LA Michoacana Taqueria

*33 Rinsing procedures - 3 compartment sink

*42 Floors/walls/ceiling/nonfood dirty

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

*03 Food products not maintained at 135øF or above

*39 Store equipment & utensils in a clean, dry place

*29 Sanitizing solutions, testing devices

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

*24 Food Labeling- with common name of the food

*43 Light - 50 foot : Food and utensils area

*10 Chlorine sanitizer concentration, minimum temp.

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

drink dispensers

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

Employee observed touching RTE tortillas.

*03 Food products not maintained at 135øF or above

diced potatoes 96.6 F

*10 Clean Sight and Touch

Detail clean meat grinder after each use. Detail clean food contact surfaces throughout prep area.

*27 Cooling method, criteria - placing the food in shallow pans

Tapioca pudding cooling at room temp.

*42 Dirty nonfood contact surfaces

Clean vent hood filters.

*43 Light - 50 foot : Food and utensils area

vent hood

*45 Premises shall be maintained in good repair

Repair roof leak above dining tables. Removed chipping paint from WIC ceiling.

*39 Air-drying required after cleaning & sanitiziing

Clean dishes were still wet when stored.

*29 Cold/hot hold unit thermometer easily viewable

WIC

*21 RFSM - Not On Site

*27 Cooling, heating, and holding capacities. Equipment

DISCONTINUE USE OF NON WORKING MAKE READY COOLER

*37 Storing the food where it is not exposed to splash, dust, or other contamination

NO SNEEZEGUARD PROVIDED FOR TAMALES

*37 Food, utensils & equip under other sources

THAWING WITH DISHES IN SINK

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*18 Toxic items storage adjacent to food/utensils

*02 Cold Hold (41øF/45øF or below)

LETTUCE IN CHU 59*F,

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*03 Food products not maintained at 135øF or above

FISH IN HHU 107*F, PORK IN HHU 120*F

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK

*35 Hair Restraints effective

PROVIDE FOR ALL

*44 Trash can provided for papertowel waste

PROVIDE

*03 Food products not maintained at 135øF or above

RICE 108*F IN HHU

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE FOR ALL

*14 When to wash hands

LACK OF HAND WASHING

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*02 Cold Hold (41øF/45øF or below)

CHOPPED LETTUCE 51*F IN MAKE READY COOLER

*37 Unpackaged food may not be stored in direct contact with undrained ice

SLICED LETTUCE STORED IN WATER

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

HANDLES STORED IN FOOD

*10 Clean Sight and Touch

CLEAN ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*37 Food preparation

TORTILLA STORED IN CARDBOARD BOX

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*10 Clean Sight and Touch

CLEAN ALL

*03 Food products not maintained at 135øF or above

BEEF 94*F, 129*F, 112*F IN HHU

*14 Wash hands after all other activities

LACK OF HAND WASHING

*02 Cold Hold (41øF/45øF or below)

LETTUCE 49.4*F IN CHU

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

missing writing employee health policies

*06 Discard TCS if date marked exceeds temp & time

PIC must be ensure discard food containers with expired dates or not day or dates marks

*03 Outfitter-Food Temperatures (Hot).

PIC must be ensure that warmers should maintain 135 F or above the safe food temperature

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

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

*47 RFSM Certificate - Not Display

RFSM not display on site must be display RFSM on site

*10 Equipment and Utensils Cleaning-contamination

equipment -ice machine - cooler units and food surfaces at kitchen area dirty with grease soils, food debris and dust accumulations must be clean and sanitize to avoid cross contamination

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

missing date marking on all food containers inside WI cooler units must be have date marks on all food containers on all areas

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with soils cooler units must be clean when contamination is observed and during operational hours use as public health control

*10 Chlorine sanitizer concentration, minimum temp.

low chlorine concentration at sanitizing bucket must be have 100 ppm Chlorine concentration

*39 Store equipment & utensils in a clean, dry place

unused extra equipment dirty must be store in a clean and dry storage area

*45 Premises:Cleaning, frequency and restrictions

floors under equipment and on general areas inside kitchen dirty with soils residues and food accumulations must be clean to avoid contamination

*43 Clean vent syst:Intake/exhaust air ducts

vent hood with encrusted grease and soils accumulations must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

missing RFSM certifications must be have FSM registered with the city

*34 Outer openings:closing holes, gaps

holes at walls inside kitchen area must be repair all open holes inside kitchen area

*18 Unnecessary chemicals not allowed

unused equipment under 3c sink and on other shelving inside kitchen prep area unused equipment must be maintain clean and moved to a dry, clean area or proper dispose of equipment

*24 Food Labeling- with common name of the food

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

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

food containers without lids or covered inside WI cooler unit must be have lids or plastic covers to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

RI cooler unit doors not closing properly must be repair to avoid water condensation and food contamination

*45 Clean facilities as often as necessary.

floors dirty behind equipment must be clean floors in all areas also behind equipment to avoid contamination

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

missing writing employee health policies

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

missing date marking must be have date marking in all food containers

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluid clean up procedure /spill kit

*43 Ventilation hood-prevent grease dripping

vent hood equipment not working must repair to extract fumes and contamination

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

missing writing employee health policies

*22 Handlers-Certificate Not On Site

missing food handler cards

*45 Premises:Cleaning, frequency and restrictions

premises dirty must be clean walls, floors and ceiling from debris and contamination during operational hours clean floors under heating area

*39 Equipment in good repair and proper adjustment.

ice machine oxidize and rusted - top covers - must be repair and clean properly

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

food contact surfaces dirty must clean and sanitize before use to clean contamination utensils need to be sanitize for 7 seconds with Chlorine at the 3c sink

*02 Cold Hold (41øF/45øF or below)

SALSA (60.8 F AND 62.7 F) NOT MAINTAINED AT 41.0 FOR LESS

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE

*18 Toxic items labeling-non original container

LABEL ALL CHEMICAL SPRAY BOTTLES (ONE NOT LABELED)

*43 Light bulbs, light shields provided

REPLACE THE BURNED OUT LIGHTS UNDER THE VENT HOOD

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL KITCHEN WORKERS

*03 Food products not maintained at 135øF or above

COOKED PORK CHOP: 111.2 F

*10 Clean Sight and Touch

CLEAN THE INTERIOR PANEL OF THE ICE MACHINE CLEAN THE BOTTOM OF THE REACH IN COOLER

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*28 Date marking commercially prepared RTE/ TCS food

SLICED DELI MEAT NOT DATE MARKED

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE

*43 Light bulbs, light shields provided

REPLACE LIGHTING THAT HAS BURNED OUT

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

*02 Cold Hold (41øF/45øF or below)

GUACAMOLE: 51.8 F

*31 Handwashing lavatory - used for other purpose

HAND SINK WITH CHLORINE BOTTLE STORED INSIDE

*24 Food Labeling- with common name of the food