CHAVEZ SUPERMARKET - TAQUERIA

FOUND A WIPING CLOTH STORED ON THE FOOD PREPARATION AREA. [CA] STORE WIPING CLOTH IN A SANITIZER SOLUTION WHILE NOT IN USE.

FOUND A SPRAY BOTTLE WITH CLEANER STORED ON THE SHELF WITH CLEAN TRAYS. [CA] STORE CLEANING SUPPLIES SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.

FOUND A CUP BEING USED TO SCOOP THE CONDIMENTS FROM THE WORKING CONTAINER. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.

FOUND THE HOT WATER AT THE 3 COMPARTMENT SINK AT 111F. [CA] PROVIDE HOT WATER AT 120F. FOUND THE HOT WATER AT THE HAND WASH SINKS IN BOTH RESTROOMS AT 75F. [CA] PROVIDE HOT WATER AT 100F.

FOUND A SPRAY BOTTLE WITH CLEANER STORED ON A SHELF NEXT TO FOOD ITEMS IN THE KITCHEN AREA. [CA] STORE CLEANING SUPPLIES SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS

MISSING THE PAPER TOWELS AT THE HAND WASH SINK NEAR THE BACK DOOR. [CA] PROVIDE PAPER TOWELS. FOUND DIRTY DISHES STORED ON THE FLOOR PARTIALLY BLOCKING THE HAND WASH SINK NEAR THE BACK DOOR.

FOUND COOKED BEANS COOLING ON THE COUNTER WITH NO ACTIVE COOLING PERFORMED. FOUND SALSAS BEING COOLED IN LARGE PLASTIC CONTAINER. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

FOUND A BOX STORED IN FRONT OF THE HAND WASH SINK IN THE BACK OF THE KITCHEN. [CA] ENSURE THAT THE HAND WASH SINK IS ACCESSIBLE AT ALL TIMES. COS