Tacos Y Mas

*20 Conveying Sewage

Sewage back-up. Corrected on Site.

*24 Food Labeling- with common name of the food

Label salsa bins

*42 Dirty nonfood contact surfaces

Clean vent hood

*18 Toxic items used according to law

Keep sanitizer bucket at 50ppm Cl

*19 Water & Plumbing in good repair- per code

Fix leak and back flow at mop sink

*45 Premises shall be maintained in good repair

Fix tile in back

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

Pork found at 44.0'f in walk in

*02 Cold Hold (41øF/45øF or below)

Pork and beef found at 44'f, 44.5'f in WIC

*19 Water & Plumbing in good repair- per code

Fix back flow preventer on mop sink

*45 Premises shall be maintained in good repair

Fix cover of salsa cooler

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine concentration must be bw 50-100 ppm

*22 Accredited food handler certificate - 60 days

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*32 Approved Food Contact Equip.

Replace residential equipment with commercial versions.

*42 Dirty nonfood contact surfaces

fan covers have accumulated dust

*43 Light bulbs, light shields provided

repair broken light under vent hood

*45 Drying Mops-air dry

*47 Other Violations

Provide splash guard for hand sink

*39 Keep utensils handles upright or protected

*20 Grease Trap Tickets

most recent grease trap tickets needed-every 90 days

*33 Rinsing Equipment and Utensils after Cleaning and Sanitizing

no sanitizer in the sanitizer buckets

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

raw beef stored above read to eat foods

*36 Cloths in-use for wiping between uses stored

do not store underneath the cutting board

*10 Chlorine sanitizer concentration, minimum temp.

three comp sink-200 ppm

*39 Keep utensils handles upright or protected

HANDLE IN ICE AT ICE MACHINE

*28 Original cont. of RTE/PHF/Day1= day of opening

ENSURE PROPER DATE MARKING DAY 1= PREP DATE

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

LABEL SPICES IN CONTAINERS

*20 Grease Trap Tickets

LAST SERVICE 7/2019

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

rotten cabbage in ric

*10 Sanitization after Cleaning

sanitizing bucket with high concentration of chlorine 200ppm

*27 Cooling, heating, and holding capacities. Equipment

ric and ice machine need immediate repair, technician confirm to come on 08/15/2019 to repair them

*22 Handlers-Certificate Not On Site

employee's need handlers certificate

*36 Cloths in-use for wiping between uses stored

store wiping towels on prep surface in kitchen area

*42 Nonfood-contact surfaces material

rust storage surface in kitchen area

*43 Light bulbs, light shields provided

light in vent hood and restroom need replacement

*18 Toxic items storage adjacent to food/utensils

*21 RFSM - Not On Site

*32 Maintain in Good Repair

REPLACE GASKETS IN RICS

*47 Other Violations

LABEL 3 COMP SINK

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

BREAD STORED DIRECTLY ABOVE RAW BACON

*10 Clean Sight and Touch

CLEAN INSIDE OF MICROWAVE

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - used for other purpose

*34 Controlling pests. Eliminating harborage conditions

OBSERVED DEAD INSECTS IN LIGHT SHIELD

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria

*42 Floors/walls/ceiling/nonfood dirty

*47 Other Violations

KEEP PRIOR INSPECTIONS

*39 No equipment & utensil under contamination sources

NO TOWELS UNDER CUTTING BOARD

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

*45 Lockers to be used to store personal items

*36 Cloths in-use for wiping between uses stored

*03 Food products not maintained at 135øF or above

beans 124 F

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

gum

*14 When to wash hands as often as necessary during prep

*32 Damaged Equipment

*40 Reuse of single service articles

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

bread, tortillas

*33 Rinsing procedures - 3 compartment sink

*38 Thawing. under running water criteria - < 4 hours

Raw chicken and beef thawing at room temp.

*27 Cooling method, criteria - using ice bath

Several hot food items sitting out cooling at room temp.

*10 Chlorine sanitizer concentration, minimum temp.

Tested less than 50 ppm at 3 comp sink.

*22 Handlers-Certificate Not On Site

*47 Other Violations

Food staff must focus on one food item at a time. Observed several hot foods being cooled incorrectly during visit.

*02 Cold Hold (41øF/45øF or below)

FRANKS 48.2°F, RAW FISH 49.3°F (COOLER THERMOMETER READING 50°F)

*21 RFSM - Not On Site

RFSM NOT ON SITE AT TIME OF INSPECTION

*10 Chlorine sanitizer concentration, minimum temp.

3-COMPARTMENT SINK LACKED SANITIZER

*32 Damaged Equipment

MICROWAVE WITH DAMAGED SURFACES

*22 Handlers-Certificate Not On Site

EMPLOYEES ON SITE DID NOT HAVE FOOD HANDLER CERTIFICATES

*47 Food prep/utensil wash/mop sink not for hand wash

3-COMPARTMENT SINK WITH SOAP AND PAPER TOWEL DISPENSERS

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

raw chorizo stored over onions

*14 When to wash hands before donning new gloves

employees donning gloves without washing hands

*22 Handlers-Certificate Not On Site

*42 Dirty nonfood contact surfaces

inside microwave

*02 Cold Hold (41øF/45øF or below)

hot dogs 46°F°F, chorizo 46.7°F°F, beef tongue 43.7°F, fish 43.2°F, queso 52.3°F

*36 Cloths in-use for wiping between uses stored

*47 Food prep/utensil wash/mop sink not for hand wash

soap and paper towel dispenser at 3-compartment sink

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

utensils stored in water at room temperature

*20 Grease Trap Tickets

Eagle Grease 7/14/17

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

hand sink splashes onto steam table next to it.

*03 Food products not maintained at 135øF or above

cooked ground beef 122.7F

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

cross contamination by arrangement r. eggs next to RTE food

*10 Clean Sight and Touch

clean RIC(s)

*22 Handlers-Certificate Not On Site

Certify staff

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

improperly date marking

*27 Cooling, heating, and holding capacities. Equipment

Lack of refrigeration

*34 Outer openings:closing holes, gaps

reseal around front door

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

covering

*43 Light bulbs, light shields provided

lighting

*47 Handwashing signage

label 3 comp sink/ provide hand washing signs

*18 Licensed pest control applicator only

Provide a licensed pest applicator ( this should be done quarterly) SECOND WARNING

*20 Grease Trap Tickets

Provide grease trap trip tickets ( SECOND WARNING)

*18 Use toxic according to manufacturer direction

THE SANITIZER WAS TO STRONG IN THE THIRD COMPARTMENT .

*40 Reuse of single service articles

the container had sour cream on the outside of the container but had Menudo on the inside of the container.

*44 Waste receptacles outdoors/tight fitting lids

close the side doors on the dumpster when not in use. SECOND WARNING

*42 Dirty nonfood contact surfaces

Clean the rubber gaskets on the reach in cooler unit.

*19 One Inch Air Gap

Provide one inch air gap on the ice machine drain line.

*29 Cold/hot hold unit thermometer easily viewable

Provide a thermometer for the reach in freezer unit.