LA VICTORIA

The paper towel dispenser at the handwash station in the kitchen has the handle broken. [CA] Ensure to maintain equipment in good repair. Repair or replace the dispenser.

The basement area has had the door separating the grease trap and water heater room from the area permitted for dry storage of unopened non PHFs. The water heater and grease trap room has unapproved finishes for food storage and bears gaps/holes in the finishes. [CA] Reinstall the door and seal any gaps.

Repeat Violation: In the outside premises of the facility a black cambro was found containing cooked rice and beans. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Ensure deliveries are left inside the facility. [COS] Staff brought the food inside to hot hold in the cabinet.

1. Sliced cheese, salsa, and sliced tomatoes were not in an ice bath at the kitchen area. Items measured between 50-60F. Per staff, they were in the middle of replacing the melted ice bath but got a rush of people. 2. A hotel pan of chicken was being stored on top of the steam table inserts. Chicken measured at 131F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] An ice bath was made for the line items. [COS] Grilled chicken was moved back to the upright warmer.

1. Staff were observed using the same serving spoon for several different proteins. [CA] Provide a dedicated serving utensil to each food item to prevent risk of cross contamination. 2. The CO2 tank was found unrestrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Nacho cheese was found cooling in the deep pots. Per staff they had been cooling for almost two hours. Cheese was measured between 90-100F. [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 reheated cheese to 165F and restarted the cooling process. Cheese was moved to shallow pans.

Facility lacks drain plugs for the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

Second Repeat Violation: Facility lacks a Food Safety Certificate. [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. Failure to comply may result in further enforcement actions from this department. The presented certificate is for the completion of the course and not for passing the exam.

Accumulation of grease on the side of the cooking equipment. [Corrective Action] Thoroughly clean and maintain clean. Implement a deep cleaning schedule for areas that typically accumulate a lot of grease.

In the kitchen area there are several grease accumulation areas near the cookline equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

In the basement area there is a leak from one of the pipes that receive waste water through an air gap. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.

1. Observed Vermin: Documented in the following areas: In the kitchen area behind the undercounter cooler under the prep table and under the cold hold refrigeration unit for the salsas and cheese. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Necandro Barrita, 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. 2. In the basement dry storage area several flies were observed. [CA] Ensure to maintain the facility free of animals pests and vermin.

The restroom hand wash station lacks an employee reminder. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

In the outside premises of the facility a black cambro was found containing cooked rice and beans. Per staff they get deliveries from the East Santa Clara St location and no longer cook them onsite. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. [COS] Staff brought the food inside to hot hold in the cabinet.

REPEAT VIOLATION: Facility lacks a Food Safety Certificate. [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. Failure to comply may result in further enforcement actions from this department.

In the downstairs basement a bag of rice was found adulterated with small insects. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Staff discarded the food. See VC&D report. Note: Facility no longer cooks their own rice and beans. Cooked rice and beans are delivered from their Santa Clara St location.

1. Major Violation: In the back of house area, on a prep surface, 3 metal tubs of melted cheese were found cooling and measured at 89°F at around 4:30 pm. Per staff they finished cooking it at 12 pm. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Staff VC&D the items. See VC&D report. 2. Minor Violation: In the walk in cooler, on one of the shelves, a vary large plastic tub of chunky salsa was found cooling with the lid on. [CA] Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Staff uncovered to facilitate faster cooling. Per staff it had been cooling for about an hour an all ingredients were at room temperature.

1. The front of house hand wash sink was observed to be inoperable for proper hand washing due to a lack of hot water. [CA] A fully stocked and operable hand wash station shall be provided at all times. Restore the hot water to the hand sink to provide an operable hand wash station. [SA] Staff are to use the centrally located hand wash station which was fully stocked with soap, paper towels, and both hot and cold water. 2. REPEAT VIOLATION: Major Violation: The only functional hand wash sink was found blocked by a plastic bucket in the basin. [CA] Ensure to maintain all hand wash stations fully stocked, operable, and easily accessible. [COS] Staff removed the obstructions at time of the inspection.

In the basement area of the facility there is a missing door that leads to an area where the grease trap is located. In this space several cockroaches of all life stages were observed. No evidence of cockroaches were observed where the food storage is in the basement. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Provide a door to separate the storage areas with approved flooring finishes from the unfinished areas and adequately vermin proof the area.

1. In the kitchen area, a 1/2 hotel pan of scrambled eggs were found between 89°F - 100°F. Per staff they removed the eggs from the steam table about two hours prior. 2. In the kitchen area, on a shelf under the flat grill, a hotel pan of raw beef was found between 44°F - 49°F. Per kitchen staff they took it out of the walk in cooler around 30 minutes prior. 3. In the kitchen area, near the deep fryers, a bag of french fries were found between 50°F - 54°F. Per staff it had been out for about an hour. 4. REPEAT VIOLATION: In the walk in cooler, on the lowest shelf near the entrance, raw chicken was found at 43°F. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] 1. Staff agreed to place the eggs on Time as a Public Health Control. [COS] 2. Beef was returned to the walk in cooler to rapidly chill. [COS] 3. French Fries were returned to the walk in cooler to rapidly chill. [COS] 4. The door was kept closed for a period of time and temperature dropped. Reorganizing to maintain the chicken further in the walk in cooler to prevent temperature variances is recommended.