SUPER TAQUERIA

Facility's testing strips for chlorine were expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Chicken was found cooling in a ice bath. Per cook, he took it off the stove and placed directly into an ice bath almost 2 hours prior. Chicken measured around 100-110F. [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] Chicken was reheated to a minimum of 165F and the cooling process was restarted.

The men's room toilet tissue was not in a dispenser. Per PIC, they are getting the wall where it was attached replaced. Note: Observed missing wall tiles where the toilet tissue was previously installed. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Chicken a the extra steam table measured at 100F in the top right corner. Per cook, he reheated the chicken on the range until it wa boiling and placed it into the steam table about 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC agreed to place chicken on TPHC and set to discard at 1:00 pm.

Dishes were found in a chlorine solution measuring at 0 PPM. Per staff, they added chlorine from a spray bottle filled with chlorine. [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] The chef made a chlorine solution at 100 ppm and sanitized the dishes.

Several small flies were found in the back kitchen area. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

Wet wiping cloths were found stored on the counter of the service area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

The corner stainless steel panel in the back kitchen cookline area is detaching from the wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Facility is using cardboard to line the wall near the walk in cooler to post announcements and other required information to staff. They are also using it to line shelves in the kitchen area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

In the kitchen area, at the prep table near the back exit, facility was found using plastic containers to cool down food. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal.

REPEAT VIOLATION: Chlorine at the three compartment sink was measured at 25 ppm. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] Inspector educated on ensuring to obtain 100 PPM for their chlorine solution. Facility added 4 and 1/2 caps of chlorine to the filled basin. Chorine measured at 100 ppm.

The Environmental Health Permit was posted in the office. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

At the service area, in the steam table, asada was measured between 115-130°F. Per staff they cooked and cut it approximately 15-20 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff reheated the meat on the grill. The steam table water was low and staff refilled it.

In the kitchen area, under the prep table, there is a rectangular cutout in the FRP wall. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

REPEAT VIOLATION: A few of the staff's food handler cards have expired. Note: A few of the food handler cards are set to expire within the next few months. [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.