LOS TACOS DE MI TIERRA

Cooling of freshly cooked beans was being carried out at room temperature. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.

Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.

The ice scoop for the ice machine was stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

Some recently sanitized utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

The drainpipe from the ice machine was immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.

There was no functional thermometer inside of the double door preparation fridge located in the cook line. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units. There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.

The exhaust vent cover for one of the restroom is detached from the ceiling. [CA] To prevent vermin infestation and for proper functioning of the exhaust fan, please seal the gap immediately.

The ceiling panel above the cook line are misplaced. [CA] To prevent vermin infestation, please seal the ceiling immediately.

There is no handwash station in the front preparation area. [CA] Please install a handwash station in the front preparation area. Plan and specification must be submitted to our office's plancheck division via email at dehplancheck@deh.sccgov.org or in person in the address written on the top left corner of this report form.

The back door was left open. [CA] To prevent insect/rodent infections, keep the backdoor always closed or install a screen door.

There was no time/temperature log for pastor gyro stored on the gyro machine. [CA] Any food product stored outside the safe temperature zone (room temperature) must be monitored using time/temperature log.

Couple of drain and houseflies were observed in the preparation area and some in the front dining area. [CA] Eliminate all insects and rodents from the facility by a legal method.

Some food products on boxes were stored directly on the floor or on milk crate back in the kitchen area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas.

Employee was observed washing and sanitizing dishes from a bucket that contains mixture of soap and sanitizer using a sponge. [CA] Any reusable utensil or equipment must be washed with soapy water in the first sink, rinsed in the middle compartment with a clean water, and sanitize in the last compartment of the wash sink using a solution that contains 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical

Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time.

The ice scoop for the ice machine was stored on unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.