LA VICTORIA #2

Staff were observed picking up a tortillas that fell on the floor, throwing it in the garbage can, and attempt to return to handle food without washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector intervened and instructed staff to wash their hands before returning to handle food.

In the basement area fried dried chilis were in a cardboard box. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

1. Pico de Gallo in an improper ice bath measured between 47-50F. Per staff it had been on the ice bath for about 3 hours. 2. Chile verde in the walk in cooler measured between 45-47F. Per cook, it had been in the walk in cooler since last night. Item had yesterday's date marked on it. All other PHFs in the walk in cooler were in appropriate time and temperature relationships. 3. Raw beef on the bottom shelf of the cookline table measured between 50-60F. Per cook, he took it out to cook some portions about 30 minutes prior and hadn't returned the tray to the walk in cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Staff agreed to time mark the salsa for discard after 4 hours of removal from temperature control. [COS] 2. Chile Verde was discarded. See VC&D report. [COS] 3. Raw meat was returned to the walk in cooler for rapid cool down.

In the basement, in the shared hallway, a dead and dried rodent was observed under a pallet. Note: No food or food related equipment is stored in the area. All food storage is in a room separated by a self closing door. [CA] Clean and sanitize area of dead rodent body.

1. In the kitchen area, at the cook line, blocked cheese, diced tomatoes, and a chunky salsa were found above 50°F. Per cook, they moved them out of the walk in cooler about 20 minutes prior. 2. In the kitchen area, on the bottom shelf of a prep table, raw beef was measured at 55°F. Per cook, they removed it from the undercounter cooler about 30 minutes prior. 3. In the walk in cooler several food items were found above 41 but less than 50. Ambient air of the cooler was measured at 45. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Food items were placed on an ice bath. [COS] 2. Beef was moved back to the cooler. [COS] 3. The door of the walk in cooler was kept closed and measured at 40°F about 15 minutes later. Food temperatures began to drop as well.

The women's restroom hand washing station automatic paper towel dispenser wasnt working [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC changed the batteries at time of the inspection.

Repeat Violation: There is no food safety certificate available upon request. The posted Food Safety Certificate is for completion of a course and states "This certificate does not replace the Certifies Professional Food Manager Certification". [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.

In the basement storage area numerous buckets of salsa were found open on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

A large hotel pan of black beans were found cooling at ambient temperature. Beans were measured between 120-150°F. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Staff separated the beans into three shallow hotel pans.

Facility uses animal derived ingredients in menu items branded as "veggie" versions of regular items. [CA] Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. Disclose that the rice used in the facility is not vegetarian or denote that "veggie" items are not vegetarian.

1. Facility lack testing equipment 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. 2. Facility lacks drain plugs for the three compartment sink to facilitate proper ware washing. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

In the bottom storage area, at the end of the walkway under the trap door, there is a large gap in the wall that leads to a space with unapproved finishes. [CA] Close or seal the gap to prevent the entrance and harborage of vermin.

In the back of house area, at the three compartment ware washing sink, staff were observed skipping the sanitizing step of ware washing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] The sanitizer basin of the three compartment sink was set up and dishes were sanitized.

There is no food safety certificate available upon request. The posted Food Safety Certificate is for completion of a course and states "This certificate does not replace the Certifies Professional Food Manager Certification". [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.

The men's restroom hand washing station ran out of soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC restocked the soap dispenser at time of the inspection.

In the walk in cooler, in a 5 gallon plastic bucket, pinto beans were measured at 78 on the top outer layer and between 115-120 in the interior layers. Per kitchen staff, the beans had been cooling for 3 hours and 45 minutes. [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. [COS] Food items were VC&D, See VC&D report.