Mario Bros Tacos

*21 Being a certified food protection manager who has shown proficiency of required information thro

No food manager present on site for anyone working.

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

Cover salt, needs a lid, subjected to contamination.

*42 Floors/walls/ceiling/nonfood dirty

Clean floors, WIC floors, WIC food racks, under equipment.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

No cardboard allowed under food in WIC, not an approved source.

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine bucket too low to sanitize at 0 ppm.

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

Cover food (WIC).

*39 Store all equipment & utensil covered or inverted

Invert to go plates.

*02 Cold Hold (41øF/45øF or below)

Hotdogs at 55.9, improper cold holding.

*03 Food products not maintained at 135øF or above

Trumpo (pork) held at 122.6, improper hot holding.

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine bucket at 0 ppm, too low to sanitize.

*18 Toxic items labeling-non original container

Label chemical bottles.

*42 Floors/walls/ceiling/nonfood dirty

Clean all shelves and drains.

*39 Store equipment & utensils - avoid contamination

Clean utensils are stored on dirty rack.

*19 One Inch Air Gap

Need 1 inch air gap at 3 comp sink.

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

Cover all food.

*36 Cloths in-use for wiping between uses stored

Cannot store wet wiping cloths out, must be in sanitizer bucket.

*40 Reuse of single service articles

Cannot reuse single use items.

*47 Other Violations

Need choking poster.

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

Label all bulk containers.

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine bucket too low at 10 ppm.

*03 Food products not maintained at 135øF or above

Trompo (pork) 80.1F.

*20 Grease Trap Tickets

Need current one.

*18 Toxic items labeling-non original container

Label all bulk containers.

*42 Floors/walls/ceiling/nonfood dirty

Clean RIF, floors, WIC floors.

*47 Other Violations

No choking poster.

*39 Utensils, single serve items 6 inches off - floor

Cannot store utensils on the floor.

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

Need date marks on food. Date marks are from September observed, discard.

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

Label all bulk containers.

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

*42 Dirty nonfood contact surfaces

shelves/racks inside of the walk in cooler

*02 Cold Hold (41øF/45øF or below)

sliced ham- 45 degrees F salsa - 46 degrees F raw beef 46 degrees F

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

*02 Cold Hold (41øF/45øF or below)

weiners- 52 degrees F sliced ham- 50 degrees F

*36 Cloths in-use for wiping between uses stored

cloth towel stored underneath a cutting board

*03 Food products not maintained at 135øF or above

trompo meat - 102 degrees F

*10 Chlorine sanitizer concentration, minimum temp.

200 ppm

*19 Hand sink water temperature below 110'F

91 degrees F-hand wash sink

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

raw foods stored above ready to eat foods in the reach in cooler

*34 Outer door: solid,selfclosing,tightfitting

seal gaps at the back door

*18 Toxic items labeling-non original container

spray bottle

*36 Cloths in-use for wiping between uses stored

stored underneath a cutting board