TAQUERIA LOS PERICOS #3

1. Uncovered chips stored underneath cook line shelvings and uncovered chili peppers stored at back prep area without cover/overhead protection. [CA]: Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor 2. Open bags of dry food stored at dry storage areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

MAJOR: 1. At the prep line cooler, multiple Potentially Hazardous Food measured between 45F - 56F. Employee stated all food items were placed into the unit approximately 2- 4.5 hours prior to measurement. Ambient temperature of unit measured at 48F. Employee stated thermostat was adjusted to be at higher temperature 4.5 hours prior to measurement. MINOR: 2. At the salsa bar, pico de gallo, cooked vegetables, and orange dairy sauce measured at 48F, 45F, and 49F respectively for approximately 2 hours per PIC. Ambient temperature of unit measured at 29F. Employee stated food may be warm due to heat lamp above food. [CA]: Potentially Hazardous Food (PHF) shall be cold held at 41F or below at all times. [COS]: PHFs that have been out of temperature for more than 4 hours were voluntarily discarded. [SA]: PHFs that were placed in the unit less than 4 hours prior to measurement were relocated to walk in cooler to cool down. Heat lamp turned off. 3. On the flat top grill, pastor measured between 109F - 149F and birria measured between 119F - 145F. Food were cooked approximately 2 hours prior to measurement. Containers observed overfilled. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. Ensure containers are not overfilled. [COS]: Pastor reheated to 185F and birria reheated to 179F.

A couple of employees do not have food handler training. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Hand sink basin is partially blocked by strainer. [CA]: Hand sink shall be accessible at all times. [COS]: Employee removed strainer.

Employee washed hands at 3 comp sink. [CA]: Employees shall properly wash hands at designated hand sink.

*REPEAT VIOLATION* Washed and wet utensils stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Prep line cooler's ambient temperature measured at 48F. [CA]: Cooling units shall be able to cold hold PHF at 41F or below at all times. [COS]: Thermostat of unit was adjusted and ambient temperature decreased to 39F.

Knives improperly stored in crevice between prep line coolers and on water heater. [CA]: Equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination.

1. Washed and wet utensils stacked on top of each other on the shelving above the 3 compartment sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking 2. Tongs stored hanging from water heater. Knives stored on water heater catch panel. [CA]: Food contact surfaces shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Bowl chips stored on shelving underneath the cook line without cover/overhead protection. Dry food stored in bulk storage buckets do not have a lid. [CA]: Food shall be stored in food grade containers and covered with a fitted lid.

*REPEAT VIOLATION* 1. Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. 2. Sanitizer bucket at the cook line contained <100 ppm of Chlorine sanitizer solution. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed [COS]: Employee adjusted the Chlorine solution and was measured at 100 PPM of Chlorine.