Dany'S Taco'S

FACILITIES TO MAINTAIN PROPER TEMPERATURE

THE AIR TEMPERATURE TAKEN OF THE PREP COOLER IN THE PREP AREA READS 50.9F. POTENTIALLY HAZARDOUS FOODS IN COOLER. CRITICAL VIOLATION 7-38-005(A). COOLER MUST BE REPAIRED AND ABLE TO MAINTAIN FOODS AT 40F OR LESS.

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

THE INTERNAL TEMPERATURES TAKEN OF POTENTIALLY HAZARDOUS FOODS INSIDE THE PREP COOLER IN THE FRONT PREP AREA RANGE FROM 46.7F TO 50.9F,FOOD ITEMS ARE SHREDDED CHEESE, SLICED TOMATOES, SOUR CREAM, SHREDDED LETTUCE, SAUSAGE, AND HAM. MANAGER VOLUNTARIL...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

EVIDENCE OF RODENT INFESTATION. OBSERVED OVER 50 MICE DROPPINGS ON FLOOR ALONG WALL BASE AND CORNERS BEHIND A SHELVING UNIT NEXT TO THE WASHROON IN REAR OF PREMISES, OVER 20 MICE DROPPINGS ON BOTTOM SHELF OF PREP TABLE IN THE KITCHEN AREA NEAR THE M...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOS MINOR VIOLATIONS, FROM REPORT #1154846 DATED 01-31-2013, NOT CORRECTED: (#35)SEAL OPENINGS ALONG BASEBOARDS IN ALL AREAS,PAINT RAW WOOD BASEBOARDS IN PREP AREA,REPLACE STAINED CEILING TILES IN ALL AREAS,REPLACE MISSING OUTLET COVERS IN ALL AR...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL AND DATE ALL PREPARED FOODS IN COOLERS HELD OVER 24 HOURS

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

MUST REMOVE RUST FROM THE GREASE TRAP AT THE 3 COMPARTMENT SINK IN REAR KITCHEN AREA

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

DETAIL CLEAN ALL COOKING EQUIPMENT OF GREASE AND FOOD DEBRIS BUILD-UP AND DEEP FRYER, CLEAN INTERIOR AND EXTERIOR OF ALL COLD HOLDING UNITS OF SPILLS AND OLD FOOD DEBRIS AND DETAIL CLEAN ALL PREP TABLES, SHELVES, COUNTERS, RACKS AND CABINETS THROUGHO...

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

FLOORS NEED DETAIL CLEANING THROUGHOUT PREMISES ALONG WALL BASES, CORNERS AND UNDER SHELVES AND EQUIPMENT. REPLACE MISSING FLOOR TILES IN FRONT OF 3 COMPARTMENT SINK IN REAR KITCHEN AREA AND SEAL HOLES/OPENINGS IN FLOOR IN THE DINNING AREA TO PREVENT...

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

DETAIL CLEAN WALLS BEHIND STOVE AND NEAR THE PREP COOLER IN PREP AREA OF FOOD DEBRIS. ALSO SEAL HOLE IN THE REAR AREA WHERE THE OFFICE ENTRANCE IS LOCATED. STAINED AND DIRTY CEILING TILE IN DINING, PREP AND STORAGE AREAS. MUST REPLACE ALL MISSING AND...

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

LIGHTS INSIDE FRONT COOKING AREA HOOD ARE NOT SHIELDED. MUST INSTALL LIGHT SHIELDS OR SHATTER RESISTANT BULBS.

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

PLUMBING UNDER 3 COMPARTMENT SINK LEAKS. MUST REPAIR AND MAINTAIN PLUMBING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE EXCESSIVE CLUTTER AND UNNECESSARY ITEMS (CAR BATTERY, TROPHYS, UNUSED EQUIPMENT, BOXES ETC.) THROUGHOUT PREMISES. ESPECIALLY UNDERNEATH COUNTER TOP TABLES. ALSO REMOVE EXCESSIVE CLUTTER FROM THE OUTSIDE REAR PORCH AREA TO PREVENT RODENT H...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL ALL BULK CONTAINERS AND DATE ALL PREPARED FOOD IN REACH-IN COOLERS.

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

SEAL OPENINGS ALONG BASEBOARDS IN ALL AREAS. PAINT RAW WOOD BASEBOARDS IN PREP AREA. REPLACE STAINED CEILING TILES IN ALL AREAS. REPLACE MISSING OUTLET COVERS IN ALL AREAS. REPAIR CEILING LEAK IN DINING AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL COOLERS AND METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.

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

OBSERVED 15-20 MICE DROPPINGS ON SHELF UNDER TROPHY TABLE. 10-15 MICE DROPPINGS ON FLOOR IN NORTHEAST CORNER BEHIND REACH-IN COOLER IN MIDDLE PREP AREA, 10-15 MICE DROPPINGS ON WINDOW LEDGE IN REAR PREP AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATO...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL ALL BULK CONTAINERS AND DATE ALL PREPARED FOOD IN REACH-IN COOLERS.

