TAQUERIA EL CHALATECO

Employee observed washing dishes using approved steps in the wrong order. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Several wet/used wiping towels held on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Food handler cards are not available for all employees working. [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.

Raw eggs stored above ready to eat food in standing refrigerator.

Thermometers are not available in all refrigerator units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Various PHF held in preparation refrigerator measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA]PHF moved to refrigerator measuring 41F or below. Ice baths used to temporarily hold some PHF at cook line.

Several live drain flies found in dry storage room. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Ambient temperature of main preparation refrigerator at cook line measured 54F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use this refrigerator for holding of PHF until it is repaired/replaced.

Measured cooked rice on the steam table at 106F for less than 4 hours. Per PIC, rice is being held for immediate service. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] PIC reheated the rice to 165F for hot holding in steam table.

Observed fruit flies in the facility near the employee service line. [CA] Premises of food facility shall be kept free of vermin.

Observed bowls without handles used in bulk dispensing bins. [CA] Provide scoops with handles. Ensure scoop handles are stored in a way such that the handle does not come in direct contact with food.

Observed faucet at the prep sink is leaking. [CA] Repair plumbing fixture and maintain in good repair.

Observed two bags of raw beef thawing on the prep sink drainboard. [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.

Observed the use of single-use container and non food-grade container to store rice. [CA] Discontinue the use of unapproved equipment. Equipment shall be approved for sanitation.