RICO FRESH MARKET

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED ACCUMULATED BLACK DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN. ALL ICE IN ICE MACHINE VOLUNTARILY DISCARDED. PRIORITY FOUNDATION 7-38-005.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MEAT COMPARTMENT 3-COMPARTMENT SINK MIDDLE COMPARTMENT DRAINING SLOWLY ALSO BASEMENT PREP AREA HANDWASH SINK PIPE LEAKING. MUST REPAIR AND MAINTAIN SINKS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DAMAGED FLOOR TILES/FLOOR TILES WITH LOW GROUT AT BAKERY PREP AREA AROUND 3-COMPARTMENT SINK. MUST REPLACE DAMAGED FLOOR TILES AND REGROUT FLOOR TILES WHERE NECESSARY.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS YOGURT AND FLAN HELD AT IMPROPER TEMPERATURES BETWEEN 54.3 F AND 58.1 F INSIDE YOGURT REACH IN COOLER. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL SAID OUT OF TEMPERATURE TCS FOODS VOLUNTARILY REMOVED AND DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND YOGURT REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERTURE BETWEEN 34.7 AT BOTTOM OF COOLER AND 58.1 F AT TOP OF COOLER. FOUND TCS FOODS YOGURT AND FLAN HELD INSIDE SAID COOLER. INSTRUCTED MANAGER YOGURT REACH IN COOLER AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW THROUGHOUT COOLER. PRIORITY VIOLATION 7-38-005.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BAKERY AND MEAT DEPARTMENTS 3-COMPARTMENT SINKS MISSING STOPPERS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS FOR SAID 3-COMPARTMENT SINKS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MEAT DEPARTMENT 3-COMPARTMENT SINK PIPES DRAINING SLOWLY AND BAKERY 3-COMPARTMENT SINK RIGHT SIDE COMPARTMENT PIPE LEAKING. MUST REPAIR/MAINTAIN SINKS.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED A FOOD HANDLING EMPLOYEE WASH THEIR HANDS WITH GLOVES ON AT THE EXPOSED HAND WASHING SINK IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED THAT EMPLOYEES MUST PROPERLY WASH THEIR HANDS BEFORE PREPARING FOOD. PRIORITY 7-38-010. NO CITATION ISSUED.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED A FOOD HANDLING EMPLOYEE TAKE OFF THEIR GLOVES AFTER PREPARING FOOD AND PUT ON A NEW PAIR OF GLOVES WITHOUT FIRST WASHING THEIR HANDS. MANAGEMENT INSTRUCTED TO TRAIN EMPLOYEES TO WASH THEIR HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES. PRIORITY 7-38-010. NO CITATION ISSUED.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED A FOOD HANDLING EMPLOYEE ATTEMPT TO WASH THEIR HANDS IN THE 3 COMPARTMENT SINK AFTER TAKING OFF THEIR GLOVES. MANAGEMENT INSTRUCTED THAT ALL EMPLOYEES MUST USE ONLY THE EXPOSED HAND WASHING SINKS TO WASH THEIR HANDS. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED EXPIRED SALSA STORED BEYOND THE 7 DAY EXPIRATION DATE IN THE REACH-IN COOLER IN THE TAQUERIA PREP AREA. MANAGEMENT VOLUNTARILY DISCARDED THE EXPIRED FOODS. PRIORITY 7-38-005. NO CITATION ISSUED.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED CONTAINERS OF BLEACH AND DETERGENT NOT LABELED IN THE MEAT PREP AREA. MANAGEMENT INSTRUCTED TO LABEL THE CONTAINER OF ALL TOXIC MATERIALS. PRIORITY FOUNDATION 7-38-015. NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PREPACKAGED FOODS SUCH AS CEVICHE AND POTATO SALAD WITH NO INGREDIENTS ON THE LABEL. MANAGEMENT INSTRUCTED TO LABEL ALL PREPACKAGED FOODS.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 30 LIVE SMALL FLIES IN THE BAKERY PREP AREA AND AROUND THE EMPLOYEE STORAGE LOCKERS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). NO CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DARK STAINS ON THE CUTTING BOARD IN THE PRODUCE PREP AREA IN THE BASEMENT. MANAGEMENT INSTRUCTED TO REPLACE OR RESURFACE THE CUTTING BOARD.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE STAINLESS STEEL STORAGE SHELVES, FOOD STORAGE CONTAINERS, WIRE STORAGE RACKS, AND PREP TABLES IN THE BAKERY PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLEAN THE GREASE ON THE FLOOR UNDERNEATH THE COOKING EQUIPMENT IN THE TAQUERIA PREP AREA.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Violation Codes: 5-204.11 Inspector Comments: OBSERVED NO HAND WASHING SINK IN HOT FOODS PREP AREA /MEAT PREP AREA SERVING LINE.MUST INSTALL HAND SINK WITH HOT AND COLD RUNNING WATER WITH SOAP AND TOWELS.(PRIORITY FOUNDATION-NO CITATION ISSUED

