LA Michoacana Taqueria

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket 0 ppm

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*42 Dirty nonfood contact surfaces

clean coolers, freezers, gaskets around cooler doors

*47 Other Violations

chocking poster

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

dirty water on 3 com sink and box with shrimp

*33 Sink used to wash cloths/produce or thaw food

clean 3 compartment sink before used as prep sink

*19 Water & Plumbing in good repair- per code

leaking pipe under 3 com sink

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

raw shrimp thawed on room temperatures

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, tables, cooler

*39 Equipment in good repair and proper adjustment.

replace drain stopper

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

clearly date mark TCS food for 7 days only

*42 Dirty nonfood contact surfaces

clean coolers

*32 Equipment and Utensils Multiuse Materials durable

replace rusty shelves in walk in cooler, replace can opener holder

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

no hot water

*31 Handwashing lavatory - used for other purpose

observed employee put food in hand sink

*19 Water & Plumbing in good repair- per code

repair leaks on hand sink

*02 Cold Hold (41øF/45øF or below)

cut tomatoes in reach in cooler 55.3 degrees f

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

observed raw barbacoa stored above rte food in walk in cooler

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

provide label for food storage containers

*32 Equipment and Utensils Durability and Strength

provide original drain stopper for 3 com sink

*42 Dirty nonfood contact surfaces

clean gaskets, freezers, shelves, cutting boards

*21 RFSM - Not On Site

renew rfsm certificate certificate expired

*29 Sanitizing solutions, testing devices

provide qua test strips

*42 Dirty nonfood contact surfaces

clean freezers, coolers

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*47 Conditions of Permit-in use of food equipment

sign about inspection report

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

clearly date mark TCS food for 7 days only

*39 Equipment in good repair and proper adjustment.

check faucet on hand sink

*14 When to wash hands before donning new gloves

wash hands before donning new3 gloves

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*42 Dirty nonfood contact surfaces

clean freezer, clean shelves in walk in cooler, clean fans in walk in cooler

*42 Dirty nonfood contact surfaces

clean shelves, gaskets, coolers inside, freezers

*37 Storing the food at least 15 cm (6 inches) above the floor

store food 6 inches off the floor

*32 Equipment and Utensils Durability and Strength

use original drain stopper-not cloth

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

clearly date mark TCS food for 7 days only

*39 Equipment in good repair and proper adjustment.

faucet

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

provide label for food storage containers

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*19 Hand sink water temperature below 110'F

hand sink water not reach 110 degrees f, observed 70.2 degrees f

*42 Dirty nonfood contact surfaces

clean freezers inside, shelves, gaskets, pipes under 3 com sink

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

provide label for food

*32 Equipment and Utensils Durability and Strength

provide original drain stopper

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*29 Mechanical holding unit, thermometer location

provide thermometer in mechanical holding units

*05 Rapidly reheat 165øF for hot holding

food must be reheated up to 165 degrees for 15 seconds for hot holding

*03 Food products not maintained at 135øF or above

chicken 122.3, beef 119.1, rice 118.6, beans 131.2, green beans 118 degrees f (all foods been on hot holding table less than 2 hours and managers reheat all foods up to 165 degrees f at moment)

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

*19 One Inch Air Gap

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

*19 One Inch Air Gap

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

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

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

*45Floor, wall, ceiling - Exposed material

*09 Food on display shall be protected from contamination

*10 A chemical sanitizer used: contact times criteria

*44 Using drain plugs

*31 Individual, disposable towels

*33 Sink used to wash cloths/produce or thaw food

*43 Clean vent syst:Intake/exhaust air ducts

*44 Refuse/recyclables area maintained in good repair

clean drainage receptacles when necessary

*45 Premises shall be maintained in good repair

ceiling tiles dirty

*43 Light bulbs, light shields provided

not working vent hood lights

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

prepare water missing date marking

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

clean all food containers lids before using from food storage

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

verified hand sink water temperature to 110 F (checked 107.7)

*45 Clean facilities as often as necessary.

clean behind equipment kitchen and preparation area units

*39 Equipment in good repair and proper adjustment.

properly adjust RI coolers unit temperatures to avoid fluctuations

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

broken eggs in top of CTS food / needs to be in below shelf raw meat needs to be in floor shelf not in top shelf

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

missing writing employee health policies

*45 Clean facilities as often as necessary.

needs clean WIC floors at all times

*39 Cooking equipment free of encrusted grease

needs correct grease collector in the grill area

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit