Carnceria Mexico Taqueria

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

No date marking on food

*32 Equipment and Utensils Multiuse Materials durable

Do not use/place cardboard on shelves

*42 Floors/walls/ceiling/nonfood dirty

Clean food debris on/in walk-in cooler

*28 Date marking combined ingredients for RTE/ TCS food

Date mark foods with date they were prepared

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

Do not store/put food on floor

*42 Dirty nonfood contact surfaces

Clean racks/shelves in walk-in cooler

*45 Unnecessary articles prohibited

Get rid of or fix any equipment that isn't working

*42 Dirty nonfood contact surfaces

Clean interior of reach-in freezer

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Properly store personal drinks and food.

*21 RFSM - Not On Site

*18 Toxic items labeling-non original container

spray bottles

*39 Cutting surfaces.

*34 Outer door: solid,selfclosing,tightfitting

back door

*36 Cloths in-use for wiping between uses stored

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

back handwash sink

*43 Light - 50 foot : Food and utensils area

vent hood

*10 Equipment and Utensils Cleaning-contamination

RI cooler units and WI cooler units dirty with soils, blood, litter, stagnant water and grease accumulations must be clean to avoid cross contamination microwave oven dirty with food debris and soi

*32 Equipment and Utensils Multiuse Materials durable

using trash bags as food covered inside WI cooler units containers must be use approved food covers or lids to avoid chemical contamination

*22 Accredited food handler certificate - 60 days

missing current food handler cards on site must be have current food handler cards on site

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

missing employee health policies and procedures

*42 Floors/walls/ceiling/nonfood dirty

lights shields dirty with dead pest and soils deposits must be clean to avoid cross contamination

*34 Pest control-routine inspections for

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

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

food containers with date or day must be have date marks on all food containers

*43 Ventilation hood-prevent grease dripping

vent hood dirty must be clean to avoid cross contamination

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted grease and soils accumulations must be clean to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit.

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

missing date marking on food containers inside cooler units must be have date marks on food containers in all areas

*47 RFSM Certificate - Not Display

expired RFSM certificate must be have FSM registered with the city

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

2nd warning missing employee health policies and procedures

*29 Food thermometers provided and accessible

some thermometers not working must be have visible and working thermometers inside cooler units

*21 RFSM - Not On Site

RFSM not on site must be have RFSM during operational hours

*24 Food Labeling- with common name of the food

missing labels on food containers inside cooler units must be have labeling food containers in all areas

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

2nd warning missing bodily fluids writing procedures /spill kit.

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw eggs stored above limes.

*24 Food Label- manufacture/packer/distrubtor name

salsa

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

*31 Handwashing lavatory - accessible

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Personal drink observed in food prep area.

*24 Food Labeling- with common name of the food

missing proper labels on all food containers inside cooler units must be have labels on food containers in all areas

*42 Floors/walls/ceiling/nonfood dirty

floors inside WI cooler unit dirty must be clean during operational hours

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

eggs on top shelves and raw food containers on top of cooked food containers eggs and all raw food containers must be at bottom shelving area to avoid cross contamination with RTE foods containers

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

missing date marks on food containers inside cooler units must be have date marking in food containers on all areas

*32 Equipment and Utensils Multiuse Materials durable

using non approved warmers to keep tortillas -ice chest- must be use approved commercial warmers to maintain proper temperatures using thank you bags as food covers or lids must be use approved com

*07 Packaged food shall be labeled as specified in law

tortilla packages missing proper label specifications must be label all food packages in all areas described by law

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

food containers inside WI cooler not covered or missing lids on food containers must be have lids or covers on food containers in all areas to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

shelving inside meat cooler units rust and oxidize must be replace or repair to avoid cross contamination

*34 Pest control-routine inspections for

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

*10 Equipment and Utensils Cleaning-contamination

cooler units bottom shelving dirty with food debris, blood spills, grease accumulations must be clean and sanitize all equipment to avoid cross contamination

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

observed raw eggs and cooked foods store together

*21 RFSM - Not On Site

expired RFSm

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

provide date marking for all food containers in wic

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

must above floor 6 ins

*36 Cloths in-use for wiping between uses stored

*18 Chemical sanitizer generated onsite, device criteria

Set up sanitizer bucket

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

cantus and raw eggs store together

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER SPICE CONTAINERS ALL CUT/ PREPARED PRODUCT IN RIC

*22 Handlers-Certificate Not On Site

FOR ALL EMPLOYEES HANDLING FOOD

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AND LABEL AREA FOR PERSONAL ITEMS IN RIC

*31 Handwashing lavatory - accessible

HAND SINK BLOCKED BY BOXES

*24 Food Labeling- with common name of the food

FOR ALL ITEMS IN NON ORIGINAL CONTAINER

*18 Medicines labeled and stored properly

IN RIC

*44 Trash can provided for papertowel waste

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

DICED TOMATO AND SALSA NEEDS TO BE SATED IN COOLER

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

ALL FOOD IN COOLER NEED TO HAVE A WRAPPING OR COVER TAMALES IN FREEZER

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

BAGGED ONIONS

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

RAW BEEF KIDNEY ABOVE VEGETABLE IN RIC