EL CHARRITO MARKET

Weather strip in the back of the facility is damaged and light is coming in from door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

1. Food within hot holding unit were measured between 98-102*F a at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All food were placed within burner to be re-heated to 165*F 2. Prep table next to the cook line was measured between 54-56*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having the unit looked at by a contractor. 2. Hot holding unit for carnitas/chicharon was measured between 128-147*F at the time of inspection. Unit maybe having electrical problems since dials do not seem to be on. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having the unit looked at by a contractor.

Facility is selling flan/jello that does not have a label on it. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Door handles for both walk ins are missing at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

Unable to provide food handler cards for employees at the 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. REPEAT VIOLATION. Failure to comply may result in enforcement action. Provide food handler cards of employees to specialist for review.

1. Damaged floor/cove base tiles noted in the back prep area at the time of inspection. Per PIC, they had a plumbing issue and tile had to be torn out. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. 2. FRP walls in the back prep area and around the cook line are starting to fall off the wall. [CA] Adhere the walls back into place and seal any cracks/crevices. 3. Wall next to electrical panel has a large hole at the time of inspection. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Fan guards within the walk in have heavy dust build up on them at the time of inspection. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Cheese containers (small white buckets) are being reused to store a variety of potentially hazardous foods in the walk in cooler. [CA] Single use food containers (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

Multiple refrigeration units are lacking a thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods.

Water at the janitorial sink measured at 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Chlorine sanitizer level measured above 200ppm in the wiping cloth sanitizer buckets. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine). [COS] Chlorine sanitizer solution was remade and measured at 100ppm.

Multiple food employees are lacking food handler certificates. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are readily available for review at all times.

Multiple dead cockroaches observed on glue boards and floor below three door display cooler in back preparation area. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Clean and sanitize areas of dead cockroaches.

Multiple food containers stored on floor of walk in cooler and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In the hot holding display unit, carnitas measured at 122F. Per operator, carnitas were stored in unit less than two hours prior. [CA] Potentially hazardous foods shall be held hot at 135°F or above. [COS] Carnitas were reheated to 170F.

No hand soap available at handwash stations on cook line and back preparation room (across from walk in freezer). [CA] Ensure hand soap is stocked at all handwash stations at all times. [COS] Food employee restocked hand soap.

Mold like substance observed on inner panel of ice machine. Not in contact with ice. [CA] Routinely clean and sanitize ice machine to prevent buildup.