TIA JUANA

Raw beef was found stored over lettuce that had no covering. [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.

Repeat Violation: Facility lacks a valid food safety certificate. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Facility was cooling rice in a deep container at ambient temperature. [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. [COS] Rice was placed into an ice bath to proper cool.

1. Faciltiy has a non-ANSI ice machine and bin. 2. Facility has a non-ANSI slushi machine (Ninja brand). [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

The men's restroom lacks a handwash reminder sign. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

PHFs in the prep cooler across the range measured between 50-65F at 2:00 pm. Per PIC, they placed items in the cooler at 9 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were discarded. See VC&D report.

Chlorine in the dishwasher measured at 0 ppm while actively warewashing. Facility has no other means of sanitizing dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. A facility shall not operate without means of sanitizing utensils, food contact surfaces, and equipment. [COS] Autochlor technician was able to fix the machine.

1. Facility lacks a sink to conduct warewashing and only had a pre-rinse sink for an upright dishwasher. [CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils. Submit plans for the installation of a three compartment warewash sink within 30 days. 2. Facility's chlorine test strips expired in 2021. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Soup held at range measured <135F.>41F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

FSC has expired. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Several food handler cards have expired. [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.