Pinos Carniceria

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

Inspector notes: Observed no hand soap at the handwash sink by the 3comp sink

Inspector notes: Observed packaged to-go containers cooked of red salsa, habanero salsa, green salsa, cold pasta, pico de gallo, flan, rice pudding, and ceviche with no date mark in the 3-door reach in by register at time of inspection. Person in charge (PIC) states items were made 1-2 days before inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: Observed grab and go containers in reach in by register of cooked shrimp ceviche, guacamole, salsas, cold pasta and guacamole with no ingredient list or product name on labels. Not all containers were labeled adequately at time of inspection. Explained to 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. Please add remaining information required to containers of food

Inspector notes: Observed cooked rice internal temperature at 115 inside rice cooker, per probe thermometer. Per Person in Charge (PIC), rice was cooked day of inspection at 8am and portioned into hot holding cabinet and rice cooker. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Cooked rice improperly hot held was discarded by PIC at time of inspection