EL HERRADERO CARNICERIA

Violations (7)

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

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

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Person in charge (PIC) could not locate documentation that employees have been trained in on employee illness reporting requirements, 5 reportable symptoms and 6 illnesses that restrict/exclude a food worker.

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Handwashing sink adjacent to the meat case and 3-compartment sink Observed handwashing sink with equipment and debris inside the basin. When asked the PIC stated this handwashing sink is not in use.

  Preventing Contamination by Hands

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

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed raw meat placed for cold holding in the meat refrigeration case temping above 45F. PIC stated this food item was prepped recently this morning and placed directly into the deli case for cold holding. Observed food items such as diced tomato and chopped lettuce in make top unit. PIC stated these items were prepared recently in the morning.

  Food Temperature Control

• 301078bc-485a-44ca-849b-c825f9a621fd

  Food properly labeled; original container

  3-602.11 (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient. (6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (7) For any salmonid FISH containing canthaxanthin or astaxanthin as a COLOR ADDITIVE, the labeling of the bulk FISH container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Observed food items such as bagged roasted chilis, tortilla chips and candy for sale to consumer with no label or identification of the product on its packaging.

  Food Identification

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Make unit Observed make unit refrigeration and connected make top unit unable to hold temperatures at 41F or less. Ambient temperature of 46F at the top of the unit and 48F at the bottom of the unit was recorded. Facility must ensure this make unit is able to hold a temperature 41F or less before any TCS items are stored for cold holding. Correct within 30 days. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2).

  Utensils, Equipment and Vending

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  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. Observed food items such as cheese in the open air unit temping above 41F. The front row of good were reaching temperatures above 41F while the back row of items were properly temping under 41F. Observed raw meat placed for cold holding in the meat refrigeration case temping above 45F. PIC stated this food item was prepped recently this morning and placed into the deli case for cold holding. Observed packaged hotdogs for cold holding in the make top unit temping above 41F.

  Time Temperature Control for Safety Food (TCS Food)

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Observed no certified food protection manager certification (CFPM) within the establishment. PIC unable to locate the document during inspection.

  Supervision