Carniceria La Hacienda

Inspector notes: Observed a bag of rice that was hot holding in a hot holding unit according to the person in charge. The internal temperature of the rice as measured using a probe thermometer ranged from 104°F -108°F. According to the person in charge, the rice had been placed into the hot holding unit approximately 45 minutes prior to the temperature assessment. All TCS foods improperly hot held were reheated to 165°F at time of inspection. It was observed that the hot holding unit had not been preheated prior to placing the rice into the hot holding unit. Discussed with person in charge to preheat the unit prior to placing food into the unit

Inspector notes: Observed an employee scooping guacamole from a large metal container into what was observed to be a used sanitizer bucket and then proceeding to place that guacamole into another metal container in the cold foods display case. The guacamole was embargoed at time of inspection (see embargo form). Discussed with person in charge and employee that sanitizer buckets are only to be used with sanitizer solution and wiping cloths

Inspector notes: Observed a large gap underneath the doors that lead to the outside in the kitchen. Discussed with person in charge to fix the gap underneath the door to prevent pests from entering