FITOS TAQUERIA.

grime and dust build up on walls and ceiling of kitchen, clean.

observed hand sink, located in back prep room, obstructed with materials. remove items to make easily accessible.

have sign posted that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

observed open seams and missing cove. remove harboring conditions for pest.

observed open gaps an missing cove base throughout establishment. repair.

observed employee cleaning and sanitizing slicer with just wet rang with hot water. properly clean equipment after use.

observed grease build up in between equipment. clean.

observed ham at 44.9F, sausage at 45.1F, sliced tomato at 44.8F. lid to reach in prep cooler was wide opened. keep close and observe if temperature drops. if not have equipment checked and remove all

observed home use pesticide in back kitchen,, remove from premises.

date mark food that has thawed out, observed frozen barbacoa date marked with date when frozen(12-16-20) that was thawed overnight yesterday.

hand wash sink located in back kitchen was obstructed at time of inspection, individual can not access hand sink to wash hands.

observed raw fajita meat stored above diced produce, arrange food properly to prevent cross contamination.

observed sander stored with kitchen utensils, store maintenance equipment separately.

observed restroom room door open, door must be able to self close.

grime build up observed on fresh water drinks, clean and sanitize nozzles.

observed no consumer heath sign, provide.

observed PHF in steamer at 70.4F and 69.3F, rapidly reheat food before storing in hot hold device.

chlorine sanitizer at 200+ PPM. needs to be between 50-100PPM.

current permit has does not match Sales Tax Permit, Health Permit name of owner must match name of owner on Sales Tax Permit. renew.

falling wall base observed in back storage room and in main kitchen, REPAIR. Falling FRP wall in back storage room, REPAIR.

exterior door to kitchen gas gap on bottom. install a door seal.

hand sink has gap, secure and seal to frp wall.

provide trash can at hand sink located in back storage room.

MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

date mark raw food that has been removed from original packaging.

storing knifes behind 3 comp sink, in between sink and wall.

broken and fallen wall tile throughout establishment. repair

food particles on perimeter of floor, puddle of water on floor, gap on window of a/c window unit of back storage.

food particles on perimeter of floor. food particles on inside of reach in coolers.

missing hand wash sign at hand sink located at back storage room.

trompo out at 50.2F, trompo was on cooker and not cooking. Per RFSM food was outside for only 30 minutes and worker forgot to turn on cooker.

waste pipe of ice machine bin inside of floor drain.

label water squeeze bottle.

opened water bottle found in kitchen above working station.

Expire food handler cards, renew. Employee working in kitchen does not have food handler card, provide ASAP.

missing air curtains at exit doors on all areas must be replace or install air curtains to avoid cross contamination

gas burner stove equipment out side vent hood area must be remove or be inside vent hood area to avoid unlawful discharges

fly activity observed on all areas must be contact pest management to eliminate pest and avoid cross contamination

water line ice machine drainage out of main drain all drainage of water lines must be inside main drain to avoid stagnant water

equipment not sanitize during operational hours after equipment is clean must be sanitize to avoid cross contamination food surfaces at prep service areas not been sanitize at back room area must

gaskets on cooler units broken must be replace or repair to maintain proper food temperature

missing sanitizing solutions sanitizer bucket 100 ppm Chlorine concentration 3c sink 50 ppm chlorine concentration

cooler units dirty with stagnant water condensation and grease accumulations must be clean to avoid cross contamination use as public health control all cooler units dirty with food debris and wat

clean perimeter around establishment from all litter and trash must be clean premises to avoid pest harboring

missing date marking on food containers inside cooler units meat room prep area must be have current date marking in all food containers on all areas to avoid cross contamination

external and internal premises dirty on all areas walls, ceiling and floors must be clean during operational hours to avoid cross contamination use as public hazard control

heavy fly activity observed must be contact pest management to eliminate pest

blood and waster waste container inside cooler unit must be dispose any container with food debris and water waste to avoid cross contamination use as public health control

missing pest control ticket must be have current pest control ticket

missing writing employee health policies of current employees

vent hood dirty must be clean to avoid drippings and food contamination

meat boxes containers and sauce preparation container at floor level must be out the floor 6 inches to avoid cross contamination

eggs on top of food container must be moved to lower shelving to avoid cross contamination use as public health control separate raw meat containers from vegetables containers to avoid cross co

missing food handler cards all employees must be have food handler cards

clean facilities during operational hours floors back room under equipment dirty must be clean floors under equipment to avoid food contamination

