LOTERIA TACO BAR

1. Third Repeat Violation: There is no Food Safety Certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Failure to comply may result in further enforcement actions from this department such as an office hearing. Obtain a valid Food Safety Certificate within 30 days and provide a copy to district specialist via email to Alexander.Alfaro@deh.sccgov.org 2. Facility lacks food handler cards for staff. [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.

The prep sink has been uninstalled. [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink. Reinstall prep sink per original approved plans.

Water at the three compartment sink measured at a maximum of 110F. [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.

1. Facility is missing drain plugs to fill basins of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. 2. Facility's testing materials for chlorine are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Facility lacks testing materials for their choice of sanitizer at the three compartment sink, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Facility was storing a knife between the wall and a metal shelf. [CA] Store utensils in a safe and sanitary manner.

Second Repeat Violation: There is no Food Safety Certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Failure to comply may result in further enforcement actions from this department such as an office hearing. Obtain a valid Food Safety Certificate within 30 days and provide a copy to district specialist via email to Alexander.Alfaro@deh.sccgov.org

1. Observed Vermin: Documented in the following areas: Live adult cockroach on the instant water heater under the hand wash sink. Cockroach droppings on the electrical outlet under the hand wash station. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Leo, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

1. Observed Vermin: Documented in the following areas: Live adult cockroaches and nymphs in the kitchen area on a sticky trap on electrical conduit next to the steam table, live adult cockroaches on the floor behind the cook line equipment on a sticky trap, dead juvenile cockroach on a sticky trap behind the prep cooler, and live and dead nymphs on a sticky trap under the three compartment sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Leo, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

1. Cove base tiles are in disrepair under the three compartment sink and steam table. 2. Floor tiles are in disrepair under the cook line equipment and have an accumulation of grease. 3. The wall under the hand sink is in disrepair. 4. The in floor grease trap cover has exposed openings. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

At the cash register, on the counter, a watermelon based drink was measured at 44°F. Per staff the drink was made around 1:00 pm and the ice has melted. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Other staff refilled the container with ice to cool down the drink.

*REPEAT VIOLATION* There is no Food Safety Certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Failure to comply may result in further enforcement actions from this department.

A spray can of residential insecticide was found on one of the storage shelves. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Facility lacks the testing materials for their choice of sanitizer - chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.