LEO Y CHURRO TAQUERIA.

Observed cheese 52.3 degrees F

Observed sanitizer <10 ppm Cl

Observed raw meat over RTE

Observed no RFSM on site

Observed foil used as shelf liner

Observed knives stored in gap between prep cooler and hot table. Do not store utensils in WIC

Observed reusing foil pans

Observed raw meat over sauce

Observed sanitizer bucket <10 ppm Cl

Observed foil and contact paper used as shelf liner

Observed bucket of sauce on floor in WIC

Observed bowl in beans in WIC

Observed re-using foil pans

Observed raw meat over RTE and drinks in WIC

Observed knives dirty

Observed rinsing hands in 3-comp sink with no soap

Observed spray cleaner next to food containers.

Date mark cut vegetables (onions)

Observed no paper towels at hand sink in restroom

Observed foil and contact paper used as shelf liner. Must be durable, easily cleanable material.

Wiping cloths on prep table. Keep in sanitizing solution.

Provide thermometer for cooler

Observed ladles and spoons in food in WIC

Observed reusing foil pans

Label dry ingredients

Cleaning needed throughout

observed dirty vent hood (excessive grease)

Hang mop and dump dirty water

Observed broken hand sink, cracked toilet.

Observed cheese 50 degrees F

Observed sanitizer bucket <100 ppm

Observed bowl used as scoop.

Label bulk dry containers

Observed dirty walls and shelves

Observed sink not sealed to wall

Observed raw meat stored over salsa

Observed sanitizer in bucket <10 ppm.

Observed windex bottle on top of cups

RFSM not on site

Observed wall around AC patched with unfinished wood and styrofoam. Observed foil used as shelf liner in WIC. Materials must be durable, non-porous, and easily cleanable.

Observed prepared food uncovered in WIC.

Do not use cup as scoop. Scoops must have handles and be used for dry ingredients or in-use items only.

Observe single-use foil containers being washed and re-used.

Observed dirty walls and shelves, dirty inside bathroom door.

Observed hole in ceiling in back corner, leaking AC. Seal utility sink and bathroom sinks to wall.

Provide hand wash sign in bathroom

Observed orange debris in salt container.

Observed dirty inside dry ingredient container.

Do not place bleach or sanitizer solution next to food.

Observed leaky faucet at utility sink and fast leak at 3-comp sink.

RFSM must be on site during hours of operation.

Do not use foil as liner. Observed wall around AC unit patched with styrofoam, wood, and soft foam. Must be durable, non-porous, and easily cleanable.

Do not store sanitizer bucket on floor.

Cover food in WIC, cover salt container when not in use.

Do not use bowl as scoop. Scoops must have handle and stick out of procuct.

Do not re-use single-use container (foil pans)

Clean fan covers in WIC, clean fan in dining area and ceiling around vent. Clean shelves in prep area, clean top of meat-cooking equipment where there is grease buildup.

Repair floor tiles, repair leaking AC.

Cover trash in bathroom.

food in walk in cooler and reach in cooler must be covered, container touched rte food provide barrier between hand sink and food (tortillas)

provide hand washing sign

observed wet/moisture cloths sit on tables

clean coolers inside, shelves, sinks, gaskets

prvide sanitizer test strips (chloro test strips)

do store utensils between equipment

chemical (bleach/chlorax) stred next to food and utensils

change gloves when you changed a task

clearly date mark TCS food for 7 days only

observed raw chicken stored above raw beef, raw fish stored above rte food

use approved food contact containers/bags, no shopping bags

TRIPE 64

ho hot water at hand sink (restroom)

no date marking on rte foods (seasoned chicken stored inside of reach in cooler

no paper towels at the hand sink at restroom

separate different meats (raw/ cooked) inside the walk in cooler

clean plastic shelving inside the walk in cooler

wall is not in good repair by small stove top and fryer repair roof leak over food prep area

store food off the floor inside the walk in cooler

food staff observed changing tasks without washing.

hot food must be held at 135 degrees or above in steam table at all times

properly store dirty towels

daylight seen underneath the front double doors seal properly

clean tables in the dining area

do not store utensils between equipment

all food staff must be trained in food safety

label all food containers (sugar ex.) label drink dispenser container at front cash register

no rfsm observed on site during the inspection

replace broken equipment in kitchen area

Small leak on 3CS faucet. Must be fixed.

Drinks stored on floor. Must be stored 6" above floor.

Light bulb not working on hood. Must be replaced.

mall leak on ceiling by air vent. Must be fixed.

Knives stored between 3CS/URC. Must be stored properly

Must renew RFSM and provide and updated one.

store sanitizer bucket off floor

date mark all food prepared or opened (like salsas, shrimp, etc)

keep wiping cloths in sanitizer bucket

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

All employees handling food need to have food handler cards on site

observed employee wanting to use new gloves without washing hands

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

provide lid/ cover for are food containers No shopping ablaut. wrap the food

cheese : 50° F. tomato 51° F

provide cover/protection for all food containers in ric, wic

observed raw meat and potato store together

provide cleaning for the wic (observed blood in wic)

provide date marking for all food in wic and ric

rice 116 oF I beef 95°/ F

For all food containers

provide container for the ground meat I seal open package of cheese

200 Ppm

Separate raw eggs and cheese, meat