CARDENAS #222 - DELI / TAQUERIA

Excessive water accumulation was observed on the floor below dishwashing and working sinks. [CA] Keep the floor areas neat, clean, and dry all the time. There is a missing ceiling panel near the HVAC system of the BBQ room. [CA] To prevent insect/rodent infestation, please replace the missing ceiling panel immediately.

A couple of wet/soiled wiping cloths were stored on the handwash sink located in the BBQ room. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Some freshly sanitized utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.

Couple of drain flies were observed back in the preparation area and some near the janitorial sink area. [CA] Eliminate all insects and rodents from the facility by a legal method.

Some potentially hazardous foods stored on the taqueria preparation fridge( ice bath, including shredded cheese and guacamole were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the cold-holding unit regularly.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Multiple drain and some houseflies were observed back in the produce wash station and some in the kitchen area. [CA] Eliminate all insects and rodents from the facility by a legal method.

The maximum warm water temperature on one of the kitchen's handwash sink was measured at 85 oF. [CA] Raise the water temperature on the handwash sink to 100 oF immediately.

Pinto and refried beans cooked yesterday were measured at or above 50 oF inside the walk-in cooler in big containers. [CA] All potentially hazardous food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours using ice bath, rapid chiller, or smaller portions. Since the chicken were more than two hours in the preparation table. The manager voluntarily condemned and destroyed about 10 gallons of beans stored inside the walk-in cooler above 50 oF (COS).

Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time.

Some potentially hazardous food stored on one of the hot-holding case including chicken legs, ribs, and fried bananas were measured between 125°F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The chef reheated the products (COS).

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach). There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.

There was no paper towel supply on one of the kitchen’s handwash sinks. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, you use a roll-type paper towel or napkins.