Carniceria La Hacienda

Inspector notes: Observed 130F internal temperature of cooked chicken and carnitas store in steam table across from cookline, per probe thermometer. Per PIC, cooked chicken and carnitas were fully cooked hour prior to inspection and then placed directly into steam table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 135°F or above. Cooked chicken and carnitas improperly hot held were reheated to 165°F at time of inspection

Inspector notes: Observed large stack of pots/utensils stored in front of handwash sink and blocking paper towel dispenser next to 3-compartment sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) relocated pots/utensils blocking handwash sink paper towel dispenser at time of inspection

Inspector notes: Observed food debris along floor of cookline and underneath handwash sink. Observed garbage and debris scattered along ground of outdoor extra equipment storage area. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment clean physical facility prior to next routine inspection. Discussed limiting pest attractants and pest control measures

Inspector notes: Observed 51°F internal temperature of cooked beans and barbacoa in large containers inside walk-in cooler. Per person in charge (PIC), cooked beans and barbacoa were placed into large containers on 8/19 to cool inside walk-in. Per PIC, no temperature checks had been taken within four ours of inspection. Cooked TCS foods shall be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Cooked beans and barbacoa improperly cooled in large containers were discarded by PIC at time of inspection