Carmelita's Taqueria

*45 Premises shall be maintained in good repair

ceiling pealing off material must be replace or repair to proper condition

*47 RFSM Certificate - Not Display

missing current RFSM certification must be have FSM registered with the city

*02 Outfitter-Food Temperatures (Cold).

cooler unit at 46 F must be replace, repair or adjust to maintain proper food temperature 40 F or below to avoid cross contamination

*43 Light bulbs, light shields provided

some lights not working in kitchen area must be replace or repair to proper condition

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units with rust and oxidation must be replace or repair to avoid cross contamination gaskets around cooler units broken must be replace or repair to proper condition to mai

*42 Floors/walls/ceiling/nonfood dirty

ceiling and vents dirty with soils and grease deposits must be clean to avoid cross contamination walls must be clean to avoid contamination

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*03 Food products not maintained at 135øF or above

bean 122'f maintain it at 135 or above

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

observed raw eggs store next to lime, vegestatble raw chicken

*22 Handlers-Certificate Not On Site

expired food handler card needs to renew

*21 RFSM - Not On Site

expired RFSM need to renew

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

provide date marking for all foods incooler

*31 Handwashing lavatory - used for other purpose

observed can of food in the hand sink

*34 Pest control-routine inspections for

provide pest control record

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE CHEMICAL TEST STRIPS WHEN USING BLEACH AS SANITIZER

*32 Maintain in Good Repair

REPLACE RESIDENTIAL FREEZER WITH COMMERCIAL

*34 Outer door: solid,selfclosing,tightfitting

SEAL BACK DOOR PROPERLY AND PREVENT ENTRANCE OF INSECTS AND RODENTS

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

*47 Other Violations

POST HAND WASH SIGN

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

No SOP for body spills clean up. Must provide SOP

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

Food items not labeled. Must be labeled.

*37 Storing the food at least 15 cm (6 inches) above the floor

Food items stored on floor. Must be stored at 6" above floor.

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

Food items not dated. Must be mark dated.

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

RAW EGGS OVER DRINKS IN COOLER

*15 Contact RTE Products w/ Bare Hands

TACO TOPPINGS

*39 Equipment in good repair and proper adjustment.

RIC NEEDS REPAIR AMBIENT TEMP 50+ DEGREE F

*20 Grease Trap Tickets

LAST SERVICE 5/2017

*02 Cold Hold (41øF/45øF or below)

CHICKEN 55 DEGREE F, BEEF 44 DEGREE F, STEAK 51 DEGREE F, RAW BEEF 55 DEGREE F, PASTOR 47 DEGREE F ITEMS STORED IN COOLER OVER 24HRS VOLUNTARILY DESTROYED FOOD PRODUCT OUT OF TEMPERATURE

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLE

*39 Store all equipment & utensil covered or inverted

UTENSILS NEXT TO 3 COMPARTMENT SINK

*14 Cleaning procedure--steps Improper drying method

DRYING HANDS WITH WIPING CLOTH

*18 Toxic items storage adjacent to food/utensils

SPRAY BOTTLES NEXT TO UTENSILS

*22 Handlers-Certificate Not On Site

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

RAW CHICKEN ABOVE TOMATO SALSA

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

*36 Cloths in-use for wiping between uses stored

*44 Trash can provided for papertowel waste

TRASH CAN FOR HANDSINK

*02 Cold Hold (41øF/45øF or below)

TOMATOS 47 f