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Facility: Maria's Taco Shop #2
Address: 350 Bellevue Road, Atwater, CA

The most recent inspection of this food facility resulted in a rating of
Unsatisfactory (Total Points: 32.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 2-06-2020: Unsatisfactory - reinspection required (Total Points: 32.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-06-2020 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
(REPEAT VIOLATION) Observed the use of multi-use wiping cloths and not being stored in sanitizer solution when not in use. Store all wiping cloths in sanitizer solution when not in use. Cloths were moved into buckets during inspection.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-06-2020 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 4.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. Observed the temperature of food items in the salsa bar was measured between 44F - 49F during inspection. items are kept in an ice box and there needs to be adequate amount of ice and water mixture to make sure all potentially hazardous food items are at 41F and under. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-06-2020 Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a minimum temperature of 165°F. (114014, 114016) 7.00 If, at the conclusion of the reheating process, it is discovered that the minimum reheating temperature has not been achieved, the reheating process should be continued until the food reaches the required temperature within the time frame allowed. If it is determined that the food has not been reheated in conformance with required procedures and has already been placed in a hot holding unit, the food shall be voluntarily discarded or impounded. (CDI) Observed Carne Asada was placed into hot holding unit straight from the refrigerator. All foods must be heated to minimum 165F prior to placing in hot holding. Carne Asada was reheated during inspection. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-06-2020 All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41°F, within 4 hours. Cooling shall be by one or more of the methods outlined below. (114002, 114002.1) 7.00 Destroy all contaminated food. All potentially hazardous food must be rapidly cooled within the following time frames: from 135°F to 41°F or below within 6 hours and, during this time the decrease in temperature from 135°F to 70°F shall occur within the first 2 hours. Potentially hazardous food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less.

The rapid cooling of potentially hazardous foods shall be accomplished in accordance with the time and temperature criteria specified above by using one or more of the following methods based on the type of food being cooled:
(1) Placing the food in shallow pans.
(2) Separating the food into smaller or thinner portions.
(3) Using rapid cooling equipment .
(4) Using containers that facilitate heat transfer.
(5) Adding ice as an ingredient.
(6) Using ice paddles.
(7) Inserting appropriately designed containers in an ice bath and stirring frequently.
(8) In accordance with an approved HACCP plan or by other means that have been approved by the Division of Environmental Health.
Observed food items in large containers that were measured at 49F during inspection. When asked when food items were prepared, operator stated the day before. This was a result of improper cooling. See corrective text for proper cooling methods. Food items were discarded during inspection, and operator was instructed on proper cooling techniques. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-06-2020 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 1.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
Observed numerous food items in the hot holding unit and refrigerators that was uncovered / not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-06-2020 Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (a-g). Whenever gloves are worn, they shall be changed as often as handwashing is required. 7.00 The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately. Observed employees washing hands with only cold water. Employees must wash hands with warm water at 100F minimum. Employees were instructed to do so during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-06-2020 An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) 1.00 Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy. Observed the lack of a probe thermometer at the facility to check food items. Obtain a thermometer to do so. Recommend a digital thermometer. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-06-2020 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (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) 3.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. Observed facility has three food manager certificates but shows lack of knowledge of food safety knowledge. Have employees retrained by knowledgeable staff. All other staff shall obtain a food handler card in 30 days. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 3-12-2019: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-12-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 4.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
(REPEAT VIOLATION)(CDI) Observed the use of multi-use wiping cloths and not being stored in sanitizer solution when not in use. Store all wiping cloths in sanitizer solution when not in use. Cloths were moved into buckets during inspection.

(REPEAT VIOLATION)(CDI) Observed the sanitizer solution used to store wiping cloths was above 200PPM. Solution was diluted during inspection and corrected to 100PPM.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 2-11-2019: Unsatisfactory - reinspection required (Total Points: 22.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-11-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 4.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
(REPEAT VIOLATION) Observed the sanitizer solution measured above 200PPM of Chlorine. Be sure to use test strips and make sure sanitizer solution is at 100PPM of Chlorine. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-11-2019 All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41°F, within 4 hours. Cooling shall be by one or more of the methods outlined below. (114002, 114002.1) 14.00 Destroy all contaminated food. All potentially hazardous food must be rapidly cooled within the following time frames: from 135°F to 41°F or below within 6 hours and, during this time the decrease in temperature from 135°F to 70°F shall occur within the first 2 hours. Potentially hazardous food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less.

