LA Michoacana/taqueria

*29 Cold/hot hold unit thermometer easily viewable

Provide a thermometer in cheese display cooler.

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

Cover all food in WIC.

*39 Equipment in good repair and proper adjustment.

Replace dripping drain pipes in meat display coolers.

*42 Dirty nonfood contact surfaces

Clean exterior of ice machine.

*02 Cold Hold (41øF/45øF or below)

Maintain cold temperatures below 41 F.

*03 Food products not maintained at 135øF or above

Maintain hot temperatures above 135 F.

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

Arrange raw and cooked foods properly to avoid contamination.

*10 Clean Sight and Touch

Clean and sanitize can opener.

*18 Toxic items stored above food/utensils

Do not store toxic chemicals/cleaner above hand sink or 3-compartment sink.

*21 RFSM - Not On Site

Certified Food Manager must be on site.

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers for all equipment.

*32 Equipment & Utensils smooth easily cleanable

Do not use foil liners. Replace cracked glass on display case.

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

Cover all food in WIC.

*39 Store all equipment & utensil covered or inverted

Invert single-service items under dripping air vent.

*42 Dirty nonfood contact surfaces

Clean WIC compressor.

*45 Premises shall be maintained in good repair

Repair grout around 3-compartment sink. Replace soiled ceiling tiles. Replace damaged floor tiles.

*43 Light bulbs, light shields provided

Replace broken lights under vent hood. Provide light shields for all lights.

*47 Other Violations

Provide choking poster.

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

*03 Food products not maintained at 135øF or above

Temperatures not maintained at 135 degrees F or above. Violations marked with * chicken 119* 107* ribs 126*

*10 Clean Sight and Touch

clean ice machine

*32 Damaged Equipment

Fix glass door for display units

*31 Individual, disposable towels

*42 Dirty nonfood contact surfaces

Clean floors at walk in units

*45 Premises shall be maintained in good repair

Fix walk in cooler door

*18 Toxic items storage adjacent to food/utensils

Store windex out of food prep area

*32 CIP-Cleanability

Remove aluminum lining

*14 When to wash hands before donning new gloves

*34 Controlling pests. Eliminating harborage conditions

Flies in kitchen

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

*42 Dirty nonfood contact surfaces

Clean shelves

*45 Premises shall be maintained in good repair

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

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

Observed raw eggs stored over salsa and vegetables.

*10 Sanitization after Cleaning

Observed employee wash dishes without sanitizing after.

*19 Water & Plumbing in good repair- per code

Repair handsink in kitchen.

*31 Individual, disposable towels

Observed handsink without paper towels.

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

Observed dirty hand towels.

*42 Floors/walls/ceiling/nonfood dirty

Clean the floor in the walk-in-cooler.

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 54

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

OBSERVED RAW EGGS STORED ABOVE SALSAS IN RIC

*19 Water & Plumbing in good repair- per code

AT HANDSINK

*39 No equipment & utensil under contamination sources

TOWELS UNDER CUTTING BOARD

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

DO NOT STORE SCOOP IN FOOD

*45 Drying Mops-air dry

*47 Conditions of Permit-in use of food equipment

*32 Approved Food Contact Equip.

no ice chests

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

*18 Toxic items labeling-non original container

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

boxes of eggs stored on the floor inside the walk in cooler; container of tamales stored on the floor inside the walk in cooler

*31 Handwashing lavatory - used for other purpose

trays stored inside the designated hand wash sink

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*26 Advisory-"consuming raw or undercooked#" text

FOR RAW PRODUCTS-- CEVICHE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN LIGHTS

*10 Clean Sight and Touch

CAN OPENER

*36 Cloths in-use for wiping between uses stored

*31 Individual, disposable towels

KITCHEN HAND SINK

*47 Conditions of Permit-in use of food equipment

POST SIGN " MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*06 Discard TCS if date marked exceeds temp & time

CORN 4-3-19

*03 Food products not maintained at 135øF or above

RICE 131'F, EGG W HAM 127'F. PIRK 131'F,

*42 Floors/walls/ceiling/nonfood dirty

ALSO SHELVES

*14 Gloves single use

EMPLOYEE MUST CHANG GLOVES BETWEEN TASK

*36 Cloths in-use for wiping between uses stored

*45 First Aid

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN HAND SINK

*32 Approved Food Contact Equip.

NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED

*47 Conditions of Permit-in use of food equipment

*45 First Aid

*36 Cloths in-use for wiping between uses stored

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE THERMOMETER TO WHITE REACH IN FREEZER

*01 Cooling -- total 6 hours, 135-41øF

------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -

*29 Cold/hot hold unit thermometer easily viewable

WHITE FREEZER

*32 Approved Food Contact Equip.

REMOVE ALL WOODEN SPOONS FROM SELF SERVE SALSA STATION

*47 Other Violations

All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no

*28 Original cont. of RTE/PHF/Day1= day of opening

DATE FOOD PRODUCTS WITH SHELF LIFE OF 7 DAYS OR LESS. OBSERVED PRODUCTS DATED WITH 8 DAYS OF SHELF LIFE

*47 Conditions of Permit-in use of food equipment

*06 Discard TCS if date marked exceeds temp & time

DISCARD ALL EXPIRED TCS PRODUCTS FROM OPENED CASE AT ONCE ------------------------------------------------------------------------------------------------------------------------------

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

*29 Cold/hot hold unit thermometer easily viewable

FREEZER

*31 Individual, disposable towels

*02 Cold Hold (41øF/45øF or below)

HAM 48F AVACADO 47F

*31 Handwashing lavatory - used for other purpose

*36 Cloths in-use for wiping between uses stored

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fruit flies

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

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

walk in cooler

*14 Hands wash procedures-without soap

*15 Contact RTE Products w/ Bare Hands

*29 Mechanical holding unit, thermometer location