Mercado Y Carniceria El Rancho

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked rice. frijoles, nixtamal labeled for refrigeration, pico de gallo, salsas and guacamole with cut tomatoes in the produce wall cooler at 53-55*F internally. Manager stated the rice, nixtamal and frijoles had been in the unit since previous day. Embargoed, manager discarded. The salsas, pico de gallo and guacamole had been in the unit less than two hours and were moved to the walk-in to re-cool. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Produce wall cooler holding TCS food 53-57*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Manager had service call at the time of inspection and was able to repair the unit to hold 41*F. Please ensure cold holding equipment maintains TCS foods at 41°F or below.

Inspector's notes

Observed various TCS and non-TCS foods without proper labeling or incomplete labeling including dried chilis, beans, assorted desserts, salsas, guacamoles and fat. Observed some foods with the ingredient list but not the weight or establishment name/address. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Ensure all foods are also properly labeled for allergens. Corrective Action: Correct prior to next routine inspection.

Core-4-101.19, C: Nonfood-Contact Surfaces ------ Observed a buildup of food debris and rusting on the wire rack shelving in the walk in cooler. Discussed that shelving should be smooth, easily cleanable and non-absorbent. Clean areas prior to the next routine inspection and maintain a regular cleaning frequency to prevent buildup. Correct By: Correct Prior To Next Routine Inspection