Taco Deli

*21 RFSM - Not On Site

Must have registered food safety manager on site when in operation

*33 Warewashing machine data plate w required temp.

Fix/replace temperature gauge on dish machine

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

Separate/store employee food and drinks from food meant to serve

*42 Dirty nonfood contact surfaces

Clean racks in walk-in cooler, reach-in coolers and gaskets of reach-in coolers

*47 Health permit posted

Post current Health permit in conspicuous location

*36 Cloths in-use for wiping between uses stored

store wiping cloths in sanitizing solution in between uses

*20 Grease Trap Tickets

Pump grease trap every 90 days and keep record on site

*29 Food thermometers provided and accessible

Fix thermometer read out or provide thermometers for all coolers/hot boxes

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

missing 3c sink on kitchen area must be have three compartment sink to clean and sanitize big utensils

*45Physical Facilities Floors,Walls,Ceilings

cement floors covering or applications in back preparations areas with rough surfaces must be replace or repair to proper condition for safety and hazard control must be have smooth and easy to cle

*33 Rinsing procedures - 3 compartment sink

rising procedures required 3c sink

*02 Outfitter-Food Temperatures (Cold).

RI cooler unit at cooking area at 65 F -disconnected from electric line- PIC must be ensure equipment is working and maintain temperature of 40 F or below

*45Physical Facilities Floors,Walls,Ceilings

cement floors at back preparing area start to missing smooth surfaces and easy to clean must be replace or repair to proper condition

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment, ceiling and walls dirty with soils, grease accumulations and food debris must be clean to avoid cross contamination

*46 Covered waste receptacle for women's restroom

missing covered receptacle lid must be have lids use as public health control

*39 Soiled linens storage

linen container missing lids to avoid unlawful smells

*42 Floors/walls/ceiling/nonfood dirty

floors, ceiling and walls dirty with grease accumulations, spills and soils deposits must be clean to avoid contamination

*43 Light bulbs, light shields provided

some light not working some area must be replace or repair to proper condition

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

PROVIDE ON BODILY FLUID CLEAN UP

*32 Approved Food Contact Equip.

OBSERVED CHEMICAL SPRAY BOTTLE USED FOR FOOD ITEMS

*28 Date marking commercially prepared RTE/ TCS food

DISCARD ALL EXPIRED FOOD ITMES

*47 Handwashing signage

PROVIDE FOR ALL

*39 Precleaning food debris of utenlsils - scrapped

CLEAN ALL

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL IN ENGLISH

*18 Toxic items labeling-non original container

PROVIDE FOR ALL

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

PERSONAL DRINK STORED IN PREP AREA AND WITH CUSTOMER ITEMS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS HANGING FROM EMPLOYEES ,STORED ON PREP TABLE, AND UNDER EQUIPMENT

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

observed dirty towel on the cutting board

*15 Bare hands contact with ready-to-eat foods

taco

*15 Bare hands contact with ready-to-eat foods

taco

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

observed towel on tomato

*35 Hair Restraints effective

*18 Toxic items storage adjacent to food/utensils

sanitizer bucket next to utensil Q.t

*10 Q.A. PPM - hardness of water

Oppm

*43 Clean vent syst:Intake/exhaust air ducts

Dust and lint buildup on A/C return air vents.

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

Utensils (spoons and tongs) stored in food with handles touching foods. Handles should be up and above food if stored in food.

*36 Cloths in-use for wiping between uses stored

Mop cloths stored on cutting boards. When not in employee's hands mop cloths should be stored in sanitizing solution. Mop cloths provide a moist, nutrient rich environment that may promote pathoge

*02 Cold Hold (41øF/45øF or below)

CHICKEN 48 DEGREE F IN OPEN TOP COOLER BY GRILL

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*47 Handwashing signage

AT ALL HAND SINKS

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

IN WALK IN COOLER

*18 Toxic items labeling-non original container

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD (TACOS)

*10 Clean Sight and Touch

CLEAN THE SPACE BETWEEN THE LID OF ICE MACHINE (MOLD PRESENT)

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVERS OF THE WALK IN COOLER.

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE THE DUST FROM THE INTAKE VENTS OF THE FOOD PREPARATION AREA