MENDOZA'S RESTAURANT

Lack of thermometers in preparation refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Bowls used as scoops in bulk food containers. [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.

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 walk-in refrigerator and preparation refrigerator #2 for rapid cooling.

Boxed produce found stored at janitorial sink basin. [CA] All food shall be separated and protected from possible contamination.

Several wet/used wiping cloths found stored on 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).

Ambient temperature of preparation refrigerator #1 measured at 44F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

REPEAT VIOLATION Expired food safety manager certificate. Maria F Gallegos- 12/01/2023 [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.

Excessive heat at cookline that may affect the temperature of the counter/open top fridge. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Missing light shield in walk-in freezer. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Cups and bowls were used as scoop in bulk dispenser. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Inaccurate metal probe thermometer. Thermometer showing 110F at ambient temperature. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Ambient temperature of open top fridge measured at 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Raw chorizo stored on top shelf above cheese. [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.

2 big pots of pork soup cooling in ice bath at the back. Internal temperature measured at 133F. Per PIC, soup was cooked 1.5 hours ago. [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.

Bleach spray bottle is not labeled at 3 compartment sink. [CA] Chemicals once removed from original container shall be labeled with common name. [COS] PIC labeled chemical

REPEAT VIOLATION Cut tomato and diced tomato at open top fridge across from cookline measured between 46F-49F. Per PIC, food was placed in open top fridge this morning. [CA] PHFs shall be held at 41°F