TORTILLA HOUSE TAQUERIA

Observed a deep container of beef located on a food prep surface to be cooling with a lid on. [CA] Allow PHFs to be rapidly cooled using shallow containers, removing lids/covers, frequent stirring, ice baths, ice paddles, smaller portions, or ice as an ingredient.

Observed 3 comp warewash sink being used to submerge cooling potatoes in ice water. [CA] Use food prep sink for all food preparation.

Observed potentially hazardous food at the cookline that measured in the temperature danger zone (cooked potatoes 81F). Per PIC, the potatoes were from earlier and were meant to be discarded. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC discarded the potatoes.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $276.75. 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.

Ceiling panels on top of the prep sink have holes in them at the time of inspection. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Hand wash station next to the prep sink is blocked with food product at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] Products were removed from the hand wash station.

Sanitizer buckets (chlorine) were measured at 200PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Sanitizer concentrations were diluted with water; re-measured at 100PPM.

Facility did not have Food Handler Cards available for review. [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.

Observed potentially hazardous food located in the reach-in cooler that, according to PIC, was cooked and cooled yesterday (cooked potatoes 45F). [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as smaller batches, frequent stirring, ice baths, ice paddles, and/or ice as an ingredient .[COS] PIC voluntarily discarded 2 large tubs of cooked potatoes.

Observed employee beverages on food prep surface. [CA] Keep employee beverages covered and away from food prep areas.