2 PESOS TAQUERIA

Observed cooked chicken cooling in a deep metal container in the two door upright cooler adjacent to the hand washing sink measured between 90F on the outside of the container and 105F in the center. The person in charge stated the chicken was cooked and cooled approximately 1.5 hours prior. [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] The chicken was separated into shallow containers to rapidly cool.

1. Observed Vermin: Documented in the following areas: - 1 live adult german cockroach on the floor below the inoperable reach in preparation cooler near the warewashing area - 7 live adult german cockroaches on glue traps on the floor below the inoperable reach in preparation cooler near the back warewashing area - Multiple dead adult cockroaches on the glue trap in the compressor area below the upright freezer near the janitorial sink - One dead adult german cockroach on the floor near the above ground grease interceptor - One dead nymph on a glue trap in the cabinet below the front hand washing station - One dead adult german cockroach on a glue trap below the cooks line - Fecal spotting throughout the corners of the cabinets below the front hand washing sink 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Calvin H. 4. Notification: The person in charge during inspection, Yecenia, 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.

1. Observed an ice scoop stored directly on top of the ice bin at the back preparation area. 2. Observed a knife stored wedged between a cold top preparation cooler and preparation table. [CA] Clean equipment and utensils shall be stored in a manner to prevent contamination of the food contact surface.

*Repeated Violation* A current food safety manager certification was not available for review at the time of inspection. [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.

1. Observed an unlabeled chemical spray bottle stored at the back warewashing area. The person in charge stated the bottle was filled with degreaser. [CA] Chemicals once removed from original container shall be labeled with common name. 2. Observed non-commercial Raid insecticide stored at the back chemical storage area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Observed an accumulation of grease/grime throughout equipment at the cooks line including but not limited to the following locations: - Throughout the interior and exterior surfaces of the deep fryer - At the table surface below the flat top grill - The surfaces below the cold top cooler [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple pieces of equipment stored at the back preparation area that are inoperable. [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. Remove the unused equipment to prevent the harborage of vermin.

Observed a food worker wash their hands at the preparation sink while the adjacent handwashing sink was accessible. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required at a designated hand washing sink.

Measured one container of cooked chicken placed at the flat top grill with the bottom portions of the container measuring at 140F and the top portions measuring at 99F. The cook stated that the chicken was cooked approximately 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The violation was corrected by reheating the chicken to 170F on the flat top grill and separating out the containers into smaller portions to hot hold.

*Repeated Violation* Observed the flat top grill to be installed to extend past the ventilation hood. [CA] Maintain all cooking equipment installed below the ventilation hood.

While demonstrating warewashing, the food worker skipped the sanitizer step. It was discussed with the food worker that the dishes air drying were cleaned but not sanitized. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] A sanitizer solution of 100 ppm chlorine was set up at this time.

Our records indicate this facility is operating without a valid permit and has a delinquent account. [CA] 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.

*Repeated Violation* Observed multi use wiping clothes placed on the preparation cooler cutting board outside of a sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

-Front door propped open. -Back door has gaps that measured greater than 1/4 of an inch. [CA]: Facility shall be fully enclosed at all times to prevent vermin entrance and harborage. Seal all cracks, crevices, door, windows and any opening approximately 1/4 of an inch in diameter.

Prep line cooler with open food stored on the dining area accessible by the public. [CA]: Food and food equipment shall be stored within the food preparation area, separate from public access.

Soiled wet wiping cloths stored on work surface at back prep area without being placed back into their sanitizer bucket in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Cleaned plates are stored underneath steam table shelving. Some plates have debris. Steam table shelving does not appear clean. [CA]: Re-wash and sanitize plates prior to using. Ensure food contact surfaces are stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.

1. Faucet at 3 comp does not reach first and third compartment sinks. [CA]: Ensure faucet reaches first and third compartment sinks. 2. Missing testing method for measuring Chlorine sanitizer. [CA]: Provide a method (ie test strips) for measuring Chlorine sanitizer when conducting manual ware-washing. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. 3. Missing plug stopper for 3 comp sink. [CA]: Provide plug stopper for 3 comp sink.

Flat top grill is not completely placed underneath hood. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood.

Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.

COMPLY BY 08/23/2024 Both prep line coolers at the cook line had ambient temperatures that measured at 50F and 53F. [CA]: All cooling units must be able to cold hold PHFs at 41F or below at all times. Discontinue use of units for PHFs until it is able to cold hold PHFs. Assess/repair unit as needed.

COMPLY BY 08/23/2024 Multiple PHF's measured above 41F in 2 door prep cooler near microwave. Per PIC, PHF's were relocated to unit approximately 3 hours prior to measurement. Ambient temperature of unit measured at 50F. [CA]: Potentially hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHF's were relocated to walk in cooler to rapidly cool down.

2 live adult and 1 live nymph cockroaches observed underneath 3 compartment sink and in between cove base. Per owner, pest control service occurred approximately 2 weeks prior to inspection. No pest control receipt provided. [CA]: Facility ordered closed due to active vermin activity. Eliminate all live vermin and evidence of vermin in a safe, effective and legal manner. 1. Discontinue food preparation and put away food and utensils. 2. Clean and sanitize all areas with heavy grease buildups and old food debris throughout the facility. 3. Use safe and legal pest control measures. Facility shall make available any pest control treatment records and invoices upon re-inspection and re-open. 4. Properly clean and sanitize all food preparation surfaces and impacted areas. 5. Properly vermin proof facility by sealing visible holes and cracks that could harbor or allow entrance of vermin. 6. Remove any stagnant water. 7. Construct, equip and maintain the food facility so as to prevent entrance and harborage of animals, birds and vermin (cockroaches, rodents and flies). Facility shall remain closed until all vermin have been abated and county health specialist approves facility to be ready to re-open. Contact county health specialist when ready to re-open. Closure sign is not to be removed, hidden or relocated.