Tacos LA Banqueta Puro D.f

*02 Cold Hold (41øF/45øF or below)

open top cooler intestines meat observed at 49f

*32 Smooth Contact Surfaces

observed inside of reach in cooler door soiled

*47 Conditions of Permit-in use of food equipment

display latest inspection report or post sign

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

*24 Food Labeling- with common name of the food

*27 Cool TCS foods using proper methods

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

*34 Controlling pests. Eliminating harborage conditions

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

*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

*40 Handle & dispense of cleaned utensils, single-use

*42 Floors/walls/ceiling/nonfood dirty

*45Physical Facilities

*47 OTHER VIOLATIONS

FIRST AID KIT

*20 Grease Trap Tickets

NO MUST RECENT GREASE TRAP

*21 RFSM - Not On Site

PERSON IN CHARGE WITH NO CERTIFICATE

*47 OTHER VIOLATIONS

NO SIGN TO LET CUSTOMERS REQUEST FOR INSPECTION REPORT

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

MEAT STORE ON FLOOR IN WIC

*24 Food Labeling- with common name of the food

FOOD NOT LABLE WITH COMMON NAME

*10 Clean Sight and Touch

DIRTY Interior OF ICE MACHINE

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

NO DATE ON FOOD STORE IN WIC

*10 Clean Sight and Touch

BUILD UP INSIDE ICE MACHINE

*45 Drying Mops-air dry

ARRANGE MOP STUFF IN LOCATION THAT IS SAFE FOR IT TO AIR DRY

*45 Lockers to be used to store personal items

DRESS AND BAGS SHOULD BE STORE IN LOVKER NOT ON DRINKS

*22 Nail polish, fake nails, criteria

EMPLOYEES WITH FAKE NAILS

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

DRINKS STORE ON THE FLOOR

*22 No unnecessary personnel allowed in food prep area

no handler certificate

*10 Clean Sight and Touch

dirty interior of ice machine

*31 Individual, disposable towels

NO TRASH CAN AROUND HAND SINK AREA

*21 RFSM - Not On Site

expired

*47 Other Violations

provide water shield to avoid water splashing to prep food RTE.

*18 Toxic Chemical Storage - Retail Sale

bleach container and liquid soap containers sitting on prep sink area.

*10 Clean Sight and Touch

upper inside panel of ice machine observed with pink slime

*32 Approved Food Contact Equip.

replace residential freezer with commerical

*34 Outer openings:closing holes, gaps

seal all outer perimeter tight to prevent entrance of insects and rodents

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

employee beverage observed on prep table next to clean equipment

*41 Food Label - Bulk food w/ manufatuter labeling

label all food containers with common name > squirt bottles

*45Floor, wall, ceiling - Exposed material

replace missing and broken covering along the wall in back prep area seal hand sink to wall properly

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

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

dented cans bottom of food containers can not sit directly on food. toy do not know where the bottom has been

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

sanitation buckets can not be stored directly on the floor

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

employee drink can not go net to or above food or utensils employee drinks with food and utensils

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

Everything must be covered when not in use

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

raw chicken above above and next to RTE cooked chicken

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

utensils must be 6" off the floor

*45 Lockers to be used to store personal items

personaL ITEMS CAN NOT BE ABOVE OR NEXT TO FOOD OR Utensils

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

label bulk goods

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

raw eggs next to sliced

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

can not use trash bags cover- must be commercial

*10 Sanitization after Cleaning

no sanitizer in sanitation bucket - needs to be 50 ppm sanitizer solution in 3-omp @ 10 ppm needs to be 50

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

must use food grade quality plastics remove all cloth, foil, or cardboard it is not allowed in foo production can not sit food/utensils on cloth or paper

*18 Toxic items storage adjacent to food/utensils

move chemicals and first aide kit that are above waters

*36 Cloths in-use for wiping between uses stored

Sanitation (wet) cloths wipes must be solution when not in use. Dry cloths can be used with spray bottles only (once soiled they must be laundered)

*47 Conditions of Permit-in use of food equipment

Need a sign saying “A copy of our last health inspection is available upon request”.

*42 Dirty nonfood contact surfaces

Clean dusty air vents

*10 Clean Sight and Touch

Clean algae/mildew in ice machine

*45 Premises shall be maintained in good repair

replace cover on ice machine, replace damaged ceiling tiles, get drain stoppers

*18 Toxic items used according to law

Chlorine sanitizer lever @ 200+ ppm (Toxic)

*18 First aid kit not to contaminate food, utensil

move medical supplies that are above drinks

*37 Outdoor Servicing Areas, Overhead Protection

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

can not use card board to stand on. fire hazard. Must be smooth, nonabsorbent, easily cleaned, durable material

*19 Water & Plumbing in good repair- per code

Leaking faucet at service sink.

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

squeeze bottles

*45 Premises shall be maintained in good repair

Holes in wall.

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

*02 Cold Hold (41øF/45øF or below)

Pork 48.7F , R. Bacon 41.0, Streak 52.5F and RIC 35F

*14 Wash hands after all other activities

before donning gloves (final warning)

*22 Handlers-Certificate Not On Site

*27 Cool TCS foods using other effective means

usage of unapproved Refrigeration and provide NSF approve refrigerator for open food items

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

no date marking on sauces

*34 Outer openings:closing holes, gaps

back door open and flies

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

provide splash guards at side hand sink

*39 Loosely cover cooling foods

*40 Store single-service item in original package

*41 Food identity and accurate representation

Label all non-original food containers

*42 Dirty nonfood contact surfaces

clean back door

*45 Physical Facilities Premises-absorbent materials on floors

remove all absorbent materials from floors

*03 Food products not maintained at 135øF or above

C. beef 100.1 and 116.1

*02 Cold Hold (41øF/45øF or below)

raw eggs 51.9F c. chicken 47.6

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

Cross contamination by storage

*14 Cleaning procedure--steps w/ clean water

*19 Water System Maintained

leaking at 3 comp sink, repair / replace hand sink (lack of adequate hand washing equipment)

*27 Cool TCS foods using other effective means

Lack of adequate refrigeration

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

no date marking on sauces

*31 Individual, disposable towels

*32 Damaged Equipment

repair microwave

*36 Cloths in-use for wiping between uses stored

improper storage of wiping clothes

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

provide splash guard at hand sink

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

utensil improperly stored

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

label all non-original bottles

*42 Dirty nonfood contact surfaces

clean walls

*43 Light bulbs, light shields provided

clean light shields

*44 Trash can provided for papertowel waste

provide trash cans at hand sinks

*45 Clean facilities as often as necessary.

clean back door

*45 Physical Facilities Premises-absorbent materials on floors

remove all absorbent material from floors