LA VICTORIA TAQUERIA #6

Front hand wash sink in service area is obstructed by stored container. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Pressurized tank under 3 compartment sink is not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. Scoop handles in bulk containers are in direct contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Several wet/used wiping towels stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Cardboard is used to line shelves at rear preparation table. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Door on under counter refrigerator at cook line is loose/disrepair. [CA] Maintain equipment clean and in good repair.

Aqua de melon and salsa held in service area and at cook line measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Utensils stored wedged between food preparation units. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Cheese held at preparation table measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Employee skips sanitization as the final step in warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Used/soiled wiping towels found on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Wet/used wiping cloth found stored on preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Clean wet food containers stacked prior to air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Dust and peeling paint found on ceiling and wall above food preparation. [CA] Walls and/or floors in food preparation area shall be kept clean.

Repeat violation: FSC is not available for review at time of inspection. [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. Food handler cards are not available for review at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Toilet paper stored outside of the dispenser in mens restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Cardboard used to line shelves in service area.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Knives found stored wedged between preparation refrigerator. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.