LA PLAZA MARKET - TAQUERIA

Cooked birria has temperature of 47F; birria is close to walk-in cooler door. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] An ice paddle was used to bring down temperature to 41F.

1. MAJOR - REPEAT VIOLATION Measured cooked rice in separate plastic bags with knot between 79F - 84F inside the walk-in cooler ; per PIC rice was cooked and cooled more than 3 hours ago. [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. [COS] rice was voluntarily discarded, see VC&D. - Discussed with manager and staff to not cool rice inside plastic bags, cool in large tub without lid inside walk-in cooler. 2. MINOR Cooked beans cooling inside tall plastic container with lid inside the walk-in cooler for 1 hour; temperature of beans 97F - 101F. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [CA] When cooling PHF's, stir frequently to facilitate rapid cooling. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [SA] Bean container was relocated to food prep sink in an ice bath to cool.

REPEAT VIOLATION 0.0 ppm quaternary ammonium measured at 3 comp sink during active ware washing. Sanitizer chemical hose not working at time of inspection. [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] Manager manually added quat sanitizer in 3rd basin and measured 200 ppm quat.

REPEAT VIOLATION No time stamp/ mark observed for pork meat on vertical broiler. Per PIC, meat has been on vertical broiler for about 3 hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] 4 hour mark expired, PIC discarded meat during inspection.

MAJOR 1. Observed employee wash large pot at the 3 comp sink with soap and water only. Employee skipped sanitizing step and placed pot to dry. [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] Specialist intervened, provided education and observed employee sanitize pot. MINOR 2. Observed knives with food residue stored in clean knife holder. Knives not being used at time of inspection. [CA] Wash, rinse and sanitize knives after use and store when clean. [SA] Knives were relocated to 3 comp sink. 3. Observed food stains and residue on cutting boards; cutting boards not being used at time of inspection. [CA] Wash, rinse and sanitize cutting boards after use and maintain clean when not in use.

Employee working with raw chicken took off gloves and proceeded to place new clean gloves on. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Specialist intervened and directed employee to wash hands at hand sink.

Prepackaged raw chicken is stored directly on top of prepackaged beef inside the grocery store 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. [COS] Raw chicken was relocated to the bottom shelf.

Observed employee eating in food prep area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. [COS] Employee stopped eating in food prep area.

MAJOR 1. Cooked beans cooling on drain board of food prep sink in deep plastic 18 qt. container; beans measured 94-F - 116F cooling for more than 2 hours. Separate metal medium sized container of refried beans cooling for more than 2 hours; measured beans at 75F; container covered with aluminum foil. [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. [COS] see VC & D report Discussed approved cooling procedures. MINOR 2. About 2 lbs of cooked rice are stored in a plastic bag with knot; rice measured betwen 140F - 156F. Per cook, rice was made about 1.5 hour ago. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [CA] Properly store cooling foods in such a way to allow proper air flow. [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. [COS] Rice was removed from bags, moved in a wide tub and placed in an ice bath. Discontinue storing hot rice in plastic bags, cool first.

Food handlers unable to answer correctly multiple PBIs or demonstrate food safety knowledge practices. Observed food handler card for both employees. [CA] Food safety certified person shall re-train employees about food safety knowledge relative to their tasks.

1. Styrofoam cup is used to scoop chicken seasoning from container. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 2. Refrigerated top well is not working, has ambient of 75F. [CA] Repair unit and ensure it is capable of maintaining PHFs at 41F or below. Use 4 hour rule as alternative.

Several PHFs measured between 56F - 64F at top well. Per PIC, foods were placed in unit about 1 hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Foods shall be discarded in 3 hours (time stamp created during inspection).

Scoops are stored in container with stagnant water, water measures 82F. [CA] Utensils shall be stored in a container of water at 135°F or above.

No time stamp observed for meat on vertical broiler. Per manager, meat was placed on vertical broiler about 3 hours ago. Meat measured between 92F - 125F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Provide a time stamp for meat and discard in 1 hour.

Only 1 food handler card is provided for an employee. [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.