Super Carniceria La Pradera Ranch

What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: Observed no staff on site with Certified Food Protection Manager Certification at time of site visit. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours
• Proper Eating, Tasting, Drinking, or Tobacco Use: 2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed employee drinks in display cooler for raw meats, and on counter of meat display coolers. Predefined Comment: To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an
• Hands Clean and Properly Washed: PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. ||Addl Notes: Observed employee take a drink from beverage container and return to cutting vegetables without handwashing or changing cloves. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time con
• Proper Hot Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. Addl Notes: Observed chicken in hot hold deli case at 130*F. Hot hold of food to be 135*F or greater. As per the staff, chicken
• Proper Date Marking and Disposition: 3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. Addl Notes: Observed cold hold deli meats such as ham and bologna in cooler with no discard dates on product when packaging wa

As listed in the inspection report.