The rapid cooling of potentially hazardous foods shall be accomplished in accordance with the time and temperature criteria specified above by using one or more of the following methods based on the type of food being cooled:
(1) Placing the food in shallow pans.
(2) Separating the food into smaller or thinner portions.
(3) Using rapid cooling equipment .
(4) Using containers that facilitate heat transfer.
(5) Adding ice as an ingredient.
(6) Using ice paddles.
(7) Inserting appropriately designed containers in an ice bath and stirring frequently.
(8) In accordance with an approved HACCP plan or by other means that have been approved by the Division of Environmental Health.
(REPEAT VIOLATION) Observed a container of Carne Asada inside the walk-in with a measured temperature of 120F. Meat was cooked at 9:00am and was in cooling phase. Operator was instructed to restart the cooling process and proper cooling process was explained to the operator. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-11-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 4.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. (REPEAT VIOLATION)(CDI) Observed the salsa bar items with measured temperature between 43F - 49F. Provide more ice and water slurry inside the unit so that all sides of the containers are covered and temperature is kept at 41F or under on all potentially hazardous food items such as the salsa and the sour cream base sauce. Ice and water was added to the unit. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 1-09-2019: Unsatisfactory - reinspection required (Total Points: 21.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-09-2019 All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41°F, within 4 hours. Cooling shall be by one or more of the methods outlined below. (114002, 114002.1) 7.00 Destroy all contaminated food. All potentially hazardous food must be rapidly cooled within the following time frames: from 135°F to 41°F or below within 6 hours and, during this time the decrease in temperature from 135°F to 70°F shall occur within the first 2 hours. Potentially hazardous food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less.

The rapid cooling of potentially hazardous foods shall be accomplished in accordance with the time and temperature criteria specified above by using one or more of the following methods based on the type of food being cooled:
(1) Placing the food in shallow pans.
(2) Separating the food into smaller or thinner portions.
(3) Using rapid cooling equipment .
(4) Using containers that facilitate heat transfer.
(5) Adding ice as an ingredient.
(6) Using ice paddles.
(7) Inserting appropriately designed containers in an ice bath and stirring frequently.
(8) In accordance with an approved HACCP plan or by other means that have been approved by the Division of Environmental Health.
(CDI) Observed a large container of carne asada inside the walk-in fridge that was cooked at about 9am and measured at 115F in the center. Operator was instructed to restart the cooling process and to spread the meat into two trays during cooling. Operator was educated on proper cooling techniques during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-09-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed some sort of mold/debris build up on the inside door of the walk-in unit. Clean and increase frequency to prevent build up. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-09-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
Observed the temperature of the walk-in fridge unit measured at 47F. Have unit evaluated and repair as necessary. Walk-in fridge temp shall be no higher than 41F.

(REPEAT VIOLATION) Observed the build up of debris inside the microwave next to the grill. Clean and increase frequency to prevent build up.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-09-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 2.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. (CDI) Observed the salsa bar items such as salsa and other sauces measured between 42F - 48F. All potentially hazardous food items must be kept at 41F and under. Unit uses ice to keep items cold. Make sure there is enough ice and/or water so the food items are making sufficient contact in order to keep at proper temperatures. Ice was added to the unit during inspection.

Observed the beans inside the walk-in fridge unit measured at 47F. All potentially food items must be kept at 41F and under.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-09-2019 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 4.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
(REPEAT VIOLATION) Observed food items not properly covered when not under diligent preparation inside the walk-in fridge unit, and the table prep unit near the cook line area. Keep all food items covered at all times when not under diligent preparation. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-09-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
Observed the sanitizer solution used for wiping cloths measured above 200PPM of Chlorine. Make sure to use test strips to measure sanitizer solution and make sure it is at 100PPM.

Observed the use of multi-use wiping cloths to wipe down surfaces and not being stored in sanitizer solution. If using a wiping cloth more than once be sure to store in sanitizer solution to destroy bacteria when not in use.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)