METRO BALDERAS TAQUERIA

Only hand wash sink in the kitchen was partially blocked by a utility shelf. [CA] Hand washing sinks shall be clean, unobstructed, and accessible at all times.

In the 3 door prep cooler: Cooked chicken, cooked cactus, cooked shredded chicken, sliced deli ham, cooked suadero, tomatillo salsa, and raw steak measured between 46-53F. Food employee stated that all food items were stored in prep cooler 30 minutes prior. [CA] PHFs shall be held cold at 41F or below. [SA] Employees were instructed to voluntarily discard food items after 4 hours.

Ambient temperature of 3 door prep cooler measured 48F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair prep cooler and maintain in good condition.

Multiple Food Handler Certificates were not available for review. [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. Food Handler Certificates shall be available for review at all times.

*Repeat violation: Facility has a shipping container in back area of facility. Canned foods, food related equipment, produce, and bulk food storage containers are stored in unit. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Remove all food and food related items from the shipping container and relocate them within the approved food facility.

In the 2 door upright cooler: Cooked whole pinto beans observed cooling in a deep container. (70F) Food employee stated that beans were removed from temperature control 1 hour prior. [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.

MISSING THE HAND WASH SIGN IN THE RESTROOM. [CA] PROVIDE A HAND WASH SIGN.

FOUND AN EMPLOYEE WASHING DISHES WITHOUT A SANITIZING STEP AT THE 3 COMPARTMENT SINK. [CA] WASH, RINSE AND SANITIZE THE DISHES. COS

FOUND THE BEEF, THE CHICKEN AND THE CHEESE AT 47F IN THE SERVICE REFRIGERATOR. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.

THE ICE MACHINE DOES NOT HAVE A LID INSTEAD, IT HAS A BLACK PLASTIC BAG. [CA] PROVIDE A LID.

FOUND A COUPLE OF WIPING CLOTHS STORED ON THE FOOD PREPARATION AREAS IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN THE SANITIZER BUCKET.

FOUND THE FRONT DOOR, THE BACK DOOR AND THE SIDE WINDOW OPEN. [CA] CLOSE THE DOORS AND WINDOWS TO PREVENT INSPECTS AND VERMIN FROM COMING INSIDE THE BUILDING.

OBSERVED EVIDENCE OF FLY ACTIVITY. [CA] ELIMINATE ALL FLY PRESENCE.

FOUND HAND WASH SOAP IN A CUP IN THE RESTROOM. [CA] PROVIDE AN APPROVED DISPENSER.

FOUND A GROCERY PLASTIC BAG BEING USED IN THE HOT INSERT TO HOLD THE RICE. [CA] DO NOT USE PLASTIC GROCERY BAGS TO HOLD THE HOT FOOD. FOUND RAW PORK STORED ABOVE COOKED RICE IN THE REACH IN REFRIGERATOR. [CA] STORE RAW FOOD OF ANIMAL ORIGIN BELOW COOKED OR READY TO EAT FOOD.