Carnicería Novillo

Inspector's 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.

Inspector's notes

Observed a large metal tray of cooked pork carnitas that was hot holding in a glass-doored hot holding unit. The internal temperature of the cooked pork carnitas as measured using a probe thermometer was observed to be holding between 125°F - 127°F. According to the person in charge, the cooked pork carnitas had been in the case for 1 hour and were reheated to 165°F at time of inspection. It was observed that the case had damage to the door and gasket. Discussed with person in charge to utilize other hot holding units to hold cooked pork carnitas until the unit can be repaired or replaced. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. *2ND CONSECUTIVE PRIORITY VIOLATION.* Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large tray of raw pork belly chunks with some meat attached that were sitting on a rack out at room temperature covered in plastic wrap with internal temperatures as measured using a probe thermometer ranging from 69°F - 72°F. Also observed some chopped tomatoes and shredded cheese in a cold holding prep unit with internal temperatures as measured using a probe thermometer of 45°F - 47°F. According to the person in charge, the pork bellies and the chopped tomatoes and shredded cheese had all been put out and placed into the unit respectively within the last 2 hours. The person in charge placed the pork bellies and chopped tomatoes and cheese into the walk-in cooler to start cooling back down to 41°F. A min-max thermometer was placed into the prep unit and allowed to stabilize for 15 minutes. The internal air temperature was measured at 47°F. Discussed with person in charge to refrain from putting TCS foods into the unit until the unit is repaired. The establishment has sufficient capacity for cold holding. 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.

Inspector's notes

Observed several large, covered metal trays of cooked carne asada and roasted salsa inside of the walk-in cooler that were cooling down according to the person in charge. Also observed a deep bucket filled with cooked salsa that was also cooling down. The internal temperatures of the carne asada and roasted salsa ranged from 107°F - 121°F. The internal temperature of the salsa in the bucket was around 97°F. It was observed the pans were approximately 4-6 inches deep. According to the person in charge, the food had been cooked and placed into the walk-in cooler 1-hour prior to the temperature assessment. The foods in the metal pans were each portioned in half and transferred to shallower pans and placed up high in the walk-in cooler to finish cooling down. The salsa in the bucket was transferred to shallow pans and placed in ice baths to rapidly chill in the walk-in cooler. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. The person in charge is currently working towards acquiring their CFPM. 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 some chorizo links that were hot holding in a hot holding display case. The internal temperature of the chorizo links as measured using a probe thermometer was around 122°F. According to the person in charge, the chorizo links had been cooked and placed into the case one hour prior to the temperature assessment. The chorizo links were reheated to 165°F at time of inspection. Other hot foods in the hot case, such as chicharrónes in salsa, carnitas, grilled chicken and carne asada all had internal temperatures as measured using a probe thermometer of at least 135°F or above. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment serves raw-marinated ceviche cured with lime. Did not observe any consumer advisories posted for the raw ceviche. Person in charge posted a consumer advisory for the ceviche at time of inspection. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several boxes of meat and other foods inside of the walk-in cooler sitting directly on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Person in charge properly stored the food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several wiping cloths that were stored dry on the counters. Discussed with person in charge that after use, the wiping cloths should be stored back in the sanitizer bucket so that they wiping cloths do not dry out. Person in charge prepared sanitizer buckets and grabbed a clean set of wiping cloths and stored them in the buckets at time of inspection. 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.

Inspector's notes

Observed a couple of fryer baskets with numerous broken wires throughout the baskets. Discussed with person in charge that all food contact surfaces should be smooth, durable and easily cleanable. In their current state, the baskets are not smooth or easily cleanable. Person in charge will acquire new fryer baskets. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.