Tacon Madre

*29 Food thermometers provided and accessible

provide thermometers for RIC

*42 Floors/walls/ceiling/nonfood dirty

clean floor throughout kitchen

*02 Cold Hold (41øF/45øF or below)

cold holding needs to be maintained at 41 degrees F or below. WIC is reading 55 degrees F (Eggs at 50 degrees F) (eggs was discarded)

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Eggs cannot be above ready to eat food (tortillas)

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

Date mark items that have been in the RIC/WIC for over 24 hours

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers

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

Utensils (to go plates/containers) have to be stored 6 inches off the ground. cannot be stored on the floor

*42 Dirty nonfood contact surfaces

clean shelves, bottom of RIC

*46 Covered waste receptacle for women's restroom

provide covered trash can for restroom for female products

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

Sanitizer bucket cannot be stored on the floor, it needs to be off the ground

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm bleach (bucket), needs to be (50-100 ppm).

*02 Cold Hold (41øF/45øF or below)

Throw away 15 dozen eggs temp at 46.4, raw fajita meat 45.5, hour later 46.1 throw away 3 lbs., pastor beef meat at 47.7F 20 lbs. throw away. Voluntary destruction, repeat violation.

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

Mayonnaise must be thrown away after opened and left out, hot, must refrigerate.

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

Raw eggs over veggies. Raw eggs over raw fish.

*42 Dirty nonfood contact surfaces

Clean counters WIC shelves, RIF, RIC, outside RIC, microwave (bottom) dirty.

*10 Chlorine sanitizer concentration, minimum temp.

Bleach (bucket too high) at 200 ppm. Does not meet MFG instructions for chlorine.

*18 Toxic items storage adjacent to food/utensils

No chemicals can be by food or utensils.

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

Need date make in RIC.

*29 Food thermometers provided and accessible

No thermometer in RIF.

*34 Pest Control

cockroaches seen moving under the sink.

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

Personal food in RIC above customer food, need to separate and label.

*36 Cloths in-use for wiping between uses stored

Wet wiping cloths left out on counters.

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

Lots of food wrapped in unapproved bags.

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

Utensils stored on the floor under leaking RIC.

*45 Premises shall be maintained in good repair

Broken tile in kitchen, almost fell.

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

Label all bulk containers and squeeze bottles.

*02 Cold Hold (41øF/45øF or below)

Ham cold holding too high at 44.6F.

*03 Food products not maintained at 135øF or above

Refried beans low at 125F.

*10 Clean Sight and Touch

Clean walk in cooler shelves, mold in ice machine, dirty tortilla press, dirty grill.

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

No food handlers certificates.

*28 Do not exceed manuf. use by date

Discard old or expired food.

*29 Food thermometers provided and accessible

Several thermometers not provided in RIC and both RIF.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Can not store food and clean utensils on cardboard.

*34 Pest Control

Lots of cockroaches on the floor and walls.

*37 Food shall be protected from contamination by storing the food in a clean, dry location

Meat and food stored on the floor.

*39 Store all equipment & utensil covered or inverted

Invert single serve containers to prevent contamination.

*41 Food Labeling - Bulk Food w/ Card or Sign

Label all bulk containers with common names.

*42 Floors/walls/ceiling/nonfood dirty

Dirty floors, walls, ceilings, and stove.

*43 Light bulbs, light shields provided

Provide light shields and missing light bulb over RIF.

*47 Other Violations

Needs name change of health permit. Posted, but does not match. Need choking poster posted in the dining area.

*36 Cloths in-use for wiping between uses stored

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

Keep food in walk in cooler off the floor

*10 Clean Sight and Touch

cutting boards

*42 Dirty nonfood contact surfaces

*43 Light - 50 foot : Food and utensils area

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

*02 Cold Hold (41øF/45øF or below)

*44 Trash can provided for papertowel waste

*43 Light - 50 foot : Food and utensils area

Replace dead bulbs at vent hood

*10 Clean Sight and Touch

Keep reach in cooler clean

*02 Cold Hold (41øF/45øF or below)

