Tacos Chilo #2

*10 Clean Sight and Touch

REMOVE DATE STICKERS FROM CLEANED CONTAINERS

*31 Handwashing lavatory - used for other purpose

*32 Equipment and Utensils Durability and Strength

*33 Sink compartments shall be large enough

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

*42 Floors/walls/ceiling/nonfood dirty

*43 Ventilation hood-prevent grease dripping

*45Floor, wall, ceiling - Exposed material

*19 Plumbing System Construction

FIX WATER LEAK UNDER AC UNIT

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

*39 Keep utensils handles upright or protected

SHALL NOT USE A BOWL TO SCOOP ICE, SHALL HAVE AN HANDLE

*43 Ventilation hood-prevent grease dripping

*02 Cold Hold (41øF/45øF or below)

TCS food items shall be maintained at 41 F or less. Front reach in cooler and walk in cooler had food items temped between 46- 49F.

*03 Food products not maintained at 135øF or above

Hot holding food items at grill was below 135F, shall be above 135F

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer was at 10 ppm (Cl), shall be between 50-100 ppm

*19 One Inch Air Gap

Ice machine drain line shall have a 1 inch air gap

*22 Accredited food handler certificate - 60 days

All food employees need food handler training

*27 Cooling, heating, and holding capacities. Equipment

Walk - in cooler is not maintaining at 41F or below. Repair cooler ASAP

*28 Do not exceed manuf. use by date

Discard expired/ use by food items

*34 Exterior walls:protection

walls and ceilings shall be sealed and tight fittings

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

Store personal items away from food prep area

*37 Food storage, prohibited areas under leaking water lines

Standing water in front of reach in cooler

*42 Dirty nonfood contact surfaces

Rolling carts needs to be cleaned and sanitized

*43 Light bulbs, light shields provided

Light bulbs missing in grill and walk in cooler. Front light bulbs needs cover

*46 Enclosed toilet room w/self closing doors

Restroom doors shall be self closing. Dining area is too hot, measured at 94F. Shall be fixed within 48 hrs. Shall be at least 85F

*18 Toxic items used according to law

Chlorine sanitizer buckets observed 200+ ppm-toxic range maintain between 50-100 ppm

*31 Handwashing lavatory - used for other purpose

Observed equipment/items in both hand sinks>utilize hand sinks for hand wash ONLY!

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

Cover all product inside WIC. Observed bucket of cut limes uncovered

*32 Equipment and Utensils Multiuse Materials durable

Remove cardboard shelf liner from bottom shelf in prep area

*10 Clean Sight and Touch

Inside walls of ice machine observed w/black mold-like substance accumulation

*46 Covered waste receptacle for women's restroom

Provide a covered trash can for women's restroom

*45 Premises shall be maintained in good repair

Replace hot water valve for hand sink in back prep area

*42 Dirty nonfood contact surfaces

Clean large orange fan

*39 Equipment in good repair and proper adjustment.

Replace missing front panel of RIC

*27 Cool TCS foods using proper methods

Observed 3 containers of beef and 1 container of tripas cooling under a large industrial fan. Cool product properly by separating to smaller portions and place in ice bath, etc to cool from 135 F - 70

*32 Equipment and Utensils Multiuse Materials durable

Replace partical board shelving with approved non-absorbent material.

*42 Dirty nonfood contact surfaces

Large fan observed with dust accumulation.

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

Employee beverage on prep table next to cuttingboard.

*22 Accredited food handler certificate - 60 days

*31 Individual, disposable towels

*43 Light - 50 foot : Food and utensils area

vent hood

*46 Covered waste receptacle for women's restroom

*44 Receptacles tight fitting lids, doors, or covers

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

cool product properly and maintain cooling logs indicating product is properly cooled from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 41 degrees F in an additional 4 hours(not t

* 21 RFSM notify 10 days & replacement in 45 days

*22 Accredited food handler certificate - 60 days

*28 Do not exceed manuf. use by date

date mark all prepared product held longer than 24 hrs with USE BY DATE NOT TO exceed 7 days

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

*43 Light bulbs, light shields provided

replace missing/broken light under vent hood.

*45Floor, wall, ceiling - Exposed material

*46 Covered waste receptacle for women's restroom

*02 Cold Hold (41øF/45øF or below)

*10 A chemical sanitizer used: contact times criteria

*19 Plumbing System Construction

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

*31 Individual, disposable towels

*43 Clean vent syst:Intake/exhaust air ducts

*19 One Inch Air Gap

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

*43 Light bulbs, light shields provided

*10 A chemical sanitizer used: contact times criteria

*21 RFSM - Not On Site

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

*36 Cloths in-use for wiping between uses stored

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

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