LA VICTORIA TAQUERIA #3

Containers of salsa stored directly on the floor of the walk in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Raw shell eggs stored above RTE orange sauce within the walk in refrigerator. [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.

The three compartment sink lacks plugs/ stoppers for use during manual sanitizing. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. The three compartment sink goose neck faucet does not reach all 3 compartments of the sink. [CA] Provide a longer gooseneck faucet capable to reaching all 3 sink compartments.

Observed the re-use of white sour cream containers to store cooked chicken, salsas and other items within the walk in refrigerator. [CA] Single use food containers (e.g.sour cream container) shall not be reused to store food. Store bulk foods in approved NSF containers with tight fitting lids.

Measured fresh salsa at 58 F on top of an ice bath and sour cream at 78 F on the cook line preparation table. Cook stated that the sour cream and salsa was removed from temperature control less than 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sour cream and salsa relocated to the reach in refrigerator to be cooled to and held at 41 F or below. New batch was fully inserted into an ice bath. Recommended TPHC for PHF's stored at room temperature at the cook line. Submit TPHC procedures to this department prior to starting this method.

Box of french fries stored at room temperature at the cook line. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] French fries relocated to the reach in refrigerator.

Measured cheese sauce at 114 F within a large pot on the preparation table. PIC stated that the cheese was removed from the stove 30 min to 1 hour prior. [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] Cheese sauce relocated to small metal containers and placed within the walk in fridge for rapid cooling.

Large and full five gallon container of chili verde sauce measured 64F. Per PIC, it was made in the morning, 2 hours prior. [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.

Observed several wiping cloths on the counters when not in use in the preparation 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).

Chlorine in sanitizing bucket in the front service area measured 200ppm. [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 middle compartment of three compartment sink full of water and soap with dishes soaking in it. [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).

Observed the working end of two knives stored between the wall and a table. [CA] All equipment shall be stored so that the working end of the equipment is protected from contamination.

Observed that CO2 container by syrups was not chained to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. Observed five gallon single use buckets reused to store food in walk in fridge. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

Sliced tomatoes on counter measured 62F and sliced cheese on counter measured 52F. Per PIC, they had been out for 30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cheese and tomatoes placed on ice baths. Salsa in ice bath measured 52F at the top and 49F at the bottom. Employee pulled container out and observed that ice was only on the bottom of the container. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice and water added to container. Ensure that ice and water go up both sides of the container to maintain all food inside at 41F or below.