Carniceria la Hacienda

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-501.12: cutting boards in meat prep area heavily stained with deep, dark grooves. Instd to clean and maintain cutting boards at all times

Ventilation or lighting was inadequate.

Inspector’s note: Missing shields for light above cooking equpment in rear. Instd to provide shield and maintain

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Cutting boards in meat prep area heavily stained with deep, dark grooves. Instd to clean and maintain cutting boards at all times

Ventilation or lighting was inadequate.

Inspector’s note: Missing shields for light above cooking equpment in rear. Instd to provide shield and maintain

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed no partition between hands and three-compartment sink in the rear prep area.instructed person in charge to provide partition and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed build-up of calcium substance on faucet fixture in mens restroom. Instructed person in charge to clean and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards with open seams and dark stains in the meat cutting area. Instructed to refinish or replace damaged or stained cutting boards.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a slow drainage at the handsink and a leak at the three compartment sink in the dishwashing area. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed cardboard being used as floor mats in the rear kitchen area near the cookline and taqueria. Must remove and provide floor coverings that are a non-absorbent, non-corrosive, smooth, easily cleanable surface.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed rear delivery door sweep broken must repair or replace.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Must provide a splash guard at hand sink next to prep table in rear prep area.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Must repair or replace broken and missing lids on bulk dry food storage containers for customers self service on sales floor.

Staff personal cleanliness was inadequate.

Inspector’s note: Must provide hair restraints for food handlers in butcher area.

Equipment and surfaces were dirty.

Inspector’s note: Must clean debris build up from grill tables,dairy walk in cooler shelving units.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean food debris from floor under deli display case in butcher area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must grout floor in rear food prep area near 1- eye stoves and rear door.must repair or replace loose ceiling panel near saw machine in butcher area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must scrape chipping paint on ceiling over prep tables in butcher area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean debris build up from walls and ceilings in vegetable ,meat and dairy walk in coolers.

Ventilation or lighting was inadequate.

Inspector’s note: Observed bread oven in rear prep area not under ventilation hood if it is 75kw or more it must be placed under ventilation.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Raw wood countertop and half swinging door at raw meat prep area. Instd to seal same

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Missing cover for receptacle in womens toilet room. Instd to provide and maintain

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed improper labels on foods packaged on site (ceviche, salsas, etc.) in the customer self service display cooler. Food packaged in a food establishment, shall be labeled as specified by law. Labels must include the following: a sell-by date (for tcs foods), the common name of food; a list of ingredients; an accurate net quantity; and the name and place of business of the manufacturer or packer. Must correctly label all items in display cooler.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed heavily stained cutting boards with deep groves in the meat cutting area. Must resurface or replace all cutting boards. Must maintain same.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed large pots too large to fully submerge in existing 3 compartment sinks to properly wash, rinse and sanitize. Instructed must eliminate pots too large to fit in existing 3 compartment sinks; or replace existing sinks with basins large enough to accommodate all pots/utensils; or provide an approved method (and demonstrate) to properly wash, rinse and sanitize all pots/utensils.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed allergen label missing on food (cevivhe, baked goods, etc.) packaged on site, in the customer self service display cooler and on shelves on sales floor. Must label the name of the food sources of any major food allergens (i.e. Milk, fish, nuts, etc.). Priority foundation violation.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed improper labels on foods packaged on site (ceviche, salsas, etc.) in the customer self service display cooler. Food packaged in a food establishment, shall be labeled as specified by law. Labels must include the following: a sell-by date (for tcs foods), the common name of food; a list of ingredients; an accurate net quantity; and the name and place of business of the manufacturer or packer. Must correctly label all items in display cooler.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed heavily stained cutting boards with deep groves in the meat cutting area. Must resurface or replace all cutting boards. Must maintain same.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed large pots too large to fully submerge in existing 3 compartment sinks to properly wash, rinse and sanitize. Instructed must eliminate pots too large to fit in existing 3 compartment sinks; or replace existing sinks with basins large enough to accommodate all pots/utensils; or provide an approved method (and demonstrate) to properly wash, rinse and sanitize all pots/utensils.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed outside garbage receptables not maintained. Garbage dumpster overflowing and lids cannot be closed. Instructed must keep lids tightly closed on all dumpsters. Outside garbage area must be maintained. Priority foundation violation 7-38-020(b). Citation issued.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed the rear walk-in freezer compressor not maintained(ice build up), instructed to have repaired.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Obserthe rear meat department cutting board, and slicer not clean, instructed to clean and sanitize. Also clean interior of the rear two ovens (interiors)

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the handle sink stoppers at the three compartment sink broken, being held closed with plastic wrap, instructed to replair or replace.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed garbage bags being used to store chorizo and frozen meats in the cooler and freezer. Management instructed to store all meats in food grade storage bags or containers only.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: No light shields provided on the light shields in the rear prep area over the 3 compartment sink. Must provide.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed garbage bags being used to store chorizo and frozen meats in the cooler and freezer. Management instructed to store all meats in food grade storage bags or containers only.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Shelving not on site for walk-in cooler. Provide same

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Filter missing for hood above cooking equipment. Provide same.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Shelving not on site for walk-in cooler. Provide same.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Filter missing for hood above cooking equipment. Provide same.