LA Michoacana Taqueria

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

Dust above food in WIC, need to clean to prevent getting on food.

*03 Food products not maintained at 135øF or above

Improper hot holding: beef taquito.

*35 Jewelry Prohibition

Cannot wear jewelry on hands or arms.

*39 Store all equipment & utensil covered or inverted

Invert to go containers.

*10 Clean Sight and Touch

Mod inside ice machine.

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

Cannot store food items on the floor.

*31 Handwashing lavatory - used for other purpose

Cannot store items in hand sink.

*03 Food products not maintained at 135øF or above

Hot food must be held at 135 F. A lot of cooked food observed at room temperature / use time

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

Employee open drinking cup observed on food-prep. counter-while prepare food-store in a designated location

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

Label bulk ingredient counters (sugar)

*39 Cutting surfaces.

Replace damaged cutting boards as often as needed

*40 Reuse of single service articles

Do not reuse single use containers

*20 Grease Trap Tickets

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

Date marking required

*18 Toxic items storage adjacent to food/utensils

*27 Cooling, heating, and holding capacities. Equipment

ric adjacent to the serving line was at 50degrees F

*02 Cold Hold (41øF/45øF or below)

chorizo- 50 degrees F sliced ham 59 degrees F

*10 Chlorine sanitizer concentration, minimum temp.

three comp sink 200 ppm chlorine

*32 Damaged Equipment

clean and repair the loose screws

*10 Clean Sight and Touch

*18 Toxic items labeling-non original container

*31 Individual, disposable towels

*31 Handwashing lavatory - used for other purpose

*34 Pest control-routine inspections for

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

*19 Water & Plumbing in good repair- per code

leaking pipe at the three compartment sink

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

raw pork stored adjacent to ready to eat vegetables and fruits on the bottom shelf inside the walk in cooler

*31 Handwashing lavatory - used for other purpose

observed a container stored inside the designated hand wash sink

*19 Water & Plumbing in good repair- per code

leaking pipe under the three compartment sink

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

container filled with apples stored on the floor inside the walk in cooler

*10 Clean Sight and Touch

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

*42 Floors/walls/ceiling/nonfood dirty

missing tiles around drain, dirty water pooling

*09 Food on display shall be protected from contamination

agua frescas left without lid/ sneeze protection for customer self service

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

*02 Cold Hold (41øF/45øF or below)

diced onions 57 F at salsa bar salad 65 F ice table is not a proper cold hold unit for all day use-must rotate food every 4 hrs and document in/ out times with tags

*18 Toxic items storage adjacent to food/utensils

Windex adj flour

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

spoons@coffee area must be stored w/ handle up

*03 Food products not maintained at 135øF or above

tamales 101-112 F lid left open, hole poked through, temperature on Low discard all

*39 Loosely cover cooling foods

must have some space To let steam out

*10 Chlorine exposure time table

sanitizer sink had no bleach dishwasher quickly added some before I could test, raised to 10 ppm only must sanitize all at 50 ppm every time

*14 When to wash hands after handling soiled equip/utensil

washed dishes then handled clean foil to cover food

*03 Food products not maintained at 135øF or above

tamales 109 F not in steam table tamales 122 F in hot warmer must discard after 4 hours find steel lid for hot warming unit, foil is not sufficient

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

raw chorizo over milk, tomatoes

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

*15 Contact RTE Products w/ Bare Hands

flipping tortillas and gorditas with bare hands cutting nopales with bare hand

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

raw shell eggs over rte foods

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - used for other purpose

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

*02 Cold Hold (41øF/45øF or below)

pico de gallo 56 F not enough ice in salsa bar tomatoes in WIC 49 F

*39 Loosely cover cooling foods

uncovered

*03 Food products not maintained at 135øF or above

bowl of food not in heat or under lamps 127 F

*14 When to wash hands before donning new gloves

*44 Trash can provided for papertowel waste

*15 Contact RTE Products w/ Bare Hands

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

*32 Nonfood surfaces-design to be cleaned easily

no foil / tape on shelves

*03 Food products not maintained at 135øF or above

soup 131 F meat 118 F,stir frequently

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

cover all not in use

*40 Store single-service item in original package

*09 Food on display shall be protected from contamination

drinks for customer self service w/o sneeze protection

*31 No soap at handsink

observed no soap in restroom only hand sanitizer

*02 Cold Hold (41øF/45øF or below)

salsa bar is the second time i observe with ice not filled all the way to the top where it touches pans

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*40 Single use articel wrapped or dispensed

place tray or special cover for where all the single use/ ready to go containers are stored

*42 Dirty nonfood contact surfaces

clean reach in cooler gaskets

*28 Date marking commercially prepared RTE/ TCS food

no date marking on prepared foods (beans/salsa etc)

*40 Reuse of single service articles

single use items cannot be use as serving utensils observed plastic containers stores inside salsa inside walk in cooler

*36 Cloths in-use for wiping between uses stored

observed wiping cloth sitting on counter also sanitizer bucket was prepared with soap and bleach

*10 Chlorine exposure time table

chlorine sanitizer too strong/ remake

*36 Cloths in-use for wiping between uses stored

store wiping cloths in sanitizer between use

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

date mark prepared foods

*29 Mechanical holding unit, thermometer location

have thermometers in hot bar and condiment unit

*47 Conditions of Permit-in use of food equipment

have sign or latest copy of inspection report posted where visible

*24 Food Labeling- with common name of the food

label flan or any prepared food on site for sale