THERMOMETERS PROVIDED & ACCURATE - Comments: Violation Codes: 4-204.112(B) Inspector Comments: MUST PROVIDE A THERMOMETER FOR SALSA COOLER ON SALES FLOOR

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN BAKERY ,TAQUERIA AND HOT FOODS AREAS

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM TAQUERIA- GRILL TABLE,FRYER CABINET.MEAT DEPT. INTERIOR PARTS OF ICE MACHINE,PRODUCE ,DAIRY & MEAT WALK IN COOLER-SHELVING UNITS

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE DAMAGED WALL TRIM IN TAQUERIA,DAMAGED WALL TILE IN MEAT PREP AREA.MUST REMOVE EXCESSIVE CAULKING FROM WALLS AND CEILINGS IN PRODUCE WALK IN COOLER AND AROUND WALLS AT PROOFING BOX IN BAKERY AREA.MUST GROUT FLOOR AND REPLACE DAMAGED FLOOR TILES IN BAKERY AREA

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS FROM FLOOR ALONG WALL BASES THROUGHOUT PREP AREAS AND WALK IN COOLERS AND FLOOR DRAINS WHERE NEEDED

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Violation Codes: 6-201.11 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM CEILINGS IN PRODUCE & DAIRY WALK IN COOLER

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: Violation Codes: 6-202.11 Inspector Comments: MUST REPLACE BURNTOUT LIGHT IN DAIRY WALK IN COOLER

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK IN HOT FOODS PREP AREA /MEAT PREP AREA SERVING LINE.MUST INSTALL HAND SINK WITH HOT AND COLD RUNNING WATER WITH SOAP AND TOWELS.(PRIORITY FOUNDATION-NO CITATION ISSUED)

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: OBSERVED COOKED FOODS INSIDE OF HOT HOLDING DISPLAY UNIT NOT WHOLESOME AND IN GOOD CONDITION.OBSERVED EXCESSIVE CONDENSATION DRIPPING FROM INTERIOR RUSTY PARTS AND LIGHT FIXTURES ONTO FOODS STORED INSIDE OF UNIT SUCH AS (COOKED CARNITAS,COOKED CHICKEN ,COOKED FISH,ETC).PRODUCT WAS DISCARDED BY MANAGER.MUST PROVIDE A WAY TO PROTECT FOOD WHILE BEING ON DISPLAY.APPX.95LBS.$156.(PRIORITY 7-38-005)

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE A THERMOMETER FOR SALSA COOLER ON SALES FLOOR.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN BAKERY ,TAQUERIA AND HOT FOODS AREAS.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 35 OR MORE LIVE SMALL FLIES FLYING AROUND,ON CEILINGS AND WALLS IN DELI,BAKERY,MEAT PREP AREA,REAR COMPACT AREA.ALSO. EVIDENCE OF APPX. 5-7 LIVE LARGE FLIES ON WALLS AND PACKAGE CONTAINERS IN MEAT PREP AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/26/19.(PRIORITY FOUNDATION 7-38-020(A)

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN DEBRIS BUILD UP FROM TAQUERIA- GRILL TABLE,FRYER CABINET.MEAT DEPT. INTERIOR PARTS OF ICE MACHINE,PRODUCE ,DAIRY & MEAT WALK IN COOLER-FAN GUARD COVERS ,SHELVING UNITS.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GREASE CONTAINER LID ENCRUSTED WITH GREASE AND LID RAISED UP ON ONE SIDE LEAVING AN OPENING APPX."4-6" WIDE.MUST REMOVE GREASE AND HAVE LID TIGHT FITTING.(PRIORITY FOUNDATION 7-38-020(B)