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

REMOVE ALL POTS AND PANS OFF FLOOR. RE-WASH, RINSE AND SANITIZE ALL MULTI-USE EQUIPMENT AND PROPERLY STORE IN A SANITARY MANNER.

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

CLEAN ALL PREP TABLES, TROPHY TABLE, COOKING EQUIPMENT, WINDPW LEDGES, COOLERS AND FREEZERS.

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

CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. ELEVATE ALL FOOD OFF FLOOR.

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

SEAL OPENINGS ALONG BASEBOARDS IN ALL AREAS. PAINT RAW WOOD BASEBOARDS IN PREP AREA. REPLACE STAINED CEILING TILES IN ALL AREAS. REPLACE MISSING OUTLET COVERS IN ALL AREAS. REPAIR CEILING LEAK IN DINING AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL COOLERS AND METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.

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

INVERT ALL CLEAN MULTI-USE UTENSILS AND CARRY OUT CONTAINERS.

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

REPLACE MISSING LIGHT SHIELDS IN VENTILATION HOOD AND REAR PREP AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

REPAIR SELF-CLOSING DEVICE ON WASHSROOM DOOR.

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

PROVIDE VENTILATION OVER STOVE IN REAR(HOODED AND DUCTED TO ROOF) OR REMOVE FROM PREMISES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THEMOMETERS IN ALL COOLERS.

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

OBSERVED LIVE ROACH CRAWLING ON GASKET OF CHEST FREEZER IN STORAGE AREA, SEVERAL FLYING INSECTS IN PREP AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT#537472 ON 7-13-11 32-REAR PREP TABLE NEEDS REPAIR PEELING PAINT. 33-NEED TO CLEAN AND SANITIZE REAR PREP TABLE, SLICERS, ALSO DEFROST BOTH BOX FREEZERS, CLEAN INTERIOR ON CABINET UNDER REAR EXPOSED ...

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

INVERT ALL CLEAN MULTI-USE UTENSILS AND CARRY OUT CONTAINERS. REMOVE MULTI-USE POTS, PANS, UTENSILS FROM UTILITY SINK, FLOOR, BETWEEN PREP COOLER/WALLS, ETC RE-WASH, RINSE, SANITIZE AND PROPERLY STORE IN SANITARY MANNER.

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

REPAIR AND PAINT BOTTOM OF PREP TABLES(RUST DEPOSITS, CHIPPED PAINT, ETC). DEFROST INTERIOR OF CHEST FREEZER. PROPERLY COVER AND REMOVE FOOD DEBRIS IN CHEST FREEZER.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, SINKS, KNIFE RACK, FRYERS, FRYER CABINET. GRILL.

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

REPLACE DAMAGED FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

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

WALLS NEED CLEANING IN PREP AND STORAGE AREAS. REPLACE STAINED CEILING TILES IN ALL AREAS. INSTALL SPLASH GUARD BETWEEN FRONT EXPOSED SINK AND PREP TABLE.

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

REPLACE MISSING LIGHT SHIELD IN VENTILATION HOOD. REPLACE MISSING END CAPS ON LIGHT SHIELDS IN PREP AREAS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

REPAIR SELF-CLOSING DEVICE ON WASHSROOM DOOR.

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

INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMP SINK. PROVIDE VENTILATION OVER STOVE IN REAR (HOODED AND DUCTED TO ROOF).

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AND OUTSIDE ROOF AREAS TO PREVENT PEST HARBORAGE. REMOVE SOILED WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASHCLOTHS IN SANITIZING SOLUTION.

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.REAR PREP TABLE NEEDS REPAIR PEELING PAINT

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

All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN AND SANITIZE REAR PREP TABLE, SLICERS,ALSO DEFROST BOTH BOX FREEZERS,CLEAN INTERIOR ON CABINET UNDER REAR EXPOSED HAND SINK

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.FOUND FLOOR IN MIDDLE SECTION IN POOR REPAIR,MUST REPAIR ALSO REPLACE BROKEN AND MISSING TILES, ALSO CLEAN FLOOR UNDER AND AROUND EQUIPMENT

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.REAR WALLS NEED CLEANING / REPAINTING. CEILING TILES NEED TO REPAIR REAR PREP AREA AND REPLACE WATER DAMAGED TILES THRU-OUT.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN ALL LIGHT SHIELDS , AND REPLACE MISSING LIGHT SHIELD FRONT PREP.

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.THERMOMETERS NEEDED FOR ALL COOLERS

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.OLD EQUIPMENT IN MIDDLE OF PREMISES NEED TO REMOVE ALL ITEMS NOT BEING USED, AND OFF REAR ROOF ALSO

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.FOUND POTENTIALLY HAZARDOUS FOODS/COOKED CHICKEN,COOKED STEAK,MANAGER SAID COOKED YESTERDAY STORED/MAINTAINED AT IMPROPER TEMPETURES,STEA-49F,CHICKEN-84F.HOWEVER OTHER FOODS INSIDE COOLER ...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN DEBRIS AND OLD FOOD FROM STORAGE SH...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...