Disco Taco

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED -

19. PROPER REHEATING PROCEDURES FOR HOT HOLDING

20. PROPER COOLING TIME AND TEMPERATURE

PROPER DATE MARKING AND DISPOSITION

3-501.17(A) ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED. - -

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-307.11 NO SPLASH GUARD PROVIDED AT HAND WASHING SINK BY THE PREP COOLER AT FRONT AREA.INSTRUCTED TO INSTALL,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE - -

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-202.16 INTERIOR OF ICE MACHINE/ICE BIN NOT MAINTAINED INTERIOR PANELS BROKEN. -

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-202.11: **C** Approved System and Cleanable Fixtures 5-202.11 GREASE TRAP UNDER THE THREE COMPARTMENT SINK IS RUSTY. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL -

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION R...

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURE. TEMPERATURE AT 52.3F. CRITICAL VIOLATION 7-38-005A. TAGGED REACH IN COOLER.

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER COLD HOLDING TEMPERATURES. 5 POUNDS RICE NOODLES AT 49.8F, 30 POUNDS OF TOFU AT 51.2F, 10 POUNDS RICE NOODLES AT 50.3F, AND 4 POUNDS RICE DUMPLINGS AT 56.3F. CRITICAL VIOLATION. 7-38-005A. DISPOSED OF APPR...

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY ON DRYING RACKS. MUST STORE INVERTED.

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

FOUND INTERIOR OF REACH IN COOLER AT MAIN KITCHEN NOT CLEAN. MUST CLEAN AND SANITIZE.

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

FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND SANITIZE.

FOOD HANDLER REQUIREMENTS MET

FOODHANDLER AT PREMISES WITH NO FOODHANDLER CERTIFICATE. MUST PROVIDE.

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY ON DRYING RACKS. MUST STORE INVERTED.

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

FOUND INTERIOR OF REACH IN COOLER AT MAIN KITCHEN NOT CLEAN. MUST CLEAN AND SANITIZE.

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

FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND SANITIZE.

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

OBSERVED FOOD STORED ON PLASTIC GROCERY BAGS INSIDE UPRIGHT FREEZER IN REAR PREP AREA. INSTRUCTED TO USE FOOD GRADE BAGS ONLY.

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

OBSERVED FOOD DEBRIS ON FLOORS UNDERNEATH FOOD STORAGE SHELVING AND AROUND HEAVY REFRIGERATION UNITS. MUST CLEAN AND MAINTAIN.

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

OBSERVED ITEMS IN REAR PREP AREA NOT ELEVATED 6INCHES OFF THE FLOOR. MUST ELEVATE ITEMS AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

3-COMPARTMENT SINK MISSING STOPPERS (X2). INSTRUCTED MANAGER TO PROVIDE STOPPERS FOR 3-COMPARTMENT SINK.

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

OBSERVED GREASE BUILD UP INSIDE FRYER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF FRYER.

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

3-COMPARTMENT SINK MIDDLE COMPARTMENT SLOW DRAINING. INSTRUCTED MANAGER TO MAINTAIN SINK.