SPEEDY'S TACOS

Unable to provide a current food manager certification at the time of inspection. [CA] Obtain a food manger certification within 60-days. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Knives are being stored in between stainless steel table and prep table at the time of inspection. [CA] Discontinue this practice since those areas do not get cleaned frequently. Recommend using knife holders or magnets to store knives. [SA] Knives were placed at the 3-compartment sink to be wash, rinse, sanitized.

Bulk containers of food noted within the walk in and outside of the door of the walk in. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Unable to provide test strips for quats at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing.

At beginning of inspection, container of frozen PHF was maintained out in ambient temperature thawing. [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. [COS] Item was returned to the walk-in refrigerator to continue thawing.

Numerous PHF items maintained inside the walk-in refrigerator measured between 44F to 47F. - Raw shrimp, raw marinated pork, pico de gallo, chile relleno, meat balls, raw beef, etc. PIC stated that all items were prepared today and that ambient temperature of the walk-in refrigerator might be elevated due to lunch rush. Kitchen employee also stated that the temperature of the walk-in refrigerator was increased recently due to condensers frosting over. Ambient temperature of the walk-in refrigerator initially measured between 45-46F, however, at the end of the inspection, ambient temperature measured at 40F. Numerous PHF items maintained at the steam table measured ranging from 116F at the top to 142F at the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above. - Frequently stir food items at the steam table to maintain hot holding temperatures throughout.

Bag of raw onions maintained directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Case of raw shelled eggs maintained above vegetables inside the 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.

Walk-in refrigerator and food preparation refrigerator lacks thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Five-year Food Safety Certified (FSC) manager certificate is expired. PIC stated that manager is in the process of renewing 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. Employees' three-year food handler cards were expired, except for one. [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.