Carniceria Mr Muuu

Inspector notes: Observed warped and heavily scored cutting board used for cutting meats in hot holding area of establishment, in-use at time of inspection. Cutting board was condemned and discarded by PIC at time of inspection. Food contact surfaces must be maintained in good repair and safe at all times. Correct By: Corrected At Time Of Inspection

Inspector notes: Observed a bucket of 200+PPM chlorine sanitizer on the floor beneath the 3-comp sink at time of inspection. PIC remade the solution; which then tested over 200PPM chlorine sanitizer again. 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 establishment utilizing speed racks for storage of pork skin drying. Pork was observed in contact with visibly dirty portions of speed rack. PIC stated that they hadn't cleaned the speed racks currently in-use since Friday, 9/26. Discussed with PIC alternative food contact surfaces designed for washing, rinsing, and sanitizing. All food contact surfaces must be cleaned to sight and touch. PIC relocated all pork skins to another set of speed racks to be relocated into the main walk-in cooler. Also observed pots and pans placed on the drying rack with visible dried food debris on the food contact surfaces. Discussed cleaning frequency with PIC. All food contact surfaces that were visibly soiled were relocated to the warewashing area to be washed, rinsed, and sanitized at time of inspection. **3rd Consecutive Violation**

Inspector notes: Observed a plastic jug hand-fashioned into a scoop placed inside and blocking the main hand sink basin on the cook line at time of inspection. Discussed the importance of maintaining all hand sinks free of obstructions with PIC. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed a large piece of metal burr hanging off of a water pipe fastened to the wall behind the cooking range, directly above a large pot of soup at time of inspection. PIC removed burr and cleaned the area at time of inspection. Discussed the importance of preventing contamination of food by conducting regular spot checks of the food prep area

Inspector notes: Observed establishment utilizing speed racks for storage of pork skin drying. Pork was observed in contact with visibly dirty portions of speed rack. PIC explained that their alternate speed rack was broken. Discussed with PIC alternative food contact surfaces designed for washing, rinsing, and sanitizing. All food contact surfaces must be cleaned to sight and touch. PIC relocated all pork skins to a large container while they deep cleaned the speed rack. Also observed mixer head attachment for dough mixer stored as clean inside the bowl with visible food debris on the food contact surfaces. Discussed cleaning frequency with PIC. All food contact surfaces that were visibly soiled were relocated to the warewashing area to be washed, rinsed, and sanitized at time of inspection. **2nd Consecutive Violation**

Inspector notes: Observed two cutting boards in the food assembly area with divets/grooves and black organic material build-up in those areas. Both cutting boards were not in-use at time of inspection. Discussed the need to replace both cutting boards to ensure all food contact surfaces are smooth and easily cleanable. PIC removed both cutting boards from service at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable

Inspector notes: Observed a plastic tub of raw marinating chicken being stored directly atop raw beef and packaged beef tallow. Discussed proper food storage with PIC. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed a plastic bottle fashioned into a scoop being stored in and obstructing the designated hand sink on the cooking line. Discussed hand sink requirements with PIC. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed several knives being stored on a magnetic strip above the meat cutting station with dried food debris on the food-contact surfaces. Also observed mixing head attachment stored on a drying rack, after going through the wash/rinse/sanitize process in the warewashing area of the back room, while having dried flour residue on the food-contact surfaces. Discussed cleaning frequency of food contact surfaces with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed build up of organic matter, dirt, and food debris on floors/walls throughout establishment. Discussed cleaning frequency with PIC. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed cooked carne asada and beef in green sauce in the process of cooling (48-55'F) covered with aluminum wrap. Per PIC they began the cooling process about 2 hours prior to inspection. 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 cooling were uncovered to allow for rapid cooling