RI cooler back kitchen unit had fluctuation temperatures must monitored the thermometer temperature inside unit to proper adjustment RI cooler store area leaking water must be avoid contaminati

wash rinse sanitizer signs missing back 3c sink must be have designed areas as hazard public control

water leak inside dinner area must be repair to avoid food contamination

missing food labeling in all food containers must be label all food as public hazard control

missing writing employee health policies

missing date marking must be have date marking as public health control

condensation of grease accumulation outside establishment dripping to floor premises and entry door of establishment

all equipment, prep tables, cut boards, inside and outside cooler units dirty must be clean with chemical and during exposing of contamination

missing body fluids clean up procedures / spill kit

unlawful discharge at drainage receptacle and oil dripping from roof to the outside floors premises

vent hood dirty must be clean to avoid grease dripping and food contamination public hazard control

grease deposits dump outside establishment must be dispose in a proper grease trap waste containers

fly activity observed must be contact pest management

PIC must be demonstrate prevention of foodborne illness

CTS food maintain at floor level to be prepared ( sauce vegetables) must be 6 inches outside floor level to prevent food contamination

PIC must ensure use of sanitizing solutions during operational hours

must be provide vent hood services to avoid food contamination

missing sanitizing solutions in all areas sanitizer bucket 100 ppm Chlorine 3c sink sanitizing solutions 50 ppm Chlorine

single use boxes keep at floor level must be out of the floor 6 inches

cardboard using inside RI cooler units as blood drainage containers must be use proper food drainage containers

food contact surfaces contaminated not clean or sanitizing solutions use during operational hours

missing certifications on site

need sanitize equipment after cleaning

clogged grease trap -not working- missing drainage strainers missing 3 compartment sink back store room area

missing external fly stations fly activity observed

vent hood need clean properly

missing date marking

floors missing cement seal in all areas walls dirty and gap holes ceiling not heat resistance tiles

meat 51 F , cheese 52 F, cream 52 F

cooler units cannot hold temp below 40 F broken units

missing sanitizer solutions sanitizer bucket 50 ppm 3 compartment sink 100 ppm

CONDENSATION IN RIC IN THE BACK AREA

OPEN CONTAINER IN KITCHEN

ALL EMPLOYEES HANDLING FOOD

NEED PROBE THERMOMETER

NEXT TO ONIONS

IN RIC

AT ALL TIMES

TO GO CONTAINERS

IN ALL RICS

IN RIC

HANDLES NEED TO BE IN THE SAME DIRECTION

AT HAND SINK

NO CARDBOARD AS LINER

TO GO CONTAINERS

WINDEX STORED NEXT TO CLEAN DISHES

ALL EMPLOYEES HANDLING FOOD

BROKEN

CLEAN INSIDE COOLER

NOT AVAILABLE

FOOD STORED DIRECTLY ON SHELF, NO PROTECTION

INSIDE OF RIC IN BACK AREA

IN RIC WITH DRINKS AND SALSA

REPAIR DAMAGED CEILING TILE I KITCHEN

ONIONS ON THE GROUND

NOT AVAILABLE DURING INSPECTION

TOWEL IN HAND SINK

IN RIC

TO GO CONTAINERS

NO FOOD PREP OR STORAGE ON CARDBOARD

BACK DOOR NEED TO SEAL COMPLETELY

SLICED TOMATO 58 (DEGREE F)

TROMPO 90 (DEGREE F)