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED WALL TRIM IN TAQUERIA,DAMAGED WALL TILE IN MEAT PREP AREA,CEILING IN MEN'S TOLET ROOM IN POOR REPAIR.MUST REMOVE EXCESSIVE CAULKING FROM WALLS AND CEILINGS IN PRODUCE WALK IN COOLER AND AROUND WALLS AT PROOFING BOX IN BAKERY AREA.MUST GROUT FLOOR AND REPLACE DAMAGED FLOOR TILES IN BAKERY AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DEBRIS FROM FLOOR ALONG WALL BASES THROUGHOUT PREP AREAS AND WALK IN COOLERS AND FLOOR DRAINS WHERE NEEDED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DEBRIS BUILD UP FROM CEILINGS IN PRODUCE & DAIRY WALK IN COOLER

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE BURNTOUT LIGHT IN DAIRY WALK IN COOLER.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN BUILD UP AT HOOD AND FILTERS AT COOKING EQUIPMENT.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED MALE EMPLOYEE HANDLING FOODS WITH BARE HANDS.OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS(3LBS.COOKED POBLANO PEPPERS)BEING PLACED INTO HOT HOLDING UNITS.MUST USE GLOVES AND UTENSILS TO HANDLE READY TO EAT FOODS.PRODUCT WAS DISCARDED BY MANAGER.3LBS.$9.COS(PRIORITY 7-38-010)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SINK IN BASEMENT PREPACKAGING AREA FOR (SEASONINGS AND SPICES)MUST PROVIDE A HAND SINK WITH HOT AND COLD RUNNING WATER.(PRIORITY FOUNDATION-NO CITATION ISSUED)

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF HOT HOLDING FOODS AT COUNTER TOP HOT HOLDING UNIT IN TAQUERIA SUCH AS 30LBS. PACKAGED BOWLS OF COOKED BEANS 132.4F-132.8F,25LBS. PREPACKAGED RICE 132.8F-132.9F.,100LBS.COOKED CHICKEN 128.8F ON HOT HOLDING DISPLAY ON SALES FLOOR.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.APPX.155LBS.$610.(PRIORITY 7-38-005)

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF COLD HOLDING FOODS IN PRODUCE OPEN DISPLAY UNIT ON SALES FLOOR SUCH AS APPLE SALAD 5LBS. 45.9F,10LBS. YOGURT AND FRUIT CUP 46.2F,10LBS. GUACAMOLA 45.6F,54.9F PREPACKAGED SALADS,5LBS. SPINACH 52.2F,21LBS. HEART LETTUCE 52.5F,30LBS. PICO DE GALLO 46.4F,95LBS. RED SALSA 46.6F-47.1F,14LBS. KALE 45.4F,100LBS. MASA 46.4F,25LBS. CORN 45.7F,25LBS. MASA 46.1F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLD FOODS AT 41.0F OR BELOW.APPX.475LBS.$2,031.50.CONSOLIDATED ABOVE VIOLATION.(PRIORITY 7-38-005)

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS HELD FOR MORE THAN 24 HOURS STORED INSIDE OF DELI DISPLAY UNIT AND TAQUERIA PREP COOLER SUCH AS PREPARED SALADS 4LBS. CACTUS SALAD,5LBS. CRAB SALAD,6LBS. POTATO SALAD,6LBS. CHICKEN SALAD,5LBS. TUNA,6LBS. MACARONI SALAD,6;BS.CEVICHE FISH,6,7LBS CEVICHE SHRIMP.5LBS. SHREEDED LETTUCE,4LBS. COOKED STEAK.PRODUCT WAS DISCARED BY MANAGER.MUST DATE MARK FOODS PROPERLY.APPX. 53.7LBS.$241.(PRIORITY FOUNDATION 7-38-005)

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY POSTED ON MENU OF THE RISK OF CONSUMING RAW OR UNDER COOKED FOODS.MUST PROVIDE A REMINDER AND DISCLOSURE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURES OF COUNTER TOP HOT HOLDING UNIT IN TAQUERIA AT 120.3F,PRODUCE OPEN DISPLAY UNIT ON SALES FLOOR AT 50.0F,CHICKEN HOT HOLDING UNIT ON SALES FLOOR AT 77.7F.A HELD FOR INSPECTION TAG PLACED ON UNITS .ONCE REPAIRED FAX OR EMAIL .MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW AND HOT HOLDING UNIT AT 135.0F.(PRIORITY 7-38-005)

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE A THERMOMETER FOR COUNTER TOP HOT HOLDING UNIT IN TAQUERIA.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINERS.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST INSTALL A SPLASH GUARD AT HAND SINK NEXT TO 3- COMPARTMENT SINK IN BAKERY PREP AREA

