Carniceria Mi Guadalajara

Proper Cold Holding Temperatures

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 bagged rice inside of a reach-in refrigerator with internal temperatures as measured using a probe thermometer ranging from 50°F - 52°F. A min-max thermometer was placed into the unit and allowed to stabilize for 20 minutes. The internal temperature of the unit as measured using a min-max thermometer showed a holding temperature of 55°F inside the unit. It was also noted that the temperature gauge on the unit itself was indicating a temperature of 52°F. According to the person in charge, the foods had been in that unit for less than 4 hours and all time and temperature controlled for safety foods in that unit were transferred to the walk-in cooler to rapidly chill down to 41°F. Discussed with person in charge to utilize alternative refrigeration until that unit can be repaired and/or replaced. The establishment has sufficient cold holding capacity to operate safely. 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.

FD-23-00006

Food Separated and Protected

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: Observed plastic tubs and metal pans full of raw beef steak and marinated steak above a large pot of cooked beef birria in the walk-in cooler. Discussed with person in charge to store raw proteins based on their final cooking temperatures. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

FD-23-00007

Wiping Cloths; Properly Used and Stored

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed several wiping cloths stored dry on cutting boards and other cutting tables in the kitchen. Discussed with person in charge to store all 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. Corrective Action: Corrected at time of inspection.

FD-23-00006