JUANITAS TAQUERIA & CARNICERIA.

PIC must be ensure hand sinks are not block by utensils or equipment

missing RFSM certificate must be have FSM registered with the city

food containers at floor level food containers must be 6 inches out the floor level

missing individual towels on hand sinks must be have individual towels on hand sinks in all areas

missing setup 3c sink sanitizing solutions must be setup at 50 ppm chlorine concentration missing sanitizer buckets must be setup sanitizer bucket at: 100 ppm chlorine concentration in all areas

cooking equipment and utensils dirty with encrusted soils and grease accumulations must be clean to avoid cross contamination

ceiling inside kitchen area burned or soiled with grease accumulations must be replace or repair to proper condition

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

cooler units dirty inside with food debris, soils and grease spills must be clean to avoid cross contamination

vent hood broken must be replace or repair to proper condition

PIC must be ensure that employees wash their hands before use gloves when change tasks

food container without covers or lids food containers must be covered or have lids on all areas

ceiling, walls and floors must be maintain in good repairs

missing thermometers inside cooler units must be have visible and working thermometers

equipment must be maintain in a dry and clean area to avoid cross contamination

using thank you bags as food covered must be use proper food covers or lids to avoid chemical contamination

PIC must be ensure premises are clean as often to avoid cross contamination

missing some food labels in food containers must be label all food containers in all areas

burns a/c vents must be replace or repair to proper condition

equipment dirty with encrusted grease and soils deposits must be clean to avoid cross contamination

floors walls and ceiling inside kitchen area dirty must be clean to avoid cross contamination

exit back door with gaps and holes must be repair or replace to avoid pest harboring

missing date marking on food containers in all areas must be have date or day marks on food containers in all areas

cross contamination by contact with raw animal food products must be clean and sanitize equipment and utensils when handle raw food products and separate raw food containers properly in all areas

food containers missing covers or lids must be cover al food from contamination in all areas

using trash bags and thank you bags as food covering and food containers must be use approved containers as food containers

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

missing food labels on food containers in all areas must be have labels on food containers in all areas

missing bodily fluids writing procedures /spill kit

missing sanitizer buckets inside prep area must be have sanitizer buckets at : 100 ppm chlorine concentration missing chemical test strips must be have chemical test trips

cooler unit not working 48F must be maintain proper temperature at 40 f or below

unnecessary chemicals inside dry food storage room must be remove chemicals to avoid cross contamination

must separate all cooked food containers from raw food containers in all areas

floors, walls and ceilings inside kitchen areas with soils and grease accumulations must be clean to avoid cross contamination

all food contact surfaces dirty all food surfaces must be clean and must be sanitize to avoid cross contamination

equipment and food surfaces dirty with food debris, grease and soils accumulations must be clean to avoid cross contamination

missing food labels on food containers in all areas must be have proper labels on food containers in all areas

ceiling tiles peeling off material in all areas must be replace or repair to avoid cross contamination

ceiling tile missing at entry stairs area must be repair ceiling tile or close all gaps in all areas exit back door missing weather strips must be replace or repair weather strips

cooking equipment dirty with encrusted grease and soils deposits must be clean to avoid cross contamination

RI cooler unit at 56 F must be maintain proper food temperature at 40 F or below

a/c vents dirty with grease deposits, soils accumulations and spills must be clean to avoid cross contamination

observed raw eggs, meat store next to rice

0 ppm

observed sanitizer bucket store next to onions

provide date marking for all foods in the coolers

provide cover/lid for all food containers

provide cleaning for prep area

cool product from 135F to 70F in 2 hours, then from 70F to 41F in an additional 4 hours before cold holding 41f and below.

beef fajita 57F, shrimp 60F, chicken 56F, fish 50F, rice 54F,

shrimp at 89F, pork 97F.

use proper shelving order for proteins and ready to eat food in both ric and wic units. beef observed stored under chicken etc.

storage shelves and equipment throughout observed with debris and product accumulation; sticky and dirty to touch.

provide food handler certificates for all employees not Food Manager certified. maintain on file at location to present upon inspection.

product observed cooling at room temperature on prep tables. utilize proper rapid cooling methods ie ice bath etc.

provide a use by date for all prepared product not to exceed 7 days.

provide soap for hand sink next to dish machine

replace ton gasket on wic door and where needed in ric units. replaces residential microwave with commercial.

employee beverages observed on prep and food storage shelves. proper hair restraints required for all employees

provide sanitizer buckets for all work service and prep areas/station.

cover all food inside ric units.

observed beef tripe thawing at room temperature in large pot on floor

ice scoop observed stored on top of ice inside ice machine.

label all food containers common name ie squirt bottles and seasoning shakers

floor inside wif and under equipment shelves observed with build up of product debris

attach hand sink to wall properly. employee personal items. observed stored next to product.

dispose of mop water and hand mop to dry water not in use.

seal back door tight to prevent entrance of insects and rodents.