CALI SPARTAN MEXICAN KITCHEN

Potentially hazardous foods were found still cooling in covered 1/3 hotel pans in the walk in cooler. Pans were stacked up to 4 hotel pans high and side by side. Al pastor meat measured between 70-80F at 3:30 pm. Per cook, they started cooling items at 8 am. Chicken was measured between 58-65F at 3:30 pm, per cook, they began cooling at 10 am. Asada was measured at 68-70F and had began cooling at 11 am. [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] Chicken and al pasotr were discarded. Asada was placed into ice baths to rapidly chill. Discussed with PIC about their cooling process. PIC deferred to cook. Cook stated that after cooking they place meats on a sheet tray and let it cool for 3 hours. After the three hours they place into 1/3 hotel pans, cover, stack, and place into the walk in cooler. The walk in cooler is on the smaller side does not have adequate space to cool open foods. Educated cook and PIC on alternative cooling practices and methods. Provided cooling logs. Facility to fill out and provide cooling logs to verify proper cooling parameters are met. Facility to use ice baths to cool down foods.

The wall mounted soap dispensers in the restroom handwash station and the handwash station in the front of house were both empty. Note: Pump bottles of soap were available at each. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Facility is propping open the back door of the facility. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Numerous PHFs in the walk in cooler measured between 43-49F. Per PIC, the cooler has been functioning properly. The exterior thermometer was measuring at 47F, the three internal thermometers measured between 45-48F, ambient air of the cooler was measured at 44F with a probe type thermometer, and the air blowing out of the cooler was measured at 42F with an IR thermometer. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC turned the temperature down in the cooler. After 15 minutes the ambient air of the cooler was measured at 39 with a probe thermometer. Foods were opened to cool back down rapidly.

Repeat Violation: Facility has built the outdoor shed area to be fully finished without submitting plans for plan check approval. Facility is storing beverages, produce, and salsa cups in a cooler. [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. Submit plans to this department within 1 month.

Some of the staff's food handler cards were unavailable for review upon request. [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.

1. Staff were observed skipping the sanitizing step of ware washing. Per staff they wash dishes with a solution of soap and chlorine and then rinse it water. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] A sanitizer solution of chlorine at 100 PPm was made and dishes were sanitized properly. 2. The deli slicer had an accumulation of dried food debris near the blade. Per staff they used it the day prior. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.

Facility has built the outdoor shed area to be fully finished without submitting plans for plan check approval. Facility is storing beverages, produce, and salsa cups in a cooler. [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. Submit plans to this department within 1 month.

The three compartment sink faucet is leaking when turned on and there is leak at the bottom of the three compartment sink. Obsrved a tub used to catch the drippings. [CA] Repair plumbing fixture and maintain in clean and good repair.

1. Numerous PHFs (beef, pork, chicken, cheese, beans) were measured above 41°F for an undetermined amount of time in the walk in cooler. 2. Numerous PHFs (shrimp, beef, pork, etc) were measured above 50°F for less than 4 hours at the two prep cooler across the cook line equipment. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items were discarded. See VC&D. [COS] 2. Items were moved to ice baths to rapidly chill.

A 1/6 hotel pan was found being used as a scoop for cooked beans and a bowl was found being used as a scoop for dry beans. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Wet wiping cloths were found stored on the prep table counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Strawberries were found stored directly on top of raw white fish in the walk in cooler. [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. [COS] Strawberries were discarded. See VC&D report.

Several flies were observed throughout the facility. Some in the indoor dining area and some in the back near the dishes storage rack and water heater. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

In the kitchen area, on the prep table near the three compartment sink, a large pot of pinto beans were found measuring at 120F in the interior and 98F on the exterior. Per staff they pinto beans had been there for about 4 hours. [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] Pinto beans were VC&D. See VC&D report.

REPEAT VIOLATION: The prep cooler across the flat griddle is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Facility was observed storing food in a self-constructed shed outside of the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

Facility was observed wet stacking dishes. [CA] Equipment and utensils shall be allowed to adequately drain of sanitizer before reuse.

Facility offers raw food (ceviche) without a conusmer advisory or disclosure. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

1. Facility is storing numerous refrigeration equipment and a ice machine in the storage shed outside of the facility. [CA] Equipment shall be stored within an approved facility to prevent contamination. 2. REPEAT VIOLATION: Facility is using deli containers as scoops for beans, birria broth, coffee, etc. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

In the outside area of the facility, behind the gate to the unpermitted storage area, there are several pieces of equipment (deep fryer, 4 burner range, prep cooler) that are no longer needed for the operation of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

In the kitchen area, at the prep cooler across the flat griddle, the bottom section of the cooler contained numerous PHFs above 41F. Per staff, the food had been there since sunday (they were closed on monday). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were VC&D. See VC&D report.

In the kitchen area, next to the three compartment sink and mop sink, there is a hole in the wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Facility has added several pieces of equipment including coolers, freezers, and a new ice machine in the back storage area outside of the facility. [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. Submit plans to this department for the addition of the equipment and the storage area within 1 week. Failure to do so may result in further enforcement actions from this department.