Carniceria Los Reyes #3

Inspector notes: Observed food employee cutting raw meat and proceed to touch face with one hand and begin to return to cutting raw meat. Instructed employee to not begin cutting meat again and wash hands. Hands must be washed at any time contamination occurs and when changing tasks. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC)

Inspector notes: No hand soap was available at either hand washing sink in kitchen at beginning of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrected at time of inspection

Inspector notes: Observed cooked rice with an internal temperature of 100F being stored in a metal container with the lid covered. Also observed salsa being stored in large metal containers (>4 inch deep containers) with an internal temperature between 90-100F. Per PIC, the food was prepared and set to cool within the last hour. Corrected at time of inspection. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling