Nacional 27/tallboy Taco

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

ADDITIONAL HAND WASH SINK IS NEEDED AT REAR PASTRY/ DISH MACHINE ARE. INSTRUCTED TO INSTALL.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST IDENTIFIED FOOD ITEMS THAT CAN BE ORDERED UNDER COOKED, AND ADD " THESE FOOD ITEMS ARE COOKED TO ORDER" TO FOOT NOTE AT BOTTOM OF MENU, NO CITATION ISSUED.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NO VENTILATION IN BASEMENT'S EMPLOYEES TOILET ROOMS, INSTRUCTED TO PROVIDE.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING FOR ALL FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.

3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARREAH EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION NO CITATION

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11 OBSERVED NO REMINDER AND DISCLOSURE ON MENU FOR UNDERCOOKED FOODS SERVED. INSTRUCTED THAT REMINDER AND DISCLOSURE MUST BE ON ALL MENUS FOR ALL RAW AND UNDERCOOKED FOODS SERVED ON PREMISES. PRIORITY FOUNDATION NO CITATION

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

5-501.17 OBSERVED NO COVERED RCEPTACLE IN EMPLOYEES WOMEN WASHROOM IN BASEMENT. INSTRUCTED THAT ANY TOILET ROOM THAT FEMALES USE MUST BE PROVIDED WITH A COVERED RECEPTACLE FOR SANITARY NAPKINS.

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

OBSERVED MASKING TAPE ON EDGE OF COOLER CONTAINING JUICE ON LEFT SERVER AREA WHEN ENTERING KITCHEN. REMOVE ALL MASKING TAPE AND RESTORE COOLER TO A SMOOTH EASILY CLEANABLE SURFACE.

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

OBSERVED INTERIOR ROOF OF ICE MACHINE WHERE ICE IS STORED UNCLEAN. CLEAN AND MAINTAIN. OBSERVED WATER ON INTERIOR OF COOLER AT SERVICE AREA CONTAINING JUICES ON LEFT HAND SIDE WHEN ENTERING KITCHEN.

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

OBSERVED LEAK UNDER FAR RIGHT COMPARTMENT OF 3 COMPARTMENT SINK. REPAIR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED THERMOEMTER NEEDED IN SMALL REEACH IN JUICE COOLER ON LEFT HAND SERVICE AREA WHEN ENTERING KITHCEN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND SALAD/DESSERT REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 66.5 F, FOUND CREAM, CHEESE, ETC. HELD INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A). C...

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

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- CREAM AT 56.3 F, CHEESE AT 56.0 F, SALSA AT 56.0 AND DRESSING AT 56.0 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT...

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

OBSERVED CEILING TILES ABOVE DISHMACHINE PAPER PEELING. MUST REMOVE/REPLACE DAMAGED CEILING TILES.

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

OBSERVED ONE CEILING LIGHT COVER WITH ACCUMULATED DUST BUILD UP AT DISHMACHINE ROOM. MUST CLEAN AND MAINTAIN CEILING LIGHT COVER.

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

BIG ICE MACHINE NOT MAINTAINED. BLACK/PINKISH MOLDY LIKE SUBSTANCE ON THE SURFACES OF THE PLASTIC LID AND ON THE TUBE WHERE THE WATER IS COMING FROM. INSTRUCTED TO CLEAN IN DETAIL AND SANITIZE SURFACES OF THE LID AND THE TUBE. SERIOUS VIOLATION 7-38-...

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

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1532952 DATED 4/16/15. #32- MUST RE CAULK AROUND THE MOP SINK .CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN. SERIOUS VIOLATION 7-42-090.

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

INSTALL A SPLASH GUARD BETWEEN THE ICE BIN AND THE EXPOSED HAND SINK BEHIND THE BAR AND MAINTAIN.

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

CLEAN IN DETAIL THE MOP SINK AND MAINTAIN. CLEAN AND SANITIZE INTERIOR PANEL OF THE SMALL ICE MAKER AND MAINTAIN.

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

CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTH USED FOR WIPING THE CHOPPING BOARDS, TOP OF THE PREP COOLER, DINING TABLES, ETC MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

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

MUST RE CAULK AROUND THE MOP SINK, EXPOSED HAND SINK IN THE COOK LINE, AND PREP SINK IN THE PREP AREA. CAULK WORH OUT WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN.

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

MUST CLEAN ALL LIGHT SHIELD OF THE LIGHT BULBS ON THE HOOD OF THE COOK LINE AND MAINTAIN.

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

MUST ELEVATE ALL ITEMS/ARTICLES INSIDE THE STORAGE ROOM IN THE BASEMENT TO PREVENT RODENT/INSECTS HARBOTRAGE AND HAVE AN EASY ACESS IN CLEANING THE FLOOR.

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

SEAL ALL THE GAP AROUND THE PIPE/CONDUIT INSIDE THE DRY FOOD STORAGE ROOM IN THE BASEMENT AND MAINTAIN. MUST CLEAN THE HOOD /CANOPY IN THE COOK LINE WITH GREASE AND DUST BUILD-UP AND MAINTAIN.

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

SLOW DRAINING OF THE EXPOSED HAND SINK BEHIND THE BAR AND EXPOSED HAND SINK IN THE KITCHEN. MUST REPAIR THE SINK TO HAVE A WELL DRAINING SINK. VENTILATION NOT WORKING ON BOTH CUSTOMER'S WASHROOM IST FLOOR. MUST REPAIR AND MAINTAIN.

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

NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ET) ON SHELVES AT THE PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

NOTED RUSTY SHELVES INSIDE BEER WALK IN COOLER AT THE BASEMENT FOOD STORAGE. INSTRUCTED TO CLEAN, REPLACE WITH A NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.....NOTED MISSING KNOB ON FAUCET OF HOT WATER AT THE EXPOSED HAND WASH SINK BY THE UTILITY SINK...

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

NOTED A SLIGHT DISCOLORATION AT THE UPPER COMPARTMENT OF ICE MACHINES. INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN. NOTED WATER INSIDE BOTTOM SHELVES OF SERVICE COOLERS BY THE COOKING STOVE AT THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY THROUGH OUT THE BASEMENT DRY FOOD STORAGE AREA.

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

MEAT SLICER NOT CLEAN AROUND BLADE HOUSING, INSTRUCTED TO CLEAN AND MAINTAIN.

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

ICE MAKER INTERIOR SURFACES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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

WEAK COLD WATER PRESSURE AT DISH AREA HAND SINK. INSTRUCTED TO REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING REFRIGERATION THERMOMETER AT COFFEE STATION DAIRY COOLER. INSTRUCTED TO INSTALL.

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

(7-38-005A) FOUND SLIME & ORGANIC MATTER BUILD-UP ON THE INTERIOR PANEL & SIDES OF THE ICE MACHINE, WHERE THE ICE CUBES SLIDE DOWN. INSTRUCTED TO CLEAN, SANITIZE & MONITOR REGULARLY. (UNIT TAGGED)

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

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. THE GAPS BETWEEN THE BAR COUNTER LEDGES MUST BE SEALED.

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

FOLLOWING NEED CLEANING: INTERIOR WALLS OF SMALL COOLERS, GASKETS OF MOST COOLER DOORS, SHELVES FOR GLASSWARE AT THE BAR, PIPES UNDER THE BATHROOM HANDSINKS.

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

POOR FLOOR GROUTING AT REAR PREP AREA BY THE WALK-IN COOLER & BY THE DISHROOM AREA, MUST RE-SEAL.

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

BATHROOM VENTS (1ST FLOOR) ARE NOT PROPERLY WORKING & THE HANDSINK BY THE MOP SINK IS SLOW-DRAINING, MUST FIX.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN THE PROPER TEMPERATURE. OBSERVED REACH-IN PREP COOLER AT THE COOKS LINE AT 47F. ...

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 POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED CHICKEN AT 57F, RICE AT 57F, ROASTED CORN AT 58F, SALMON AT 49, MILK AT 47F, AND EGGS AT 48F. MANAGEMENT VOLUNTA...

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. FRON...

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. DETAIL CLEAN THE FOLLOWING: LIGHT SHIELDS IN THE DISHWASH AREA, INTERIOR OF MICROWAVE, TOP OF STOVE.

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. DETAIL CLEAN THE FLOOR ALONG THE WALLS IN THE DRY STORAGE ROOM IN THE BASEMENT.

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. DETAIL CLEAN THE WALLS OF THE PREP AREA, ESPECIALLY THE DESSERT PREP.

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

REPAIR THE LEAKING EXPOSED HANDSINK AT THE COOKS LINE.

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. Observed food build up inside prep coolers. Must clean and maintain all unclean equipment.

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. Observed standing water on floor under ice machine. Must keep floor dry/clean to prevent potential pest harborage.

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. Observed dust build up on ceiling tiles on/around ventilation at dishmachine area. Must clean and maintain ceiling tiles.