Cheese 51F, Tomato 53F

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

*29 Cold/hot hold unit thermometer easily viewable

Provide a thermometer in reach in cooler

*27 Cooling method, criteria - using ice bath

*37 Food, utensils & equip under other sources

Ice scoop handler in ice

*18 Toxic items labeling-non original container

*32 Equipment has cracks and corners

Do not use duct tape to repair 3 comp sink

*47 Handler-Certificate Not on site

*43 Light - 50 foot : Food and utensils area

Replace dead bulb at vent hood

*03 Food products not maintained at 135øF or above

Maintain cooked rice at 135'F or above

*19 Water & Plumbing in good repair- per code

Do not use duct tapes to repair pipes

*37 Food, utensils & equip under other sources

Employee drink on cutting board

*42 Ventilation hood systems

keep filters clean

*02 Cold Hold (41øF/45øF or below)

*19 Water & Plumbing in good repair- per code

Repair leak at 3 comp sink

*29 Manual warewashing: thermometer provided

*34 Pest control-routine inspections for

Fruit flies observed

*03 Food products not maintained at 135øF or above

*31 Handwashing lavatory - used for other purpose

Do not store wiping cloth in hand sink

*39 Equipment in good repair and proper adjustment.

Repair door of cooler

*44 Trash can provided for papertowel waste

*34 Pest control-routine inspections for

Life roach observed

*02 Cold Hold (41øF/45øF or below)

Cooked corn held at 53F

*42 Ventilation hood systems

Clean filters

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

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

Defrosting chicken on the counter while preparing raw food on the counter

*36 Cloths in-use for wiping between uses stored

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

Ameritech 04-15-2019

*33 Warewashing sinks and drain boards, self-draining.

Need one attached

*38 Thawing. under running water criteria - water velocity

None

*02 Cold Hold (41øF/45øF or below)

Cut tomatoes held at 50.3 degrees - in a double pan

*43 Light - 50 foot : Food and utensils area

Corner prepration area

*31 Handwashing lavatory - accessible

Dirty glasses stored in the hand sink

*03 Food products not maintained at 135øF or above

Beans at 110 degrees in the warmer

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

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

Raw meat stored over salsa

*31 Handwashing lavatory - accessible

*01 Cooling -- within 2 hours, 135-70øF

Cooling on the counter - Rice at 86.3 degrees Cooked tomatoes on the counter at 97.2 degrees

*02 Cold Hold (41øF/45øF or below)

Jalepeno's (top of the point of usage refrigerator) held at 44.7 degrees

*33 Warewashing sinks and drain boards, self-draining.

Two drain boards are needed

*40 Reuse of single service articles

*21 RFSM - Not On Site

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

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

*10 Chlorine sanitizer concentration, minimum temp.

*31 Handwashing lavatory - accessible

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

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

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

Drosophila - fruit flies

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

*33 Manual warewashing equipment, wash solution temp.

*42 Nonfood-contact surfaces material

Foil lined surfaces

*22 Handlers-Certificate Not On Site

*01 Cooling -- within 2 hours, 135-70øF

Lack of a quick cool method - X4 times Cooked chicken cooling on the cou nter at 130.5 degrees Cooked Pork cooling on the counter at 103.1 degrees Cooked chicken cooling on the counter at 102.6 deg

*33 Warewashing sinks and drain boards, self-draining.

Two drain boards needed

*42 Nonfood-contact surfaces material

Foil lined surfaces

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

Raw chicken stored over raw beef - kitchen refrigerator Raw shell eggs stored over limes in the walk in refrigerator

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

Onions

*31 Handwashing lavatory - accessible

*21 RFSM - Not On Site

*22 Washing hands only at a designated hand sink

Washing hands in the three compartment sink

*19 One Inch Air Gap

one inch air gap at the hand wash sink

*02 Cold Hold (41øF/45øF or below)

raw eggs measured at 44.5 degrees F

*22 Handlers-Certificate Not On Site

all employees that deal with food preparation must possess a valid food handler card

*43 Clean vent syst:Intake/exhaust air ducts

*27 Cooling, heating, and holding capacities. Equipment

*45Floor, wall, ceiling - Exposed material

repair holes in the ceiling tiles

*10 Equipment and Utensils Cleaning-contamination

clean ice machine thoroughly

*03 Food products not maintained at 135øF or above

*01 Cooling -- total 6 hours, 135-41øF

Cooked rice "cooling" on the counter at 117.4 degrees

*03 Food products not maintained at 135øF or above

Green salsa stored at 113.1 degrees

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

*22 Handlers-Certificate Not On Site