LA BENEDICION

1. Prep line cooler's ambient temperature measured at 53F. [CA]: All cooling equipment shall be able to cold hold Potentially Hazardous Food at 41F or below at all times. Discontinue use of unit until it is properly working. 2. Located in the back outside area of the facility, unapproved stock pot burner connected to a propane tank was being used to cook soup. Unapproved Pizza oven and two ovens stored outside of the facility (to the side of the dining area). [CA]: All equipment shall be approved, installed properly, & meet applicable standards. note: employee decided to voluntarily discard soup.

*MAJOR* Ensalada placed on top of prep line cooler measured at 67F, placed out approximately 30 minutes prior to measurement. *MINOR* Within the prep line cooler, sausage measured at 46F, fried bananas measured between 43F - 44F, and raw shell eggs measured at 46F. All food taken from walk in cooler and placed into the unit approximately 30 minutes prior to measurement. Ambient temperature of unit measured at 53F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: All food items relocated to walk in cooler.

Cooked chicken left on prep counter measured at 120F less than 2 hours ago. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: Reheated to at least 165F for 15 seconds. Discussed placing cooked food on flat top grill to be properly hot held at 135F or above at all times.

Standing mixer remains to be stored outside. [CA]: All equipment shall be stored within the approved and fully enclosed facility or completely removed.

Prep line cooler's ambient temperature measured at 45F. [CA]: Cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below. Discontinue use of unit for Potentially Hazardous Food (PHFs) if unable to properly cold hold PHFs at 41F or below. [SA]: Owner called technician to schedule repair of unit.

*REPEAT VIOLATION* No testing method for Chlorine sanitizer. [CA]: Provide a testing method (ie Chlorine test strips) for measuring sanitizer level.

*REPEAT VIOLATION* 1. Display case's ambient temperature measured at 50F. 2. Prep line cooler's ambient temperature measured between 45F - 53F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below. Discontinue use of units until it is properly working. 3. Scotch brite sponge being used for animal lard. [CA]: Use food grade utensils or equipment only. 4. Leaking observed in front walk in cooler and front display case. [CA]: Repair units and remove leak. All units shall be maintained in good repair.

Back storage area does not have approved cove base/floor and area is being used to preparation area. [CA]: Discontinue open food preparation at back storage area. Provide plans to Specialist via email regarding installation of approved floor/cove base.

Front doors propped open throughout inspection. [CA]: Facility shall be fully enclosed. Open food and beverage cups stored on prep line cooler and in back walk in cooler. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.

1. No food safety manager certificate provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training card not observed on site 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.

Dust buildup on front walk in cooler fans. [CA]: Remove dust buildup.

Equipment improperly stored outside/back area: -prep table with knives -steam table -burner stockpot -standing mixer -Makeshift barbecue grill stored outside. Used on Sunday's only. No partition or separation observed from the public. Unit observed easily accessible. Pots and metal containers stored in back shed area. [CA]: Equipment shall not be stored outside of facility and in unapproved back shed area. All equipment and 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. REMOVE ALL EQUIPMENT BY COMPLY BY DATE.

*REPEAT VIOLATION* Within the prep line cooler, raw pork and raw egg stored on shelving above ready to eat food such as salad with cut tomatoes and bananas. [CA]: Properly store raw food items beneath and separate from ready to eat food.

*REPEAT VIOLATION* 1. Facility is using ovens for cooking bread. Oven not under any type of ventilation hood. Oven not approved for use. Staining observed on walls and ceiling. 2. Pizza oven used to cook pizza stored outside/back area. Pizza oven is not approved. [CA]: CEASE AND DESIST USE OF OVENS. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements [SA]: Ovens impounded.

*REPEAT VIOLATION* 1. Multiple open bags of food in the dry storage area. 2. Containers of food stored on the floor in the walk in coolers. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

In the back walk in cooler, tamales completely wrapped in foil measured between 45F - 46F. Cooked 2 days prior to inspection. Note: all other food items in walk in cooler measured at 41F or below. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [CA]: Tamales voluntarily discarded

Active eating observed in prep area. No direct contamination observed. [CA]: Employees shall not eat or drink only in designated areas where contamination of non-prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.

