El Toro Carniceria - meat cutting

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 certification. PIC unable to provide at this time; obtain by next routine inspection.

Supervision

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. Main display case Main display case contains mostly raw meats of various species and a few units of RTE foods such as cheese and ceviche. Using an infrared thermometer on multiple surfaces of the raw meats, observed varying temperatures either at 41F, slightly lower than 41F, and between 41F-50F. Using a MIN/MAX thermometer for 10 minutes each, measured ambient air temperature in 3 different sections (left, middle, right) at 41F or higher. Using a probe thermometer, observed RTE cheeses exceeding 41F internally. Observed the unit to be iced over and condensate collecting internally and externally. PIC stated the unit was recently serviced but they have been noticing issues with the icing/condensation with the relative humidity increase during recent weeks. Employee attempted to lower the set point of the unit, but stated it appears to be as low as it can go.

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Main display case Main display case contains mostly raw meats of various species and a few units of RTE foods such as cheese and ceviche. Using an infrared thermometer on multiple surfaces of the raw meats, observed varying temperatures either at 41F, slightly lower than 41F, and between 41F-50F. Using a MIN/MAX thermometer for 10 minutes each, measured ambient air temperature in 3 different sections (left, middle, right) at 41F or higher. Using a probe thermometer, observed RTE cheeses exceeding 41F internally. Observed the unit to be iced over and condensate collecting internally and externally. PIC stated the unit was recently serviced but they have been noticing issues with the icing/condensation with the relative humidity increase during recent weeks. Employee attempted to lower the set point of the unit, but stated it appears to be as low as it can go.

Food Temperature Control