Chavez Supermarket-Taqueria

Official wording

Thermometers provided, accurate

Inspector’s notes

*Repeat violation: Multiple refrigeration units are lacking thermometers. -Walk in cooler -2 single door prep coolers [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Damaged ceiling panels observed. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Replace ceiling panels.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Cracked lid observed on bulk sugar container. [CA] Replace lid and maintain in good condition.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Employee personal belongings (water bottles, food container) stored next to clean cutting boards. [CA] Personal belongings shall be stored in a designated area that will prevent the potential contamination of food and food contact surfaces.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Hot and cold water available

Inspector’s notes

*Repeat violation: 1) Water temperature at the hand wash sinks (sensor faucets) measured between 75-86F. [CA] Hand washing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. 2) Water temperature at the prep sink and 3 comp sink measured between 106-116F [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Equipment, utensils, linens: Proper storage and use

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed cups without handles used as scoops in multiple bulk food containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Thermometers provided, accurate

Inspector’s notes

Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Hot and cold water available

Inspector’s notes

Water temperature at front hand wash station measured 74F. (sensor faucet) [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Pico de gallo (on ice) measure 52F. Per food employee, food item was stored on ice less than 3 hours prior. [CA] Potentially hazardous foods shall be held cold at 41°F or below to prevent bacterial growth. When using an ice bath as a cold holding method, ensure inserts are fully submerged in ice and water. [COS] Food employee added more ice and fully submerged the pico de gallo container. Pico de gallo was remeasured at 40F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Heavy buildup of mold like substance on the caulking around the 3 compartment sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Hot and cold water available

Inspector’s notes

Water at both hand sinks was measured below 70F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperatures : Major- PHFs measured above 50F : Raw shelled eggs, salsas, raw fish, cheese, cooked meats. PHfs were held inside prep refrigerator that was not turned on at time of inspection. Per PIC, employees just stored the PHFs in the unit about 30min ago. Minor- PHFs measured between 44F and 47F : salsas, cheese, cut tomatoes held in ice in prep table at front. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee turned on the prep refrigerator and relocated PHFs to the walk in refrigerator, will relocate the items backs when the unit is ready.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.