Apatzingan Taqueria

*32 Damaged Equipment

repair/replace gaskets in RIC

*41 Food storage containers, identified with common name of food.

label squeeze bottles

*42 Floors/walls/ceiling/nonfood dirty

clean wall by fryer

*36 Cloths in-use for wiping between uses stored

wiping cloths must be stored in sanitizer bucket

*19 Water & Plumbing in good repair- per code

leaky faucet in 3 compartment sink and mop sink

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers

*42 Dirty nonfood contact surfaces

clean vent hood

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

*39 Equipment in good repair and proper adjustment.

Paper towel dispenser unit

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

*28 Date marking commercially prepared RTE/ TCS food

Shredded Cheese

*21 PIC ensures food handlers properly trained

*18 Toxic items used according to law

Maintain bucket sanitizer solution conc. at 50ppm CL. Observed at over 200ppm

*28 Date marking > 24 hrs,on site,temp 41F

*14 Gloves single use

*18 Toxic items labeling-non original container

*02 Cold Hold (41øF/45øF or below)

*28 Date marking > 24 hrs,on site,temp 41F

*31 Handwashing lavatory - used for other purpose

Do not use hand sink for cleaning thermometers

*29 Food thermometers provided and accessible

*28 Date marking > 24 hrs,on site,temp 41F

*22 Handlers-Certificate Not On Site

*19 Water & Plumbing in good repair- per code

Hand sink faucet leak

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Observed raw chicken over raw beef.

*42 Dirty nonfood contact surfaces

Clean wall near hand sink. Clean ice buildup from chest freezer.

*22 Handlers-Certificate Not On Site

*32 Approved Food Contact Equip.

*41 Food storage containers, identified with common name of food.

*45 Premises shall be maintained in good repair

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*03 Food products not maintained at 135øF or above

*41 Food Labeling - Bulk food for self dispensing

*19 Water & Plumbing in good repair- per code

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

*28 Date marking commercially prepared RTE/ TCS food

date mark rice frozen flautas, premade burgers

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*22 Handlers-Certificate Not On Site

All employees handling food need to have food handler cards on site

*10 Other sanitizer use - manufacturer label direction

0 ppm sanitizer bucket- remade on site

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

*45 First Aid

first aid kit needed

*42 Nonfood-contact surfaces material

no towel allow under cutting board

*38 Thawing. under running water criteria -thawed RTE <41F

*18 Galvanized metal may not used with acdic food

Onions in a bag on the galvanized shelf

*11 Food not re-served after being served or sold to consumer

*37 Unpackaged food may not be stored in direct contact with undrained ice

Ice bin non self draining