Taco Cabana #705

*45 Premises shall be maintained in good repair

repairs walls, floors & cabinets and reseal around 3 comp sink

*35 Hair Restraints effective

provide hair restraints all employees

*18 Toxic items stored above food/utensils

toxics stored with food

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

*42 Floors/walls/ceiling/nonfood dirty

clean gaskets

*02 Cold Hold (41øF/45øF or below)

s. cream 52.7F, pico de gallo 47.8F

*32 Damaged Equipment

repair all damage gaskets and air curtains

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

no date marking on prepared food items

*10 Clean Sight and Touch

unsanitary conditions- deep clean everything

*39 Keep utensils handles upright or protected

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

Cover all food to prevent cross contamination

*19 Water & Plumbing in good repair- per code

REPAIR WATER LEAK AT 3 COMP SINK AND DO STORE SANITIZER HOSE IN 3 COMP PAST WATER LINE

*20 Grease Trap Tickets

*32 Damaged Equipment

REPLACE TORN GASKETS ON REACH IN COOLERS WHERE NEEDED

*34 Outer door: solid,selfclosing,tightfitting

SEAL BACK DOOR PROPERLY

*40 Single use articel wrapped or dispensed

MAINTAIN COFFEE FILTERS I PLASTIC BAG OR OTHER PROTECTIVE MEANS

*45 Premises shall be maintained in good repair

PATCH HOLES IN WALLS WHERE NEEDED

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

Label spray bottles

*42 Floors/walls/ceiling/nonfood dirty

clean floors and drains

*34 Outer openings:closing holes, gaps

reseal around doors

*19 Water & Plumbing in good repair- per code

repair prep sink

*37 Unpackaged food may not be stored in direct contact with undrained ice

unpackaged food stored in undrained ice

*43 Clean vent syst:Intake/exhaust air ducts

clean vents

*27 Cooling, heating, and holding capacities. Equipment

lack of refrigeration-Discontinue using ice beds for as a cold hold

*02 Cold Hold (41øF/45øF or below)

D. tomatoes 62.2, s. cheese 46.5, Pico de gallo 60.1

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

food stored on floor (rice)

*34 Outer openings:closing holes, gaps

close all holes and gaps

*43 Clean vent syst:Intake/exhaust air ducts

*32 Damaged Equipment

replace gaskets on RIC(s)

*22 Handlers-Certificate Not On Site

certify all staff

*19 Water & Plumbing in good repair- per code

reseal around hand sink and 3 comp sink

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

Cross contamination by arrangement

*45 Premises shall be maintained in good repair

repair ceiling (warning)

*46 Plumbing design, construction, and installation

clean rest room

*36 Cloths in-use for wiping between uses stored

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

*31 Hand sinks: number installed for convenient use

replace hand sink in prep area

*39 Keep utensils handles upright or protected

*42 Floors/walls/ceiling/nonfood dirty

*10 Clean Sight and Touch

clean all

*02 Cold Hold (41øF/45øF or below)

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*19 Water & Plumbing in good repair- per code

repair front hand sink

*34 Outer openings:closing holes, gaps

close gaps in ceiling

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

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

no date marking on prepared foods

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

personal drinks in prep area (open Container)

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

cover all food to prevent cross contamination

*21 RFSM - Not On Site

RFSM not displayed

*03 Food products not maintained at 135øF or above

*45 Premises shall be maintained in good repair

repair floors & walls (repair holes in kitchen )

*10 Clean Sight and Touch

Clean all food contact (unsanitary conditions)

*37 Storing the food where it is not exposed to splash, dust, or other contamination

tortilla by hand sink

*03 Food products not maintained at 135øF or above

*19 Hand sink water temperature below 110'F

Provide hot water at all hand sinks

*02 Cold Hold (41øF/45øF or below)

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

single service& equipment item stored on flood

*02 Cold Hold (41øF/45øF or below)

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

Food 6 inches off of floor in WIC

*43 Light bulbs, light shields provided

clean light shields

*18 Toxic items storage adjacent to food/utensils

Toxics stored with food

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

Cover all food items to prevent cross contamination

*42 Floors/walls/ceiling/nonfood dirty

clean floors (behind equipment ), drains & walls

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

no date marking on prepared foods (sauses)

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

S. bucket improperly stored on floors

*45 Premises shall be maintained in good repair

Repair damage ceiling tiles

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

chewing

*47 Conditions of Permit-in use of food equipment

old report posted, score covered...

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

label all properly do not label for 10 am if made at 2 pm

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

have manager and employees sign

*19 Water & Plumbing in good repair- per code

drain@ ice machine backing up unclog ASAP

*02 Cold Hold (41øF/45øF or below)

tomatoes 54.7 F tomatoes 48.3 F

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

do not let tong handles touch food

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

tortilla dough

*46 Covered waste receptacle for women's restroom

*32 Approved Food Contact Equip.

no towels undercutting boards

*18 Toxic items storage adjacent to food/utensils

bleach adj clean dishes

*47 Conditions of Permit-in use of food equipment

display entire inspection report

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

food with no date expired sauce 1-29

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

have every person sign

*14 When to wash hands before donning new gloves

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

multiple employee drinks

*19 Water & Plumbing in good repair- per code

back of ice machine drain not connected to hose hand sink@ tortilla station pipe broken faucet@back line dripping

*34 Remove dead/trapped pests

clean glue traps

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

*02 Cold Hold (41øF/45øF or below)

tomatoes@front line 50 F corn@drive thru and front 46.0

*39 Store all equipment & utensil covered or inverted

*03 Food products not maintained at 135øF or above

rice too high out of heat, 120 F drawers: beef 125, chicken 131 F