1. Knife soiled with raw animal product placed on prep table of prep line cooler. Specialist instructed staff to ware-wash and sanitize knife but knife was only rinsed in the 3 comp sink without properly being ware-washed and sanitized. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Staff instructed to set up 3 comp sink with 100 ppm of Chlorine and to properly ware-wash and sanitize knife. Prep table of prep line cooler was instructed to sanitize.

*REPEAT VIOLATION* 1. Multiple Potentially Hazardous Food in prep line cooler measured above 41F; food items taken from walk in cooler and placed into the unit for approximately 3 hours prior to measurement. Ambient temperature measured between 45F - 53F. 2. In the display case, flan, lemon flan (with dairy), and poste (with dairy) measured at 49F, 59F, and 50F respectively, made and placed into the unit yesterday. Ambient temperature measured at 50F. 3. Raw pork on prep counter at back prep area measured at 53F. Placed out approximately 30 minutes prior to measurement. No active preparation observed. 4. Rice in rice cooker measured at 84F, cooked 2.5 hours ago. Rice cooker observed unplugged. 5. Animal fat (lard) measured at 80F. 6. Cooked pork at cook line measured between 116F - 132F; cooked and placed out approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [COS/SA]: 1. All food items relocated to walk in cooler to cool down. 2. Food items voluntarily discarded. 3. Placed in walk in cooler to cool down. 4. Rice cooker plugged back in to reheat rice to at least 165F. 5. Voluntarily discarded. 6. Placed on flat top grill to be reheated to at least 165F.

At the only hand wash station at cook line, the hand soap dispenser was providing hand sanitizer. PIC stated hand sanitizer was mistakenly placed in the soap dispenser. [CA]: Hand wash stations shall equipped with hand soap and single use towels within approved dispensers. [COS]: PIC provided hand soap within the dispenser.

*REPEAT VIOLATION* Multiple open bags of food in the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

The only hand wash station did not have single use towels and hand soap. [CA]: Hand wash stations shall be equipped with hand soap and single use towels stored in an approved and permanently installed dispensers at all times. [SA]: Pump hand soap provided at hand sink. Single use towels provided in the dispenser.

No testing method for Chlorine sanitizer. [CA]: Provide a testing method (ie Chlorine test strips) for measuring sanitizer level.

Facility is using ovens for cooking bread such as ham and cheese bread. Oven not under any type of ventilation hood. Oven not approved for use. [CA]: CEASE AND DESIST USE OF OVEN. Remove oven from premises OR obtain approval from DEH Plan Check for use. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

1. At the cook line, beef soup measured at 119F and mashed potatoes measured at 89F. Both dishes were cooked and left out approximately 1 hour prior to measurement per Cook. 2. In the hot box, par cooked ham and cheese bread measured at 89F and placed in the unit approximately 10 minutes prior to measurement per PIC. 3. Leche flan in display case measured at 51F. Flan placed in unit 2 days prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: Beef soup reheated to at least 165F. Bread removed from the hot box and cooked in the oven. Flan voluntarily discarded via trash. [SA]: Mashed potatoes time marked to be discarded on the 4th hour after it was removed from temperature control. note: ham and cheese cooked in the oven for this last time and further use of oven is not permitted.

Unused and nonfunctional equipment stored at the back of facility. [CA]: Remove unused and nonfunctional equipment.

*REPEAR VIOLATION* Raw food items stored on shelving above ready to eat food in both walk in coolers. [CA]: Properly store raw food items beneath and separate from ready to eat food.

1. Display case's ambient temperature measured at 50F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below. 2. Handle-less scoops are used for scooping rice and ice. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.

Employee washed hands at prep sink. [CA]: Employees shall wash hands at designated hand sink stations.

Heavy accumulation of grease on the baffle filters of ventilation hood and on floor next to deep fryer. [CA]: Routinely clean non food contact surfaces and routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.

