El Tizoncito Taqueria

*29 Thermometers to be accurate +/- 3'F

replace WIC thermometer, WIC thermometer reading 38f, actual temperature observed was 39.8f

*02 Cold Hold (41øF/45øF or below)

observed pastor and green salsa above 47F, adjust temperature and observed equipment

*10 Clean Sight and Touch

observed grime build up inside of ice machine, clean and sanitize

*34 Outer door: solid,selfclosing,tightfitting

observed gap in back exterior door provide a tight seal

*39 Equipment-doors, seal hinges adjusted/intact

replace damaged gasket of walk in cooler door.

*47 Conditions of Permit-in use of food equipment

POST SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*31 Individual, disposable towels

NO AVAILABLE TOWELS AT HAND SINK LOCATED IN BACK ROOM, PROVIDE.

*21 RFSM - Not On Site

RFSM NOT ONSITE AT TIME OF INSPECTION.

*42 Floors/walls/ceiling/nonfood dirty

OBSERVED DUST BUILD UP ON CEILING, CLEAN.

*10 Chlorine sanitizer concentration, minimum temp.

OBSERVED CHLORINE SANITIZER AT 10PPM, HAVE EQUIPMENT CHECK OUT. CHLORINE SANITIZER MUST BE AT 50-100PPM.

*39 Soda nozzles and ice bin clean to remove soil

OBSERVED GRIME ON LID AND ON SURFACE OF ICE MACHINE, CLEAN.

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

OBSERVED LOW HOT WATER PRESSURE AT HAND SINK LOCATED NEXT TO GRILL, REPAIR.

*45 Premises shall be maintained in good repair

OBSERVED DAMAGED WALLS AND CORNERS, REPAIR.

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

cover cooling food, observed black bean cooling in ice not covered. ice in ice bin not covered, provide cover to prevent contamination

*42 Dirty nonfood contact surfaces

dust build up on fans of walk in cooler, clean.

*39 Loosely cover cooling foods

wire shelves in walk in cooler have paint chipping and grime build up, clean.

*45 Premises shall be maintained in good repair

observed corner of wall and wall base damages, repair.

*02 Cold Hold (41øF/45øF or below)

raw bistek observed at 45.2F, rae breaded steak 45.1F. PHF in walk in cooler must be placed over ice until walk in cooler is repair. Repair ASAP, will return in 24 hours to check status of walk in coo

*27 Cooling, heating, and holding capacities. Equipment

walk in cooler observed at 42F, establishment does not have other means to maintain cold hold temperatures. RFSM has called for someone to repair and are there way as of 06-08-21. place at PHF over ic

*19 One Inch Air Gap

waste water PVC pipe of ice machine was observed inside of drain, you must provide an air gap to prevent potential backflow.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

observed pot of food stored on floor and directly next to hand sink, store off floor and away from splash.

*45 Location of lockers

employees stored personal cloths on utensil storage shelve. store clothes away from clean utensils.

*42 Dirty nonfood contact surfaces

observed multiple storage shelves with build up of dust, grime or rust. clean or replace.

*34 Remove dead/trapped pests

observed dead pest on light shields, remove dead pest.

*39 Keep utensils handles upright or protected

observed handle of sugar scoop touching sugar, observed salt container with bowl. USE HANDLE EQUIPMENT AND KEEP HANDLE UPRIGHT/

*43 Clean vent syst:Intake/exhaust air ducts

observed intake vents with heavy build up of dust, clean.

*02 Cold Hold (41øF/45øF or below)

observed chicken on ice at 49.7F, if using ice to maintain cold hold temperature ice must be able to maintain food at 41F or below

*19 One Inch Air Gap

provide are gap for ice machine waste water pipe.

*26 Allergen Labeling

post allergen label on menu for milk(flan, find out for flour tortillas)

*31 No soap at handsink

missing soap at hand sink, provide.

*39 Soda nozzles and ice bin clean to remove soil

clean ice machine.

*45 Floor& wall junctures- coved & sealed

wall base is loose underneath hand sink located in back room. repair.

*02 Cold Hold (41øF/45øF or below)

chopped chicken at 54.2F. stored over ice. RFSM added more ice to reduce temperature.

*39 Store equipment & utensils in a clean, dry place

clean utensils stored on soiled shelve, store on clean surface.

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

raw bacon stored above produce in walk in cooler. arrange properly to avoid cross contamination.

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

raw chorizo above RTE food, raw eggs above produce. Arrange food properly to prevent potential contamination.

