorine sanitizer and also observed some wiping cloths stored dry on cutting boards. Discussed with person in charge to change out sanitizer buckets every 4 hours. Discussed with person in charge to store wiping cloths in sanitizer buckets with approved sanitizer concentrations when not in use. 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. Sanitizer buckets were swapped out for fresh buckets and tested between 50-100 ppm for chlorine sanitizer. Corrective Action: Corrected at time of inspection.

FD2500671

Utensils, Equipment and Linens; Properly Stored, Dried, Handled

4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed several dishes stored at the clean dishes rack that upon separating, had large amounts of water still trapped between the nested dishes. The person in charge separated the wet dishes so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

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

4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: Observed a handwashing sink that is starting to become detached from the wall. Discussed with person in charge to recaulk the handwashing sink so that it is smooth and flush to the wall. The person in charge will have the sink resealed. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed a hot holding case with a severely damaged door hinge, such that the door needs to be held in place with a bungee cord. The bungee cord is insufficient to maintain the door fully closed and there is a 1-inch gap between the door and the unit. The unit itself is also due for a replacement. Discussed with person in charge to replace the unit as soon as feasible. The person in charge has a new unit ordered and is just waiting for the unit to arrive. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

FD2500671

Certified Food Protection Manager

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.

FD2500674

Certified Food Protection Manager

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.

FD2500672

Approved Thawing Methods Used

3-501.13 - Core: Thawing Addl Notes: Observed previously frozen fish fillets in original ROP packaging in the meat display case. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

FD2500672

In-Use Utensils; Properly Stored

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed an ice scoop stored handle-down in the ice machine. Discussed with person in charge to store the scoop handle-up or to store the scoop in a clean, dry container. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

FD2500672