LOS ALTOS TAQUERIA

Observed raw chicken stored above RTE cilantro and onions within the walk in fridge. [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.

Single use food containers stored on the floor of the dry storage areas. [CA] Food and food contact items shall be stored at least 6 inches above the floor to prevent contamination.

Measured partially cooked/ raw beef at 75 F within stacked containers in the walk in refrigerator. PIC stated that the beef was placed within the unit 4 hours prior. Measured cooked pork at 59 F within stacked containers in the walk in fridge. Cook stated pork was removed from cooking 3 hours prior. [CA] After cooking, 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] Partially cooked beef placed on the flat top grill and cooked to a measured 200 F. Cooked pork uncovered and placed in ice baths to allow for rapid cooling. *Repeat violation.

The top lids for the cook line preparation refrigerator are in disrepair. [CA] Repair or replace preparation refrigerator lids so that they securely close.

Measured sliced tomatoes at 54 F, shredded cheese at 52 F, salsa at 50 F, sour cream at 52 F and pico de gallo at 52 F within the top portion of the food preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep lids and doors to the unit closed when not actively in use. Do not fill items above the refrigerator fill level. [COS] Doors kept closed, ambient temperature remeasured at 40 F.

Employee washed gloved hands with the spray nozzle of the three compartment sink after food preparation. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Employee properly washed gloved hands with soap and water at the hand wash sink.

Measured cooked pork (Al Pastor) at 85 F to 92 F within containers covered and stacked 5 pans high within the walk in refrigerator. Cooked stated that the pork was cooked, and began the cooling process 1 hour prior. [CA] Properly store cooling foods in such a way to allow proper air flow. 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] Pork placed into 2 inch pans and placed uncovered within the walk in refrigerator for rapid cooling. *Repeat violation

The hand wash sink at the cook line was obstructed by tortillas and a preparation table. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Hand wash sink made accessible.

Measured sliced tomatoes at 47 F stored above the fill line at the preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tomatoes reduced below the fill line to be held at 41 F or below.

Some employee food handler cards are missing or expired. [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.

Observed drain fly activity throughout the rear dry storage and janitorial areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

The mop rack above the janitorial sink is broken. Mops are stored within a bucket. [CA] Mop rack or other devices not made available to hang and store cleaning tools. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Measured cooked beef at 60 F to 68 F within stacked covered containers within the in the walk in fridge. PIC stated that the beef was cooked 5 to 6 hours prior. [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] Beef reheated to 165 F to re-start the cooling process. Beef placed within shallow pans on ice to facilitate rapid cooling.