No probe thermometer provided for measuring internal temperature of food. [CA]: Provide a probe thermometer for measuring internal temperature of food.

Facility is operating with an expired health permit. [CA]: Facility shall not operate without a valid health permit. [COS]: Permit was paid during inspection. Proof of payment provided. Receipt#: 3913296578

Hand sink was not draining in the beginning of inspection. [CA]: Hand sink's plumbing system shall be operable at all times. [COS]: Owner repaired hand sink's plumbing system and observed to be properly draining.

No food safety manager certificate provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.

Employee actively eating at the prep area with personal plated food placed on prep line top. No direct contamination observed. [CA]: Employees shall only eat or drink only in designated areas where contamination of non-prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result. [COS]: Employee relocated personal food out of food prep area.

1. Uncovered mashed potatoes in the walk in cooler. [CA]: Unpackaged food shall be protected from contamination (overhead and general) during preparation, storage or display by use of lids, labeled containers, display cases, plastic wrap or dispensers. 2. Multiple open bags of food in the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 3. Multiple food containers stored directly on the floor in the back walk in cooler. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.

Raw chicken stored above ready to eat food in the walk in cooler 1. [CA]: Properly store raw meat beneath and separate from ready to eat food.

Unlabeled compostres. [CA]: All prepackaged food items shall be properly labeled. Label information shall include the following: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement. (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. (3) An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor. (5) Except as exempted in the Federal Food, Drug, and Cosmetic Act (Section 403(Q)(3)–(5) (21 U.S.C. Sec. 343(q)(3)–(5), incl.)), nutrition labeling as specified in 21 C.F.R. 101-Food Labeling and 9 C.F.R. 317 Subpart B Nutrition Labeling.

Restroom door is not self-closing. [CA]: Restroom door shall be self-closing.

Food handlers not provided. [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.

Method to test sanitizer solution for ware-washing not provided. Facility uses Chlorine and Quat Ammonium as sanitizer. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Soiled wet wiping cloths stored on prep line top without being placed back into the sanitizer bucket in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine of 200 PPM of Quat Ammonium when not actively being used.

Mold-like debris observed on empanadas inside the walk in cooler by the reach in door. [CA]: Food shall be maintained in good condition at all times. [COS]: Owner voluntarily discarded empanadas.

Unapproved bowls used as scoops. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.

Observed potentially hazardous food that measured in the temperature danger located on a food prep surface (raw shell eggs 78F), in the produce walk-in cooler (raw shell eggs 48F), and in the walk-in cooler closest to the 4 comp sink (various PHFs measuring between 48F-50F; see measured observations). [CA] Ensure potentially hazardous foods are properly cold held at 41F or below OR hot held at 135F or above. Repair or adjust units to properly cold hold. When potentially hazardous foods are not in use, ensure they are put back into refrigeration. [COS] PIC voluntarily discarded all compromised PHFs (PHFs that were out of temperature for > 4 hours) from both walk-in cooler (see VC&D form for a list of items that were discarded).

Observed unapproved equipment in facility (water heater, oven/range, beverage reach-in cooler). Observed equipment that was not properly working (walk-in coolers). Observed several unused equipment stored outside/vicinity of the facility. [CA] Submit plans to Plan Check for equipment approval. Repair any equipment that is not operating properly. Remove unapproved/unused equipment from the facility.

Observed dead rat and fresh rodent droppings in dry storage room. Observed fresh rodent droppings behind equipment and in utensil storage container. [CA] FACILITY ORDERED CLOSED. Eliminate pests from facility, remove droppings and clean/sanitize floors and walls. Recommend working with professional pest control and setting a minimum of 15 traps. Ensure all holes and gaps are sealed.

Heavy and active leaking of wastewater on the floor observed from the wastewater drain pipe of prep sink. [CA]: FACILITY ORDERED CLOSED. Waste water shall be properly disposed of indirectly through an approved floor sink connected to an approved sewer system.

There is no hot water in the facility. Per PIC the hot water heater went out two days and will replace with a like for like unit tomorrow. [CA] An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.