Tacos Mil Delicias

Official wording

Proper cooling methods

Inspector’s notes

Rice in cambros and beans in a large plastic cotnainer were measured between 45-48F. Per staff, they had been cooling since the night before. [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] Items were discarded.

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

Demonstration of knowledge; food safety certification

Inspector’s notes

Facility lacks food handler cards for staff. [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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Ground beef and raw carne asada were found measuring between 50-55F in the prep sink. Per staff, they removed them from the walk in cooler about an hour ago to grab portions. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The meats were moved back into the walk in cooler to cool down.

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

Permits available

Inspector’s notes

Facility has failed to meet 48 hour deadline to remit payment. [CA] A food facility shall not be open for business without a valid permit. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Food in good condition, safe, unadulterated

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Time as a public health control; procedures & records

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food contact surfaces clean, sanitized

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

Adequate handwash facilities supplied, accessible

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper hot and cold holding temperatures

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

The surfaces of refrigeration equipment and the toaster ovens have an accumulation of grime. [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

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

Inspector’s notes

Facility has added non ANSI accredited equipment (mini coolers and toaster ovens). [CA] New and/or replacement food 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).

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

There is a ceiling tile displaced and exposing the space above. [CA] Ensure to maintain the floors, walls, and ceilings of the facility in good repair.

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

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine solution at the three compartment sink was measured at 0 ppm while actively ware washing. [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] The solution was adjusted to 100 ppm and dishes were resanitized.

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

Food separated and protected

Inspector’s notes

1. In the walk in cooler raw eggs were found stored above ready to eat foods. 2. In the walk in freezer, raw animal derived foods were found stored above ready to eat foods, noodles. [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.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Signs posted; last inspection report available

Inspector’s notes

The Environmental Health Permit is not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

At the only hand wash station the basin was obstructed by bottles and plates. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Staff removed obstructions at time of the inspection.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Repeat Violation: 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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Repeat Violation: Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

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

Time as a public health control; procedures & records

Inspector’s notes

Sushi rice was found with no time markings. Time as a Public Health Control procedures are on file. [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] Rice was discarded. See VC&D report.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

Reduced Oxygen Packaged Tuna fish was found thawing at ambient air on the prep sink's drainboard with its packaging intact. Per the manufacturers instructions on the packaging, the tuna is to be opened and thawed under refrigeration. [CA] Food is adulterated if the food has been manufactured, prepared, or stored in a manner that deviates from a HACCP plan so as to pose a discernible increase in risk. [COS] The tuna was discarded. See VC&D report.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Thermometers provided, accurate

Inspector’s notes

Facility lacks a probe type thermometer to measure temperature of cooked and reheated foods. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

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

Food storage: food storage containers identified

Inspector’s notes

In the basement storage area, on the wire rack, a large unlabeled container was found stored. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. Japanese curry was found out of temperature control between 106-120°F. Per staff, they removed it from the stove about an hour ago would keep it luke warm for service. 2. One piece of chicken was found being held in a shallow pan next to the charbroiler and measured at 90°F at around 3:50 pm. Per staff they made it around 12 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. The curry was reheated to 165 for hot holding [COS] The chicken was discarded after 4 cumulative hours from removal of temperature control.

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.