TAQUERIA CAZADORES

Accumulation of brown and black, mold-like substance on the interior panels of the ice machine. [CA] Clean and sanitize regularly at a rate to preclude buildup.

Facility could not provide chlorine test strips for bleach used during manual warewashing. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Heavy accumulation of grease on hood filters above the cook-line. [CA] Ventilation hood filters shall be maintained clean to prevent the attraction of vermin, and to allow for adequate ventilation of heat/grease. *Note: Ambient temperature of the interior of the facility measured 83F. Interior of facility is abnormally warm compared to ambient temperature of outside. Strongly recommend ensuring ventilation is properly functional.

Moldy and old foods observed stored in the unplugged two-door upright cooler at the cook-line. Flies appear to be nesting inside. [CA] Discontinue the use of an unplugged refrigerator to store foods intended to be discarded. Old foods shall be placed into designated trash receptacles when it is deemed they are no longer intended for service.

Employee observed wiping surfaces with a soiled wiping cloth, rinsed their hands in the two compartment handwash/prep sink at the back kitchen area without using soap, then proceeded to handle whole tomatoes. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands with soap.

*REPEAT VIOLATION* 1. Numerous dirty pots and pans observed stacked up in the three compartment dishwashing sink. Per staff, they been there since the previous night. [CA] Wash dishes the same day to prevent the attraction of pests/vermin. 2. Multiple pieces of equipment unnecessary for the operation of the facility observed in the dining room and the back storage area, including a cooler filled with greenish standing water, hot boxes, carts, and numerous cardboard boxes. [CA] Discontinue the storage of items that are unnecessary for the operation of the facility to prevent the harborage of vermin. 3. Front door maintained open. [CA] Keep doors closed where possible to prevent the intrusion of pests/vermin.

The employee present could not provide a food handler card. [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.

15+ drain flies observed flying in a swarm above the mop sink. Mop sink observed to have standing water and old food debris in the basin. 10+ flies observed in the unplugged two-door upright cooler at the cook-line. Flies observed crawling on moldy food stored inside the unit. Flies appear to be nesting inside the unit. Per the PIC, facility receives a regular pest control service. Pest control service report could not be provided. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with pest control to use any and all approved methods to abate fly presence.

Sour cream measured 49F, shredded cheese measured 49F, and salsa measured 45F while maintained in improper ice baths at the front service counter. Per staff, items had been taken out of refrigeration less than 1 hour prior and placed into ice baths. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Employee added ice.

Chicken stored above beef and bacon in the one-door upright cooler at the back kitchen area. Standing pool of meat juice observed at the bottom of the unit. No direct cross contamination observed at time of inspection. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Ensure all foods are properly packaged/covered/kept in containers to prevent possible contamination.

Heavy accumulation of grease buildup on the floor under the cook-line. Food debris observed on the floor throughout the back kitchen area, especially concentrated underneath refrigeration units and near the three compartment dishwashing sink. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.

Heavily molded lettuce and corn observed in the two-door upright cooler at the cook-line. Unit is unplugged. Per staff, they are using it to store old foods, and the items were intended to be discarded (i.e. not for service). *Note: Flies appear to be nesting inside the unit. See K23m [CA] Moldy food shall be discarded immediately. [COS] Moldy food was discarded into the trash.

Hand sink at the back kitchen area lacked soap and paper towels. Hand sink at the cook-line lacked paper towels. Wall-mounted soap dispenser observed empty. Pump bottle of soap provided nearby. Hand sink in the restroom lacked soap and paper towels. *Note: Facility has two restrooms, but only one is used, per owner. Unused restroom observed locked. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Paper towels restocked. Pump bottles of soap provided for all hand wash stations.

Water leak observed at the handwash sink in the restroom. [Corrective Action] Repair to stop the leak.

1. Observed missing, broken and cracked flooring throughout the facility. [Corrective Action] Maintain floors in good condition. 2. Observed an large hole in the wall next to the ice machine. [Corrective Action] Repair the wall. Ensure there are no holes or cracks in the walls.

1. Cockroaches observed in the following areas: - 3 live on the wall behind the 2-door upright next to the cook-line - 3 live of varying life stages initially observed on the sticky trap underneath the 2-door upright next to the cook-line. A further 3 noted (totaling 6) at the end of the follow-up inspection - 1 live in the steam table pan - 1 live on the counter underneath the steam table - 1 live inside of the oven at the left side of the cook-line - 1 dead in a puddle of water on the floor near the 3 compartment sink 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: J. Rubingh 4. Notification: The person in charge during inspection, Everardo, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Black mold-like buildup observed on the interior panel of the ice machine. No direct contamination observed. [CA] Clean and sanitize the interior of the ice machine regularly to prevent buildup.

