LA PLAZA MARKET TAQUERIA

Facility is storing knives behind the prep table in the back of house area. [CA] Ensure to store knives on a clean surface.

Carnitas in the steam table measured at 100F and beef birria in the steam table measured at 110F. Per cook, they were placed there 2 hours and 1.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager discarded the carnitas due to quality issues and had the beef birria reheated to 165F.

Water at the restroom handwash sink measured at a maximum of 82F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Quaternary ammonia solution in the three compartment sink measured at 100 ppm. No active warewashing was taking place. [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] Manager remade the solution and it measured at 200 ppm.

The waste drain pipe of the three compartment sink is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

Facility has repaired cove base at the cook line but lacks a 3/8" radius. [CA] Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches, except in areas where food is stored only in unopened bottles, cans, cartons, sacks, or other original shipping containers.

Sanitizer solution at the three compartment sink was measured at 0 PPM while actively warewashing. Per staff, they use quaternary ammonia as a 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. [COS] Sanitizer solution concentration was adjusted and dishes were sanitized.

1. The corner paneling of the cookline wall is not flush. 2. The bottom of the stainless steel paneling where it meets the tile cove base is in disrepair. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 3. The floor and wall of the cookline area has an accumulation of grease and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

The handwash sink does not drain and will overflow. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Note: A plumber arrived onsite to fix the drain.

The only handwash station in the facility is inoperable due to the sink not draining. [CA] All food facilities shall provide an operable handwashing station.

Several of the exhaust hood filters are in disrepair. [CA] Ventilation hood filters shall be maintained clean and good repair.

Repeat Violation: There is a leak at the three compartment sink faucet. [CA] Repair plumbing fixture and maintain in clean and good repair.

1. Observed Vermin: Documented in the following areas: - An adult cockroach was found on a piece of meat on the floor under the cookline equipment. - Several live cockroaches were found on a sticky trap under the prep table to the left of the cookline equipment. - Numerous live cockroaches of all life stages were found behind the stainless steel paneling of the cookline equipment on the right near the switches for the hood. - A live adult cockroach on a sticky trap and one outside of the sticky trap were found on top of the light switch. - A dead cockroach was found floating in the wastewater of the only handwash station. - A dead cockroach was found on top of the microwave. - A sticky trap full of cockroaches was found behind the microwave. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [Name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. 2. Second Repeat Violation: Several flies were observed in the back kitchen area and food service areas. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

Facility is using two unrefrigerated shipping containers and one refrigerated shipping container to store foods and food related equipment on the back area of the premises. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Cease and desist the use of the shipping containers to store food and food related equipment and materials. A follow up inspection shall be conducted within a week to verify compliance with violation K36. Remove all food and food related equipment from the shipping containers. Store in approved area of the facility only. Failure to comply may result in further enforcement actions from this department.

In the back of house area there is a leak at the three compartment sink faucet and a hose bib under the prep sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

In the back of house area, at the two door upright cooler, PHFs (whole chicken, chicken thighs, beef, chorizo, rice, and tripe) were measured between 48-52°F. The ambient air of the unit was measured at 51°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Food items stored in the cooler for longer than 4 hours were VC&D. See VC&D report. Food items in the cooler for less than 4 hours were moved to a refrigerated trailer in the back premises.

*REPEAT VIOLATION* Fruit flies observed in the back of house area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

*REPEAT VIOLATION* Some food handling staff do not have a food handler card. [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.

The two door upright cooler is not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Refrain from storing PHFs in the unit until sure it can maintain PHFs at 4°F or below.

The outside doors of the two door refrigerator and the interior floor of the unit have an accumulation of dried food debris and are dirty. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Water at the only hand wash station was measured at 145. The hand wash station is equipped with a nonadjustable knee press mechanism. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. [SA] PIC agreed to intsruct staff to wash their hands at the 1 compartment of the 3 compartment sink.

Facility is using two refrigerated shipping containers to store foods and food related equipment on the back area of the premises. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.