TAQUERIA EL JALISQUILLO

When owner was asked to provide test strips to test sanitizer, pH test strips were provided. [corrective action] Provide the correct test strips to test chlorine sanitizer.

1. Hot water from the 3-compartment sink and food preparation sink measured 111F. [corrective action] Provide hot water, minimum 120F. 2. Water from the restroom hand sink measured 70F. [corrective action] Provide warm water, minimum 100F.

Beans in a large pot in the walk-in cooler measured 60F. Beans were stored in the walk-in cooler to cool down since last night. [corrective action] Potentially hazardous foods must rapidly cool from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. [correction] Beans were voluntarily discarded in the trash can. See VC&D form. Other methods to facilitate more rapid cooling was discussed with the owner. 1. Place pot into ice bath in the food prep sink. Stir food with ice wand. 2. Split food into smaller portions. Use shallow stainless steel pans (2" to 4" high pans).

REPEAT VIOLATION Manager's Food Safety Certificate has expired and Food Handler Cards were not available. [corrective action] At least one person at this facility must have a manager's Food Safety Certificate. All other employees must have a Food Handler Card.

The soap dispenser at the front kitchen was inoperable due to broken lever. [corrective action] Replace the soap dispenser at the front hand sink.

1. Cutting board at the food preparation sink was heavily scratched and scored. [corrective action] Provide a cutting board that is smooth and easily cleanable. 2. Wire racks in the walk-in cooler had mold and food debris. [corrective action] Thoroughly clean all the racks in the walk-in cooler.

Broken hand soap dispenser in the front kitchen area with sharp edges. [CA] Repair or replace hand soap dispenser.

Chlorine test strip is not available at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

REPEAT VIOLATION Cutting boards are heavily scratched with knifes. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Water temperature at hand wash sink in restroom measured at 62F. Per PIC, water heater was changed since last inspection and there was hot water. [CA] Investigate and repair water heater. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Emptied paper towel in restroom. [CA] Provide paper towel for handwashing. [COS] PIC restocked paper towel

REPEAT VIOLATION Food safety manager certificate expired and food safety handler card is not available. [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. 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.