*45 Store maintenance equip away from food/food equip

grout stored above clean utensils, store maintenance equipment away form clean utensils.

*34 Controlling pests. Eliminating harborage conditions

holes on frp wall, fill in holes to remove harboring conditions.

*10 Clean Sight and Touch

grime on corners of ice bin, grime on walls of ice bin. clean and sanitize.

*39 Soda nozzles and ice bin clean to remove soil

ice bin has grime throughout, dispose of ice, clean and sanitize ice bin.

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

hand sink max hot water temperature 80 F must be have 110 F of temperature during operational hours to avoid contamination

*43 Clean vent syst:Intake/exhaust air ducts

cover fans inside cooler units dirty with soils accumulations must be clean to avoid cross contamination

*10 Chlorine sanitizer concentration, minimum temp.

zero concentration 3c sink must be have proper concentration on all sanitizing solutions sanitizer bucket 100 ppm Chlorine concentration 3c sink 50 ppm Chlorine concentration

*31 Individual, disposable towels

missing individual towels at hand sink service area

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

all cooler units equipment dirty inside and outside with stagnant water, grease and food accumulations, spills must be clean inside and outside to avoid cross contamination

*37 Storing the food at least 15 cm (6 inches) above the floor

food containers inside WI cooler units at floor level must be out the floor level

*39 Equipment in good repair and proper adjustment.

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

*02 Cold Hold (41øF/45øF or below)

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

*13 Discharges from the Eyes, Nose, a3nd Mouth

*21 RFSM supervisory capacity up to 4 establishment

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

*31 Handwashing lavatory - used for other purpose

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

*34 Controlling pests. Eliminating harborage conditions

*43 Ventilation hood-prevent grease dripping

*45 Premises:Cleaning, frequency and restrictions

*02 Cold Hold (41øF/45øF or below)

meat 56 F onions 57 F cheese 55 F chicken 65 F

*27 Cooling, heating, and holding capacities. Equipment

front unit at prep area not working 50 F must be repair to have food temperatures and avoid food contamination as public health control

*10 Chlorine sanitizer concentration, minimum temp.

sanitizing concentration zero at dishwasher machine must be have 50 ppm Chlorine as sanitizing concentration

*39 Equipment in good repair and proper adjustment.

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

sanitizer containers at floor level must be keep at 6 inches out the floor during operational hours

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

mixes raw food open containers with CTS food must be a separation of all different foods

*10 Hot water sanitizer surface temp. < 160'F

hand sink hot water below 110 F must reach 110 F or above all hand sinks hot water at 98 F

*21 PIC ensures employees are properly sanitizing equi

employees not use sanitizer solution PIC must ensure the use of sanitizer solution

*08 A food labeled frozen and shipped frozen shall be received frozen

frozen food inside cooler unit lemonade 48 F must keep frozen

*10 Sanitization after Cleaning

sanitizing solution zero Chlorine ppm at sanitizer bucket must had correct sanitizing solution 100 ppm in all sanitizer buckets

*02 Outfitter-Food Temperatures (Cold).

must maintain time as control for CTS food without cooling service

*02 Cold Hold (41øF/45øF or below)

meat 55 F chicken 57 F salad 58 F

*02 Cold Hold (41øF/45øF or below)

COLD HOLD VIOLATIONS: GUACAMOLE: 47.6 F, RAW PORK: 54.3 F, RAW CHICKEN: 47.6 F

*34 Insect control:prevent dead insects from food

FLIES PRESENT AND OBSERVED IN THE ESTABLISHMENT

*35 Hair Restraints effective

OBSERVED SOME KITCHEN WORKERS NOT WEARING HAIR RESTRAINTS

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

COVER OPEN TEA PROPERLY

*42 Dirty nonfood contact surfaces

CLEAN AND REMOVE MOLD FROM THE FAN COVERS IN THE WALK IN COOLER

*43 Light bulbs, light shields provided

REPLACE THE BURNED OUT LIGHT BULB UNDER THE VENT HOOD

*47 Handwashing signage

PROVIDE HAND WASH SIGNS AT ALL HAND SINKS IN THE ESTABLISHMENT

*37 Storing the food where it is not exposed to splash, dust, or other contamination

AT HAND SINK BY GRILL

*47 Handwashing signage

AT BACK HAND SINK

*29 Sanitizing solutions, testing devices

NEED TEST STRIPS CHLORINE

*10 Clean Sight and Touch

INSIDE THE ICE MACHINE

*03 Food products not maintained at 135øF or above

BEEF 125 (DEGREE F) REHEAT