Danny Torta Y Taco

*19 Water & Plumbing in good repair- per code

Plumbing in 3 comp sink not flowing in drain

*36 Cloths in-use for wiping between uses stored

personal wiping cloths not in hands must remain in bucket

*33 Rinsing procedures - 3 compartment sink

did not sanitize after washing and rinsing

*32 Smooth Contact Surfaces

need to remove film on surface item

*42 Ventilation hood systems

vent hood system needs to be cleaned and serviced from grease

*28 Original cont. of RTE/PHF/Day1= day of opening

Date mark rice in RIC

*10 Other sanitizer use - manufacturer label direction

Use proper amount ppm of Cl 50-100ppm

*32 Damaged Equipment

*02 Cold Hold (41øF/45øF or below)

menudo 90 F

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

*03 Food products not maintained at 135øF or above

chopped beef 123 F, beans 119 F Do not turn off steam table during service.

*45 Premises shall be maintained in good repair

Replace cracked floor tile at back door. Monitor RIC temps.

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

Employees not washing hands.

*20 Grease Trap Tickets

*47 Other Violations

Provide current pest control report. Must set-up 3 comp sink properly. Provide trash can to kitchen area.

*34 Controlling pests. Eliminating harborage conditions

Flies observed throughout establishment.

*40 Reuse of single service articles

*34 Pest control-routine inspections for

PROVIDE

*38 Thawing. under running water criteria

RAW MEAT THAWING ON DRAINBOARD AT 3 COMP SINK

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 45*F IN CHU , RAW MEAT STORED ON DEEP FREEZER IN POT AT ROOM TEMPERATURE

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL NON ORIGINAL CONTAINERS

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

DISCONTINUE STORING IN OPEN CANS

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL NON ORIGINAL CONTAINERS

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

PERSONAL DRINK STORED ON PREP TABLE

*19 Water & Plumbing in good repair- per code

HAND SINK NOT DRAINING PROPERLY

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 45*F IN CHU

*38 Thawing. under running water criteria

RAW MEAT STORED IN 3 COMP SINK

*21 RFSM - Not On Site

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

PERSONAL DRINK STORED ON FOOD EQUIPMENT

*37 Food, utensils & equip under other sources

FOOD ITEMS STORED ABOVE FILL LINE

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

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

COOKED FOOD STORED ON GROUND OUTSIDE

*02 Cold Hold (41øF/45øF or below)

LETTUCE 49*F, SLICED TOMATOES 56*F IN CHU

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

LABEL ALL NON ORIGINAL CONTAINERS

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

PERSONAL DRINKS STORED ON PREP TABLE

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

PROVIDE ON BODILY FLUID CLEAN UP

*38 Thawing. under running water criteria

RAW PORK STORED IN 3 COMP SINK

*41 Food identity and accurate representation

food item not labeled

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

food must be date marked and dated

*22 Handlers-Certificate Not On Site

no food handlers

*21 PIC ensures consumers know to use clean tableware

no SOP for bodily spills clean up

*21 RFSM - Not On Site

*32 Approved Food Contact Equip.

AIR DRYING CILANTRO ON CARDBOARD IN BACK OF ESTABLISHMENT ; PROVIDE PROPER STORAGE BACKS FOR OPEN FOODS

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

OPEN PACKAGE OF DRINK ON FLOOR

*02 Cold Hold (41øF/45øF or below)

JALAPENO STORED AT ROOM , SALSA ON TOP OF COOLER AT 59*F,

*10 Clean Sight and Touch

CLEAN ALL

*38 Thawing. under running water criteria

RAW MEAT THAWING AT ROOM TEMP

*42 Floors/walls/ceiling/nonfood dirty

CLEAN

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

RFSM DRINKING IN PREP AREA, PERSONAL ITEMS STORED ON PREP TABLE

*28 Date marking commercially prepared RTE/ TCS food

IMPROPER DATEMARKING: DATEMARKNG EXCEEDS 7 DAYS

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVER OF THE FRONT REACH IN COOLER

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

*34 Insect control:prevent dead insects from food

FLY FLYING AROUND IN THE ESTABLISHMENT