GLOVES USED PROPERLY - Comments: MUST USE GLOVES OR UTENSILS WHEN HANDLING READY TO EAT FOODS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARDS IN ALL PREP AREAS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN FOOD DEBRIS BUILD UP ON GRILL TABLES,FRYER CABINETS,MEAT PREP- WRAPPING STATION,UNDER SIDES OF PREP TABLES.MEAT WALK IN COOLER- FAN GUARD COVERS.BAKERY PREP AREA- ROLLING CARTS,CABINETS,EXTERIOR OF OVEN.MEAT WALK IN COOLER-SHELVING UNITS.PRODUCE WALK IN COOLER-FAN GUARD COVERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE GAP AT DRAIN BOARD AND LOOSE FAUCET AT 3- COMP SINK IN THE TAQUERIA,BAKERY LEAKY PIPE AT 3- COMP SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DEBRIS FROM FLOOR IN BAKERY PREP AREA AND TAQUERIA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE BROKEN FLOOR TILE IN MEAT WALK IN COOLER.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN DEBRIS BUILD UP ON HOOD AND FILTERS IN TAQUERIA .

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: 8-201.13 PREMISES DOES NOT HAVE A HACCP PLAN FOR PREPARING CHORIZO SAUSAGE THAT IS DISPLAYED AT ROOM TEMPERATURE BEHIND THE DELI COUNTER. MANAGEMENT INSTRUCTED TO SUBMIT A HACCP PLAN AND CEASE MAKING THE CHORIZO UNTIL THE HACCP PLAN HAS BEEN APPROVED. APPROXIMATELY 30# OF CHORIZO WORTH $100 WAS DISCARDED VOLUNTARILY BY MANAGEMENT.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: 8-103.11 NO VARIANCE OBTAINED FROM CDPH FOR CURING CHORIZO SAUSAGE. MANAGEMENT INSTRUCTED TO PROVIDE AN APPROVED VARIANCE FROM CDPH BEFORE CHORIZO SAUSAGE CAN BE PREPARED. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 REPLACE THE BROKEN LID FOR THE ICE MACHINE IN THE MEAT/DELI PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.11 REGROUT THE FLOOR TILES WHERE NEEDED IN THE MEAT/DELI DEPARTMENT AND BAKERY PREP AREA. 6-501.12 CLEAN THE FLOOR OF THE MEAT WALK-IN COOLER AND BAKERY PREP AREA.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A)(1) OBSERVED CHICKEN AT 120.2F INSIDE OF THE DELI STEAM TABLE. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20# OF FOOD WORTH $60. PRIORITY 7-38-005. CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2) OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 3 DOOR PREP COOLER IN THE TAQUERIA. OBSERVED MILK AT 48.6F, CHICKEN AT 46.4F, SOUR CREAM AT 53.6F, SALSA AT 48.2F. OBSERVED COOKED STEAK AT 52.4F INSIDE OF THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH $1000. PRIORITY 7-38-005. SEE VIOLATION #21 FOR CITATION.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: 8-201.13 PREMISES DOES NOT HAVE A HACCP PLAN FOR PREPARING CHORIZO SAUSAGE THAT IS DISPLAYED AT ROOM TEMPERATURE BEHIND THE DELI COUNTER. MANAGEMENT INSTRUCTED TO SUBMIT A HACCP PLAN AND CEASE MAKING THE CHORIZO UNTIL THE HACCP PLAN HAS BEEN APPROVED. APPROXIMATELY 30# OF CHORIZO WORTH $100 WAS DISCARDED VOLUNTARILY BY MANAGEMENT.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: 8-103.11 NO VARIANCE OBTAINED FROM CDPH FOR CURING CHORIZO SAUSAGE. MANAGEMENT INSTRUCTED TO PROVIDE AN APPROVED VARIANCE FROM CDPH BEFORE CHORIZO SAUSAGE CAN BE PREPARED. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED THE 3 DOOR PREP COOLER IN THE TAQUERIA WITH AN AIR TEMPERATURE OF 52F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS MILK AND CHICKEN. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) NO THERMOMETER WAS OBSERVED THE SALSA COOLER BEHIND THE MEAT COUNTER. MUST PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-602.11 PREPACKAGED SALSAS IN THE COOLER FOR CONSUMER SERVICE MUST BE LABELED WITH ALL INGREDIENTS.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED APPROXIMATELY 35 LIVE SMALL FLIES ON THE WALLS AND CEILING IN THE TAQUERIA FOOD PREP AREA, BAKERY PREP AREA AND MEAT/DELI DEPARTMENTS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.

IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12 OBSERVED STYROFOAM CUPS AND PLASTIC CUPS USED AS A SCOOP FOR SALSA. MANAGEMENT INSTRUCTED TO USE UTENSILS WITH A HANDLE AND TO STORE THE HANDLE ABOVE THE TOP OF THE FOOD AND CONTAINER.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-903.12 OBSERVED DRY STORAGE ITEMS AND SINGLE-USE ARTICLES STORED UNDERNEATH SEWER LINES IN THE WEST BASEMENT. MANAGEMENT INSTRUCTED TO REMOVE ALL ITEMS BELOW THE SEWER LINES OR SHIELD THE LINES TO INTERCEPT POTENTIAL DRIPS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 REPLACE THE BROKEN LID FOR THE ICE MACHINE IN THE MEAT/DELI PREP AREA.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 DETAIL CLEAN THE INTERIOR OF THE MICROWAVES IN THE TAQUERIA, STORAGE SHELVES AND PREP TABLES IN THE BAKERY PREP AREA, VENTILATION HOOD AND FILTERS IN THE TAQUERIA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.11 REGROUT THE FLOOR TILES WHERE NEEDED IN THE MEAT/DELI DEPARTMENT AND BAKERY PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 CLEAN THE FLOOR OF THE MEAT WALK-IN COOLER AND BAKERY PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Instructed facility to install and maintain a splashguard to the right of the exposed hand sink in the restaurant. Observed exposed waste water pipes in both basements above dry storage areas. Instructed facility to either encase all pipes or relocate said items and to maintain. Observed the large basement produce prep cutting board to have deep dark grooves in it. Instructed facility to replace and maintain.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed multiple pots, pans, and utensils too large to be fully submerged in the three compartment sinks. Instructed facility to remove all items or install adequate dish washing facilities and to maintain.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed the salad bar cooler at a temperature of 52.1f while holding potentially hazardous foods (chicken, cheese, eggs, etc). Instructed facility to repair and maintain at 40f or below. Facility removed all food at time of inspection and prior to inspection completion cooler was repaired and lowered to 39.6f. Critical violation 7-38-005(a).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found foods at improper temperatures- at the salad bar cooler found 1lb of ham at 52.5f, 1lb of cheese at 52.5f, 3lbs of cut leafy greens at 54.9f, and 1/2 lb of hardboiled eggs at 60.1f; at the rear prep (baking and frying) area found 9lbs of raw fish at 53.1f and 9lbs of raw fish at 73.4f. Operator discarded and denatured all food (23.5lbs) with a stated value of $105. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Observed no hand soap at multiple hand sinks- in the restaurant, in the rear frying and baking area, and in the meat department cutting room. Also observed the meat department cutting room hand sink to be inaccessible due to a large cart blocking the sink. Instructed facility to maintain all hand sinks with soap, paper towels, hot and cold water, and accessible at all times. Facility installed soap throughout and removed cart during inspection. Observed meat being prepared in the western basement with no hand sink accessible. Instructed facility to only prepared and handle open foods in approved prep areas or to install an exposed hand sink in said area. Facility relocated meats to eastern basement which has an approved prep area and hand sink accessible. Critical violation 7-38-030.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Observed the three compartment sink at the deli department to have waste water flow back up into compartments when water is released from an adjacent compartment. Instructed facility to repair and maintain so that waste water can be disposed of without backing up. Serious violation 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Instructed facility to install and maintain a splashguard to the right of the exposed hand sink in the restaurant. Observed exposed waste water pipes in both basements above dry storage areas. Instructed facility to either encase all pipes or relocated said items and to maintain. Observed the large basement produce prep cutting board to have deep dark grooves in it. Instructed facility to replace and maintain.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed slight dirt accumulation in the upper interior portion of the ice machine used for human consumption. Instructed facility to clean, sanitize, and maintain.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed dirt and debris on the floors in the restaurant under cooking equipment and large fixtures. Instructed facility to clean and maintain.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed a missing ceiling tile above the three compartment sink in the rear baking and frying area. Instructed facility to install and maintain.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed low hot water pressure at the restaurant exposed hand sink and low cold water pressure at the basement 3 compartment sink. Instructed facility to repair and maintain. Observed missing sink stoppers or non-functioning sink stoppers at the basement three compartment sink, the deli three compartment sink, and at the restaurant three compartment sink. Instructed facility to repair or install new and maintain. Observed multiple pots, pans, and utensils too large to be fully submerged in the three compartment sinks. Instructed facility to remove all items or install adequate dish washing facilities and to maintain.