Tacos LA Banqueta Puro D.f.

*20 Grease Trap Tickets

SERVICE GREASE TRAP ASAP & EVERY 90 DAYS THERE AFTER

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS TO TEST BLEACH SANITIZER (50-100PPM)

*32 Maintain in Good Repair

REPLACE TORN GASKET ON WIC &RIC UNITS WHERE NEEDED

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

BOXES OF TORTILLAS OBSERVED STORED ON THE FLOOR INSIDE WIC

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

SEAL BOTTOM OF BACK DOOR PROPERLY 7 LARGE GAP OBSERVED

*02 Cold Hold (41øF/45øF or below)

Ground meat found at 50'f, keep at 41'f or lower

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

Date mark salsa

*02 Cold Hold (41øF/45øF or below)

Beef found at 50'f keep at 41'f or lower

*38 Thawing. under running water criteria - water velocity

Thaw chicken under cool running water

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

Keep utensil handles out of food

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

Do not store boxes of food on floor

*38 Thawing. under running water criteria - water velocity

Use approved thawing method

*39 Store all equipment & utensil covered or inverted

Store utensils inverted

*42 Dirty nonfood contact surfaces

Clean floor next to grill

*45 Premises shall be maintained in good repair

Fix small leak at handsink and 3 compartment sink

*10 Clean Sight and Touch

Clean shelves throughout. Clean shelf inside RIF. Clean exterior of equipment.

*32 Approved Food Contact Equip.

*34 Outer door: solid,selfclosing,tightfitting

back door

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

*45 Premises shall be maintained in good repair

Repair holes in wall.

*44 Maintaining refuse areas and enclosures

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

raw pork stored with raw chicken in the walk in cooler

*29 Sanitizing solutions, testing devices

quat test strips needed

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

dust accumulation on fan blowing directly on food products

*34 Controlling pests. Eliminating harborage conditions

Fly activity observed.

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

Store employee personal drinks in designated area.

*42 Dirty nonfood contact surfaces

Maintain cleaning of table surfaces (grease stains). Clean buildup in RIF.

*32 Equipment and Utensils Durability and Strength

Do not line shelves with foil.

*36 Cloths in-use for wiping between uses stored

*45 Premises shall be maintained in good repair

Repair RIC door.

*32 Thermometer in good condition or discarded

REPLACE THERMOMETER IN COOLER WITH CHEESE

*02 Cold Hold (41øF/45øF or below)

RAW SHELLED EGGS 47 DEGREE F, CHEESE 47 DEGREE F

*42 Dirty nonfood contact surfaces

CLEAN FAN IN PREP AREA, IN RESTROOM

*18 Licensed pest control applicator only

NO HOT SHOT IN RESTAURANT MUST USE PEST CONTROL PERSON-COS

*10 Clean Sight and Touch

CLEAN INSIDE COOLER DRAWER

*39 Store all equipment & utensil covered or inverted

INVERT BOATS AND PLATES

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

DESIGNATE AREA FOR EMPLOYEE ITEMS- LABEL

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

FOOD STORED 6 IN ABOVE GROUND

*03 Food products not maintained at 135øF or above

beef 77.2 & 76.3 f. streak 123.7F, Chicken 121.5F

*19 Water & Plumbing in good repair- per code

leaking @ 3 comp sink

*43 Clean vent syst:Intake/exhaust air ducts

clean air vent

*36 Cloths in-use for wiping between uses stored

provide hand washing sign at all hand sinks

*42 Floors/walls/ceiling/nonfood dirty

clean floors

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

cross contamination by arrangement

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

cover all food to prevent cross contamination

*18 Toxic items stored above food/utensils

Toxics stored with food

*45 Premises shall be maintained in good repair

repair ceiling

*02 Cold Hold (41øF/45øF or below)

s. cheese 46.6 & 45.07

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

food stored on floor

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

Discontinues reserving of TCS salsa and leaving salsa at room temp

*45 Premises shall be maintained in good repair

repair ceiling

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

flies

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

cross contamination by arrangement

*43 Light bulbs, light shields provided

clean light shields

*24 Food Label- manufacture/packer/distrubtor name

label food product

*32 Damaged Equipment

remove / repair all non- working equipment

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

personal food stored above customer's food

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared food

*42 Floors/walls/ceiling/nonfood dirty

clean walls and floors

*14 When to wash hands before donning new gloves

donning gloves without washing hands

*43 Clean vent syst:Intake/exhaust air ducts

clean vent

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

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

*11 Food Donations-No previously served may donate

*14 When to wash hands before donning new gloves

*24 Food Label- manufacture/packer/distrubtor name

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

flies (warning)

*32 Damaged Equipment

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

*43 Clean vent syst:Intake/exhaust air ducts

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

eliminate bugs/insects

*19 One Inch Air Gap

provide at sinks

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared

*21 RFSM - Not On Site

no RFSM on duty during inspection

*20 Grease Trap Tickets

provide grease records

*47 Other Violations

Label 3 comp sink

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

Discontinue re-servicing of TCS salsa

*03 Food products not maintained at 135øF or above

streak 91.4, pork 90.3 and pork 94.0F

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

cross contamination by covering - cover all food items

*38 Thawing. under running water criteria

improper thawing of R. meat

*02 Cold Hold (41øF/45øF or below)

r. meat 47.7

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

personal drinks and food stored with customer's food

*39 Loosely cover cooling foods

cross contamination by covering - cover all food items

*22 Handlers-Certificate Not On Site

Certify all staff

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket 0ppm

*02 Cold Hold (41øF/45øF or below)

pork 45.2°F

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

beef at 72°F (3:09pm) prepared at 11:00am; beef at 100°F (3:13pm) prepared at 1:50pm

*03 Food products not maintained at 135øF or above

beef 93°F

*02 Cold Hold (41øF/45øF or below)

raw beef 47.6 degrees Fahrenheit, 45.8 degrees Fahrenheit; sour cream 48.3 degrees Fahrenheit

*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta

cake and flan made at personal residence

*19 Water & Plumbing in good repair- per code

no hot water in back restroom

*31 Individual, disposable towels

*42 Dirty nonfood contact surfaces

clean WIC fan covers