SUPER TAQUERIA

1. Cheese within prep table is being double stacked in a container with the lettuce at the time of inspection; measured at 45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Cheese was moved to under counter refrigeration 2. Pork was being double stacked within the steam table created on the cook line in the back of the facility; measured at 112*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC started the cooling process and placed the pork within the ice bath. Discontinue in double stacking PHFs on top of each other.

Holes noted around the 3-compartment sink and around the electrical panel. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Light bulb is missing in the hood system in the back of the facility. [CA] Install a new light bulb.

Knife noted in one of the stations in between the cutting board and prep table at the time of inspection. [CA] Knifes should be stored in a way were they do not become contaminated. [SA] Knives were placed in the back to be wash, rinse, sanitized. Per PIC, they are normally placed in a container and washed before every 4-hours.

Fan guards within the walk in have dust build up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Hood filters have some grease build up on them at the time of inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.

1. PHFs within the salsa bar were measured at 48*F at the time of inspection. 2. PHFs within steam table were measured between 133-149*F at the time of inspection. PHFs that were measured above 135*F have hot water touching them directly; whereas, foods not are below 135*F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC will be moving PHFs that are not directly touching the steam table water into a different steam table.

1. Some bulk containers are not labeled at the time of inspection. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. [COS] PIC marked items with common name. 2. Some food products are noted within the floor at the time of inspection. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] PIC was able to lift all product above 6 inches at the time of inspection.

Weather strip at the bottom door in the back of facility is wearing out. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Some food handler cards for employees have expired in the beginning of the year. [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.

Multiple wiping towels around the cook line are not within sanitizer at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1. Fan guards within the walk in have dust build up on them at the time of inspection. 2. Grease like substance is growing within the caulking around the shelving in the back prep area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Knives in the front prep area are being stored in between the prep table and stainless steel table. [CA] Discontinue this practice and place either magnets or knife holders within this area. [SA] All knives were placed in the back of the facility to be cleaned/sanitized.

PHFs within prep table next to front cook line were measured between 44-45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit serviced.