Carniceria La Super

Inspector notes: Observed food at steam table not hot holding properly; beef at 127F, Half Chicken at 114F and Beef Rind at 104F. Food was placed within the hour and reheated. Discussed with PIC that hot holding food required to be maintained at 135F+

Inspector notes: Observed cockroaches present in employee restroom next to back door and at 3 compartment sink. Backdoor weather-stripping seal is worn out and gap exposing to outdoor elements which can provide access for pests to enter

Inspector notes: Observed backdoor entrance with torn plastic curtains and floor tiles missing/broken, and torn plastic curtains at walk-in cooler. Discussed with PIC that that physical facility requires to be maintained in good repair at all times

Inspector notes: Observed several wet wiping cloths stored on prep table. Discussed with PIC that once wiping cloths are used they must be stored in sanitizer bucket in between use

Inspector notes: Observed no employee with a Certified Food Protection Manager (CFPM) on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations, every shift and time of inspection

Inspector notes: Observed light fixture on ceiling over food prep area and steam tables with no cover over bulb. Discussed with PIC that protective shield is required to protect food from organic matter, dirt, dust and glass falling onto food. Predefined Comments: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single use articles

Inspector notes: Observed two wiping cloth buckets actively being used with sanitizer concentrations exceeding 400 ppm of chlorine sanitizer. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection

Inspector notes: Observed trays of chicken thighs and drumsticks in a turned-off oven/hot-holding unit with internal temperatures of 100-110*F. Per PIC, chicken is par-cooked, cooled and then finished on the grill prior to serving. Discussed with PIC that non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Reviewed requirements for non-continuous cooking (subject to initial heating process no longer than 60 minutes; cooled according to code requirements; after cooling – held frozen or cold; prior to sale/service – cooked to at least temperatures specified for raw animal foods found in 3-401.11). Reviewed and provided guidance documents for creating written procedures. Please provide written procedures during or prior to re-inspection on 03/06/2025