Frida's Tacolandia

*21 RFSM - Not On Site

Need RFSM on site.

*02 Cold Hold (41øF/45øF or below)

Ranch at room temperature, label states to refrigerate after opening.

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

eggs are above produce. Need to be below produce.

*42 Dirty nonfood contact surfaces

clean bottom of reach in cooler.

*39 Cooling using containers that allow max. heat transfer

non nsf equipment need to be 6" off the floor.

*38 Thawing. under running water criteria - < 4 hours

Carne asada being thawed by using room temperature.

*31 Handwashing lavatory - accessible

door blocking hand wash station.

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

soup not to properly cool down. Using ice but not enough. temp was at 178F after 30 minutes of cooling.

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

egg above produce

*10 Chlorine sanitizer concentration, minimum temp.

at 0 PPM

*21 RFSM - Not On Site

need to register through COD

*27 Cool TCS foods using other effective means

using ice will not lower temp to 70F within 2 hours

*34 Pest control-routine inspections for

need pest report.

*39 Keep utensils handles upright or protected

need to use utensils with handle and handle kept upright

*46 Covered waste receptacle for women's restroom

*47 Handwashing signage

need hand wash sign in restroom

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

bottle water in kitchen

*45 Walls easily cleanable and light in color

OBSERVED EXPOSED WOOD AT FRONT COUNTER

*14 When to wash hands between raw and RTE foods

LACK OF HANDWASHING

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT EXIT DOOR

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

BOWL USE FOR SCOOPING FLOUR

*10 Sanitization after Cleaning

LACK OF SANITIZING EQUIPMENT

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

OBSERVED DOUBLE PANNING OF OPEN FOODS: PANS STORED ON TOP OF OPEN FOODS

*22 Washing hands only at a designated hand sink

OBSERVED EMPLOYEE WASHING HANDS IN 3 COMP SINK

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

HAM 45.2*F IN CHU

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

RAW CHICKEN STORED ABOVE RAW BEEF: RAW BEEF STORED ABOVE RTE FOODS IN RIC

*42 Floors/walls/ceiling/nonfood dirty

*19 Water & Plumbing in good repair- per code

REPAIR NO DRAINING HANNDSINK

*31 No soap at handsink

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

DIRTY DISHES & RAW CHICKEN STORED IN 3 COMP SINK

*10 Clean Sight and Touch

CLEAN ALL

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

*21 RFSM - Not On Site

*45 Ceiling easily cleanable and light in color

*20 Grease Trap Tickets

PROVIDE WITHIN 24 HRS

*45 Lockers to be used to store personal items