Fridas Tacolandia

*32 Maintain in Good Repair

*42 Dirty nonfood contact surfaces

*43 Light bulbs, light shields provided

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

*45 Clean facilities as often as necessary.

Detail clean floor drains

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

LACK OF HANDWASHING

*10 Clean Sight and Touch

CLEAN ALL

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

REMOVE ALL EXPIRED FOOD ITEMS IN RIC

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLES

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE REACHING IN FOOD ITEMS ON SERVING LINE AFTER EATING ; EMPLOYEE HANDLING RTE FOODS

*21 RFSM - Not On Site

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

HANDLES STORED IN FOOD ITEMS

*43 Light 20 foot : Reach-in cooler

PROVIDE IN RIF

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

OBSERVED EMPLOYEE EATING IN KITCHEN; PERSONAL DRINKS STORED ON PREP TABLE

*10 Clean Sight and Touch

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*02 Cold Hold (41øF/45øF or below)

SLICED LETTUCE 49*F, CHEESE 45*F IN MAKE READY COOLER

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*40 Handle & dispense of cleaned utensils, single-use

INVERT FORKS AT FRONT COUNTER

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING: PROVIDE FOR ALL IN RIC/F(S)

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

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

OPEN DRINKS STORED ON FLOOR

*32 Approved Food Contact Equip.

WIPING CLOTH STORED ON UNCOVERED FOOD ITEMS

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

RAW BEEF STORED ABOVE RTE FOODS IN RIC

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE FOR DEEP FREEZER

*37 Food, utensils & equip under other sources

THAWING RAW MEAT IN THE SAME COMPARTMENT WITH DIRTY DISHES; DISH WATER IN SINK WHILE THAWING FOOD ITEMS

*43 Light 20 foot : Reach-in cooler

REPLACE NON WORKING LIGHT IN RIF

*14 When to wash hands between raw and RTE foods

LACK OF HAND WASHING

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

DICED TOMATOES 62*F STORED ABOVE COLD HOLD UNIT, CHEESE 45*F

*36 Cloths in-use for wiping between uses stored

*32 Damaged Equipment

REPLACE TORN DOOR GASKET

*18 Toxic items storage adjacent to food/utensils

CHEMICAL STORED NEXT TO EQUIPMENT

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

RAW MEAT STORED ABOVE RTE FOODS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

LETTUCE 48*F, RICE 65*F, SLICED TOMATOES 66*F,51*F STORED IN AND ABOVE CHU

*47 Other Violations

PROVIDE STOPPERS FOR 3 COMP SINK ; LABEL 3 COMP SINK

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE

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

PERSONAL DRINK STORED ON PREP TABLE AND WITH CUSTOMERS FOOD

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

PROVIDE EMPLOYEE HEALTH POLICY

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

COVER ALL FOOD ITEM IN COOLER

*39 Loosely cover cooling foods

. cooling foods in kitchen were not covered. COS

*42 Floors/walls/ceiling/nonfood dirty

wall of dry mop area, covered in grime. clean floors

*47 Handwashing signage

provide a hand wash for hand sink located in kitchen.

*41 Food storage containers, identified with common name of food.

container of sugar not properly labeled.

*36 Cloths in-use for wiping between uses stored

wet cloth on cutting board, place back in sanitizer bucket when not in use.

*27 Cooling, heating, and holding capacities. Equipment

prep cooler observed at 61.5F. dispose of all food in prep reach in cooler. Food that is at temperature is being moved to another reach in cooler.

*02 Cold Hold (41øF/45øF or below)

sliced tomato at 54.2F. disposed of.

*34 Pest Control

Provide a more recent pest control.

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

Rice, beans and protein in large containers, will not cool properly.

*27 Cooling method, criteria - smaller portions

not using proper cooling method, RFSM placed food in smaller containers.

*28 Do not exceed manuf. use by date

food found past seven days, RFSM disposed of food.

*38 Thawing. under running water criteria

thawing protien in non running water, RFSM placed in running water.

*45 Store maintenance equip away from food/food equip

Paint stain bucket and nails stored with food and utensils, RFSM moved