Taco Joint

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

Maintain sanitizer at 200 ppm QA

*21 RFSM - Not On Site

Food Manager must be on site.

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

Date mark all food held over 1 day - sauces

*29 Sanitizing solutions, testing devices

Provide QA test strips.

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

Keep cell phone out of prep areas.

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

Do not store onions on the floor.

*24 Food Labeling- with common name of the food

Provide labels for all food containers

*28 Do not exceed manuf. use by date

Remove expired food (milk)

*29 Food thermometers provided and accessible

Provide thermometers for all coolers and freezers

*34 Controlling pests. Eliminating harborage conditions

Remove harboring conditions for flies

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

All personal drinks and food must be in designated location

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

Cover all food in WIC, replace broken container lid

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

Store utensils properly

*40 Reuse of single service articles

Do not reuse single-use items (can for funnel)

*42 Dirty nonfood contact surfaces

Clean inside ice machine and vent, shelves, oil on floor, margarita machine, front cooler

*45 Lockers to be used to store personal items

Personal items belong in lockers not in kitchen or storage areas

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

raw chicken over raw shrimp

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

bottom of raw fish container sitting directly on raw cut vegetables