El Rancho #25 - Taqueria/pulapa

*20 Grease Trap Tickets

SERVICE GREASE TRAP ASAP SHALL BE SERVICED EVERY 90 DAYS

*32 Maintain in Good Repair

REPLACE TORN GASKET OF WIC DOOR

*43 Light bulbs, light shields provided

REPLACE BROKEN LIGHT UNDER VENT HOOD

*02 Cold Hold (41øF/45øF or below)

RIC 45F, KEEP AT 41F or lower

*03 Food products not maintained at 135øF or above

Pork 115 F, keep at 135F or higher

*34 Controlling pests. Eliminating harborage conditions

flies observed

*45 Premises shall be maintained in good repair

missing lights under vent hood

*47 Handwashing signage

missing handwashing sign

*03 Food products not maintained at 135øF or above

Tamale found at 108'f, keep at 135'f or higher

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

Do not store RTE food under raw product

*31 Individual, disposable towels

No paper towels at hand sink

*19 Water & Plumbing in good repair- per code

Fix leak at 3CS

*29 Food thermometers provided and accessible

Provide thermometers for RIC

*21 RFSM - Not On Site

RFSM not on site

*31 Individual, disposable towels

must stock paper towels in food prep area and restrooms

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

employee drinks in the food prep area

*29 Outfitter-Thermometer.

provide thermometers in RIC

*39 Equipment in good repair and proper adjustment.

replace worn cutting boards as often as needed

*03 Food products not maintained at 135øF or above

Temperatures not maintained at 135 degrees F or above. Violations marked with * burrito 127*

*12 Gloves Single Use

*29 Mechanical holding unit, thermometer location

*36 Cloths in-use for wiping food spills used for no other purpose

CANT BE USED UNDER THE CUTTING BOARD

*39 Store equipment & utensils - avoid contamination

WHEN NOT IN USE STORE KNIVES IN PROPER LOCATION

*02 Cold Hold (41øF/45øF or below)

STRAWBERRIES NOT REACHING TEMP, INSTRUCTED TO MONITOR AND USE MORE ICE

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE IN HOT HOLD UNIT

*03 Food products not maintained at 135øF or above

PORK 120 DEGREE F, CHICKEN 126 DEGREE F

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*10 Q.A. PPM - follow manufacturer's direction

0 PPM QUAT

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

ITEMS IN COOLER PAST USE BY DAY (12/10/19)

*14 When to wash hands before donning new gloves

*24 Food Label- manufacture/packer/distrubtor name

LABEL PREPACKAGED SALSAS

*43 Light bulbs, light shields provided

replace lights under vent hood system

*27 Cooling, heating, and holding capacities. Equipment

discontinue using ice bath for TCS food and lack of adequate cold hold

*39 Cutting surfaces.

resurface cutting boards

*21 RFSM - Not On Site

no RFSM on duty

*03 Food products not maintained at 135øF or above

C. chicken 109.9F, pepper 131.1F, g. beef 127.7F, & b. fajiita 122.7F

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*19 Hand sink water temperature below 110'F

hot < 110F within 20 seconds

*34 Outer openings:closing holes, gaps

close gaps in ceiling

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

*32 Damaged Equipment

replace damage air curtain in WIC

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

personal drink stored on prep table

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

*42 Dirty nonfood contact surfaces

*41 Food Labeling - Bulk food for self dispensing

*45 Floor& wall junctures- coved & sealed

*39 Store all equipment & utensil covered or inverted

*32 Equipment & Utensils resistant pit,chip, crazing

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

cross contamination by arrangement

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

Provide vomiting and diarrhea clean up policy (warning)

*43 Light bulbs, light shields provided

replace hot lamps

*21 RFSM - Not On Site

*45 Lockers to be used to store personal items

*39 Utensils, single serve items 6 inches off - floor

equipment stored on floor

*27 Cooling, heating, and holding capacities. Equipment

Lack of adequate refrigeration-discontinue ice beds as a cold hold

*10 Clean Sight and Touch

clean all food contact surfaces (microwave, RIC(S)

*28 Do not exceed manuf. use by date

improper date marking

*22 Handlers-Certificate Not On Site

certify all staff

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

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

personal drinks in prep area

*43 Clean vent syst:Intake/exhaust air ducts

clean

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*42 Dirty nonfood contact surfaces

clean gaskets

*39 Utensils, single serve items 6 inches off - floor

equipment stored on floor

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*19 Hand sink water temperature below 110'F

Maintain hot water at hand sink 110F within 20 seconds (hot water at 67F)

*44 Trash can provided for papertowel waste

provide

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

improper date marking

*03 Food products not maintained at 135øF or above

chicken 129.3F, quesadillas 113F and fried peppers 107.7

*02 Cold Hold (41øF/45øF or below)

s. cheese 60.6, s. tomatoes 56.8 and luncheon meat 65.6

*14 When to wash hands before donning new gloves

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

hamburger beef 9/12/17

*19 Hand sink water temperature below 110'F

*10 Q.A. PPM - follow manufacturer's direction

1000ppm - manufacturer instruction state concentration use 150-400ppm

*02 Cold Hold (41øF/45øF or below)

snow cone syrup 46°F, sliced tomatoes 57.7°F

*32 Approved Food Contact Equip.

styrofoam cup used in crema dulce

*03 Food products not maintained at 135øF or above

chicken 112.8°F, 128.4°F

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

drink left on prep table

*02 Cold Hold (41øF/45øF or below)

Raw fish 50.5 degrees Fahrenheit, mayo 52.9 degrees Fahrenheit

*10 Q.A. PPM - follow manufacturer's direction

0ppm

*18 Toxic items labeling-non original container

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

display cooler food

*29 Food thermometers provided and accessible

*31 Handwashing lavatory - used for other purpose

to wash utensil

*32 Approved Food Contact Equip.

Styrofoam cup used as scoop. Cloth under cutting boards.

*38 Thawing. under running water criteria

*39 Keep utensils handles upright or protected