Ambient of the 3-door upright cooler in the back kitchen area measured 46F. [CA] Equipment must be capable of maintaining PHF at or below 41F.

1. Facility has one unused 2-door upright cooler. [CA] Equipment that is not in use shall be removed from the premises in order to prevent the harborage of vermin. 2. Front door maintained open. [CA] Keep door closed to prevent the entrance of vermin. 3. *REPEAT VIOLATION* Large piles of unwashed dishes containing food residue observed on the floor around and within the three compartment dishwashing sink. Per the PIC, they had been there since the previous night. PIC states that the dishes were not washed the same day because he and his employees were tired, but the usual practice is to wash them prior to closing up for the night. [CA] Wash dishes the same day to prevent the attraction of vermin.

1. German cockroaches observed in the following areas: - 1 live nymph on the pipes above the handwash/prep sink in the back kitchen area - 1 live adult behind the filing cabinet in the front corner of the kitchen area - 1 live nymph in the space between the metal shelving and the wall above the 2 compartment prep/handwash sink in the back kitchen area - 10+ live, and 20+ dead nymphs, juveniles, and adults on the two sticky traps in the front kitchen area next to the register - 2 dead nymphs on a piece of duct tape attached to an overhang above the 2 compartment prep/handwash sink in the back kitchen area - 3 dead adults underneath the food storage rack in the back next to the restroom 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: J. Rubingh 4. Notification: The person in charge during inspection, Everardo, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Handwash sink in the back kitchen lacked soap and paper towels. Handwash sink in the front kitchen lacked paper towels. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use towels. [COS] PIC restocked paper towels and soap.

Cheese measured 53F in the 3-door upright cooler in the back kitchen area. Per the PIC, cheese had been inside of the unit since last night. [CA] Potentially hazardous food shall be held at or below 41F to prevent the growth of bacteria. [COS] PIC VC&D cheese. See VC&D report. _____________ Minor violations: 1. Many PHF's inside of the 3-door upright cooler in the back kitchen area measured in the range of 46F-47F. Per the PIC, these items had been placed into the unit less than 2 hours prior. 2. Sour cream, pico de gallo, and shredded cheese measured 40F-49F from bottom to top layers in ice baths in the front kitchen area. Per the PIC, items had been taken out of refrigeration less than 2 hours prior. [CA] Potentially hazardous food shall be held at or below 41F to prevent the growth of bacteria. [COS] PHF's relocated to working upright cooler.

Open ceiling panel observed above the 2 compartment handwash/prep sink in the back kitchen area. [CA] Seal all holes, cracks, gaps, and crevices within the facility to prevent the intrusion or harborage of vermin.

Unable to provide food handler cards for employees on site at the time of inspection. [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. Failure to comply may result in enforcement action.

Live cockroaches noted within the facility noted around the 3-compartment sink and dry rack. Dead cockroaches noted within dirty dishes and lid of beans container. [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.

PHFs within reach in next to the ice machine was measured between 60-63*F at the time of inspection. Per PIC, some of the food had been in there since yesterday. Ambient within the unit was measured at 67*F (IR). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food was VCD at the time of inspection. Form provided to facility.

1. Large amount of un-washed dishes within the 3-Compartment sink, may be a contributing factor with regards to the cockroaches within facility. Per PIC, the dishes were left since yesterday because employee did not feel well. [CA] Clean/sanitize all equipment within the area of the 3-compartment sink. REPEAT VIOLATION. Failure to comply may result in enforcement action. 2. Facility has (3x) BBQ grills within the dinning room area that may not be in use. Per PIC, they were possibly told by the City not to BBQ outside the facility. [CA] Open-air barbecues or outdoor wood-burning ovens must be operated on the same premises as, in reasonable proximity to, and in conjunction with a permanent food facility that is approved for food preparation and is not operated in any area or location that may constitute a fire hazard. Remove equipment from the facility if BBQ is not allowed.

1. Heavy food debris build up behind/under the cooking equipment under the hood system. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. 2. Damaged floor tiles noted around the kitchen area at the time of inspection. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Only hand wash station within the kitchen area is missing paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked at all times. [SA] Paper towels were placed next to hand wash.

Noted a hot water heater within the kitchen dinning room area. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.