TACOS EL PALOMO

1. Bulk bags of dried chilies and oregano were not in containers with tight fitting lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 2. There was a box of tortillas stored on the floor of the facility in front of the hand wash sink in the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 3. A white crystalline powder was not labeled in the kitchen area and in the storage racks in the back. [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.

1. Facility is using a deep fryer outside of the exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 2. The right lightbulb in the exhaust hood area is not shielded. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

The only handwash sink in the kitchen area had the water turned off and was inoperable. Per staff, they turned it off as there was a leak from the faucet. [CA] All food facilities shall provide an operable handwashing station. [COS] EH staff instructed kitchen staff to turn the water back on to provide a handwash sink in the kitchen area.

Hot water at the three compartment sink and mop sink reached a maximum of 115F. [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.

Raw PHFs were found stored above Ready to Eat foods in the prep cooler and walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Staff were observed donning gloves and attempting to handle food after use of cellular device without first washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] EH staff stopped kitchen staff and instructed to wash hands prior to handling food.

1. Facility lacks a Food Safety Certificate 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. 2. Facility lacks food handler cards 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.

The restroom door does not self close. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Facility has a non ANSI accredited deep fryer in use in the kitchen. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Facility lacks 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.

The handwash sink faucet in the kitchen has a leak. [CA] Repair plumbing fixture and maintain in clean and good repair.