CHAVEZ SUPERMARKET-TAQUERIA

*Repeat violation: Multiple refrigeration units are lacking thermometers. -Walk in cooler -2 single door prep coolers [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.

Damaged ceiling panels observed. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Replace ceiling panels.

Cracked lid observed on bulk sugar container. [CA] Replace lid and maintain in good condition.

Employee personal belongings (water bottles, food container) stored next to clean cutting boards. [CA] Personal belongings shall be stored in a designated area that will prevent the potential contamination of food and food contact surfaces.

*Repeat violation: 1) Water temperature at the hand wash sinks (sensor faucets) measured between 75-86F. [CA] Hand washing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. 2) Water temperature at the prep sink and 3 comp sink measured between 106-116F [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.

Observed cups without handles used as scoops in multiple bulk food containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.

Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.

Water temperature at front hand wash station measured 74F. (sensor faucet) [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Pico de gallo (on ice) measure 52F. Per food employee, food item was stored on ice less than 3 hours prior. [CA] Potentially hazardous foods shall be held cold at 41°F or below to prevent bacterial growth. When using an ice bath as a cold holding method, ensure inserts are fully submerged in ice and water. [COS] Food employee added more ice and fully submerged the pico de gallo container. Pico de gallo was remeasured at 40F.

Heavy buildup of mold like substance on the caulking around the 3 compartment sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Water at both hand sinks was measured below 70F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperatures : Major- PHFs measured above 50F : Raw shelled eggs, salsas, raw fish, cheese, cooked meats. PHfs were held inside prep refrigerator that was not turned on at time of inspection. Per PIC, employees just stored the PHFs in the unit about 30min ago. Minor- PHFs measured between 44F and 47F : salsas, cheese, cut tomatoes held in ice in prep table at front. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee turned on the prep refrigerator and relocated PHFs to the walk in refrigerator, will relocate the items backs when the unit is ready.