LA MICHOACANA TAQUERIA.

missing writing employee health policies

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

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

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

RFSM not display on site must be display RFSM on site

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

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

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

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

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

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

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

missing RFSM certifications must be have FSM registered with the city

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

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

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

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

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

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

missing writing employee health policies

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

missing body fluid clean up procedure /spill kit

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

missing writing employee health policies

missing food handler cards

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

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

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

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

CLEAN THE INTERIOR OF THE MICROWAVE

LABEL ALL CHEMICAL SPRAY BOTTLES (ONE NOT LABELED)

REPLACE THE BURNED OUT LIGHTS UNDER THE VENT HOOD

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL KITCHEN WORKERS

COOKED PORK CHOP: 111.2 F

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

WASH HANDS BEFORE DONNING NEW GLOVES

UNLABELED CHEMICAL SPRAY BOTTLE

SLICED DELI MEAT NOT DATE MARKED

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE

REPLACE LIGHTING THAT HAS BURNED OUT

CLEAN THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

GUACAMOLE: 51.8 F

HAND SINK WITH CHLORINE BOTTLE STORED INSIDE