Tacos LA Welta

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

observed raw chicken stored above eggs, arrange properly to prevent cross contamination

*10 Chlorine sanitizer concentration, minimum temp.

chlorine sanitizer at 200PPM

*14 Hands wash procedures-without soap

not washing hands with warm water

*23 Water pressure specifications

no hot water at hand sink, repair ASAP

*31 Individual, disposable towels

no paper towels at hand sink, provide

*32 Equipment & Utensils smooth easily cleanable

do not use grocery bags to hold rice, use food approved equipment.

*39 Keep utensils handles upright or protected

use handled utensil.

*42 Dirty nonfood contact surfaces

clean vent hood, clean drains

*43 Clean vent syst:Intake/exhaust air ducts

clean dust build on vents, clean

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

repair faucet of hand sink

*38 Thawing. under running water criteria

observed beef thawing inside the mop sink

*10 Clean Sight and Touch

clean and sanitize all food contact surfaces of equipment- sight and touch

*42 Floors/walls/ceiling/nonfood dirty

detail the floor/ walls throughout the kitchen(including floor drains)

*24 Food Labeling- with common name of the food

label drink dispensers in the kitchen

*40 Single use articel wrapped or dispensed

protect single service articles to store in one direction (forks/spoons)

*27 Cooling, heating, and holding capacities. Equipment

more refrigeration needed or store less food inside of refrigerated units

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

packages of raw meat observed stored over avocado sauce/open containers/separte raw/ RTE foods

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

all food handlers must be trained in food saftey-30 days

*32 Nonfood surfaces-design to be cleaned easily

do not rewash/ use foil containers

*36 Laundering wiping cloths in designated sink

must store wet towels in sanitizing solution

*21 RFSM - Not On Site

no CFM on site the time of inspection

*18 Toxic items storage adjacent to food/utensils

store chemical spray bottles away from food in kitchen area

*44 Frequency. Refuse, recyclables/returnables removed

trash must be taken out as often as needed

*10 Clean Sight and Touch

clean and sanitize all food contact surfaces for sight and touch

*45 Store maintenance equipment in orderly manner

clean and sanitize the exterior of equipments

*03 Food products not maintained at 135øF or above

*10 Clean Sight and Touch

FOOD CONTACT SURFACES NOT CLEAN TO SIGHT / TOUCH

*14 When to wash hands

IMPROPER HAND WASHING PROCEDURE OBSERVED

*22 Accredited food handler certificate - 60 days

ALL FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY- STATE APPROVED

*24 Food Labeling- with common name of the food

LABEL DRINK DISPENSER WITH COMMON NAME

*26 Advisory-"consuming raw or undercooked#" text

NO CONSUMER ADVISORY ON FOOD MENU RAW/ UNDER COOKED FOODS

*27 Cool TCS foods using proper methods

IMPROPER COOLING METHOD USED. HOT FOOD LEFT OUT AT ROOM TEMPERATURE (MENUDO)

*39 Cutting surfaces.

CUTTING BOARD OBSERVED IN POOR CONDITION

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

STORE SINGLE SERVICE ITEMS OFF THE FLOOR (6 INCHES)

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

LABEL BULK INGREDIENT BINS WITH COMMON NAME

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS UNDER 3 COMPARTMENT SINK DIRTY VENTAHOOD FILTERS SEEN. CLEAN TO REMOVE BUILD-UP. CLEAN THE EXTERIOR OF ALL THE EQUIPMENT TO REMOVE BUILD-UP

*45 Dressing areas:Lockers

PROPERLY STORE PERSONAL ITEMS (STORE AWAY) FROM FOOD ITEMS