CARNICERIA EL TORITO - EATING

Violations (7)

• 3-304.15Critical

  3-304.15(A) Gloves, Use Limitation (P) Observed staff changing multiple work stations without changing gloves. Observed staff exit the building to the outdoor storage area, obtained a crate, tuck hair behind the ears, and return inside the facility for continued service while still wearing the same food prep/handling gloves.

  3-304.15(A) Gloves, Use Limitation (P) Observed staff changing multiple work stations without changing gloves. Observed staff exit the building to the outdoor storage area, obtained a crate, tuck hair behind the ears, and return inside the facility for continued service while still wearing the same food prep/handling gloves.

  Priority

• 3-501.14Critical

  3-501.14 Cooling (P) The facility was already given multiple written notices and educational tools for proper cooling procedures. Observed 2 large chafing pans of rice being stored on a rack, opened, at room temperature. The temperature of the rice ranged from 86F to 101F. Confirmed the rice was cooking at 1pm. The current time of the temperature check was 3:15pm. Informed PIC an staff the items were out of the required cooling curve and must be discarded.

  3-501.14 Cooling (P) The facility was already given multiple written notices and educational tools for proper cooling procedures. Observed 2 large chafing pans of rice being stored on a rack, opened, at room temperature. The temperature of the rice ranged from 86F to 101F. Confirmed the rice was cooking at 1pm. The current time of the temperature check was 3:15pm. Informed PIC an staff the items were out of the required cooling curve and must be discarded.

  Priority

• 3-501.16Critical

  3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed the temperature of the tripe hot holding between 116 and 122F. PIC pulled the items and reheated it to 167F for appropriate hot holding.

  3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed the temperature of the tripe hot holding between 116 and 122F. PIC pulled the items and reheated it to 167F for appropriate hot holding.

  Priority

• 2-101.11

  2-101.11 Assignment (Pf) 2-102.11 (A),(B) and (C)(1),(4)-(16)Demonstration (Pf) 2-103.11 Person-In-Charge [PIC] Duties (Pf) Observed the facility to have multiple issues with corss contamination, a functional hand sink, and repeated issues with proper procedures for cooling. PIC stated he was off today as well as the facility has been working on redoing their flooring, so staff may not have been paying attention to the details in the work day.

  2-101.11 Assignment (Pf) 2-102.11 (A),(B) and (C)(1),(4)-(16)Demonstration (Pf) 2-103.11 Person-In-Charge [PIC] Duties (Pf) Observed the facility to have multiple issues with corss contamination, a functional hand sink, and repeated issues with proper procedures for cooling. PIC stated he was off today as well as the facility has been working on redoing their flooring, so staff may not have been paying attention to the details in the work day.

  Priority Foundation

• 5-202.12

  5-202.12 Handwashing Sinks, Installation ((Pf, C) 5-203.11 Handwashing Sinks-Numbers and Capacities (Pf) 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) 6-301.11 Handwashing Cleanser, Availability (Pf) *Refer to item #8*

  5-202.12 Handwashing Sinks, Installation ((Pf, C) 5-203.11 Handwashing Sinks-Numbers and Capacities (Pf) 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) 6-301.11 Handwashing Cleanser, Availability (Pf) *Refer to item #8*

  Priority Foundation

• 2-102.11

  2-102.11(C)(2),(3) and (17) Demonstration (Pf)

  2-102.11(C)(2),(3) and (17) Demonstration (Pf)

  Core

• 2-301.15

  2-301.15 Where to Wash (Pf) Observed the hand sink to have items used for butchered meat wrapping in the sink. This was addressed on previous inspections that nothing can be stored in the hand sink. This is the only hand sink for the facility. EHS observed a significant leak and pooling of water after washing hands. EHS confirmed the sink is not currently being used because of the leak. EHS asked PIC where staff have been washing their hands. PIC stated they have been washing their hands in the restroom or the food prep sink. EHS educated staff about a required hand sink.

  2-301.15 Where to Wash (Pf) Observed the hand sink to have items used for butchered meat wrapping in the sink. This was addressed on previous inspections that nothing can be stored in the hand sink. This is the only hand sink for the facility. EHS observed a significant leak and pooling of water after washing hands. EHS confirmed the sink is not currently being used because of the leak. EHS asked PIC where staff have been washing their hands. PIC stated they have been washing their hands in the restroom or the food prep sink. EHS educated staff about a required hand sink.

  Priority Foundation