El Patron Tacos & Tortas Al 100

*10 Equipment and Utensils Cleaning-contamination

cooler units in all areas dirty with food debris, blood spills and grease accumulations must be clean to avoid cross contamination

*21 PIC ensures employees are properly sanitizing equi

used utensils without clean under cooking equipment PIC must be ensure clean and sanitize before been reuse

*42 Floors/walls/ceiling/nonfood dirty

floors walls and ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination

*39 Cooking equipment free of encrusted grease

cooking equipment dirty with encrusted grease and soils accumulations inside oil trap must be clean and sanitize to avoid cross contamination

*02 Outfitter-Food Temperatures (Cold).

front area sandwich RI cooler at 65 F must be repair or replace to maintain food temperature at 40 F or below

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

cover drainage with stagnant water in top must be replace or repair to avoid contamination ans pest harboring

*29 Sanitizing solutions, testing devices

missing set up sanitizer buckets in all areas must be have sanitizer buckets at: 100 ppm chlorine concentration

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fruit flies activity observed must be contact pest management to eliminate pest

*43 Clean vent syst:Intake/exhaust air ducts

a/c vent dirty with soils and grease accumulations must be clean to avoid cross contamination

*34 Controlling pests. Eliminating harborage conditions

fly activity observed must be contact pest management to eliminate pest

*29 Food thermometers provided and accessible

broken thermometers inside cooler units must be visible and working thermometers on site

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

*10 Sanitization after Cleaning

food contact surfaces dirty - shelving under prep table with utensils- with food debris and grease drippings must be clean to avoid cross contamination

*43 Ventilation hood systems, adequacy

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

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with soils, drippings and food debris must be clean to avoid cross contamination

*34 Outer openings:closing holes, gaps

holes on walls must be closed all gaps and holes in all areas

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

rice container without lid or cover inside cooler unit all food containers must be cover or have lids to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

inside cooler units and food surfaces dirty with spills, food debris and soils accumulations must be clean and sanitize during operational hours when contamination occurs

*29 Sanitizing solutions, testing devices

missing sanitizer bucket at prep area must be have sanitizer bucket at 100 ppm chlorine concentration 3c sink not setup properly must be setup 3c sink during operational hours sanitizing soluti

*18 Equipment and Utensils Multiuse Materials-safe

using raw food containers for cooked food must be use approved containers to avoid cross contamination by chemical

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

sanitizer buckets at floor level must be 6 inches out the floor level