Lopez Tortillas Foods

*29 Sanitizing solutions, testing devices

provide testing strips for sanitizer solution

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

Date mark items thats been in the cooler for more than 24 hours

*36 Cloths in-use for wiping between uses stored

wiping cloths (wet) must be stored in the sanitizer bucket

*37 Food, utensils & equip under other sources

Hose use for cleaning in 3 co sink

*42 Ventilation hood systems

Keep filters clean

*39 Equipment in good repair and proper adjustment.

Ventilation hood system not working

*10 Clean Sight and Touch

Interior of microwave

*44 Trash can provided for papertowel waste

*21 RFSM - Not On Site

*43 Light - 50 foot : Food and utensils area

at vent hood

*19 Water & Plumbing in good repair- per code

Repair hand sink faucets

*47 Handler-Certificate Not on site

*22 Washing hands only at a designated hand sink

*31 Hand sinks: number installed for convenient use

*21 RFSM - Not On Site

*44 Trash can provided for papertowel waste

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - used for other purpose

*19 Water & Plumbing in good repair- per code

Repair leak at 3 comp sink

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*21 PIC to ensure no unapproved indiv in food prep are

*02 Cold Hold (41øF/45øF or below)

Raw pork held at 67.5 degrees (COS)

*47 RFSM Certificate - Not Display

*21 RFSM - Not On Site

*35 Hair Restraints effective

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

Hot sauce containers need date marking

*21 PIC to ensure no unapproved indiv in food prep are

*18 Medicines labeled and stored properly

Over the counter medications stored over tortillas

*11 Food not re-served after being served or sold to consumer

Reusing bottles of temperature controlled for safety hot salsa

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

Observed employee consume a beverage and then to food service work without washing her hands

*31 Individual, disposable towels

Front hand sink

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

Manufactured foods for sale without labeling information

*43 Light bulbs, light shields provided

*02 Cold Hold (41øF/45øF or below)

Pork tamale mixture held on the counter at 51.7 degrtees

*45Floor, wall, ceiling - Exposed material

Exposed duct work

*31 Hand sinks: number installed for convenient use

Kitchen and serving area are lacking hand sinks

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

*18 First aid kit not to contaminate food, utensil

First aid supplies stored over preparation tables

*43 Light - 50 foot : Food and utensils area

*42 Nonfood-contact surfaces material

Foil lined surfaces

*31 Hand sinks: number installed for convenient use

The kitchen and serving area do not have any hand sinks

*33 Rinsing procedures - 3 compartment sink

Missing three compartment sink

*14 When to wash hands before donning new gloves

*03 Food products not maintained at 135øF or above

Tamaes at 132.8 degrees Missing a heat source

*21 PIC to ensure no unapproved indiv in food prep are

Employees of the packaging plant are not allowed in the kitchen

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

Ice manufactured from a non State of Texas permitted facility

*24 Food Label- manufacture/packer/distrubtor name

*22 No unnecessary personnel allowed in food prep area

Worker from the food production area may not preprae their foods in the retail food sales area.

*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable

Cardboard lined walls behind the fryer

*10 Clean Sight and Touch

Old labels left on the tamale containers

*10 Chlorine exposure time table

Lack of wiping rag water

*14 When to wash hands before donning new gloves

*18 Toxic items stored above food/utensils

Advil stored over food area;s