Bryan Street Tacos

*31 Individual, disposable towels

provide

*18 Toxic items stored above food/utensils

Toxics stored above food

*45 Premises shall be maintained in good repair

repair ceiling

*21 RFSM - Not On Site

noRFSM on duty

*40 Store single-service item in original package

maintain single service items in original packaging

*43 Light bulbs, light shields provided

provide lighting and clean light shields

*34 Outer openings:closing holes, gaps

reseal around doors

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

Cross contamination by storage in waste water

*42 Floors/walls/ceiling/nonfood dirty

repair walls

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

expired mayo on shelves for sale

*02 Cold Hold (41øF/45øF or below)

Jalapeno, pickles & peppers at room temp

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

*45 Ceiling easily cleanable and light in color

ceiling tiles brown from water damage

*29 Cold/hot hold unit thermometer easily viewable

in reach-in freezer, reach-in coolers

*19 Water & Plumbing in good repair- per code

hand sink (next to prep sink) pipes leaking.

*02 Cold Hold (41øF/45øF or below)

carnitas 46.7°F, tamales 47.3°F, chicken 48.1°F, eggs 46°F, franks 45.7°F

*43 Light bulbs, light shields provided

chicharon bin

*03 Food products not maintained at 135øF or above

chicken 113°F

*15 Contact RTE Products w/ Bare Hands

employee handling tortillas

*34 Pest control-routine inspections for

fruit flies in meat prep area

*43 Light bulbs, light shields provided

over steam table, chicharon case

*03 Food products not maintained at 135øF or above

fried chicken 108°F

*19 Hand sink water temperature below 110'F

kitchen hand sink

*32 Wood & wood wicker can't used as food-contact surf

chicharon case - pieces of wood come into contact with chicharons, particle board on cart in meat cutting room

*42 Dirty nonfood contact surfaces

floors in walk-in cooler

*44 Trash can provided for papertowel waste

for kitchen hand sink

*29 Cold/hot hold unit thermometer easily viewable

provide thermometer inside monster reach-in cooler next to steam table.

*02 Cold Hold (41øF/45øF or below)

Menudo 45°F, jumbo franks 46.4°F

*27 Cooling method, criteria - placing the food in shallow pans

cooked chicken and tamales left to cool at room temperature

*34 Insect control devices-not over food/food prep

sticky pad and fly tape in food prep areas.

*31 No soap at handsink

at meat cutting hand sink.

*22 Handlers-Certificate Not On Site

*45 Unnecessary articles prohibited

equipment no longer used at business

*47 Conditions of Permit-in use of food equipment

*21 RFSM - Not On Site

Certificate expired

*02 Cold Hold (41øF/45øF or below)

Turkey tails 45.5 degrees Fahrenheit in WIC

*07 Food safe, good condition, unadulterated, and honestly presented

severely dented cans

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw beef stored under raw chicken

*24 Food Label- manufacture/packer/distrubtor name

Ritz, Saltines, Franks in WIC

*31 Individual, disposable towels

*31 No soap at handsink

*32 Approved Food Contact Equip.

Do not reuse formula containers.

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

*42 Dirty nonfood contact surfaces

WIC shelving

*45 Unnecessary articles prohibited