Cesar's Tacos

*34 Pest Control

*02 Cold Hold (41øF/45øF or below)

*36 Cloths in-use for wiping between uses stored

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*38 Thawing. under running water criteria - water velocity

*45 Premises shall be maintained in good repair

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

*27 Cooling, heating, and holding capacities. Equipment

*42 Floors/walls/ceiling/nonfood dirty

*22 Accredited food handler certificate - 60 days

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

*10 Clean Sight and Touch

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

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Fajita cooked at 9:30 am at 76 F when inspection started, must put in cooler once it has been cooled to room temperature

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

Separate/throw away moldy produce from usable produce

*10 Chlorine exposure time table

Sanitizer bucket at 0 ppm Cl, must maintain at 50 ppm Cl

*18 Toxic items storage adjacent to food/utensils

Do not store chemicals (bleach) next to equipment

*14 When to wash hands before donning new gloves

Do not wash gloves>if washing hands take gloves off wash hands then put new gloves

*32 Equipment and Utensils Durability and Strength

Do not line stoves with aluminum foil

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

Cover all food in walk-in cooler

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Keep handles of scoops upright above food

*42 Dirty nonfood contact surfaces

Clean racks/shelves in walk-in cooler of all build-up/grime

*03 Food products not maintained at 135øF or above

Cooked rice observed at 91.f Degrees F. Hot food must be maintained at 135 Degrees F/higher.

*33 Manual ware washing, sink compartment requirement

Observed staff just wash and not sanitizing dishes.

*38 Thawing. Under refrigeration

Observed food/chicken thawing at room temperature.

*27 Cool TCS foods using other effective means

Observed food cooling at room temperature. Must be approved method.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Remove dust buildup on ceiling tiles over food warmer at cookline.

*45 Premises shall be maintained in good repair

Floor in ice machine area observed not in good repair.

*47 Other Violations

Provide current pest control report(9/22/latest). Relabel mop sink and do not use a vegetable prep sink.

*22 Accredited food handler certificate - 60 days

All food handler cards observed expired. Update all food employee training/food safety.

*32 Maintain in Good Repair

Rubber gasket (Hoshizaki) observed not in good repair.

*42 Floors/walls/ceiling/nonfood dirty

Clean floors underneath/around equipment(WIC).

*43 Light - 50 foot : Food and utensils area

Replace blown out light (vent hood system).

*39 Equipment in good repair and proper adjustment.

Replace damaged cutting boards.

*14 When to wash hands as often as necessary during prep

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

HEAVY DUST BUILD UP ON FANS, ON FANS OF WALK IN COOLER, GRIME BUILD UP ON SURFACES OF EQUIPMENT, HEAVY GRIME AND DUST BUILD UP ON WIRE STORAGE SHELVES, CLEAN.

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

OBSERVED FOOD IN WALK IN COOLER AND COOLING FOOD IN KITCHEN LEFT UNCOVERED, COVER.

*21 RFSM - Not On Site

NO RFSM ONSITE DURING INSPECTION.

*27 Cooling method, criteria - smaller portions

OBSERVED BEANS, RICE COOLING IN LARGE POTS, STORE IN SMALLER POTS AND OVER ICE TO PROPERLY COOL. DO NOT USE FANS TO COOL FOOD.

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

OBSERVED CONTAINER OF FLOUR AND SQUEEZE BOTTLE WITH WATER NOT LABELED.

*36 Cloths in-use for wiping between uses stored

OBSERVED CLOTH USED UNDERNEATH CUTTING BOARD. DO NOT USE WET CLOTH UNDERNEATH CUTTING BOARD.

*10 Clean Sight and Touch

OBSERVED HEAVY GRIME BUILD UP ON ICE SHOOT OF ICE MACHINE, CLEAN AND SANITIZE.

*02 Cold Hold (41øF/45øF or below)

OBSERVED SLICED HAM AT 45.7f AND HOT DOG AT 46.7F, STORE FOOD IN WORKING COLD HOLD EQUIPMENT.

*39 Equipment in good repair and proper adjustment.

UPRIGHT REACH IN COOLER NOT MAINTAINING COLD HOLD TEMPERATURES, REPAIR.

*34 Controlling pests. Eliminating harborage conditions

OBSERVED HOLE ON WALL AND HEAVY GRIME BUILD UP, REMOVE HARBORING CONDITIONS.

*45 Premises shall be maintained in good repair

OBSERVED HOLE ON WALL NEXT TO UPRIGHT REACH IN COOLER, REPAIR.

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

FOOD NOT ABLE TO COOL DOWN TO 41F. TO LARGE OF QUANTITY IN POTS, USE PROPER COOLING METHODS.

*39 Keep utensils handles upright or protected

PROVIDE FOR UTENSIL

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK

*10 Clean Sight and Touch

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

PERSONAL DRINK STORED ON PREP TABLE

*27 Cooling method, criteria - smaller portions

COOLING IN LARGE POTS

*45 Attachments to walls and ceilings shall be easily cleanable

CLEAN ALL

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

RAW MEAT STORED ABOVE RTE FOODS

*32 Approved Food Contact Equip.

