CARNICERIA EL HERRADERO

Violations (4)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2.201.11(C) The PERSON IN CHARGE shall ensure that a CONDITIONAL EMPLOYEE: (1) Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under Subparagraphs (A)(1) - (3) of this section, is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria for the specific symptoms or diagnosed illness as specified under § 2-201.13;P and (2) Who will work as a FOOD EMPLOYEE in a FOOD ESTABLISHMENT that serves as a HIGHLY SUSCEPTIBLE POPULATION and reports a history of exposure as specified under Subparagraphs (A)(4) – (5), is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria as specified under 2-201.13(I). Upon inspection, PIC stated that the facility does not have a training or signed agreement form similar to Form 1-B for each employee stating that every employees knows the reporting agreement and when to not work and notify management.

  Employee Health

• 24d64d91-3dfe-4f5c-8b53-93dc863d14f5CriticalCorrected on site

  Consumer advisory provided for raw or undercooked foods

  3-603.11 (A) Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under 3-801.11(C), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Upon inspection, shrimp ceviche did not have a consumer advisory informing consumers that the product being offered is raw. According to PIC, the shrimp is not cooked and is sold to customers in raw form. PIC stated that the facility recently cleaned the open air unit and had taken down the consumer advisory that was placed on the wall for raw shrimp ceviche.

  Consumer Advisory

• 14dfbdde-d3cb-4677-ae2a-226bea8b7566Corrected on site

  Proper hot holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54°C (130°F) or above; Observed multiple Temperature Controlled for Safety (TCS) foods being hot-held below 135F. According to food employees, the cocido soup was reheated this morning at 8AM on the stove to 165F and placed in the warming table to hot-hold at 135F and above. Warming table was turned on when the business had opened, but sometime between opening and the start of the inspection, the heating element for the soup had been turned off. Observed chicharrons hot-holding below 135F inside of the warming cabinet. Food employee stated the food items were reheated to 165F this morning and placed in the warming cabinet after the foods were properly reheated to 165F. Food employee stated that the unit struggles to keep foods at 135F and above when food is stored in the middle of the unit as air escapes through the gaps of the sliding doors. All other foods in warming cabinet were holding at 135F and above.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Observed TCS foods that were cooling in the walk-in refrigerator were being cooled in large, plastic containers which did not facilitate heat transfer from the surface of the food. Observed multiple containers of TCS foods that were in the cooling process had the lids tightly on which did not allow for maximum heat transfer.

  Food Temperature Control