TACOS MIL DELICIAS LLC

Staff rinsed their hands in the three compartment sink when asked to demonstrate how they wash their hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector educated staff on proper hand washing.

Facility is reusing old food containers (yogurt pails, bottles, etc) to store food. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

The baffle filters of the exhaust hood have an accumulation of grease. [CA] Ventilation hood filters shall be maintained clean and good repair.

1. In the kitchen area, on the floor near the entrance, bulk bags of flour and rice were found open. 2. In the basement area, on one of the wire shelves, a bulk bag of sugar was found open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 3. In the kitchen area, on the wire racks, the floor, and the flat grill, numerous containers of foods (salt, sugar, other spices) were found unlabeled. [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. 4. In the kitchen area, throughout the facility, food was found stored on the floor or less than 6 inches off the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Facility lacks a thermometer to measure the temperature of cooked foods. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

1. In the kitchen area, at the only hand wash station, there were no paper towels available in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Staff provided a roll of paper towels for use. They stated they were out of the trifold paper towels for the dispenser. 2. In the kitchen area, at the only hand wash station, the sink basin was obstructed by several different objects. [CA] Ensure to maintain the hand wash station clear of obstructions and easily accessible to promote and encourage frequent hand washing. [COS] Staff moved the obstructions at time of the inspection.

The floors and walls of the facility have an accumulation of grease, grime, and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean.

In the walk in cooler (facilities held in common with other facilities), in a box on one of the facility's shelves, numerous bell peppers and other produce had a heavy accumulation of mold. [CA] Moldy food shall be removed immediately from use. [COS] Staff VC&D the moldy produce. See VC&D report.

1. In the upright freezer, raw beef is stored next to cooked ready to eat foods. 2. In the walk in cooler, eggs were stored directly above produce. 3. In the walk in cooler, raw fish was being stored above hamburger buns. [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.

All of the cook line equipment, refrigeration equipment (doors, handles, and tops of the prep cooler), and cooking utensils (pots, pans) have an accumulation of food debris and are dirty. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Facility lacks the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be readily available at all times.

In the kitchen area, at the three compartment sink, staff were observed skipping the sanitizing step of ware washing when washing the colander the rice was in. Facility lacked a method to sanitize dishes due to lack of a sanitizer. Per manager (over the phone) they use sanitizer tablets but staff were unable to provide them. Note: Facility had a bottle of scented bleach which is unfit for sanitizing food contact surfaces. [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. [SA] A neighboring facility was able to provide a bottle of bleach for use.

1. Staff lack basic food safety practices such as hand washing, ware washing, and dry and cold food storage. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties. Ensure to have all staff acquire their food handler card within 30 days of hire. 2. 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. Note: Facility has been approved to operate for less than 60 days, however they were operating without a permit for several months. Provide a copy of the Food Safety Certificate to district specialist at Alexander.Alfaro@deh.sccogv.org

1. In the kitchen area, at the three compartment sink, cooked rice was found in a colander. Per staff, they cooked it on the stove about 4 hours prior and have been straining it. Rice was measured at 64°F 2. In the kitchen area, in a clear storage container on top of a wire shelf rack, an open jar of miced garlic was observed. Per staff they dont use the jar garlic anymore. The garlic measured at 68°F. 3. In the basement area, in a clear storage container, an open can of whipped cream was found. Per staff, it had been down there for days. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were VC&D. See VC&D report.

1. Facility has a non ANSI microwave. [CA] All utensils and 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). 2. The drawer refrigeration units under the cook line equipment are in disrepair and not operating. [CA] Ensure to maintain all equipment clean and in good repair.