Carniceria Y Taqueria Sinaloa III

Inspector's notes

Observed food employee with gloved hands place scoop utensil in 3-compartment sink sanitizer bin, then proceeded to reach gloved hand into sanitizer, and take scoop back to hot holding tray. Hands shall be washed at any time contamination occurs and when changing tasks. Employee removed gloves properly washed hands at handwash sink at time of inspection. Scoop was placed in wash compartment for proper wash/rinse/sanitize procedure. Discussed the importance of proper hand and utensil washing and when hand washing is required. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food employee contact ready-to-eat shaved carnitas with barehand to pack carnitas into container as to not have food overflow from container. Wash hands per code and shall not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Container of RTE shaved carnitas contacted by bare hands was discarded by Person in charge (PIC) at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small bugs inside soap of kitchen handwash sink, rodent droppings along floor behind baking equipment, and rodent droppings along floor underneath 3-compartment sink next to ice-machine. Establishment shall maintain premise free of insects, rodents, pests and eliminate harborage conditions. PIC switched out soap and instructed food employee to clean areas where rodent droppings were found. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of dust/food debris along floor across kitchen area and walk-in cooler. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed increasing cleaning frequency to limit accumulation of pest attractants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Certified food protection manager not present at time of inspection. 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.

Inspector's notes

Observed > 200 ppm concentration of chlorine sanitizer solution in 3-compartment sink. Sanitizer shall be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Person in charge (PIC) made concentration of chlorine sanitizer solution to 100ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed floor of walk-in cooler rusting and peeling back away from ground. All equipment shall be maintained so that it is easily cleanable and in good repair at all times. Establishment shall repair walk-in cooler floor to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dust/food debris along floor across kitchen area and walk-in cooler. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed increasing cleaning frequency to limit accumulation of pest attractants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 130°F internal temperature of cooked chicken and 118°F internal temperature of cooked peppers, per probe thermometer, inside hot holding cabinet at front of establishment. Per person in charge (PIC), chicken and peppers were cooked to 165°F and placed into hot holding cabinet 30 minutes prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All cooked chicken and cooked peppers improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of dust/food residue along shelving units inside walk-in cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Must clean shelving units inside walk-in cooler prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dust/food debris along floor underneath walk-in cooler shelving units and along floor behind ice machine. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of debris on hood vent cover above grill. Hood vent cover must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean hood vent cover prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked TCS foods such as: rice, pork, chicken and beef with an internal temperature between 107-135F in the display hot holding unit near the front of the establishment. Per PIC, all food was finished cooking a few minutes (<10 mins) prior to the start of the inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection and placed back in the display hot holding unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrected at time of inspection.

Inspector's notes

Observed raw pork skin with an internal temperature between 67-71F being stored on racks near the refrigerator near the three compartment sink. Per PIC, the food had been out for 1.5 hours at the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

Inspector's notes

Front doors of establishment were held open during beginning of inspection. No pest deterant such as an air curtain were present on site. Doors were closed to help preclude possibility of pests entering premises. Corrected at time of inspection.

Inspector's notes

Observed various TCS foods, including cooked chicken and beef being hot held (see embargo form for details) near the front of the establishment. Internal temperatures of the food ranged between 98-120F. Per employee, the food had been made earlier in the afternoon prior to his arrival. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed various TCS foods (such as chicken, cut tomatoes, and beans) with an internal temperature ranging from 45-52F being stored in the walk in refrigeration unit. Per employee, the food was 30 minutes prior to inspection. All TCS foods improperly cold held was relocated to an alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrected at time of inspection.

Inspector's notes

Ambient temperature within walk in refrigeration unit measured between 50-52F. Establishment had certified technician on site during inspection to correct issues with unit. Establishment has provided photos indicating the temperature is now within range, reinspection set 7/22/24. With current refrigeration capacity establishment is only able to cold hold food on premises and does not have space to adequately cool foods or receive any additional food. Per person in charge at least one cooler should be repaired by the end of the week. A re-inspection will be conducted to ensure enough refrigeration is available to handle normal food preparation of establishment. Reviewed with person in charge stopping any advanced food preparations or receiving of food until adequate refrigeration is restored. Correct at once.

Observed metal tray of cooked beef carne asada, the container was overfilled and stacked too high and above capacity for the tray it was placed in. The tray was stored in a hot holding unit and the meat had an internal temperature measuring between 111-120°F. Per PIC, the food was cooked within the last hour. Employee removed the beef and reheated the container to 165°F and split between two trays to ensure the entire amount of food maintains an internal temperature of 135°F or above. All food being stored for hot holding conditions must not reach an internal temperature below 135°F. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained 1. Provide separate drain line for the prep to the floor sink. Brace the drain line for the prep sink so that it maintains 2-inch air gap with floor sink. 2. Provide a 2-inch air gap for the 3-compartment sink with the floor sink. 3. Brace the drain line for the meat display coolers (you may use a uni-strut or equivalent means). Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods 1. Ensure the cookline equipment is 6-inches under the hood vent system. 2. Remove the ceiling fan located in the meat market area. 3. Replace the acoustic ceiling tiles inside the meat market area with vinyl smooth easy to clean ceiling tiles as discussed. Correct By: Correct Prior To Reinspection