CERRITO TAQUERIA 4

FOUND THE HOT WATER AT THE HAND WASH SINK AT 76F. [CA] PROVIDE HOT WATER AT 100F.

FOUND A SLOW DRAINING HAND WASH SINK. [CA] ENSURE THE HAND WASH SINK DRAINS PROPERLY.

FOUND FOOD STORED UNDER THE WALL MOUNTED SOAP DISPENSER/PAPER TOWEL DISPENSER. [CA] STORE FOOD WHERE NO CONTAMINATION IS LIKELY OR WHERE IT IS EXPOSED TO POTENTIAL CONTAMINATION FROM HAND WASH OR WARE WASH SPLASH.

FOUND RAW CHICKEN THAWED IN THE FOOD PREP SINK WITHOUT RUNNING WATER. FOUND A CONTAINER WITH PORK BEING THAWED ON THE FOOD COUNTER. [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 A PART OF A COOKING PROCESS.

FOUND A WIPING CLOTH STORED ON THE FOOD PREP COUNTER IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.

FOUND A BROKEN LIGHT SWITCH NEAR THE WALK IN COOLER. [CA] REPAIR THE LIGHT SWITCH.

MISSING A CEILING TILE IN THE MOP ROOM. [CA] PROVIDE THE CEILING TILE.

FOUND A DEAD COCKROACH ON THE FLOOR UNDER THE DRY STORAGE RACK. A DEAD MOUSE AND MANY MICE DROPPINGS ON THE FLOOR UNDER THE FRONT COUNTER NEAR THE MOP ROOM. [CA] FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES AND RODENT AND/OR RODENT DROPPINGS ON THE PREMISES. REMOVE THE RODENT DROPPINGS AND COCKROACH, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, BELOW ENTRY DOORS, FLOORS AND CEILINGS WHERE THE RODENTS MAY BE ENTERING THE BUILDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE RODENT/RODENT DROPPINGS. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $282 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR OR $645/2-HOUR MINIMUM DURING NON-BUSINESS HOURS, AND UPON INSPECTOR AVAILABILITY. CALL MARCELA AT 408-687-3451 WHEN READY FOR A RE-INSPECTION. NOTE: OPERATOR STATES THEY GET SERVICED EVERY MONTH BY CRANE.

FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER CEILING AND AROUND THE FAN COVERS. [CA] REMOVE THE MOLD.

FOUND A COUPLE OF EMPLOYEE’S CUP WITH COFFEE STORED NEXT TO FOOD RELATED ITEMS IN THE KITCHEN. [CA] PROVIDE BEVERAGE CONTAINERS WITH A LID. FOUND A PURSE STORED ON TOP OF THE REACH DOWN FREEZER. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND THE MOP STORED INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY. FOUND THE FRONT AND BACK DOOR OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE OF VERMIN.

FOUND A BOX WITH TOMATOES STORED ON THE FLOOR IN THE WALK IN COOLER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.

Missing label for bottles of honey. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

A big pot of pork soup in walk-in fridge measured at 61F internal and 47F external. Per PIC, soup was cooked at 3pm yesterday. Was placed in fridge before end of shift last night. Did not take soup out this morning. [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] PIC VC&D pot of soup

Test strip is expired and evidence of previous soaked in water. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Emptied paper towel dispenser at hand sink in kitchen. Napkins were located nearby. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee refilled paper towel dispenser.

Employee used hot water to defrost meat in 1 compartment sink. Raw meat was not fully submerged in running water. [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] Employee changed to cold water and put meat in a bowl and run under cold running water.