El Taquito

*02 Cold Hold (41øF/45øF or below)

Tomato 50'f, ground beef 44.9'f, Keep at 41'f or lower

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

Cover food stored in WIC/RIC

*42 Dirty nonfood contact surfaces

Replace/clean wet ceiling tiles

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

Provide lids for drinking cups

*39 Cutting surfaces.

Resurface/replace cutting board

*42 Dirty nonfood contact surfaces

Clean vent hood and bottom of RIF

*45 Premises shall be maintained in good repair

Fix minor leak at dump sink

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

Walk in broken

*02 Cold Hold (41øF/45øF or below)

Meat found at 56.0'f

*21 RFSM - Not On Site

Re new RFSM

*27 Cooling, heating, and holding capacities. Equipment

Walk in not working

*34 Pest control-routine inspections for

Pest evidence found

*42 Dirty nonfood contact surfaces

Clean floor next to prep sink

*45 Premises shall be maintained in good repair

Replace light under vent hood

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

Use proper cooling techniques

*02 Cold Hold (41øF/45øF or below)

Maintain proper holding temperature at 41'f or lower

*21 RFSM - Not On Site

Obtain RFSM and post

*26 Advisory-"consuming raw or undercooked#" text

Post consumer advisory

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

Cover RTE food

*42 Dirty nonfood contact surfaces

Clean inside drink cooler

*45 Premises shall be maintained in good repair

Replace broken light under vent hood

*27 Cooling method, criteria - placing the food in shallow pans

Observed several large pans(Soup/Cheese) cooling at room temperature.

*14 When to wash hands as often as necessary during prep

Observed employee touched raw meat and he did not wash hands. Must wash hands after every contamination.

*39 Equipment in good repair and proper adjustment.

Busted shelving inside walk-in-cooler.

*45 Lockers to be used to store personal items

*45 Lockers to be used to store personal items

Purses observed in wait area. Properly store.

*42 Dirty nonfood contact surfaces

Encrusted grease build-up on exterior of food equipment. Detail clean as often as needed.

*47 OTHER VIOLATIONS

Must designate employees to handle each food item(cook or make RTE food plates).

*18 Equipment and Utensils Multiuse Materials-safe

using recycle containers as food containers inside cooler units must be have approved containers as food containers in all areas to avoid chemical contamination

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

food containers inside cooler units with out lids or covered all food containers must be have lids or cover to avoid cross contamination

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

missing employee health policies and procedures

*39 Equipment in good repair and proper adjustment.

RI cooler unit not working at kitchen area and front area must be replace or repair to maintain proper food temperature of 40 F or below must be verified all equipment is working properly to main

*45 Premises shall be maintained in good repair

walls on kitchen areas with rough surfaces and cracks walls must be easy to clean with smooth surfaces and in good condition ceiling without smooth surfaces and not heat resistant around vent hood

*10 Equipment and Utensils Cleaning-contamination

all cooler units dirty with stagnant water, spills and food debris all cooler units must be clean and sanitize to avoid cross contamination

*32 Equipment and Utensils Multiuse Materials durable

shelving rust and oxidize must be replace or repair to proper condition

*39 Cooking equipment free of encrusted grease

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

*44 Receptacles tight fitting lids, doors, or covers

kitchen trash containers and women trash containers missing lids must be have trash lids or covers to avoid cross contamination also recommended have wheels on trash containers to easy transfer

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

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

*43 Clean vent syst:Intake/exhaust air ducts

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

*42 Floors/walls/ceiling/nonfood dirty

walls, ceiling and floors dirty with soils, grease deposits, food debris and spills must be clean to avoid cross contamination in all areas

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

COVER TORTILLA CHIPS IN DRY STORAGE AREA COS

*02 Cold Hold (41øF/45øF or below)

CREAM 44 DEGREE F, PICO 43 DEGREE F

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

DATE MARK ITEMS IN WIC DAY 1= PREP DATE

*47 Handwashing signage

AT MENS RESTROOM

*02 Outfitter-Food Temperatures (Cold).

prep food in wic out of temperature. voluntary destruction

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

prep food store in wic with no cover

*10 Clean Sight and Touch

interior compartment of ice machine dirty

*27 Cooling, heating, and holding capacities. Equipment

wic not keeping prep food at the require temperature<41

*36 Cloths in-use for wiping between uses stored

most wipe cloth found on prep surface

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

food in containers not covered

*42 Floors/walls/ceiling/nonfood dirty

wic floor under the shelf are dirty

*45Physical Facilities Floors,Walls,Ceilings

ceiling in hot water heating room need repair

*47 OTHER VIOLATIONS

repair gasket of cooler

*45 Premises shall be maintained in good repair

*41 Food Labeling - Bulk food for self dispensing

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

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

*32 Equipment and Utensils Multiuse Materials durable

*32 Damaged Equipment

CUTTING BOARD

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

EMPLOYEE COFFEE AND DONUTS ON PREP TABLE

*34 Remove dead/trapped pests

DEAD PESTS IN EQUIPMENT STORAGE AREAS

*10 Chlorine sanitizer concentration, minimum temp.

