Rusty Taco

*10 Q.A. PPM - follow manufacturer's direction

Less than 200 ppm observed at 3 comp. sink

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

Brisket container date marked 6/18 (prep), 6/17(out) Provide accurate date marking. Do not date ahead of day of prep

*35 Hair Restraints effective

Two employees w/ long curly hair not restrained

*47 Conditions of Permit-in use of food equipment

Provide most recent copy of Health Insp. Posted or sign inspect available on request

*10 Clean Sight and Touch

Observed dirty can opener blade.

*29 Cold/hot hold unit thermometer easily viewable

All cooler/freezers need easily viewable thermometers.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

Observed sanitizer stored on the floor.

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

Bulk containers and squeeze bottles must be labeled.

*42 Dirty nonfood contact surfaces

Observed dirty bulk containers and RIC bottom shelves, and soda machine.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Handwashing signage

No handwash signage at Men's restroom.

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*03 Food products not maintained at 135øF or above

C. TENDERS 121.3 ,F. SHRIMP 130.0

*22 Accredited food handler certificate - 60 days

CERTIFY ALL STAFF

*10 Clean Sight and Touch

CLEAN RIC(S)

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENTS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORE ON EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

R. CHICKEN 45.5F

*35 Jewelry Prohibition

NO JEWELRY ALLOWED

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL ALL S . BOTTLES

*34 Outer openings:closing holes, gaps

CLOSE ALL HOLES & GAPS

*35 Jewelry Prohibition

NO JEWELRY ( WATCHES & RINGS)

*47 Conditions of Permit-in use of food equipment

POST SIGN" CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST"

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

PERSONAL WATER BOTTLE STORED IN ICE

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

*31 Handwashing lavatory - used for other purpose

STORAGE OF FOOD EQUIPMENT

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER@ 110F

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENTS

*21 RFSM - Not On Site

NO RFSM ONSITE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS & GASKETS

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

PERSONAL DRINKS STORED WITH FOOD ON PREP TABLE

*10 Clean Sight and Touch

CLEAN RIW (S)

*43 Light bulbs, light shields provided

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*34 Outer openings:closing holes, gaps

CLOSE ALL HOLES & GAPS

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*31 Handwashing lavatory - used for other purpose

HAND SINK USED TO STORE CLEANING CHEMICALS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS, WALLS, GASKETS & FAN VENT COVERS

*45 Premises shall be maintained in good repair

*06 Discard if TCS is in container w/ no date or day

NO DATE MAKING ON PREPARED FOOD

*14 When to wash hands before donning new gloves

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

flies

*43 Light bulbs, light shields provided

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

*34 Outer openings:closed,tight-fitting windows

*35 Jewelry Prohibition

*45 Premises shall be maintained in good repair

*19 Hand sink water temperature below 110'F

*36 Cloths in-use for wiping between uses stored

*32 Can openers-cleanability

REMOVE BUILD UP FOR CAN

*20 Conveying Sewage

SEWAGE BACK-UP IN KITCHEN

*02 Cold Hold (41øF/45øF or below)

r. chicken 46.6

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*03 Food products not maintained at 135øF or above

G. chicken 123.6 & C. Tender 131.5F

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110f WITHIN 20 SECONDS

*45 Premises shall be maintained in good repair

you can not have any exposed ceiling- replace ciling tiles

*02 Cold Hold (41øF/45øF or below)

temperatures are not maintained at 41 degrees f or below

*10 Clean Sight and Touch

clean can opener after every use

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

to much standing water in the store- source of contamination

*42 Floors/walls/ceiling/nonfood dirty

clean dust in wic, walls, vents or ceilings

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitation buckets can not go on the floor

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

need weather stripping at the back door

*19 Water & Plumbing in good repair- per code

no hot water at the front hand sink fix the leak at the back hand sink

*10 Clean Sight and Touch

clean can opener blade after each use

*39 Keep utensils handles upright or protected

utensil handle touching avocado

*42 Nonfood-contact surfaces material

CLEAN: bottoms of the coolers splash and build up on all equiptment and walls

*18 Toxic items storage adjacent to food/utensils

sanitation bucket

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

standing water in the bottom of the make line standing water in production area

*36 Cloths in-use for wiping between uses stored

Wet sanitation cloths wipes must be solution when not in use

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

replace the weather sealon back door.

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

raw fish above sausage

*46 Physical Facilities Premises

replace melted chip containers

*39 Keep utensils handles upright or protected

Ice scoop handle cannot touch ice

*47 Conditions of Permit-in use of food equipment

Need a sign in customer view saying “A copy of our last health inspection is available upon request”.

*46 Covered waste receptacle for women's restroom

Need a second covered trash can receptacle in the women’s restroom for woman waste

*21 RFSM - Not On Site

***NO RFSM ON SITE***

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*10 Clean Sight and Touch

Clean can opener blade

*42 Nonfood-contact surfaces material

clean grease on floor behind grill

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

no hot water to hand sink with in 20 seconds

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 50

*03 Food products not maintained at 135øF or above

PULLED PORK 122

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

3 DENTED CANS

*14 When to wash hands before donning new gloves

*34 Controlling pests. Eliminating harborage conditions

FRUIT FLIES

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*39 Keep utensils handles upright or protected

STORE STIRRERS SIDEWAYS IN CONTAINER

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

*42 Dirty nonfood contact surfaces

*45Floor, wall, ceiling - Exposed material

SEAL OPENINGS IN CEILING

*03 Food products not maintained at 135øF or above

fried fish 125F keep lid on top

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

raw chicken and shrimp stored above cooked chorizo, vegetables raw chicken should be stored so it does not drip on raw shrimp when handled citation issued

*43 Light bulbs, light shields provided

*02 Cold Hold (41øF/45øF or below)

chicken 43.3 F possibly too close to grill

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

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

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

spillable personal drink containers stored over food

*19 Hand sink water temperature below 110'F

hot knob not turning @ front

*45Floors easily cleanable

water pooling, floors absorbing water

*10 Equipment and Utensils Cleaning-contamination

use a clean utensil when putting new food out

*18 Toxic items labeling-non original container

*14 When to wash hands before donning new gloves

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

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

keep ice scoop handles out of ice

*32 Approved Food Contact Equip.

remove all absorbent cloth

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Move raw chicken in front of raw shrimp to prevent cross contamination