Carnitas Y Tacos LA Int'L

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED CHICHARRON VERDE AT 52.6F, GREEN AND RED SALSA AT 45.6F, AND COOKED RICE AT 43.9F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30# OF FOOD WORTH...

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

OBSERVED LARGE CASES AND CONTAINERS OF FROZEN BEEF BEING THAWED IN THE FOOD PREP AREA AT ROOM TEMPERATURE. MANAGEMENT INSTRUCTED ON PROPER METHODS TO THAW FROZEN FOODS. SERIOUS VIOLATION 7-38-005A.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

INSPECTION REPORT SUMMARY FROM 9/28/15 NOT POSTED IN THE ESTABLISHMENT. PREMISES HAD 2 SUMMARIES POSTED FROM 2011 AND 2013. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. AL...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

LARGE, DEEP CONTAINER OF COOKED CHICKEN AND VEGETABLES IN SAUCE AT IMPROPER TEMPERATURE OF 58.5F IN WALK-IN COOLER. CITATION ISSUED 7-38-005A CRITICAL. ALL PRODUCT VOLUNTARILY DENATURED AND DISPOSED OF AT THIS TIME. APPROX 20LBS $100 VALUE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

WORN CUTTING BOARDS BURNED FROM STEAM TABLE AT FRONT PREP AREA. INSTD TO REPLACE AND MAINTAIN BOARDS. TORN DOOR GASKET AT WALK-IN COOLER DOOR. INSTD TO REPAIR SAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

GRAFFITI ON WALLS AND CEILING IN TOILET ROOM. INSTD TO REMOVE AND MAINTAIN CLEAN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS FOR PREP COOLER AND CARNITA HOT HOLDING UNIT.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS. INSTD TO PROVIDE PROPER REQUIREMENTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED ICE ACCUMULATION ON INTERIOR OF REACH IN FREEZER IN BASEMENT. DEFROST AND MAINTAIN FREEZER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED CARDBOARD USED AS SHELF LINER. REMOVE CARDBOARD AND DO NOT USE AS LINER. ALL SURFACES NEED TO BE NON ABSORBANT SMOOTH AND EASILY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED CEILING OF WALK IN COOLER WITH IN DISREPAIR. REPAIR CEILING OF WALK IN COOLER SO THAT THERE IS NO DRIPPING AT SEAMS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED UNSHEILDED BULBS WITHIN FRIED PORK SKIN CASE. SHEILD BULBS OR PROVIDE TEMPERED BULBS THAT ARE FOR PROTECTED FOR FOOD DISPLAY.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED SPRAYER AT 3 COMPARTMENT SINK UNABLE TO WORK. REPAIR SPRAYER IN ORDER TO FILL ALL 3 COMPARTMENTS AND PROPERLY WASH, RINSE AND SANITIZE ALL DISHES AND UTENSILS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED NO THERMOMETER IN WALK IN COOLER IN BASEMENT. PROVIDE AND MAINTAIN THERMOMETER THAT IS EASILY READABLE. CHECK ALL THERMOMETERS OFTEN TO ENSURE ALL REFRIGERATION UNITS ARE 40F OR LESS AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WIPING CLOTHS STORED WITHIN BUCKETS OF WATER. INSTRUCTED TO STORE ALL CLOTHS WITHIN CHLORINE SOLUTION AT 50 -100 PPM OF CHLORINE. TEST STRIPS MUST BE PURCHASED IN ORDER TO INDICATE PROPER AMOUNT OF CHLORINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEAL HOLES AROUND PIPING IN BASEMENT. CLEAN WALLS AND REMOVE ALL GRAFFITI IN TOILET ROOM.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

PREMISES ALLOWING CUSTOMERS TO USE TOILET ROOM LOCATED ACROSS FROM 2-COMPARTMENT SINK AND AT ENTRYWAY OF PREP AREA, NO BARRIER. INSTD ONLY AUTHORIZED PERSONNEL AREA TO HAVE ACCESS TO THIS AREA.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

