ANDALE TAQUERIA-6

At the 2 door prep unit, measured small sauce containers of garlic vinaigrette between 44F and 49F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved small sauce containers of garlic vinaigrette to the undercounter refrigeration to facilitate proper holding temperatures.

Observed dust accumulation on walls and shelving above the 2 compartment sink and the prep sink. [CA] Ensure walls are frequently cleaned and maintained.

At the warewash machine, observed unit does not dispense chemicals for warewashing. Measured chlorine sanitizer at 0 PPM. [CA] Ensure warewash machine is able to properly clean and sanitize utensils and equipment using 50 PPM chlorine sanitizer. [SA] Operator discontinue use of warewash machine for cleaning and sanitizing until properly repaired. Operator to use 2 compartment sink to wash, rinse, and sanitize utensils and equipment.

In the walk-in refrigerator, measured cooked chicken and red salsa at 45F. In the kitchen area, in the 2 drawer undercounter refrigerator, measured raw fish at 46F and raw shrimp at 45F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.

On the counter-top, observed container of cooked tomatillos and cooked corn cooling in an ice bath without adequate contact between the container and the ice bath. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by proper use of an ice bath where ice completely surrounds the container, or the use of ice and cold water surrounds the container. [SA] Operator added additional ice and water to facilitate proper cooling.

In the kitchen area, between the 2 door prep unit and the steam table, observed a knife stored in the crevice between equipment. [CA] Ensure all utensils and equipment are properly stored to prevent contamination.

In the kitchen area, observed accumulation of grease to the right of the hood. In the same area, observed a gap between the hood and the wall. At the prep table and prep sink, on the wooden border above, observed accumulation of dust and debris. On the floor below the warewash machine, observed accumulation of debris. [CA] Ensure facility floors, walls, and ceilings are frequently cleaned and maintained to prevent possible harborage of vermin. Seal all cracks and crevices to prevent possible harborage of vermin. In the dry storage area by the staircase, observed unfinished/broken walls in the area. [CA] Ensure walls are properly finished and sealed to prevent possible harborage of vermin.

In the walk-in refrigerator, measured a large container of al pastor stored at 85F. Per operator, al pastor was prepared at 9:00am. In the same refrigerator, measured a large container of birria stored at 50F. Per operator, birria was prepared the previous day, and has not been removed from refrigeration. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; in shallow containers; by adding ice; using ice paddles; and/or using rapid cooling technology. [COS] Operator discarded containers of al pastor and birria.

Food safety certificate expired as of 1/17/2024. [CA] Ensure a valid food safety certificate is provided and posted within the facility.

In the kitchen area, in the 2 door prep unit, measured potentially hazardous foods including pico de gallo, guacamole, shredded cheese, green salsa, roasted red salsa, sliced tomatoes, cotija cheese, and sour cream between 48F and 52F. Measured containers of roasted red salsa stored on top of the insert prep containers at 54F. Measured ambient air temperature of 2 door prep unit at 48F. Per operator, majority of items stored in refrigeration about 30 minutes prior except for containers of pico de gallo, green salsa, roasted red salsa, and sliced tomatoes stored from 3 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator to serve containers of pico de gallo, green salsa, roasted red salsa, and sliced tomatoes within an hour, for a total of 4 hours from when removed from temperature control or discard. All other containers of food in the 2 door prep unit moved to nearby refrigeration or placed in ice baths to facilitate proper holding temperatures. In the kitchen area, at the steam table, measured cooked chicken at 108F. Per operator, chicken was prepared about 2 hours prior. In the kitchen area, in the hot holding unit, measured refried beans at 125F. Per operator refried beans stored in the hot holding unit about 2 hours prior. In the kitchen area, at the flat-top grill, in a hot water bath, measured beef birria at 120F. Per operator, birria stored on the flat-top grill for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated birria, refried beans, and cooked chicken. Operator instructed to add additional water for hot water baths, and to mix hot food often in the steam table to keep foods hot at 135F and above.

In the kitchen area, at the 2 door prep unit, measured ambient air temperature at 50F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F or below.

In the back storage area, observed holes in the wall to the left of the mop sink.