- Critical: Hot and Cold Holding Temperatures
- Details:
- a) The fresh chorizo in the cabinet on top of the meat counter is 61F. Maintain product at 41F or below. Correct today. This is an on going violation and will be referred to David Schurr of the CDFA. b) While not observed today, the drying of pork bellies at ambient temperature for chicharones and the drying of meat for carne seca is a practice that is occurring at this facility. Drying must occur under refrigeration of 41F or below. This is an ongoing violation and will be referred to David Schurr of the CDFA. c) The guacamole at the taqueria is 48F. Maintain product at 41F or below. Correct today. Items 7a and 7b are major violations. An office hearing ($260 charge) may be required. Inspector will discuss with supervisor and inform facility owner.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Demonstration of Knowledge
- Details:
- One person from this facility must obtain the 5 year Food Safety Certificate (Food Manager). Obtain within 60 days. Once the certificate is obtained, provide a copy to Kadeanne Linhares by fax or e-mail (klinhares@sjcehd.com).
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Food Storage/Display Properly Labeled
- Details:
- Observed pre-packaged cartons of crema fresca that lack proper labeling. Do not re-package crema fresca, sour cream, etc. from the bulk buckets unless the customer is present. The labeling requirement is not being met with the pre-packaged containers, nor are the containers sealed. Discontinue this practice today. Item will be referred to Jorge Villet, CDFA.
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- a) The ceiling above the bakery oven lacks a ceiling panel. Close off the ceiling around the bakery oven by 2 weeks. b) The men's restroom flooring lacks proper coving. Provide a 3/8" radius base cove at the wall/floor junction. Correct by 2 weeks. ;The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
- Signs Posted
- Details:
- Last Inspection Report Available
- Comment:
- Handwashing and 3-compartment sink signage (that was provided on 11-23-15) has not been posted. Post provided signage (or obtain your own) today.
|
01/04/2016 | Reinspection |
- Demonstration of Knowledge
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Food Protected from Contamination
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Food Properly Labeled and Honestly Presented
- Comment:
- Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. Food facilities with 19 or more chains in the state shall disclose nutritional information. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114094)
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Signs Posted
- Details:
- Last Inspection Report Available
|
12/08/2015 | Reinspection |
- Critical: Hot and Cold Holding Temperatures (corrected on site)
- Details:
- The fresh chorizo is 64F. This item shall be kept cold at 41F or below or kept in the display cabinet for no longer than 4 hours and then discarded. Correct today. ***Inspector will seek guidance from supervisor regarding this item and will inform owner of corrective action needed*** There are flats of eggs out on the shelf in the bakery. These eggs are 68F. Per employee, these eggs have only been out of the refrigerator for "1 hour." Maintain eggs cold at 41F or below or take out a smaller amount to be used. Correct today. The carnitas and chile rellenos at the taqueria (hot hold) were 116F. Hot food shall be reheated to 165F and kept hot at 135F or above. Correct today. Several cold hold food items are above 41F. See temperatures listed in the measured observations section. Cold food shall be help cold at 41F or below. Correct today. The walk-in drying the meat for carne seca is 66F. This item shall be dried under refrigeration of 41F or below. Correct today. ***Inspector will seek guidance from supervisor regarding this item and will inform owner of corrective action needed***
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Demonstration of Knowledge
- Details:
- The Food Safety Certificate (Food Manager) is not available. One person from this facility must obtain the 5 year Food Safety Certificate within 60 day. Once obtained, provide a copy to Kadeanne Linhares (klinhares@sjcehd.com).
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Handwashing Facilities Supplied and Accessible
- Details:
- The paper towel dispenser in the women's restroom is empty. Refill dispenser today.
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Food Contact Surfaces Sanitized or Warewashing Sanitization
- Details:
- The meat saw, meat grinder and meat slicer have food debris. Clean and sanitize these items routinely. The tongs used at the 5-door customer self serve unit have food debris. Clean and sanitize these tongs daily.
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Hot and Cold Potable Water Not Available
- Details:
- The women's restroom hand washing sink lacks hot water (64F). Increase hot water temperature to 100-108F. Correct ASAP. This is a repeat violation from the consultation inspection conducted prior to opening.
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Approved Thawing Methods
- Details:
- Observed improper thawing of shrimp and chicken in the carniceria. If using water to thaw meat, the cool water must be running with sufficient velocity to flush away loose particles. Correct today.
- Comment:
- Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
- Food Properly Labeled and Honestly Presented
- Details:
- Observed pre-packaged containers of crema fresca that lacked proper labeling. It is ok to re-package from bulk in the presence of the customer, but pre-packaging into containers is not permitted. This item will be referred to the CDFA Milk and Dairy Safety Branch.
- Comment:
- Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. Food facilities with 19 or more chains in the state shall disclose nutritional information. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114094)
- Nonfood Contact Surfaces Clean
- Details:
- The carniceria display refrigerator (meat counter)has meat, blood, meat juices and debris build-up on the door tracks. Clean and sanitize by 2 weeks. The bakery 5-door (pan dulce) reach-in unit has food debris. Clean and sanitize unit by 2 weeks.
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- The men's restroom flooring lacks proper coving. Provide a 3/8" radius coved base at the wall/floor junction. This is a repeat violation from the consultation conducted prior to opening. Correct by 2 weeks. The door jams of the men's and women's restroom doors are unfinished. Finish out the door jams of the men's and women's restrooms. Correct by 2 weeks. The ceiling above the oven in the bakery is open. Close off the ceiling around the oven vent. Correct by 2 weeks. ;The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
- Signs Posted
- Details:
- Last Inspection Report Available
- Comment:
- The handwashing sinks (taqueria, carniceria, bakery and restrooms) lack proper handwashing signage. Post provided signage (stickers) today. The 3-comp sinks in the bakery, taqueria, and carniceria lack proper signage. Post provided signage toay.
|
11/23/2015 | Routine |
| No violation noted during this evaluation. | 06/22/2015 | Change Of Owner |
| No violation noted during this evaluation. | 03/07/2014 | Reinspection |
- Critical: Hot and Cold Potable Water Not Available
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Critical: Rodents, Insects, Birds or Animals Inside Facility
- Comment:
- Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
- Handwashing Facilities Not Supplied and Accessible
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Unapproved / Insufficient Ventilation and Lighting
- Comment:
- Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
- Premises: Not Clean/Litter Free
- Details:
- Not Vermin-Proof
|
03/05/2014 | Routine |
- Toilet Facilites Not Clean/ Supplied/ Maintained
- Comment:
- Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
|
02/01/2013 | Routine |
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