MERCADO CALIFORNIA

Bowls used as scoops in bulk food containers. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed broken floor tiles in preparation area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Observed holes in the ceiling in the back storage area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Cooked jalapenos and onions in hot holding measured 117F to 118F and were cooked one hour prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Food must be discarded by 1:30pm.

Back door to facility was open during inspection. Per PIC, it is left open most of the day for deliveries. [CA] Air curtains shall be in operation over all open exterior doors to prevent flying pests.

Menudo in walk in fridge measured 44F to 48F. Per PIC, it was cooked the previous day and had not been removed from the walk in fridge since it was placed the day before. [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] Menudu was VC&D. MINOR: Beans measured at 109F - 125F 2 hours after they were finished cooking. Rice measured 82F 1 hour after they were finished cooking and were cooling on tray on counter. Rice in hot holding unit measured 92F 1.5 hours after cooking. [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.