LA Paloma Taqueria

*02 Cold Hold (41øF/45øF or below)

Maintain food and equipment temperatures 41 F or lower (WIC and display case).

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

Arrange food properly to avoid contamination.

*10 Clean Sight and Touch

Clean and sanitizer inside ice machine.

*32 Equipment & Utensils smooth easily cleanable

Remove film on outside of equipment.

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

Cover all food in WIC.

*46 Covered waste receptacle for women's restroom

Provide 2nd trash in ladies restroom for feminine hygiene products.

*42 Dirty nonfood contact surfaces

Clean shelves and under shelves in WIC.

*45 Drying Mops-air dry

Store mops inverted.

*47 Other Violations

Post health permit, Provide Bodily Fluid Spill Instructions/Kit.

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

You can not store knives between equipment there is no way to sanitize

*31 Handwashing lavatory - accessible

hand sink blocked- must be accessible at times

*10 Clean Sight and Touch

deep clean meat slicer

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

chipping paint on board below microwave- directly over food replace shelf above ice machine

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

bare hand contact with RTE food- Bread

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

Plate of cooked peppers drenched in liquid grease stored above ready to eat beans in make line

*32 Nonfood surfaces-design to be cleaned easily

remove aluminum linings

*45 Premises shall be maintained in good repair

Cracked tile floors

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

Ice scoop must be stored in holder

*02 Cold Hold (41øF/45øF or below)

Shrimp must be held at cold hold of 41 and below

*42 Dirty nonfood contact surfaces

*31 Handwashing lavatory - used for other purpose

*32 Approved Food Contact Equip.

*45Physical Facilities Floors,Walls,Ceilings

*47 Food prep/utensil wash/mop sink not for hand wash

*18 Chemical sanitizer generated onsite, chemical criteria

Sanitizer bucket chlorine concentration tested at 200 ppm. Maintain at 100 ppm for bucket. Maintain at 50 ppm for dishes.

*36 Cloths in-use for wiping between uses stored

Observed wet cloth under cutting board.

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

Food not in use must be covered.

*39 Equipment in good repair and proper adjustment.

Repair or replace damaged cooler gaskets.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Handwashing signage

Need handwash signage in the restrooms.

*03 Food products not maintained at 135øF or above

BEEF 78

*32 Approved Food Contact Equip.

DO NOT STORE FOOD IN GROCERY NAGS

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

COVER FOODS IN WIC

*39 No equipment, utensil under sewer lines

REMOVE TOWELS FROM UNDER CUTTING BOARDS

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

*47 Conditions of Permit-in use of food equipment

*34 Controlling pests. Eliminating harborage conditions

fly observed in the food prep area

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

onions stored on the floor inside the kitchen prep area

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

*18 Toxic items labeling-non original container

label spray bottles

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket - 200 ppm

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS. MAJORITY OF FOOD PRODUCTS ARE DATED

*06 Discard TCS if date marked exceeds temp & time

DESSERT CUPS

*02 Cold Hold (41øF/45øF or below)

BEANS 45'F, PORK 45'F, BEEF 45'F, SALSA SAUCES 45'F

*38 Thawing. under running water criteria - water velocity

OBSERVED PRODUCTS THAWING AT STANDING WATER

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER

*47 Other Violations

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AFTER COOLING .

*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

*02 Cold Hold (41øF/45øF or below)

BEEF 50'F . BEANS 50'F, RICE 50'F TALAES 49'F. MAINTAIN ALL FOOD PRODUCTS AT 41'F OR LOWER AT ALL TIMES. INSTRUCT MANGER TO MOVE TCS FOOD PRODUCTS AWAY FROM THE DOOR OF WALK IN COOLER.

*14 Hands wash procedures-without soap

OBSERVED MALE EMPLOYEE WASH HANDS IN THREE COMPARTMENT SINK WITHOUT SOAP. ALL EMPLOYEES MUST WASH HANDS WITH SOAP IN HAND SINK

*31 Individual, disposable towels

*47 Other Violations

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

*30 Food Establishment Permit

MANAGER STATED THE OWNERSHIP IS THE SAME AS PASS 8 YEARS. Apply for new Health permit, due to different owner's names were observed between sales tax permit & health permit, from 7901 Goforth rd. Pl

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

*10 Chlorine sanitizer concentration, minimum temp.

SINK SANITIZER TESTED AT 10 PPM

*45 Floor& wall junctures- coved & sealed

SEAL OPENED FOAM FROM WALL OF WALL IN COOLER. OPERATOR HAS REPAIRED IT ONCE AFTER LAST INSPECTION BUT THE MATERIAL THEY USE IS NOT DURABLE ENOUGH TO MAINTAIN THE WALL SEALED AT ALL TIMES.

*02 Cold Hold (41øF/45øF or below)

RICE 46'F, BEANS 45'F, PORK 47'F,

*47 Conditions of Permit-in use of food equipment

*36 Cloths in-use for wiping between uses stored

STORE ALL WIPING CLOTHS IN SANITIZER BETWEEN USE

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

*03 Food products not maintained at 135øF or above

PORK 109'F

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

*06 Discard TCS if date marked exceeds temp & time

KEEP PRODUCTS FROM WALK IN COOLER FOR NO MORE THAN 7 DAYS ------------------------------------------------------------------------------------------------------------------------------

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FAN COVER, WALL N CEILING, SHELVES FROM COOLER

*47 Handwashing signage

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

*10 Chlorine sanitizer concentration, minimum temp.

*46 Covered waste receptacle for women's restroom

*36 Cloths in-use for wiping between uses stored

*45 Floor& wall junctures- coved & sealed

SEAL ALL OPEN AREA FROM WALK IN COOLER WALL

*39 Keep utensils handles upright or protected

*34 Outer door: solid,selfclosing,tightfitting

*12 Gloves Single Use

*31 Handwashing lavatory - used for other purpose

*45 Unnecessary articles prohibited

refrigerator not working

*12 Gloves Single Use

*24 Food Label- manufacture/packer/distrubtor name

*35 Hair Restraints effective

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

*31 No soap at handsink

*29 Mechanical holding unit, thermometer location

*43 Light bulbs, light shields provided

walk in cooler

*24 Food Label- manufacture/packer/distrubtor name

prepackaged flan and cake at the display self service cooler

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

*35 Hair Restraints effective