EL TACASO #3.

Properly store personal drinks away from food prep areas.

Observed cooked meat, pork out at room temperature--cool down correctly.

No RFSM on site during the inspection.

All food staff must be trained in food safety.

Single service forks stored face up(invert).

Label all food squeeze bottles(sauces).

Refried beans observed at 104 Degrees F--stored on top of steam well--double stacked. Hot holding temperatures must be maintained at 135 Degrees F or higher.

Daylight seen underneath back door--NOT RODENT PROOF!!

Order more food ontainers--cooling and storing food items. CO2 tank must chained to rack.

All cooked meats/cooked vegetables must be properly datemarked 7 days.

Provide chemical test strips.

No hot water at hand sink--women's restroom.

PIC missing RFSM certificate must be have FSM registered with the city

floors under equipment dirty with food debris and soils accumulations must be clean to avoid cross contamination

missing employee health policies and procedures

missing current grease trap ticket on site must be have current grease trap ticket on site

missing current pest control ticket on site must be have current pest control ticket on site

missing sanitizer buckets set up at kitchen areas must be have setup at: 100 ppm chlorine concentration at sanitizer buckets

RFSM not on site RFSM must be on site during operational hours

cooler units dirty inside with food debris and spills must be clean and sanitize to avoid cross contamination

using recycle containers as food containers inside cooler units must be us approved containers as food containers

shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination

3c sink with a leak at opener hand level middle sink must be replace or repair to proper condition to avoid pest harboring

missing employee health policies and procedures

raw eggs 67 F

PIC must be ensure employees clean 3c sink after prep raw food

missing writing employee health policies

floors with cracks and rough surfaces at preparation and kitchen areas must be repair to have smooth and easy to clean non-food surfaces

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

food contact surfaces dirty with soils and food debris inside prep areas must be sanitize during operational hours to avoid cross contamination

missing body fluids clean up procedures / spill kit

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

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

missing cover or lids on food containers must be have cover or lids on all food containers

missing test strips must be have chlorine test strips to verified chemical concentration missing sanitizing solutions at kitchen and prep area must be set up 3 c sink at: 50 ppm chlorine concen

potato 97'f

observed raw eggs store next to ham and cooked food

observed mold in the cooler

all food prep employees must have food handler card

provide date marking for all foods in coolers

no cutting food on the carbon board

no towel allow under the cutting board

observed flies in the kitchen

provide cover for all food containers

raw eggs store with sauces, ham, cheeses raw eggs store together with lettuce

no towel allow under the cutting board

10 ppm chlorine

all foods in cooler

washing towel at hand sink

eating in prep area

Employee observed eating with in the production area of kitchen.

Rusty shelving in reach in cooler.

Multiple items in reach in cooler lacking date marking.

Light bulb not functioning under vent hood in production area of kitchen.

Please post a sign or placard notifying customers that latest health inspection report is available upon request.

Employee observed plating tacos with bare hands.

Moist mop cloth on counter at time of inspection.

Stainless steel sanitizer bucket not clearly identified

Employee observed moving foods in container with bare hands. Gloves not observed donned at time of inspection

Foods stored in reach in coolers stored in non-orginal plastic containers without label of common name of foods.

Shelves show signs of rust. Such surfaces should be smooth.

Dust and lint on light fixtures in production area of kitchen.

Employee observed rinsing off hands under running water briefly and then donning gloves.

Sanitizer bucket (Stainless steel) not labeled in three compartment sink.

Multiple items in reach in coolers not date marked.

DISCARD TCS PAST 7 DAYS ENSURE ALL TCS ARE DATE MARKED

AS DUMP SINK AND TO HOLD TRASH

DESIGNATE AREA FOR EMPLOYEE ITEMS NO EATING OR DRINKING IN FOOD PREP AREA

RAW EGGS 61 DEGREE F

NOT AT 3 COMP SINK

COOKED POTATOS 77, 110 DEGREE F COS

200 PPM CHLORINE FOR WIPING CLOTHS

WITH TORTILLA

NO TOWEL UNDER CUTTING BOARD

RAW EGG 65(DEGREE F)

POTATO NEXT TO SANITIZING BUCKET ALOE VERA OVER TORTILLAS