Cruz Tacos

*02 Cold Hold (41øF/45øF or below)

MAINTAIN COLD FOOD AT 41'F OR LOWER, RICE AT 55'F, BEEF 52.9'F ------------------------------------------------------------------------------------------------------------------------------

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUSTY AIR VENTS AND CEILING.

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN IT AT 50 PPM. TESTED AT 10 PPM

*18 Toxic items storage adjacent to food/utensils

STORE HAND SANITIZER AWAY FROM FOOD.

*45 Premises shall be maintained in good repair

REPAIR OUT OF ORDER COOLER. REPAIR LOOSE HAND SINK FAUCETS

*19 Water & Plumbing in good repair- per code

REPAIR SLOW FLOOR DRAIN.

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

NO DRINKING IN FOOD PREP. AREA ALLOWED.

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

*18 Medicines labeled and stored properly

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

*29 Cold/hot hold unit thermometer easily viewable

*45 Premises shall be maintained in good repair

*47 Conditions of Permit-in use of food equipment

*22 Accredited food handler certificate - 60 days

*47 Conditions of Permit-in use of food equipment

POST A SIGN

*34 Pest Control

OBSERVED RODENT DROPPINGS

*18 Rodent bait stations

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN IT AT 50 PPM, TESTED AT 10 PPM.

*18 Toxic items storage adjacent to food/utensils

STORE SANITIZER BUCKETS AWAY FROM AVOCADOS.

*45 Premises shall be maintained in good repair

REPAIR LOOSE GASKET FROM COOLER.

*43 Light 20 foot : Reach-in cooler

*42 Dirty nonfood contact surfaces

HANDLES OF FAUCETS. CEILING AIR VENTS

*47 Conditions of Permit-in use of food equipment

POST A SIGN, " A copy of the most recent establishment inspection report is available upon request."

*39 Keep utensils handles upright or protected

SILVERWARE.

*36 Cloths in-use for wiping between uses stored

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

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

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

*45 Premises shall be maintained in good repair

REPAIR 3 COMPARTMENT SINK COLD WATER FAUCET .

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

NO DRINKING IN FOOD AREA ALLOWED.

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

*22 Handlers-Certificate Not On Site

EXPIRED

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*43 Light - 50 foot : Food and utensils area

VENTHOOD

*46 Covered waste receptacle for women's restroom

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

Wash/Chicken/Sanitize - in the three compartment sink

*02 Cold Hold (41øF/45øF or below)

REfried beans held at 74.5 degrees

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*40 Reuse of single service articles

*43 Light - 50 foot : Food and utensils area

*19 One Inch Air Gap

Ice maker

*02 Cold Hold (41øF/45øF or below)

Raw shell eggs held without refrigeration at 97.8 degrees - on the counter Cooked meat held without refrigeration at 77.6 degrees Raw meat in the top of the point of usage refrigerator at 53.2 degr

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

*22 Handlers-Certificate Not On Site

*36 Cloths in-use for wiping between uses stored

*42 Nonfood-contact surfaces material

Duct tape

*40 Reuse of single service articles

*21 RFSM - Not On Site

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing rinse

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

Cooked beans cooling on the counter at 80.5 degrees

*02 Cold Hold (41øF/45øF or below)

Pork and cheese held at 59.5 degrees without refrigeration

*19 One Inch Air Gap

Ice maker

*32 Damaged Equipment

damaged air gaskets in the reach in cooler

*22 Handlers-Certificate Not On Site

all employees that work directly with food preparation must obtain a valid food handler card

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

lettuce stored on the floor in the food prep area; cos

*21 RFSM - Not On Site

rfsm expired

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

chicken with a use by date of 11/26/2016 and soup with a use by date of 11/30/16

*31 Handwashing lavatory - accessible

*19 Water & Plumbing in good repair- per code

leaking hand sink in the kitchen area.

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

lettuce stored on the floor outside the kitchen area

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

raw eggs stored next to fish and ready to eat food