COMO ESTA TAQUERIA

*Repeated Violation* Observed the only handwash sink is adjacent to food preparation table and is not separated by a splashguard. [CA] The handwash sink shall be separated from food preparation counters by a minimum 6" high metal splash guard to prevent contamination.

Observed two metal containers of rice cooling at the preparation sink drain board covered with a lid and measuring 115F at the exterior portions of the container and 145F in the center. The PIC stated the rice started the cooling process approximately 40 minutes prior. [CA] When cooling PHF's, stir frequently to facilitate rapid cooling. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. 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. [COS] The PIC removed the lids and continued stirring the rice to facilitate heat transfer

A heavy accumulation of grease on the floors below the stove and deep fryer [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

*Repeated Violation* Observed use of aluminum foil to line food storage shelves. The use of durable and easily cleanable products such as cutting boards was discussed at this time. [CA] Discontinue the use of aluminum foil. Surfaces of food preparation and equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.

1. Grease on the sides of the stove, deep fryer, and adjacent two door upright cooler 2. Grime on the back wall of the ice machine [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

The deep fryer was observed installed not fully below the ventilation hood at the cooks line. An accumulation of grease was observed on the adjacent two door upright cooler and exterior side of the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Observed accumulation of grease and food debris underneath the cook line. [CA] Walls and floors in food preparation areas shall be routinely cleaned to prevent pest harborage.

In the right preparation unit, measured cheese at 45-49F. Per PIC, cheese was transferred to the preparation unit insert 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC to keep the preparation unit lid closed. Cheese insert was relocated and moved away from the adjacent heat lamp.

Observed the only handwash sink is adjacent to food preparation table and is not separated by a splashguard. [CA] The handwash sink shall be separated from food preparation counters by a minimum 6" high metal splash guard to prevent contamination.

Observed use of aluminum foil to line food storage shelves. [CA] Discontinue the use of aluminum foil. Surfaces of food preparation and equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.

Observed soiled wiping cloths stored on food preparation counters. [CA] When not in use, wiping cloths shall be stored in an approved sanitizing concentration.