LARGE, DEEP PLASTIC CONTAINER OF COOKED REFRIED BEANS WITH DATE OF YESTERDAY (9/3/13) AT IMPROPER TEMPERATURE OF 52.3F IN WALK-IN COOLER. NO TEMPERATURE LOGS IN PLACE. INSTD MGR TO USE SHALLOW PANS AND PROPER COOLING TECHNIQUES AND TO MAINTAIN COLD F...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

MICE ACTIVITY NOTED IN BASEMENT, NOTED OVER 30 MICE DROPPINGS AND GNAWED INSULATION SCATTERED ON STORAGE SHELVES AND FLOOR. ALSO MICE DROPPINGS NOTED IN 1ST FLOOR CLOSET BY HEATER UNIT. INSTD TO REMOVE ALL ACTIVITY, CLEAN AND SANITIZE ALL AREAS, AND ...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEAL HOLES AROUND PIPING IN BASEMENT. CLEAN WALLS AND REMOVE ALL GRAFFITI IN TOILET ROOM.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

PREMISES ALLOWING CUSTOMERS TO USE TOILET ROOM LOCATED ACROSS FROM 2-COMPARTMENT SINK AND AT ENTRYWAY OF PREP AREA, NO BARRIER. INSTD ONLY AUTHORIZED PERSONNEL AREA TO HAVE ACCESS TO THIS AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPLACE CUTTING BOARDS IN REAR PREP AREA HAS CRACKS ON CUTTING BOARDS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN LIGHT SHIELD COVERS IN REAR PREP AREA HAS DUST BUILD-UP ON SHIELDS, AND CLEAN FANS INSIDE PRODUCE WALK-IN COOLER IN BASEMENT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS IN REAR PREP AREA UNDER AND AROUND COOKING EQUIPMENT

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST SEAL OPENING IN WALL NEAR TOP LANDING OF STAIRS AT WALL BASE TO PREVENT RODENT ENTRY

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE WALK-IN COOLER IN REAR PREP AREA AND INSIDE PRODUCE WALK-IN COOLER IN BASEMENT

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE ALL THE TIN FOIL FROM THE COOKING EQUIPMENT SURFACES NEED TO BE SMOOTH AND EASY TO CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILING TILES IN THE PREP DINING ROOM ARE DUSTY. INSTRUCTED TO CLEAN THEM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

ALL THE VENTS IN THE DINING ROOM AND IN THE REAR AREA NOT CLEAN HAS DUST BUILDUP ON THEM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

SIDES OF FLAT TOP GRILL NOT CLAN. CLEAN SAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

VENTS AND SURROUNDING CEILING TILES IN DINING AREA WITH DUST ACCUMULATION. CLEAN SAME. CLEAN WALLS IN TOILET ROOM, GRAFFITI.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST DEFROST CHEST FREEZER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FANGUARD COVERS IN BASEMENT WALK IN COOLER

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.HOT & COLD UNITS

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST DEFROST CHEST FREEZER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FANGUARD COVERS IN BASEMENT WALK IN COOLER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.HOT & COLD UNITS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE STAINED CEILING TILE AT HOOD OF COOKING EQUIPMENT,MISSING WALL BASE IN DINING AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Inspector Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROVIDE THERMOMETER FOR COLD & HOT HO...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED IN LARGE PLASTIC STORAGE BINS IN WALK IN COOLER BEANS 49.8 F 8/4/10,DESEBRABA 44.9 F 8/3/10,PORK SKINS 51.2 F 8/4/10,BARBACOA 66.3 F -...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED FOOD NOT PROTECTED DURING DISPLAY IN WHICH I OBSERVED SEVERAL CUSTOMERS SERVING THEMSELVES COOKED CARNITAS FROM HOT HO...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERV...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE WORN CUTTING BOARD,REPAIR OR REPLACE DOOR GASKETS ON PREP COOLER., WALL OUT LET UNDER 2- COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN PREP COOLERS,PREP TABLES,GRILL TABLE,WALL VENT,FAUCET HANDLES IN TOILET ROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR ALONG WALL BASES THROUGHOUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE STAINED CEILING TILE AT HOOD OF COOKING EQUIPMENT,MISSING WALL BASE IN DINING AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROVIDE THERMOMETER FOR COLD & HOT HOLDING UNIT.