Carnicería Novillo

Inspector notes: Observed some chorizo links that were hot holding in a hot holding display case. The internal temperature of the chorizo links as measured using a probe thermometer was around 122°F. According to the person in charge, the chorizo links had been cooked and placed into the case one hour prior to the temperature assessment. The chorizo links were reheated to 165°F at time of inspection. Other hot foods in the hot case, such as chicharrónes in salsa, carnitas, grilled chicken and carne asada all had internal temperatures as measured using a probe thermometer of at least 135°F or above. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Establishment serves raw-marinated ceviche cured with lime. Did not observe any consumer advisories posted for the raw ceviche. Person in charge posted a consumer advisory for the ceviche at time of inspection. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement

Inspector notes: Observed several wiping cloths that were stored dry on the counters. Discussed with person in charge that after use, the wiping cloths should be stored back in the sanitizer bucket so that they wiping cloths do not dry out. Person in charge prepared sanitizer buckets and grabbed a clean set of wiping cloths and stored them in the buckets at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed a couple of fryer baskets with numerous broken wires throughout the baskets. Discussed with person in charge that all food contact surfaces should be smooth, durable and easily cleanable. In their current state, the baskets are not smooth or easily cleanable. Person in charge will acquire new fryer baskets. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable

Inspector notes: Observed several boxes of meat and other foods inside of the walk-in cooler sitting directly on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Person in charge properly stored the food at time of inspection

Inspector notes: Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. The person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation