Frida's Tacos

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

Raw shelled eggs over ready-to-eat foods

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide test strips to test concentration of sanitizer

*30 Does Establishment have a current valid permit posted?

Operating w/ a lapsed permit

*31 Handwashing lavatory - accessible

Must keep hand sink access(i)ble

*39 Store all equipment & utensil covered or inverted

Store all cups/pots/pans inversed

*42 Dirty nonfood contact surfaces

Clean food debris in coolers

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

Cover all foods in freezers

*45 Premises shall be maintained in good repair

Replace gaskets in reach-in cooler in kitchen

*47 Health permit posted

Post health permit in public view

*22 Washing hands only at a designated hand sink

Wash hands in appropriate sink

*18 Medicines labeled and stored properly

Store any/all medicine in separate cabinet>not next to food

*21 RFSM - Not On Site

No RFSM on site>someone with registered food manager must be on site when food is being prepared

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

date mark any food kept for 24 hrs

*29 Food thermometers provided and accessible

Place/provide adequate thermometer in cooling units

*31 Individual, disposable towels

Provide paper towels at hand sink

*38 Thawing. under running water criteria - water velocity

When thawing food maintain it under running water

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

Label bulk ingredient bins with contents

*45 Premises shall be maintained in good repair

Replace loose/ill fitting ceiling tiles

*47 Health permit posted

Post health permit in public view

*18 Toxic items labeling-non original container

spray bottles

*31 Handwashing lavatory - used for other purpose

Do not store food items in sink.

*43 Light - 50 foot : Food and utensils area

vent hood

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

*02 Cold Hold (41øF/45øF or below)

cut cucumber 63 F grilled shrimp 49 F

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

squeeze bottles

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

*45 Unnecessary articles prohibited

Repair or remove RIC.

*33 Service sink or one curbed cleaning facility provided

No service sink installed.

*42 Dirty nonfood contact surfaces

Detail clean throughout kitchen.

*32 Damaged Equipment

RIC gaskets

*20 Grease Trap Tickets

*47 Other Violations

Provide current pest control report.

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination

*45 Premises shall be maintained in good repair

PIC must be ensure all areas are corrected and in proper condition

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fly activity observed must be contact pest management to eliminate pest

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

sanitizer solutions at floor level must be 6 inches out the floor level

*30 Does Establishment have a current valid permit posted?

missing health permit on site must be have health permit on site

*20 Grease Trap Tickets

missing grease trap ticket on site must be have grease trap ticket on site

*18 Equipment and Utensils Multiuse Materials-safe

using thank you bags as food containers must be use approved containers as food containers

*39 Equipment in good repair and proper adjustment.

cooler units must be maintain proper food temperatures of 40 F or below

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

raw food in top shelving inside cooler units must be separate raw and cooked food containers

*10 Equipment and Utensils Cleaning-contamination

*02 Outfitter-Food Temperatures (Cold).

PIC must be ensure food at cooler units maintain proper food temperature of 40 f or below

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceiling with spills, grease accumulations and food debris must be clean to avoid cross contamination

*24 Food Labeling- with common name of the food

missing food labels on food containers inside cooler units must be labeling food containers in all areas

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*22 Accredited food handler certificate - 60 days

missing current food handler cards on site must be have current food handler cards on site

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

missing date marks on food containers inside cooler units must be date marking food containers in all areas to avoid cross contamination

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw meat containers mixed with cooked meat containers must be separate raw and cooked meat to avoid cross contamination

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

zero concentration at front sanitizer buckets must be have 100 ppm chlorine concentration

*31 Handwashing lavatory - accessible

hand sink block by utensils during operational hours hand sink must be accessible at all times to avoid employee contamination

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fly activity observed must be contact pest management to eliminate pest

*18 Toxic items labeling-non original container

spray bottles

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

*47 RFSM Certificate - Not Display

*34 Outer door: solid,selfclosing,tightfitting

Keep doors closed when not is use.