BAJA CAFE

Violations (3)

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCriticalCorrected on site

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-204.11 Chemical SANITIZERS, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall: (B) Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. Observed sanitize coming out of the automatic dispenser at above 500 ppm. Employee was informed of the high concentration and diluted sanitizer bucket with water.

  Food/Color Additives and Toxic Substances

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed TCS food such as tamales, salsas, cheese custards and cooked meats at 45F in walk in refrigerator. Cut tomatoes, sliced cheese, shredded cheese, cheese custard and cracked liquid egg were above 41F in make top unit behind grill. Pre-cooked meats were above 41F in lowboy under grill. Make top units were able to reach 41F or less. Low boy under grill was able to reach 41F. Walk in refrigerator was 50F at beginning of inspection.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44

  Proper cooling methods used; adequate equipment for temperature control

  4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. lowboy RIC under grill During inspection low boy was able to reach 41F. All TCS food such as pre-cooked meat and chorizo was above 41F during inspection. PIC was asked when the food was moved to the unit and she stated around 11AM but was uncertain. Food Employee was asked when the food was moved to the unit and stated some of the items were from the previous day and some were from 11AM. Instructed PIC to discard all items above 41F that's last proper holding temperature could not be verified. Violation will stay open so it can followed up next inspection. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non-compliance as outlined in PCC 8.08.060(B)(2).​ Ensure low boy under grill can keep TCS food 41F or below before using it to hold TCS food. This is the second instance of this violation.

  Food Temperature Control