MI RANCHITO CARNICERIA

Violations (10)

• e6aad039-a04f-4012-8c73-000a84cb89b7Critical

  Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

  3-502.11 A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before: (G) Preparing FOOD by another method that is determined by the REGULATORY AUTHORITY to require a VARIANCE; or Per employee, they grill meats for customers outside of the building. There is a grill outside. Photos on google showing grilling of meats outdoors. There is a big stack of charcoal in a back storage room. Inspector asked PIC how they wash their hands and employee stated they just wear gloves.

  Conformance with Approved Procedures

• 3ddabd9b-05e4-43bb-a4a2-288b9720052cCriticalCorrected on site

  Food separated and protected

  3-302.11 (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and (b) Cooked READY-TO-EAT FOOD; (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to­eat food. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas; (3) Cleaning EQUIPMENT and UTENSILS as specified under 4-602.11(A) and SANITIZING as specified under § 4-703.11; (4) Except as specified under Subparagraph 3-501.15(B)(2) and in (B) of this section, storing the FOOD in packages, covered containers, or wrappings; (5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (7) Storing damaged, spoiled, or recalled FOOD being held in the FOOD ESTABLISHMENT as specified under § 6-404.11; and (8) Separating fruits and vegetables, before they are washed as specified under § 3-302.15 from READY-TO-EAT FOOD. Multiple open containers of raw meats stored above ready to eat foods in the walk in cooler. Raw tripe above cucumbers and tomatoes. Raw chorizo above ready to eat foods.

  Protection from Contamination

• 24d64d91-3dfe-4f5c-8b53-93dc863d14f5Critical

  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. Facility has a menu that includes raw seafood (scallops and shrimp). There was no consumer advisory on the menu. No consumer advisory posted anywhere,

  Consumer Advisory

• 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. No CFPM onsite.

  Supervision

• 75aab07f-0ae8-49a3-bde4-1243c25bf1b3Corrected on site

  Proper eating, tasting, drinking, or tobacco use

  2-401.11 (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Open can of pepsi was stored in bottom of refrigerator next to food. Per employee, this is his personal beverage.

  Good Hygienic Practices

• 7f5ee7dd-6b43-46f1-802b-e968572e37d3

  Plumbing installed; proper backflow devices

  5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. The bathroom sink basin has a slow, small leak. Bathroom sink no longer leaks. Handwashing sink in kitchen leaks and 3-compartment sink in kitchen area leaks. 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).

  Physical Facilities

• 22502acc-0a71-4ce9-9fa2-cdb683f7662aCorrected on site

  Proper cooling time and temperatures

  3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. cooked cabeza dish was measured with an internal temperature of 49F. Food was cooked and put in walk in cooler yesterday. Food did not cool within the required timeframe. Lid was shut on container and container was large.

  Time Temperature Control for Safety Food (TCS Food)

• ac4d8729-7293-408f-9966-99e563868c8d

  Toilet facilities: properly constructed, supplied, clean

  5-501.17 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. There is no trash can in the employee restroom. Bathroom does not have a covered trash can. 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).

  Physical Facilities

• 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. The make-top unit refrigerator (flip-top unit refrigerator) in the kitchen area was measured with an ambient temperature of 45F.

  Utensils, Equipment and Vending

• 7f5ee7dd-6b43-46f1-802b-e968572e37d3

  Plumbing installed; proper backflow devices

  5-203.14 A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (B) Installing an APPROVED backflow prevention device as specified under § 5-202.14. Mop sink has a hose attached without a backflow preventer. End of hose was sitting in basin of sink.

  Physical Facilities