CHAPARRAL SUPERMARKET - TAQUERIA

Facility lacks a probe thermometer. [CA] An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler.

The three compartment sink is in disrepair and has black tap in the sanitize basin. [CA] Maintain the sinks and equipment in good repair.

The staff restroom lacks a self closing device. [CA] Toilet rooms shall be self closing.

The staff restroom lacks adequate ventilation. [CA] Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes.

Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing materials for sanitizer must be available.

The floor sink where the three compartment sink dispenses to was backed up and not draining. [CA] A facility shall not operate when there is an active sewage back up or overflow. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [COS] A plumber arrived onsite and cleared out the drain.

Fried pork belly under the heat lamp was measured between 90-112F at around 2:30 pm. Per cook, they cooked it around 11 am. Note: the pork belly was not cooked enough to be dry and had moisture. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Staff agreed to discard PHFs after 4 cumulative hours of removal from temperature control. Discussed with staff to have an additional heat lamp or place product in the steam table to maintain at 135F or above.

1. The back exit door has a gap greater than 1/4 inch. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. 2. The prep cooler in the kitchen area is in disrepair and not working. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Remove the equipment or clean and plug it in. Numerous rodent droppings were observed in the back near the condenser.

1. Repeat Violation: The premises have an active rodent infestation evidenced by 3 dead bodies found throughout the premises and rodent droppings present in all areas of the premises. 1. Observed Vermin: Documented in the following areas: One fresh rodent body on a glue trap in the water heater closet. Two dead rodent bodies on a sticky trap under bagged rice in the "Colombian" section of the sales floor. Heavy rodent dropping concentrations in the butcher shop office, the prep cooler of the taqueria, behind the cooler near the stairs to the upstairs office, fresh droppings along the back wall near the receiving area, fresh droppings along the wall near the walk in cooler in the back of house area by the other receiving area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Jesus, Letty, and Fernando, have 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. 2. Repeat Violation: There are numerous flies in the butcher and taqueria area. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Provide pest control as often as necessary to eradicate the problem.

The restroom handwash station lacks a handwash reminder sign. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

1. Facility lacks drain plugs to fill the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. [SA] Staff used plastic wrap to fill the basin. Provide a drain plug at time of the follow up inspection. 2. Facility lacks testing material 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.

There is a hole in the wall near the walk in cooler and two compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

There are no Food Handler Cards available upon request. [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.

Staff skipped the sanitizing step of ware washing when washing dishes. Staff scrubbed dishes with a soap and chlorine solution and rinsed with water. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] A chlorine solution of 100 PPM was made and dishes were sanitized. A proper ware washing procedure sticker was provided.

1. Facility has an active rodent infestation evidenced by 5 dead bodies found throughout the facility and rodent droppings present in all areas of the facility. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Contact District Specialist for a follow up inspection once all bodies have been removed and any, all afflicted areas have been cleaned and sanitized, and the facility has improved vermin proofing measures. 2. There are numerous amounts of flies in the back storage area and in the butcher area. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

In the butcher area, at the prep table, a box of chorizo was found at 59°F around 2 pm. Per staff they removed it from refrigeration at round 9 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff VC&D the product. See VC&D report.

The only hand washing sink was blocked off by several utensils. [CA] All hand washing stations shall be unobstructed and easily accessible. [COS] PIC removed the utensils at time of the inspection.

In the butcher area, observed a box of beef thawing at room temperature. [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.

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.