MI RANCHITO CARNICERIA - Small Market with Meat Cutting

Violations (9)

• 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; Facility did not have documentation that employees are trained on employee health reporting requirements.

  Employee Health

• 0d785d0e-438f-4a9d-999c-24df6620bb1aCritical

  Food obtained from approved source

  3-201.11 (A) FOOD shall be obtained from sources that comply with LAW. 3 packages of cheese only had spanish wording on them. Per PIC they purchase them from a man but could not provide documentation that they are approved for sale in the United States. One type of packaged tortillas only had spanish wording. There are popsicles from "Tropical Bahia", popsicles from and undetermined source (no labeling), and pumpkin tres leches and flan from "Au Chocolat". Inspector was unable to confirm that these foods were from an approved source.

  Approved Source

• 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. Facility prepares and packages for retail sale several ready to eat TCS foods (guacamole w/tomatoes, refried beans, salsa, pico de gallo). None of these packages were date-marked. Per PIC they are prepared on Monday and sold by Sunday. These foods were prepared yesterday per PIC.

  Time Temperature Control for Safety Food (TCS Food)

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-501.115 (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. Facility has a fish bowl with a live beta fish stored on top of the meat deli cases.

  Prevention of Food Contamination

• f45929eb-0306-418b-8506-9fd7fc5a77e9

  Contamination prevented during food preparation, storage, and display

  3-305.11 (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Many case boxes of meat are stored in direct contact with the floor in the walk-in freezer. Pots of food were stored on the floor in the walk in cooler. A crate of onions was stored on the floor in the walk in cooler. This is a repeat violation. 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).

  Prevention of Food Contamination

• 0e17818e-7dc1-451d-afd9-2e6f7567fd80

  In-use utensils; properly stored

  3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; or Ice cream scooper was stored in container of still water. Water was room temperature (80F).

  Proper Use of Utensils

• 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 food protection manager certification onsite. There is certificate of completion of a course from 2018 but no certificate.

  Supervision

• fd06aa76-8aa5-4af1-b3c0-984b614bef17

  Physical facilities installed, maintained, and clean

  6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. Ceiling around air vent above meat case is flaking and peeling.

  Physical Facilities

• 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. Two trays of chorizo, a tray of raw beef steaks, and a tray of cheese in a meat case were measured with internal temperatures of 47F, 46F, and 48F respectively. Per PIC, they are kept frozen and have not been in the case longer than four hours. Cooked carne asada was in a make-top unit refrigerator and had a temperature of 45F. Carne asada prepared yesterday.

  Time Temperature Control for Safety Food (TCS Food)