AZTECAS MEX TAQUERIA.

POOR HYGIENIC PRACTICE; OBSERVED FOOD HANDLER/CERTIFIED FOOD MANAGER TOUCHING/SCRATCHING FACE/NOSE WHILE PREPARING TACOS, HOWEVER NOT WASHING HIS HANDS. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION INSIDE THE EXPOSED HAND WASHING SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).

PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED; INSTRUCTED TO DATE/LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.

DEBRIS/FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; FREEZERS, BOTTOM PANELS OF STEAM TABLE AND COOKING EQUIPMENT AND STORAGE SHELVES AT FRONT BAR AREA.

DEBRIS AND GREASE ON FLOORS; MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT AT KITCHEN AND AT CORNERS AND ALONG WALLS INSIDE FURNACE CLOSET AND REAR STORAGE AREA.

OPENING ON WALLS AT REAR STORAGE AREA; INSTRUCTED TO SEAL TO PREVENT PEST ENTRY. DAMAGED CEILING PANELS AT REAR NEAR THE WASHROOMS; INSTRUCTED TO REPLACE PANELS. EXCESSIVE GREASE ON HOOD AND FILTERS; INSTRUCTED TO CLEAN AND MAINTAIN.

NO HAIR RESTRAINT; INSTRUCTED FOOD HANDLER MUST WEAR HAIR RESTRAINT.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED CERTIFIED FOOD MANAGER, WASHING AND RINSING MULTI-USE UTENSILS IN 3PART SINK AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INADEQUATE UTENSILS SANITATION. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR WASHING, RINSING AND SANITIZING WITH 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BROKEN GASKETS ON PREP REACH IN COOLER, MUST REPLACE.

All utensils shall be thoroughly cleaned and sanitized after each usage. COOKING EQUIPMENT, FREEZERS AND STORAGE SHELVES NOT CLEAN, MUST CLEAN-SANITIZE AND MAINTAIN. ALSO MUST REMOVE CARDBOARD AND FOIL COVERING FROM SHELVES AND COOKING EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER COOKING EQUIPMENT AND FURNACE CLOSET, MUST CLEAN.

The walls and ceilings shall be in good repair and easily cleaned. SOUTH WALL INSIDE WOMEN'S WASHROOM MUST BE REPAIRED/REPAINTED; ALSO MUST REPLACE DAMAGED CEILING PANELS AT DINING AREA AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHIELDS ABOVE FREEZERS, MUST REPLACE.

All employees shall be required to use effective hair restraints to confine hair.

CLEANING TOWELS MUST BE PROPERLY STORED.