REMOVE FOIL FROM SIDE OF STOVE

*40 Handle & dispense of cleaned utensils, single-use

*02 Cold Hold (41øF/45øF or below)

PICO DE GALLO 52.5*F, LETTUCE 48*F IN MAKE READY COOLER

*21 RFSM - Not On Site

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*47 Health permit posted

POST IN CUSTOMER VIEW

*37 Food, utensils and equip under water line

FOOD ITEMS STORED UNDER LEAKING LINE IN FRONT AREA

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

FLY DEVICE STORED ABOVE FOOD EQUIPMENT

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

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

DEVICE STORED OVER FOOD EQUIPMENT

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*21 RFSM - Not On Site

*01 Cooling -- total 6 hours, 135-41øF

SALSA IN WIC 55*F

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

OBSERVED FOOD ITEMS STORED IN LARGE POTS AND CONTAINER IN WIC

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

RAW MEATS STORED ABOVE RTE FOODS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*32 Approved Food Contact Equip.

REMOVE FOIL LINING UNDER FOOD ITEMS; WIPING CLOTH UNDER CUTTING BOARD & FOOD ITEMS

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HAND SINK

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

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

PERSONAL DRINK STORED WITH CUSTOMERS ITEMS

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

DISCONTINUE STORING IN OPEN CANS ; FOOD ITEMS ABOVE FILL LINE

*47 RFSM Certificate - Not Display

*45 Attachments to walls and ceilings shall be easily cleanable

CLEAN FANS IN KITCHEN

*27 Cooling method, criteria - smaller portions

OBSERVED STORING IN LARGE POTS IN WIC

*32 Approved Food Contact Equip.

WIPING CLOTHS STORED OVER FOOD ITEMS

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*02 Cold Hold (41øF/45øF or below)

BEANS 45*F STORED IN LARGE POT

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

RAW EGGS STORED ABOVE RTE FOODS IN RIC

*38 Thawing. under running water criteria - water velocity

IMPROPER THAWING IN RAW MEAT

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON PREP TABLE AND UNDER FOOD ITEMS

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

RELOCATE FLY DEVICE STORED OVER PREP TABLE AND EQUIPMENT

*37 Food, utensils & equip under other sources

MOP SINK USED FOR THAWING RAW MEAT

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

OBSERVED BOWLS AND CUPS USED FOR SCOOPING: PROVIDE UTENSILS WITH HANDLES FOR SCOOPING

*47 RFSM Certificate - Not Display

POST IN CUSTOMER VIEW

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with grease and food debris must be clean to avoid contamination ceiling with soils accumulations and grease residues must be clean to avoid contamination WI coole

*42 cleaning hermetically sealed containers of food or visible soil before opening

food containers covers dirty with soils and debris must be clean to avoid cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty with soils accumulations must be clean to avoid contamination

*03 Food products not maintained at 135øF or above

meat container 108 F at service line table must be remove and keep it inside warmer at all times

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

missing body fluids clean up procedures / spill kit

*22 Handlers-Certificate Not On Site

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

*24 Food Labeling- with common name of the food

missing some food labels on food containers in all areas must be proper label all food containers in all areas

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

food containers inside WI freezer unit at floor level mus be out the floor level

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

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

*42 Floors/walls/ceiling/nonfood dirty

floors , walls and ceiling dirty food debris and grease accumulations must be clean to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

Cooler units doors broken seals must be repair to proper condition to maintain food temperature

*29 Sanitizing solutions, testing devices

missing sanitizing solutions must be have sanitizer bucket on all areas sanitizer bucket concentration 100 ppm Chlorine 3c sink sanitizing concentration 50 ppm Chlorine

*24 Food Labeling- with common name of the food

missing food labels cakes and flans must be have food labels on all food containers

*06 Discard if TCS is in container w/ no date or day

PIC must be ensure dispose food containers with out date or day labeling

*45Physical Facilities Floors,Walls,Ceilings

floors with rough surfaces, cracks, missing and cracks tiles must be replace repair to a smooth easy to clean surfaces

*10 Clean Sight and Touch

all food surfaces dirty with food debris and soils residues must be clean inside and outside surfaces to avoid food contamination

*47 RFSM Certificate - Not Display

expired RFSM certificates

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

missing date marking on food containers must be have date marking on all food containers

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty with soils and grease accumulations must be clean to avoid drippings and food contamination

*31 No soap at handsink

soap dispenser broken at hand sink must be repair hand soap dispenser to avoid cross contamination by hands

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

raw meat in top of cooked meat food must be separated following rules to avoid cross contamination use ice water without drainage with sea food must be use proper food drainage containers to avo

*34 Outer openings:closing holes, gaps

holes and gaps on walls in all areas must be closed all gaps to avoid pest harboring

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

missing writing employee health policies

*42 Floors/walls/ceiling/nonfood dirty

walls, floors and ceiling with soil residues must be maintain clean all surfaces during operational hours to avoid food contamination

