CAL FOODS DELI-DELI

Facility has a can of residential insecticide. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Repeat Violation: Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. Beans were in the upright cooler and measured at 56F. Per Maria, they took them out to refry them and left them for an hour out of temperature control near the grill. 2. Chile relleno was measured at 120F at 11:30 am in the steam table. Per Maria, it was made at 8:30 am. 3. Fries were measured at 51F on the prep table. Per Maria, they took it out of the cooler about 1.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beans were mixed to promote rapid cooling. [COS] Chile relleno was placed on time as a public health control and marked for discard at 12:30 pm. [COS] Fries were moved back to the cooler to cool down.

The Environmental Health Permit was not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

50 lbs of chorizo was found hanging on a rod in the kitchen area under the menu and measured at 90 around 2:30 pm. Per Maria, the permitholder, the chorizo had been hanging since 8-9 am and that they add vinegar to the chorizo to preserve it. Note: Maria added that they have been doing this for 40+ years. Facility does not have a variance from CDPH. Maria was provided the option to have the chorizo impounded but changed their mind when informed a biological study would have to be provided that shows the chorizo does not support the rapid and progressive growth of infectious or toxigenic microorganisms. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chorizo was VC&D.

1. Facility lacks testing materials for their choice of sanitizer, chlorine. Note: Facility had quaternary ammonia test strips available but no quaternary ammonia sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. Staff were observed using the two compartment sink (functions as a prep sink, hand sink, and warewashing sink) to clean the mop head while mopping. Note: The facility lacks a dedicated handwash sink, a dedicated prep sink, a dedicated three compartment sink, and mop sink. there is a two compartment sink in the restaurant area, a hand sink in the meat market, and a handwash sink in the restroom. Facility washes produces in a colander in the two compartment sink. [CA] Ensure to use the warewash sink for approved activities only.

In the kitchen area, behind the prep cooler, live cockroaches of all life stages were observed. There was a large concentration of cockroaches found on the black pipe against the wall. In the drawers of a storage unit live and dead cockroaches were found. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Contact district specialist, Alexander Alfaro, (408) 918- 2726 or Alexander.Alfaro@deh.sccgov.org to schedule a follow-up inspection.

Staff were cooling rice in a large plastic bucket. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. Cool foods using approved containers which facilitate heat transfer, such as metal.

Facility lacks the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In the kitchen area, staff were observed skipping the sanitizing step. [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.