LA MICHOACANA PLUS

A couple of the employees do not have food active handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

Repeated violation: There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Repeated violation: Food preparation was being conducted on the three compartment warewash sink. [CA] Food preparation may only be conducted in the preparation sink.

A 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).

Repeated violation: Drainpipe from the ice machine were immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.

Some potentially hazardous foods like corn and nacho cheese stored on the steam table and on the nacho cheese holder were measured below 125 oF. [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 store manager said all the food products were cooked less than two hours, and she is told to either reheat the products to 165 OF and keep them at or above 135 oF or time code all to use within the next two hours. She reheated the products to 165 OF (COS).

There are some damaged coving tiles on the walk-in cooler. [CA] Replace the damaged coving tiles immediately.

Drainpipe from the ice machine were immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Food preparation was being conducted on the three compartment warewash sink. [CA] Food preparation may only be conducted in the preparation sink.

Boxes of single use and other utensils were stored inside one of the restrooms. [CA] Do not store any utensil or food product inside the restroom. Remove all the utensils from the restrooms immediately.

Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $793.75 Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1345000. You may also drop a business check or a crasher's check at our office address written on the top right corner. Previous written notification of account balance informed about the Delinquent Permit fee last month. A re-inspection will not be conducted if your account is paid in full by 11/05/2024. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in freezer [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 approved shelf or dunnage rack.