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

food containers without lids or covered inside cooler units all food containers must be have lids or covered to avoid food contamination use as public health control

*10 Equipment and Utensils Cleaning-contamination

encrusted utensils with grease and soils contamination

*29 Sanitizing solutions, testing devices

missing sanitizing solutions must be have sanitizing solutions sanitizer bucket 100 ppm Chlorine 3c sink 50 ppm Chlorine

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

all equipment dirty with food debris and soils accumulation must be clean and sanitize all food containers to avoid food contamination

*18 Equipment and Utensils Multiuse Materials-safe

use not approved containers as food containers must be use commercial food approved containers with lids to avoid chemical contamination

*39 Equipment in good repair and proper adjustment.

shelf rack rust and oxidize front areas and inside cooler units must be repair or replace properly

*44 Soiled receptacles and waste handling units cleaned

drain receptacles dirty must be free of litter during during operational hours

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

3 c sink leaking water must be repair to hold the sanitizing water

*21 PIC ensures employees are properly sanitizing equi

missing sanitizing solutions must be had sanitizing solutions during operational hours sanitizer bucket 100 ppm Chlorine 3c sink sanitizing 50 ppm Chlorine

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

missing writing employee health policies

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

all cooler units dirty inside and outside units must be clean and disinfected inside and outside the units prep areas must be clean before working on CTS food and decontaminated

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

food containers at floor level inside WI cooler unit must be out of the floors 6 inches minimum

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

missing date marking on food containers inside WI cooler unit and prep areas must be had date marking in all food containers

*24 Food Labeling- with common name of the food

missing food labeling in food containers must be label with correct names 3c sink missing labeling wash rinse and sanitizing

*45 Premises shall be maintained in good repair

ceiling tiles broken light shields and lights broken must be repair to had correct illumination walls with holes must cover all holes to avoid pest harboring floors cement lost smooth and easy to

*02 Cold Hold (41øF/45øF or below)

CUT TOMATOES IN THE REACH IN COOLER: 54.6 F

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL KITCHEN STAFF (WITHIN 30 DAYS) (09/ 07/ 2017)

*28 Date marking commercially prepared of RTE/PHF

SEVERAL COOKED FOOD ITEMS NOT DATE MARKED (CITATION ISSUED)

*31 Handwashing lavatory - used for other purpose

BACK HAND SINK BEING USED FOR ANOTHER PURPOSE (LARGE PLASTIC DISH RESTING INSIDE)

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVERS OF THE REACH IN COOLER (HEAVY MOLD PROLIFERATION)

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE INTAKE VENT IN THE KITCHEN

*46 Physical Facilities Premises

CLEAN THE TOILETS IN THE RESTROOMS

*34 Insect control:prevent dead insects from food

LIVE FLIES AND ROACHES OBSERVED IN THE KITCHEN AND WOMEN'S RESTROOM

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE SANITIZING TEST STRIPS FOR THE ESTABLISHMENT

*36 Cloths in-use for wiping between uses stored

RETURN SANITIZING TOWELS TO THE SANITIZING BUCKET AFTER USE

*42 Floors/walls/ceiling/nonfood dirty

FLOORS OF THE FOOD PREPARATION AREA ARE DIRTY AND SOILED

*28 Date marking commercially prepared RTE/ TCS food

MOLE BEYOND THE USE BY DATE IN THE WALK IN COOLER COOKED FOOD ITEMS NOT DATE MARKED THAT ARE HELD FOR USE AT A LATER DATE IN THE WALK IN COOLER

*19 Water & Plumbing in good repair- per code

WATER COMING UP FROM THE FLOOR OF THE FOOD PREPARATION AREA

*47 Other Violations

OPEN CAN OF PINEAPPPLE JUICE NOT TRANSFERRED TO ANOTHER STORAGE CONTAINER

*31 Handwashing lavatory - used for other purpose

FRONT HAND SINK BEING USED TO WASH FRESH CANTALOUPES

*34 Insect control:prevent dead insects from food

FLIES FLYING AROUND THE ESTABLISHMENT

*35 Hair Restraints effective

ONE FOOD PREPARATION WORKER WAS NOT WEARING A HAIR RESTRAINT UPON ENTERING TO BEGIN INSPECTION

*10 Clean Sight and Touch

CLEAN THE INTERIOR SURFACES OF THE MICROWAVE

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE IN THE FOOD PREPARATION AREA

*43 Light bulbs, light shields provided

REPLACE THE LIGHTING THAT HAS BURNED OUT IN THE FOOD PREPARATION AREA PROVIDE A LIGHT SHIELD FOR THE LIGHTING UNITS MISSING THEM IN THE FOOD PREPARATION AREA

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING SOLUTION AFTER AND IN BETWEEN USE

*45 Walls and ceilings, studs, joists, and rafters

SEVERAL DAMAGED CEILING TILES DUE TO MOISTURE IN THE ESTABLISHMENT (MOLD HAS SET IN IN ONE PARTICULAR TILE)