LA CHINGADA TAQUERIA

Some potentially hazardous foods stored on the preparation fridge, including salsa, cream, and sliced avocado were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly

There is an abundant dust accumulation on the restroom’s exhaust vent. [CA] Conduct a regular cleaning of the exhaust vent.

The handwash station located near the three compartment warewash sink is not working. [CA] Repair the handwash station immediately. Until then, employees may wash hand at the handwash station located near the preparation area.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Some of the storage containers do not have proper covers. [CA] To prevent contamination and vermin infestation, please provide approved cover for all the storage containers. The ice machine cover has fallen of. [CA] Repair/replace the cover. Until that is replaced, please cover the ice machine with plastic or other covering materials.

Some freshly sanitized utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Repeated violation: Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS). Some freshly rewashed utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.

There is grime, dirt buildup, and food residue accumulation on the floor below the preparation sink by the grease trap. [CA] Conduct a thorough and regular cleaning of the floor area immediately.

Multiple drain flies and couple of houseflies were observed in both the front dining and back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.

Couple of drain flies and couple of houseflies were observed in both the front dining and back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.

Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

There was no warm water supply on the restroom's handwash station. [CA] Provide100 oF warm water on the handwash station immediately.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

The handwash station located near the front counter area was blocked by boxes of food products and working utensils. [CA] Keep the handwash station easily accessible for employees to wash hand whenever it is necessary. The manager removed the products from the handwash station area (COS).

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

Some open bag food products were stored on the shelf in the dry storage Some of the food containers do not have cover lid to protect possible contamination as well. [CA] Store all open bag food products in properly labeled bulk containers.

Multiple drain flies and couple of houseflies were observed in both the front dining and back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.

Some food products on boxes were stored directly on the floor or on milk crate back in the kitchen area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

There was a very low sanitizer concentration on the manual three-compartment warewashing sink. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach). There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.

Some of the bulk containers stored on the shelf do not have approved cover. [CA] Provide approved lid cover for all bulk containers.

Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

Cooling of freshly cooked rice, beef stew, and beans was being done at room temperature. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager was demonstrated on the proper cooling procedure using an ice bath and smaller portions.

Couple of dead cockroaches were observed on the floor below the front counter on a trap. [CA] Eliminate cockroaches from the facility thorough proper storage of food, utensils and equipment, conducting a regular cleaning, and performing a regular professional pest control intervention.