Tortillas Don Juan II

Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

3-502.11 A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before: (G) Preparing FOOD by another method that is determined by the REGULATORY AUTHORITY to require a VARIANCE; or Upon arrival observed that facility was outdoor grilling. PIC confirmed that carne asada being grilled outside was used and sold at the facility. Observed that facility had not applied for variance.

Conformance with Approved Procedures

Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

3-502.11 A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before: (D) Packaging TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under § 3-502.12; Observed canned goods that were made at facility. Facility does not have variance for canning.

Conformance with Approved Procedures

Food obtained from approved source

3-201.11 (A) FOOD shall be obtained from sources that comply with LAW. Observed canned salsas, pre-packaged baked goods, and pre-packaged dried fruits that could not be proved to have been made in a commercial kitchen.

Approved Source

Adequate handwashing sinks, properly supplied and accessible

5-202.12 (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. Observed that handwashing sink was not able to reach 100F. Food employee states that sometimes the hot water heater trips, and they have to reset the break for it. Food employee reset breaker, but water still did not reach 100F.

Preventing Contamination by Hands

Warewashing facilities, installed, maintained, used, test strips

4-501.19 The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions. 3-compartment sink Observed that water at 3-compartment sink was not at able to reach 110F or above.

Utensils, Equipment and Vending

Proper hot 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: (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54°C (130°F) or above; Observed that some time/temperature control for safety (TCS) food items were not being hot held at 135F or higher. PIC stated that items are not held as hot because the quality of the items deteriorates with the heat.

Time Temperature Control for Safety Food (TCS Food)

Food properly labeled; original container

3-602.11 (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient. (6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (7) For any salmonid FISH containing canthaxanthin or astaxanthin as a COLOR ADDITIVE, the labeling of the bulk FISH container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. PACKAGED FOODS Observed canned goods made by facility that did not have all labeling requirements. Canned goods must have ingredients list, accurate declaration of net quantity of contents, and the name and place of business of the manufacturer. Ensure that products made by facility have the proper labeling requirements. Correct within 30 days.

Food Identification

Certified Food Protection Manager

2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. MANAGER CERTIFICATION Observed no certified food protection manager (CFPM) certificate. Inspector provided ANSI accredited course list to obtain CFPM. Obtain CFPM by the next routine inspection.

Supervision