BURRITOS, TACOS Y MAS

Observed wet wiping rag on meat slicer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed potentially hazardous foods that were not properly cooled (see measured observations). [CA] Ensure PHF are rapidly and properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as frequent stirring, ice as an ingredient, ice baths, ice paddles, small portions and/or blast chiller. [COS] PIC voluntarily discarded PHFs.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,975.00. 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.

Observed potentially hazardous food that measured in the temperature danger zone located in the new reach-in refrigerator (rice 67F). According to staff, the rice was cooked yesterday. Staff did not fill out cooling log for the rice. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours using rapid cooling techniques. [COS] PIC voluntarily discarded the rice.

Observed potentially hazardous foods that measured in the temperature danger zone located in the reach-in refrigerator. According the the cooling logs, the PHFs were properly cooled. PIC stated that there's possibly an airflow issue due to all the shelves being used to cool shallow pans of hot food. PHFs on the top shelves were 41F or less, PHFs on the lower shelves were in the temperature danger zone. [COS] PIC relocated cooling foods that were in the proper cooling parameters to different refrigerators. PIC discarded the PHFs that were located at the bottom of the refrigerator and that measured in the temperature danger zone for approximately 2 days.

Observed several potentially hazardous foods that were improperly cooled located in the reach-in refrigerator (PHFs did not cool within proper time parameters). PHFs were found covered and in large pans. [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 ice baths, ice paddles, smaller portions, frequent stirring, ice as an ingredient, and/or a blast chiller. [COS] PIC voluntarily discarded the food.