Taco Quenta

*45 Premises shall be maintained in good repair

replace water damaged ceiling tiles.

*21 No unnecessary personnel allowed in food prep area

kids in back storage area. remove from area.

*43 Clean vent syst:Intake/exhaust air ducts

dust on exhaust vents.

*10 Clean Sight and Touch

food contact table had heavy grime. rfsm cleaned and sanitized.

*39 Loosely cover cooling foods

uncovered food containers in reach in coolers. cover.

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

spice shaker and spray bottle with water not labeled.

*42 Floors/walls/ceiling/nonfood dirty

clean underneath equipment.

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

improvement in date marking procedures observed. need minor improvement before full compliance is observed.

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

PIC could not produce pest control records. second offense

*34 Pets in common rooms/ items stored in cabinets

live roach in storage room.

*31 Handwashing lavatory - used for other purpose

pots and pans in hand sink, hand sink for washing hands only

*18 Pesticides/ toxic tracking powder

toxic powder container located in establishment. remove from premises. second offense.

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

found two packages of molded tortillas, packages were disposed of.

*10 Clean Sight and Touch

agua fresca containers have black substance on nozzzle, clean and sanitize.

*39 Soda nozzles and ice bin clean to remove soil

clean and sanitize nozzles of aguas frescas

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

work on date marking food, improvement from last inspection but still see containers with missing date marks.

*42 Floors/walls/ceiling/nonfood dirty

clean underneath equipment.

*47 Handwashing signage

Missing hand wash signs.

*22 Handlers-Certificate Not On Site

Employee working in kitchen does not have Texas Food Handler card. second offense.

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

Provide instructions for bodily fluid clean up or buy kit that contains instructions.

*29 Sanitizing solutions, testing devices

PIC could not produce test strips.

*21 RFSM - Not On Site

RFSM not onsite.

*22 Handlers-Certificate Not On Site

Employees working in kitchen do not have Texas Food Hanlder Cards.

*42 Floors/walls/ceiling/nonfood dirty

dust on fan located in dining area.

*14 When to wash hands before donning new gloves

employees not washing hands before donning gloves.

*31 Individual, disposable towels

no disposable towels at multiple hand sinks.

*39 Store all equipment & utensil covered or inverted

store pots and pans inverted in order to prevent accumulation of grime or store covered.

*45 Premises shall be maintained in good repair

damaged ceiling observed in dry storage area, repair.

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

found bags of cooked fajitat not date marked. food in steel containers not date marked.

*11 Food not re-served after being served or sold to consumer

establishment is re-serving salsa bottles. do not re-serve salsa. found better means of serving salsa.

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

squeeze bottle with white liquid not labeled with name of contents. steel shaker not labeled with name of contents. label containers. Spray bottle with water not labeled.

*45 Store maintenance equip away from food/food equip

grinder and WD40 stored next and above food containers, store separate.

*34 Remove dead/trapped pests

dead flies observed in multiple light shields. remove and clean light shield.

*18 Toxic items labeling-non original container

clear spray bottle not labeled with name of contents, contained cleaner.

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

Establishment could not produce Pest Control records, provide records.

*47 Health permit posted

Health Permit not posted.

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

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

missing date marking on all food containers on all areas must be have date mark on all food containers on all areas

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

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

* 21 RFSM notify 10 days & replacement in 45 days

expired RFSM certification must be have current FSM registered with the city

*45 Premises shall be maintained in good repair

hand sink and 3c sink broken waste water pipe lines must be repair to avoid contamination

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*43 Ventilation hood-prevent grease dripping

vent hood dirty with grease and soils accumulations must be clean to avoid cross contamination

*10 Sanitization after Cleaning

all equipment and utensils dirty with soils , food debris and litter must be clean and sanitize to avoid cross contamination all areas

*29 Sanitizing solutions, testing devices

missing sanitizing solutions on all areas must be have sanitizer bucket 100 ppm chlorine concentration must be have at 3c sink 50 ppm chlorine concentration

*24 Food Labeling- with common name of the food

missing food labeling on squeeze bottles must be label all food containers to avoid cross contamination

*45Physical Facilities Floors,Walls,Ceilings

cement floors with cracks and rough surfaces must be repair or seal to smooth and easy to clean surfaces

*39 Equipment in good repair and proper adjustment.

gaskets broken on all cooler units must be repair to maintain proper food temperature condition

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

full used grease buckets at side of utensils rack must be separate full buckets from clean utensils in a proper area to avoid cross contamination use as public hazard control

*29 Sanitizing solutions, testing devices

missing sanitizing solutions on all areas sanitizer bucket 100 ppm Chlorine concentration 3c sink 50 ppm Chlorine concentration

*10 Sanitization after Cleaning

food surfaces not been sanitize properly all food surfaces must be decontaminated during operational hours to avoid cross contamination

*18 Unnecessary chemicals not allowed

spray chemical on site food shelving must be proper storage to avoid cross contamination

*34 Pest control-routine inspections for

missing current pest control must be have current pest control

*21 RFSM - Not On Site

RFSM not on site must be have a RFSM on site during operational hours

*22 Handlers-Certificate Not On Site

missing food handler cards must be have food handler cards on site

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

missing date marking on food containers inside RI cooler unit must be have date marking on all food containers on all areas to avoid cross contamination

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

must have procedure for bodily spills clean up

*19 Water & Plumbing in good repair- per code

small leak on 3cs faucet

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

squeeze bottles not labeled

*43 Heating/ventilation: designed and installed

RIC missing kick plates

*45 Floor& wall junctures- coved & sealed

gap between handsink / wall must be sealed

*45 Clean facilities as often as necessary.

ceiling and light shields dirty must be clean to avoid food contamination

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

hot temperature hand sink 80 F 3c sink 100 F must be reach 110 F at hand sink and system will be sufficient for peak hot demand 140 F

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

missing writing employee health policies

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded

missing time at food containers non working cooler unit must be use time as public health control

*39 No equipment & utensil under leaking water lines

water leaks notice by ceiling tiles due to water marks must be repair or change tile ceiling to avoid contamination in single utensils area

*22 Handlers-Certificate Not On Site

missing food handler cards must be have food handler cards

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

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

missing date marking and labeling in food containers front cooler unit kitchen area must be have date marking in all food containers

*19 Plumbing System Construction

*31 No soap at handsink

*36 Cloths in-use for wiping between uses stored

*32 Equipment and Utensils Multiuse Materials durable

Non commercial microwave

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

*47 Handwashing signage

AT ALL HAND SINKS

*20 Grease Trap Tickets

NOT AVAILABLE

*10 Chlorine sanitizer concentration, minimum temp.

200 + CHLORINE

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

IN RIC

*02 Cold Hold (41øF/45øF or below)

CHESSE 45 (DEGREE F)

*44 Trash can provided for papertowel waste