Carniceria Del Pacifico

Proper Cooling Time and Temperatures

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 containers of menudo from 9/30 with internal temperatures between 45.3°F and 47.2°F, beans from 9/28 with internal temperatures between 55.2°F and 55.8°F, cooked rice from 9/28 with an internal temperature of 51.6°F, and cooked rice from 9/30 with internal temperatures between 46.8°F and 48.1°F. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

FD-31759

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

4-301.11 - Priority Foundation: 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. Addl Notes: Observed prep cooler behind hot holding counter with a minimum temperature of 45.0°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. TCS foods in prep cooler had been in cooler less than four hours at time of inspection and were relocated to an alternative functioning unit to rapidly cool. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 10/9/26.

FD-31759

Adequate Ventilation and Lighting; Designated Areas Used

6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: Observed an employee's plastic water bottle underneath meat trays in cooler. Water bottle was thrown out. Later observed another plastic water bottle under same meat trays. Employee food and beverages must be in a designated area away from customer food, and beverages must be in cups with straws. Corrective Action: Corrected at time of inspection.

FD-31760