LAS CAZUELAS TAQUERIA

Lack of liquid hand cleanser at hand wash station in kitchen/food preparation. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Raw food of animal origin stored above ready to eat food in walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Raw beef held in drawer refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Lack of airgap at floor sink and drain lines at beverage machine. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Sanitizer concentration in mechanical dishwasher measured at 0PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS}

Scoops in bulk food containers lack handles. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

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.

Walk-in refrigerator appears to have changed from a refrigerator & Freezer to a walk-in refrigerator. Single door refrigerator added at service area. 2 door refrigerator added at service area. There appears to be a bar/service structure under construction in the patio area. [CA] 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. Submit plans for newly added equipment within 60 days and receive final approval for added equipment within 180 days

Cutting boards are heavily scored and don't appear to be clean.[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Raw shrimp held at preparation table measured 49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Deep container of cooked beans found cooling in walk-in refrigerator. [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.

Dispenser at hand wash sink has detached from wall. [CA] All food facilities shall provide an operable handwashing station.

Frozen meat found thawing under food preparation table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Wall next to 3 compartment sink is missing tiles/FRP. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

Temporary beverage service area set up on the outside patio. [CA] Food preparation shall be conducted within an approved fully enclosed food facility.

Ambient temperature of drawer refrigerator and standing refrigerator measured above 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use these refrigerators for storage of PHF until repaired/replaced. Cardboard used to line shelves in dry storage room. [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. Plastic shopping/grocery/ “to-go”/garbage bags used in direct contact with food (such as shopping bag to store raw meats) [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Standing refrigerator added to outside storage shed. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards.

Scoop in bulk food container lacks a handle.[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Employee personal effects found stored on preparation table. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Unused equipment (fryer) found stored at rear of facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Raw beef held in drawer refrigerator measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.[SA] Per PIC, PHF held for <2hrs. PHF was moved to walk in refrigerator for rapid cooling.

Boxed food stored directly on the floor in kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Reheating of pork observed in steam table. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours.

Boxed food stored directly on the floor of the walk-in freezer.[CA] Food shall be stored at least 6 inches above the floor to prevent contamination. White crystalline substance held at rear preparation table. is not labeled.[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Cooked foods stored uncovered in walk-in refrigerator. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Cardboard used to line shelves in rear storage room.[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.

Raw shrimp stored above ready to eat food in standing refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.