Gorditas Ahualulco Slp

*10 Clean Sight and Touch

Can opener blade observed w/ heavy rust/food build-up

*18 Toxic items labeling-non original container

Label all non-original chemical spray bottles with contents

*32 Equipment and Utensils Multiuse Materials durable

Replace oxidized can opener blade

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

Due to build-up present on blade of can opener any food/can opened with can opener exposed to cross contamination

*42 Dirty nonfood contact surfaces

Clean gaskets of all food waste

*20 Grease Trap Tickets

No current liquid waste manifest

*28 Date marking commercially prepared RTE/ TCS food

Date mark commercially made products with when they were open

*24 Food Labeling- with common name of the food

Label all containers with their contents

*32 Approved Food Contact Equip.

Do not store food/condiments in cans they came in>put them in another container

*45 Premises shall be maintained in good repair

Readjust hand sink on wall

*07 Packaged food shall be labeled as specified in law

All prepackaged foods must be properly labeled

*33 Manual ware washing, sink compartment requirement

3-compartment sink must be set-up correctly [(1) Soapy Water (2) Rinse Water (3) Sanitizer]- Observed sinks set-up [(1) Soapy Water (2) Rinse Water]

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

Observed packaged taco thawing at room temperature

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

Observed food off the floor-drink/etc

*42 Floors/walls/ceiling/nonfood dirty

Clean the floors throughout the kitchen area

*39 Store all equipment & utensil covered or inverted

Store clean dishes with the handle faced up

*45 Premises shall be maintained in good repair

Check freon on Everest RIC-temperature running high

*47 OTHER VIOLATIONS

Very hot in kitchen/check vent-a-hood system.

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

Store employee drinks away from food prep tables

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing bodily fluids writing procedures /spill kit.

*29 Sanitizing solutions, testing devices

missing setup 3c sink sanitizing solution must be setup sanitizing solution at 3c sink at 50 ppm chlorine concentration

*10 Equipment and Utensils Cleaning-contamination

equipment dirty inside cooler units with stagnant water, debris and grease accumulations must be clean and sanitize to avoid cross contamination shelving dirty with soils, debris, rust and oxidiz

*24 Food Labeling- with common name of the food

missing labels on food containers and packages in all areas must be label food containers and packages in all areas

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

missing employee health policies and procedures

*10 Chlorine sanitizer concentration, minimum temp.

zero concentration of sanitizing solutions at: sanitizer buckets, must be at: 100 ppm chlorine concentration at sanitizer buckets

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

*27 Cooling method, criteria - using ice bath

cooling meat containers temperature at138 F must be use ice baths to proper cool meat containers to lower temperature and avoid cross contamination -must be follow time line criteria-

*10 Equipment and Utensils Cleaning-contamination

cooler units outside dirty with grease and food debris must be clean to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with spills and stagnant water must be clean to avoid cross contamination

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing employee health policies and procedures

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

missing date marking on food containers in all areas must be date marking all food containers to avoid cross contamination

*43 Light bulbs, light shields provided

some lights not working properly inside kitchen area must be replace or repair to proper condition

*42 cleaning hermetically sealed containers of food or visible soil before opening

hermetic food containers dirty with soils and grease accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

utensils shelving dirty with grease and soils deposits must be clean to avoid cross contamination

*45 Drying Mops-air dry

air dry mops

*42 Floors/walls/ceiling/nonfood dirty

clean gaskets

*19 Water & Plumbing in good repair- per code

leaking at prep sink

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

Cover all food to prevent cross contamination

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

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

personal food and drinks in prep area

*47 Conditions of Permit-in use of food equipment

Post sign “ Current Health inspection is available upon request”

*43 Light bulbs, light shields provided

repair lights under vent hood systems

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Guidance on bodily fluids (diarrhea and vomiting clean-up) policy

*24 Food Label- manufacture/packer/distrubtor name

properly label all food product for sale

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

provide container for the bread

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

observed raw eggs store together with cooked meat

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

provide date marking for all food containers

*15 Bare hands contact with ready-to-eat foods

tomato

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

Raw meat and bean store together Raw eggs and ranch Street together

*10 Clean Sight and Touch

all coolers

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

all food in coolers

*10 Chlorine sanitizer concentration, minimum temp.

oppm

*29 Sanitizing solutions, testing devices

Establishment had test strips for pH. Please provide Chlorine test strips so that employees can ensure proper concentration of Chlorine is maintained (50ppm to 100ppm). Corrected on site.

*02 Cold Hold (41øF/45øF or below)

Onions 50.2°F Cheese 56.4°F If ice is used to maintain temperature please make sure ice completely surrounds containers. Please audit temperatures to ensue product is at proper temperature. Us

*10 Equipment and Utensils Sanitization

Sanitizing solution tested at 10ppm Chlorine. Please make sure Chlorine sanitizer is between 50 and 100ppm Chlorine. Please review manufacturer's directions on Bleach bottle.

*36 Cloths in-use for wiping between uses stored

In use cloths should be in sanitizing solution when not in employee's hands.

*02 Cold Hold (41øF/45øF or below)

SALSA 55 DEGREE F

*18 Toxic items labeling-non original container

COS

*43 Light 20 foot : Reach-in cooler

*42 Dirty nonfood contact surfaces

CLEAN LIGHT SHIELDS IN KITCHEN

*39 Store all equipment & utensil covered or inverted

SINGLE SERVICE CONTAINERS COS

*22 Handlers-Certificate Not On Site

NEED FOOD HANDLER FOR ALL EMPLOYEES

*29 Food thermometers provided and accessible

INSIDE COOLER

*24 Food Label- manufacture/packer/distrubtor name

PUT ON ITEM PRIOR TO SALE

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

ITEMS IN COOLER MUST BE PROTECTED LETTUCE UNCOVERED ON FLOOR OF COOLER

*10 Clean Sight and Touch

INTERIOR OF MICROWAVE

*02 Cold Hold (41øF/45øF or below)

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

*44 Trash can provided for papertowel waste

*22 Handlers-Certificate Not On Site