LA VICTORIA #5

Facility's drain plugs do not stop water from draining. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

Repeat Violation: In the kitchen area, in a melted ice bath, sliced tomatoes and cheese were found measuring between 43-50°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] A new ice bath was made for the PHFs. Note: Recommend active mechanical refrigeration for PHFs instead of the ice baths due to repeat violations having been observed.

Repeat Violation: No Food Safety Certificate is available upon request. Note: Per Bianca, they have sent their managers for online classes but have had issues with them passing or accessing the exams. Bianca stated they are sending their managers to in person exams in April and May. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Send Food Safety Certificates to district specialist when acquired.

A flat plate was found being used as a scoop for rice in the cambro unit. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

1. In the kitchen area, in a cambro, rice and beans were found at less than 135°F. Per PIC, the items have been there for 2 hours. 2. In the kitchen area, in a melted ice bath, sliced tomatoes and cheese were found measuring between 43-50°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. PIC instructed staff to reheat them and hot hold them on the flat grill. [COS] 2. A new ice bath was made for the PHFs. Two separate ice baths were made to ensure sufficient cold holding.

Facility lacks a drain plug to fill the three compartment sink basins. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

Repeat Violations: 1. Raw eggs and bacon were found stored above an open container of washed lettuce in the main kitchen walk in cooler. 2. Raw eggs were stored above ready to eat foods (prepackaged salsa, salsa bottles, and drinks). [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Proper refrigeration storage stickers provided.

Repeat Violation: No Food Safety Certificate is available upon request. Note: Per Bianca, they have the classes scheduled for all of their store managers for sometime Mid-October. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

1. In the kitchen area, fries were found on a table and measured at 64F. Per cook, they left it there for about an hour. 2. In the kitchen area, on the same table as the fries, numerous breakfast options (eggs, scrambled eggs, bacon, chorizo with eggs) were found at 68F. Per cook, they don't know how long it was there for. 3. In the kitchen area, in a cambro, rice, beans, and chicken were found at less than 135F. Per PIC, the items have been there for 3 hours. 4. In the kitchen area, in a hotel with inserts, sliced tomatoes and cheese were found held at room temperature. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Fries were returned to a cooler for rapid cool down. [COS] 2. The food items were discarded. [COS] 3. & 4. PIC agreed to discard items after 4 hours of removal from temperature control.

No Food Safety Certificate is available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

In the kitchen area, on a table, a metal pot of cheese was found cooling at ambient temperature. Per PIC, it was there for 1.5 hours. Cheese measured at 90F on the edges and 105F in the interior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Facility lacks a probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

In the walk in cooler, on the top rack, raw eggs and raw bacon were stored above ready to eat foods (pico de gallo). [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.