SUPER CARNICERIA DEL VALLE

Violations (4)

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

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

  2.201.11(C) The PERSON IN CHARGE shall ensure that a CONDITIONAL EMPLOYEE: (1) Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under Subparagraphs (A)(1) - (3) of this section, is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria for the specific symptoms or diagnosed illness as specified under § 2-201.13;P and (2) Who will work as a FOOD EMPLOYEE in a FOOD ESTABLISHMENT that serves as a HIGHLY SUSCEPTIBLE POPULATION and reports a history of exposure as specified under Subparagraphs (A)(4) – (5), is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria as specified under 2-201.13(I). After discussion with Person-in-Charge (PIC), he stated that facility does not have an employee acknowledgement form from all employees stating that they are aware of the symptoms and illnesses to not work with. Facility does not have online training either regarding employee acknowledgement of when to be restricted/excluded.

  Employee Health

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. When asked by inspector, PIC stated that the facility does not have all the required Personal Protective Equipment (PPE) to properly clean-up after a vomit/fecal accident.

  Employee Health

• e6aad039-a04f-4012-8c73-000a84cb89b7CriticalCorrected on site

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

  8-201.13 (A) Before engaging in an activity that requires a HACCP PLAN, a PERMIT applicant or PERMIT HOLDER shall submit to the REGULATORY AUTHORITY for approval a properly prepared HACCP PLAN as specified under § 8-201.14 and the relevant provisions of this Code if: (1) Submission of a HACCP PLAN is required according to LAW; (2) A VARIANCE is required as specified under Subparagraph 3-401.11(D)(4), § 3-502.11, or 4-204.110(B); (3) The REGULATORY AUTHORITY determines that a FOOD preparation or processing method requires a VARIANCE based on a plan submittal specified under § 8-201.12, an inspectional finding, or a VARIANCE request. Observed dried shredded beef (machaca) on the counter of the refrigerated deli cases that were cold-holding raw animal proteins. When questioned by inspector, PIC stated that he made the machaca himself. PIC stated he started making and offering machaca in facility to try it out and see if this product was something that customers would purchase. PIC stated he made less than 10 bags of machaca and has 2 left for sale.

  Conformance with Approved Procedures

• 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 Temperature Controlled for Safety (TCS) food items in the open air unit cold-holding above 41F. All containers of food had date-marking stickers that stated food was prepared on 06/07/2026. PIC stated that he was on vacation and just returned, before he left on vacation he was training a new employee on how to properly stock unit to ensure all TCS food items were cold-held properly in the open air unit at 41F or less. The employee improperly stocked the open air unit, which is the reason for the TCS foods cold-holding above 41F. Ambient of open air unit was 32F.

  Time Temperature Control for Safety Food (TCS Food)