Observed carrot, cucumber and corn sitting on cutting board for cutting. Please cut or slice one item at a time and clean or change clean cutting board as necessary.

Observed open bag of flour sitting oh the floor. Please store food at least 6 inches above the floor.

Please clean floor behind dry storage shelves and refrigerators.

Please deep clean the observed buildup on equipment surfaces (hand sink, refrigerator door and counter tops).

Observed grease trap is not working. Please repair grease trap. Comply by 7/9/2024.

- Observed hot holding for cooked chicken breast, pork belly as well as tamales at 108*F. Hot holding for all potentially hazardous foods (PHFs) must be at or above 135*F. Comply by 7/9/2024.
- Observed cold holding (at bottom refrigerator) for cut tomato, beef, marinated pork, cheese and eggs at 60*F. Cold holding for all potentially hazardous foods must be at or below 41*F. Comply by 7/9/2024.
All potentially hazardous foods probed at 108*F (hot holding) and 60*F (cold holding) discarded voluntarily.
Re-inspection will be conducted on 7/11/2024.

Observed live cockroaches on floor near the 3 comp sink and behind small freezer around food prep area. Please consult pest control business to manage/control cockroaches and disinfect affected areas inside the facility. Facility called pest control at the time of inspection.
Re-inspection will be conducted on 7/11/2024.

Provide food safety manager certificate. Comply by 7/11/2024.

Observed hot holding for cooked beef, cook chicken and cooked pork 120*F. Hot holding for all potentially hazardous foods must be at or above 135 *F. Corrected.

Observed facility is preparing and selling cut tomato (pico de gallo), cooked and ground tomatillo (salsa) as well as guacamole. Please label and sell pico de gallo and salsa only. Stop selling guacamole for safety and sanitation reason.

Provide food safety manager certificate; also provide food handler card for new employees. Text copy to: 530-488-0399

Observed scoop used for beans without a handle. Provide scoop with handle.

Observed build-up on refrigerator and freezer handles. Deep clean at all times.

- Provide current food safety manager certificate. Comply by 8/10/2023.
- Provide a copy current food handler card. Comply by 7/17/2023.

Observed raw chicken in prep sink at 59*F. All potentially hazardous food (PHF) must be at 41*F or below.

Note: Per employee the chicken was thawing since 8am, time of inspection was at 12:40. Employee voluntarily discarded raw chicken. Spoke with employee about writing down time that PHF are put to thaw in order to ensure they are put back in cold holding to be below 41*F.

Observed scoops used for sugar, beans, and flower without a handle. All scoops must have a handle in order to prevent contamination of food when dispensing.

Note: Spoke with owner about providing scoops with handles for all dry storage foods that are dispensed into smaller containers.

Facility does not currently have a certified Food Safety Manager. Have at least one employee acquire a valid Food Safety Manager certificate ASAP.

All employees do not have current, valid California Food Handler cards. Have employees acquire ASAP.

Note: Spoke to owner Maria. She stated that she is in the process of taking her food safety manager course. Spoke with owner about having all employees acquire their food safety handler cards ASAP.

Observed build up of food debris on microwave in cooking area. Clean.

Note: When microwave stops working replace with commercial grade microwave approved for retail food facilities.

1. Observed containers of raw chicken, beef, pork without lids. Provide lids in order to protect food from contamination. CORRECTED ON SITE.

2. Observed raw chicken stored above uncovered raw pork. Food must be stored in different levels as follows:

TOP LEVEL >>> Ready to eat foods, produce
NEXT LEVEL >>> Fish, eggs, pork, beef, lamb, veal
NEXT LEVEL >>> Ground meats (not including poultry)
BOTTOM LEVEL >>> Poultry and stuffed meats.

Note: Inspector went over how to properly store raw items and suggested labeling wire rack with what food items can be placed
there. CORRECTED ON SITE.

Observed sanitizer above 200ppm chlorine. Sanitizer must be between 50-100ppm.

Note: Spoke with owner about preparing sanitizer buckets and how to make them more diluted. Sanitizer buckets were remade and observed reading of 50ppm chlorine. CORRECTED ON SITE.

Observed significant grease build up in hood. Service hood to clean.

Note: Spoke with owner about doing frequent cleaning of grease hood in order to prevent accumulation. Per owner they remove filters and clean them once a week. She said they will start cleaning them twice a week to prevent accumulation.