Carniceria Uruapan

Inspector notes: Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids

Inspector notes: Observed raw chicharron hanging hanging from speed rack with the ends of the chicharron in contact with the floor of the walk-in cooler. The person in charge discarded the ends of the chicharron at the time of inspection

Inspector notes: Observed establishment prepare and serve raw marinated shrimp ceviche but have no parasite destruction letter from seafood provider

Inspector notes: Observed hand wash sink behind the hot case with no hot water supply and the hand wash sink and prep sink on the cook line with no water supply at all. The person in charge stated the hand wash sink faucets are in process of being replaced pending parts. Establishment has hot water supply available in the establishment and has sufficient alternate funtional handwash sinks available. Discussed facilities must be maintained in a condition that promotes handwashing

Inspector notes: Observed establishment utilize chlorine sanitizer but have no chlorine test strips available to measure sanitizer concentration

Inspector notes: Observed prepackaged to-go containers of flan, gelatin, tres leches cake and aguachiles in the front reach-in by cash register at time of inspection. Explained to person in charge (PIC) that all packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin