Carniceria Wild West - Restaurant & Grocery

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Handwashing sink Upon inspection two handwashing sink in the facilities had various utensils in them.

Preventing Contamination by Hands

Food-contact surfaces: cleaned and sanitized

4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (F) If a chemical SANITIZER is generated by a device located on-site at the FOOD ESTABLISHMENT it shall be used as specified in (A) -(D) of this section and shall be produced by a device that: (1) Complies with regulation as specified in §§ 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), (2) Complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, (3) Displays the EPA device manufacturing facility registration number on the device, and (4) Is operated and maintained in accordance with manufacturer’s instructions . Three Compartment Sink Sanitizer in three comp sink was above 400ppm for the quaternary ammonia solution being used for ware washing.

Protection from Contamination

Proper cold 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: (2) At 5ºC (41ºF) or less. Make unit Upon inspection the facility's make unit was observed to have an ambient air temperature of 50F the TCS (time and temperature control for safety) foods in the make unit (cheese 47F, potatoes 51F, bacon 48F, beef 48F, cut cabbage 48.4 and pico de gallo/ tomato mix 45F) were above the cold holding requirement of 41F or below.

Time Temperature Control for Safety Food (TCS Food)

Proper date marking and disposition

3-501.17 (B) Except as specified in (E) -(G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in (A) of this section and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. Walk in unit Upon inspection there were several bags of cooked meat that were not marked with a date.

Time Temperature Control for Safety Food (TCS Food)

Food properly labeled; original container

3-302.12 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Containers of dry goods Upon inspection there were 4 containers of dry goods not stored in their original packages and did not bare a label.

Food Identification