El Taconazo

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

Food not separated in appropriate manner: raw shelled eggs above meat/pork

*18 Medicines labeled and stored properly

Store medicine/pills in appropriate location

*20 Grease Trap Tickets

No current grease trap manifest

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

Date mark any prepared food kept for more than 24 hrs

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with soils and grease accumulations must be clean to avoid cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

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

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

missing date marking on food containers inside cooler units must be have date marks on food containers in all areas

*47 Handler-Certificate Not on site

missing current food handler cards not on site must be have current food handler cards on site

*34 Pest control-routine inspections for

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

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted soils and grease accumulations must be clean to avoid cross contamination

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible and working thermometers

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

*24 Food Labeling- with common name of the food

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

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

missing bodily fluids writing procedures /spill kit.

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

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

*20 Grease Trap Tickets

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

*31 No soap at handsink

missing hand soap on hand sink at prep area must be hand soap on all hand sinks

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*38 Time/temperature controlled for safety food, slacking

RI cooler unit at kitchen area slacking food temperature between 41 F to 47 F must be maintain constant food temperature of 41 F or below to avoid cross contamination

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

*24 Food Labeling- with common name of the food

missing food labels on food containers must be have labels with common names on food containers

*15 Bare hands contact with ready-to-eat foods

bare hand contact with TCS food on kitchen area must be use gloves to avoid cross contamination