TACOS EL GUERO

Handle to reach in is damaged at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Replace handle.

Light within the hood system is out at the time of inspection. [CA] Replace light bulbs within the hood system.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Floor sink under the prep sink is clogged at the time of inspection. [CA] Have the sink unclogged by a contractor. [SA] Sink cannot be used until it is repaired by contractor. All other sinks within the facility are draining properly. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Front/back doors of the facility are open at the time of inspection. Air curtains in the front and back are not on at the time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Turn on air curtains and keep them on; make repairs to them if needed.

Unable to provide a food manger certification at the time of inspection. Per PIC, cannot find right now but has it. [CA] Submit during follow up inspection. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Only hand wash station within the facility was not operational at the time of inspection. Drain pipes not connected. [CA] All food facilities shall provide an operable hand washing station at all times. [COS] Per PIC, they were using the 3-compartment sink to wash hands until piping gets repaired properly.

Multiple flies within the food facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Recommend obtaining approved fly traps and contact pest control. REPEAT VIOLATION. Failure to comply may result in enforcement action. Office hearing maybe forth coming.

PHFs within metal trays next to the cook line were measured between 94-98*F at the time of inspection. Per PIC, the items were cooked about 4-hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All PHFs next to the cook line were VCD by PIC. Form was provided.

Multiple ceiling panels on top of the prep area have holes and are not the correct panels. [CA] Ceilings of all rooms where food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Replace damaged ceiling panels and replace panels above the prep area.

Hot water at the three-compartment sink and food preparation sink measured at 117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Observed large metal container of carne asada below the cook line at the kitchen, placed on top of another container of cooked beef kept cover. Owner stated that the carne asada was cooked approximately 20 minutes prior. Item measured at 136F. Smaller container of cooked beef maintained below measured at 100F. Owner stated that the beef was cooked approximately 40 minutes prior. Numerous containers of various proteins and rice actively cooling in inadequate ice baths with ice only touching the bottom of the container. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 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] Large container of carne asada was separated into smaller portions and placed on large ice bath. Small containers were placed in larger ice baths.

Metal container of cooked beef maintained below the cook line in the right kitchen measured between 65F to 70F. Employee stated that the cook took the container out to prepare orders and was supposed to return the container to the refrigerator, but did not. Owner stated that the container has been out in ambient temperature for approximately 4 hours. Container of watermelon juice maintained at the front service area measured at 49F. Employee stated that the juice was prepared in the morning and that all ice had melted. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Container of cooked beef was VC&D due to temperature abuse. Ice was added to the container of watermelon juice.

The only hand wash station in the kitchen lacked hand soap. Owner stated that hand soap is readily available inside the restroom. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels and hand soap shall be readily available and easily accessible at all times. [COS] Employee provided manual pump bottle of hand soap. ** Note: employees are to wash hands immediately after using the restroom, and then again when returning into the kitchen.

Observed walk-in refrigerator door unable to fully close. [CA] Investigate cause and repair in an approved manner.

Door handle for reach in is damaged at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

Unable to provide a food manger certification at the time of inspection. Per PIC, cannot find right now but has it. [CA] Submit during follow up inspection. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Hot water within the 3-compartment sink was measured at 115*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F).

Floor sink under the prep sink is clogged at the time of inspection. [CA] Have the sink unclogged by a contractor. [SA] Sink cannot be used until it is repaired by contractor. All other sinks within the facility are draining properly.

Only hand wash station within prep area is missing a soap dispenser and paper towel dispenser is not working properly. [CA] Hand wash station must be fully stocked at all times. [COS] Roll of paper towels was placed next to hand wash station and pump soap was placed next to hand wash station.

Multiple flies within the food facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Recommend obtaining approved fly traps and contact pest control. REPEAT VIOLATION. Failure to comply may result in enforcement action