SANITIZER BUCKET 10PPM

*39 Store all equipment & utensil covered or inverted

TAKE OUT CONTAINERS UNDER PREP TABLE

*24 Food Label- manufacture/packer/distrubtor name

MARSHMELLOW LOLLIPOPS LACKED MANUFACTURER INFORMATION

*22 Handlers-Certificate Not On Site

*47 Food prep/utensil wash/mop sink not for hand wash

3-COMPARTMENT SINK EQUIPPED WITH SOAP AND PAPER TOWEL DISPENSER

*02 Cold Hold (41øF/45øF or below)

RAW SHELL EGGS 77.4°F, GUISADO 48.6°F, BEANS 48.8°F

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

RAJAS IN PREP COOLER PAST DATE MARK FOLLOW PROPER DATE MARKING PROCEDURES FOR ALL PREPARED FOOD IN STORAGE

*02 Cold Hold (41øF/45øF or below)

BEANS 48.2°F, SAUCE 55.7°F

*09 Food protected cross contamination by preparing each type of food at different times or in separ

RAW BEEF PREP OVER CONTAINER OF JALAPENOS

*10 Chlorine sanitizer concentration, minimum temp.

DISHWASHER 10PPM

*22 Handlers-Certificate Not On Site

EMPLOYEE WORKING FOR OVER A YEAR WITHOUT FOOD HANDLER'S CARD

*43 Light - 10 foot : Walk-in, Dry storage

DRY STORAGE BY WALK-IN COOLER

*42 Dirty nonfood contact surfaces

WALK-IN COOLER SHELVING, DRY STORAGE SHELVING, EXTERIOR OF FRYING EQUIPMENT

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

EMPLOYEE FOOD AND DRINKS ON PREP TABLE WITH STIRRING SPOONS

*32 Maintain in Good Repair

CUTTING BOARDS

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

WIPING CLOTHES IN CONTACT WITH RAW BEEF; OPEN FOOD CONTAINERS IN WALK-IN COOLER; UNWRAPPED, RAW PORK STORED ON TOP OF ICE CREAM CONTAINER

*36 Cloths in-use for wiping between uses stored

*14 When to wash hands before donning new gloves

*47 Handwashing signage

*38 Thawing. under running water criteria - water velocity

RAW CHICKEN THAWING IN STANDING WATER IN 3-COMPARTMENT SINK

*21 RFSM - Not On Site

CERTIFICATES EXPIRED 4/16/18

*10 Chlorine sanitizer concentration, minimum temp.

chlorine bucket for serving staff

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

beans made last night. temperature at the time of inspection was 59.5°F - voluntary discard.

*47 Handwashing signage

*06 Discard if TCS is in container w/ no date or day

cooked chicken legs

*14 When to wash hands before donning new gloves

*39 Store all equipment & utensil covered or inverted

*02 Cold Hold (41øF/45øF or below)

raw beef 47°F, guisado 47°F, cooler thermometer 47°F

*42 Dirty nonfood contact surfaces

food debris on dishwasher pipes, dust accumulation on cameras

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

cooked ham stored in same bin as raw bacon and raw chorizo

*02 Cold Hold (41øF/45øF or below)

ranchera sauce 54°F; guisado de res 49.6°F, beans 55.9°F, RIC thermometer 50°F

*47 Handwashing signage

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket

*35 Hair Restraints effective

*32 Approved Food Contact Equip.

cloth under cutting board, rice reheated in plastic grocery bag

*22 Handlers-Certificate Not On Site

*14 When to wash hands before donning new gloves

*03 Food products not maintained at 135øF or above

beef 127.7°F

*43 Light - 10 foot : Walk-in, Dry storage

repair the burnt out lights in the dry storage area.

*42 Nonfood-contact surfaces material

clean the tops and lids to containers ( heavily soiled // dirty)

*44 Receptacles tight fitting lids, doors, or covers

doors on the dumpster should be closed when not in use.

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers for all deep freezer ( ice cream freezer missing the thermometer)

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

cover the taco shells from contamination when sitting on the racks ( top shelf un protected)

*31 Individual, disposable towels

provide paper towels at the hand sink in the waiter station

*25 Chemical sanitizer generated by a device on-site shall be produced by a device that displays the

sanitizer not working on the dish machine.

*32 Maintain in Good Repair

broken gaskets in the reach in coolers.

*43 Light - 50 foot : Food and utensils area

dry storage light burnt out. replace burnt out bulbs. (SECOND WARNING )

*32 Damaged Equipment

repair the broken gaskets on the two door prep table refrigerator unit.

*44 Receptacles tight fitting lids, doors, or covers

the doors on the side should be closed when not in use. (SECOND WARNING)

*42 Dirty nonfood contact surfaces

clean the exterior of the stove , refrigerators etc.

*39 Keep utensils handles upright or protected

handles must be in the upright position when stored in the food product. all scoops must have handle ( use of bowls is not acceptable.

*29 Food thermometers provided and accessible

Missing the thermometers for the two freezers. ( atmospheric thermometers. )

*03 Food products not maintained at 135øF or above

the soup was not maintained at 135 degrees and above. ( corn, beef, potatoes, cabbage. )Caldo was 92 degrees

*36 Cloths in-use for wiping between uses stored

moist wiping clothes under the cutting boards.

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

all TCS cooked food in the walk in must have an expiration date.

*10 Equipment and Utensils Cleaning-contamination

the interior top panel of the micro wave had buildup of old food particles.

*27 Cooling method, criteria - rapid cooling equipment

potatoes in a pot sitting on table from 12noon to 3pm at 92 degrees when temped.

*43 Clean vent syst:Intake/exhaust air ducts

the exhaust fan is not working in both restrooms.