EL RANCHITO SUPER CARNICERIA - Small Market with Meat Cutting

Violations (3)

• 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. Unable to verify that an employee has certification. Unable to verify. Have a copy of an employee's certification available upon request at this location. Otherwise, enroll in an approved course to become certified within 30 days. A list of resources is attached to the email along with this report.

  Supervision

• 8a2cb416-c0fc-4faa-a11f-a117dea2ac0cCorrected on site

  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. Opened 10-lb package of deli ham, and portioned crema Mexicana were in the meat case with no date of discard.

  Time Temperature Control for Safety Food (TCS Food)

• e711457d-53ef-47ed-8826-52aca8bd7acaCorrected on site

  Thermometers provided and accurate

  4-302.12 (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Unable to locate a proper thermometer to measure temperature of food prepared and held hot. The PIC stated that there is one, but it could not be located during inspection.

  Food Temperature Control