LOBO'S TACOS

A 1/3 hotel pan of beans were measured at 47F. Per PIC, they were cooled last night. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. [COS] Beans were VC&D

Ambient temperature at the walk in cooler shelving dedicated to the facility was measured at 45F. Ambient temperature for the rest of the unit was measured at 38F. Shelving with foods has a plywood covering one side of the shelving and the top was also covered with boxes, possibly restricting airflow. [CA] Investigate the temperature discrepancy. Ensure refrigeration is able to maintain PHFs at 41F or below.

Facility lacks drain plugs to fill basin of three compartment sink, facility was observed using rags. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Provide within 24 hours.

Food handler cards for staff are expired or unavailable. [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.

Staff were observed using an unsanitized spoon to stir beans on the range. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Beans were discarded.

Wet cloth rags were found stored on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Staff were observed skipping the sanitizing step of dishwashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] A chlorine solution was made to sanitize dishes.

Second Repeat Violation: In the storage shelves next to the hand sink, on the lower shelf, a bulk bag of rice was found. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

1. Carne asada was found cooling in the walk in cooler in two 1/3 hotel pans and measured between 72-85F at around 4 pm. Per PIC, they were pulled from the flat top to cool at 12 pm. 2. Chicken was found in the walk in cooler measuring at 48F. Per PIC, it was cooked the day before. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 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] Items were discarded. Went over cooling process with PIC. Facility to transfer cooling items to shall pans and cool in the walk in cooler. Note: no ice machine is available to the facility to facilitate use of ice to cool.

1. Repeat Violation: Raw chorizo was found stored above cooked meats in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. Repeat Violation: Pickled jalapeños were found to not be protected from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Repeat Violation: In the walk in cooler, above the plastic container of rice, rice was observed to be stored in plastic grocery bags. [CA] Ensure to use food grade materials and equipment only. Cease use of the grocery bags and replace with either containers with lids or other food grade plastic bags.

Facility was using a scented chlorine bottle for sanitizing dishes. [CA] Use non-scented chlorine intended for use at a food facility. [COS] Facility provided non scented bleach.

1. Raw chorizo was found stored above cooked meats in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. Pickled jalpenos were found to not be protected from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Repeat Violation: In the storage shelves next to the hand sink, on the lower shelf, a bulk bag of rice was found. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

The floor sink of the three compartment sink overfilled as the basin was drained. The three compartment floor sink was evaluated to be draining slowly. Floor sinks did not over fill when the faucets of the hand sink and three compartment sink were left running. When the faucets of the three compartment sink, prep sink, and handwash sink were left on the prep sink floor sink would overflow. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [SA] Facility to limit use of the prep sink or wash produce in the three compartment sink in a container/strainer. Facility to fix the floor sinks within 24 hours.

Second Repeat Violation: Facility lacks chlorine test strips. They have quat test strips available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Beef in the steam table measured at 105F. Per cook they reheated the meat on the griddle before placing it in the steam table. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Beef was reheated on the griddle to a minimum of 165F.

The drain pipe of the prep sink has a leak when turned on. [CA] Repair plumbing fixture and maintain in clean and good repair.

At the hand sink, the drain pipe has a leak. [CA] Repair plumbing fixture and maintain in clean and good repair.

In the storage shelves next to the hand sink, on the lower shelf, a bulk bag of rice and beans were found. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

REPEAT VIOLATION: Facility lacks chlorine test strips. They have quat test strips available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In the walk in cooler, above the plastic container of rice, rice was observed to be stored in plastic grocery bags. [CA] Ensure to use food grade materials and equipment only. Cease use of the grocery bags and replace with either containers with lids or other food grade plastic bags.