El Tacaso

*33 Rinsing procedures - 3 compartment sink

MUST LABEL 3 COMPARTMENT SINK "WASH/RINSE/SANITIZE"

*19 Water & Plumbing in good repair- per code

HANDSINK PLUMBING LEAK

*28 Date marking combined ingredients for RTE/ TCS food

*40 Reuse of single service articles

*14 When to wash hands between raw and RTE foods

Hands need to be washed after handling raw animal products such as but not limited to raw shell eggs

*02 Cold Hold (41øF/45øF or below)

Cooked hand held at 44.8 degrees - Point of usage refrigerator

*31 Handwashing lavatory - accessible

*40 Reuse of single service articles

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

Beans dated 10-08-2018 - at 51.3 degrees held in the walk in refrigerator Cooked chrizio held at 51.5 degrees - dated 10-10-2018

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

*24 Food Labeling- with common name of the food

*21 PIC ensures food properly and rapidly cooled

*02 Cold Hold (41øF/45øF or below)

Cooked ham in the bottom of the point of usage refrigerator at 49.0 degrees

*34 Outer openings:closed,tight-fitting windows

*27 Cooling, heating, and holding capacities. Equipment

*45 Walls and ceilings, studs, joists, and rafters

*33 Manual warewashing equipment, wash solution temp.

Manual wash water missing while dish washing

*27 Cooling, heating, and holding capacities. Equipment

Cooked meats are held UNDER the hot holding unit

*31 Handwashing lavatory - accessible

The only hand sink was used for cell phones

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing solution

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

Raw meat stored over cooked products in the walk in refrigertor

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

*34 Outer openings:closing holes, gaps

*07 Food safe, good condition, unadulterated, and honestly presented

AContainer labeled Pico de Gallo dated 09-19-2018 in the walk in refrigerator

*03 Food products not maintained at 135øF or above

Cooked meats held under the warmer at 81.3 degrees

*21 PIC ensures effective handwashing being done

*40 Reuse of single service articles

*14 When to wash hands between raw and RTE foods

The only sink was blocked

*31 No soap at handsink

*01 Cooling -- within 2 hours, 135-70øF

Cooked onions cooling under the warmer at 83.9 degrees

*02 Cold Hold (41øF/45øF or below)

Hot dogs at 44.1 degrees - lower part of the point of usage refrigerator

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

*31 Handwashing lavatory - accessible

Faucet pushed back to run the water on the floor

*03 Food products not maintained at 135øF or above

Cooked pork at 109.9 degrees - on the counter - COS

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

Pre-cooked ham in the bottom of the POUR at 48.9 degrees

*10 Chlorine sanitizer concentration, minimum temp.

*33 Manual warewashing equipment, wash solution temp.

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

dusty vents directly above uncovered food items

*43 Clean vent syst:Intake/exhaust air ducts

dusty vents

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

fly observed in the food prep area

*23 Water pressure specifications

both hot and cold water needs more pressure at the 3 compartment sink

*28 Do not exceed manuf. use by date

1/2 gallon of milk exceeded date of 10/31/2016

*22 Handlers-Certificate Not On Site

all employees that work with food must obtain a food handler card.