ROUTINE INSPECTION
Confirmed with PIC that facility is DBA as "SV COCINA & PUPUSERIA" and that the ownership has not changed. Facility name is to be updated.
8 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed accumulation of clutter at the handwash stations and janitorial sink. In the preparation area, observed the 2-door under counter refrigeration unit is broken. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of cloth napkins stored in direct contact with food. [CA] Discontinue storage of cloth with food. Use only approved, food grade cloth or fabric implements for food storage.
- K36: Equipment, utensils, linens: Proper storage and use
1. Observed working utensils are stored in standing water contaminated with oil or grease. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2. Observed scoop and handle for ice machine is stored in direct contact with ice. [CA] Store utensils in such a way to prevent direct hand contamination with food.
- K21: Hot and cold water available
Measured the maximum water temperature at the 3-compartment and preparation sink at 117F. The water temperature fluctuates between 100-117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K05: Hands clean, properly washed; gloves used properly
Observed employee washing hands while wearing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be used and changed as needed. [COS] Manager instructed employee to take off gloves and properly wash hands.
- K06: Adequate handwash facilities supplied, accessible
1. Observed paper towel roll is located at a distance away from the central station. Food and other equipment is stored underneath the paper towel roll. [CA] Store single use towels in a permanent dispenser closer to the handwash station to prevent contamination of food and other equipment. 2. Observed handwash stations at the front counter and the back warewashing area are blocked by other equipment and are inaccessible. Nearby handwash station in the food prep area is available. [CA] Handwash sink shall be fully stocked and accessible at all times.
- K30: Food storage: food storage containers identified
1. Observed multiple foods in the walk-in cooler and in the preparation area stored directly on the floor. [CA] Food shall be stored six inches above the floor to prevent contamination. 2. Observed multiple foods including raw meat are stored in plastic grocery bags. [CA] Use only approved food grade bags or containers for food storage.
- K07: Proper hot and cold holding temperaturesCritical
1. In the preparation unit, measured cut tomato stored above the inserts at 58F. Per employees, tomatoes were prepared and cut 1 hour prior to temperature measurement. 2. On the preparation counter, measured multiple pupusa fillings including meat and vegetables from 68-73F. Per employees, fillings were taken out of the walk-in cooler and moved to ice bath 1 hour prior to temperature measurement. The fillings are stored in ice bath that is not making direct contact with all sides of the container. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1. Cut tomato was relocated to the under counter refrigeration for rapid cooling. 2. More ice was added to ensure filling containers are fully submerged in ice. Ensure that the ice bath is adequately covering the sides of the container to facilitate rapid cooling.