Tacos Y Mas

*20 Grease Trap Tickets

Service grease trap every 90 days. Maintain manifest on file to present upon inspection

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

Provide the guidance for the clean up of bodily fluids &/or Bloodborne Pathogen Spill kit

*31 Handwashing lavatory - accessible

Observed hand sink obstructed with equipment inside

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

Observed employee eating on prep table next to cutting board

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

Cover all food inside tall RIC units

*39 Store equipment & utensils in a clean, dry place

Observed ice scoop stored on top of ice machine-store-on/in clean & sanitized surface

*47 Handwashing signage

Provide proper hand sink signs for all hand sinks

*27 Cool TCS foods using proper methods

*32 Maintain in Good Repair

repair gaskets

*42 Dirty nonfood contact surfaces

*36 Cloths in-use for wiping between uses stored

*39 Store equipment & utensils in a clean, dry place

Store scoops in a manner to avoid contamination

*40 Reuse of single service articles

Cup used as scoop

*47 Other Violations

Remove menu hanging above make line

*45 Lockers to be used to store personal items

*20 Grease Trap Tickets

Must have grease trap ticket available

*21 RFSM - Not On Site

Must have RFSM available during all serving hours

*31 Individual, disposable towels

Hand wash sink at bar missing paper towels

*32 Damaged Equipment

Ice machine damaged, missing top panel

*42 Floors/walls/ceiling/nonfood dirty

Must clean soiled floors and ceiling

*45 Premises shall be maintained in good repair

Must close gaps in ceiling tiles

*46 Physical Facilities Premises

Must clean restroom

*47 Handwashing signage

Missing hand wash sign at bar hand sink

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

Raw eggs above and next to vegetables

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket at 0 ppm

*14 When to wash

Employees must wash hands when switching tasks

*15 Contact RTE Products w/ Bare Hands

Employee touched quesadilla with bare hands

*20 Grease Trap Tickets

No grease trap ticket available

*21 RFSM - Not On Site

No RFSM available

*22 Accredited food handler certificate - 60 days

No food handlers available

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

Food In coolers missing date marks

*29 Food thermometers provided and accessible

Missing food thermometers

*32 Damaged Equipment

Damaged reach in cooler and stove

*35 Hair Restraints effective

Missing hair restraints

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

tortillas on floor in office

*45 Premises shall be maintained in good repair

Gaps in walls in kitchen

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

Eggs stored beside ready to eat foods (peppers)

*10 Clean Sight and Touch

Clean can opener

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

Store onions off of floor

*45 Premises shall be maintained in good repair

Broken tiles, exposed walls and ceiling

*39 Store all equipment & utensil covered or inverted

*31 Handwashing lavatory - used for other purpose

Sanitation bucket stored in hand wash sink

*42 Dirty nonfood contact surfaces

Keep surfaces clean (e.g., walls behind cooking stoves)

*20 Grease Trap Tickets

*32 Maintain in Good Repair

replace RIC gaskets

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

Clean reach in cooler interior

*45 Premises shall be maintained in good repair

Repair exit door

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

Cover foods (RIC)

*38 Thawing. under running water criteria

*39 Store equipment & utensils in a clean, dry place

*32 Maintain in Good Repair

Repair sliding door (RIC)

*02 Cold Hold (41øF/45øF or below)

Maintain cold holding at 41 or below

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

Store eggs below ready to serve items in RIC

*10 Clean Sight and Touch

clean can opener

*21 RFSM - Not On Site

*39 Cooking equipment free of encrusted grease

clean equipment

*20 Grease Trap Tickets

provide new date

*42 Dirty nonfood contact surfaces

clean coolers, gaskets, shelves,

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*02 Untreated shell eggs need to be at 45§F or <

untreated shelled eggs 71.9 degrees f

*47 Handwashing signage

provide

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

no standing water

*22 Handlers-Certificate Not On Site

employees need to get food handler cards

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

store food 6 inches off floor

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

provide written procedure about vomiting/diarrhea event

*31 Handwashing lavatory - accessible

front hand sink blocked by cleaning bucket

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

employee drinks on prep surface and above food

*10 Clean Sight and Touch

dirty can opener blade buildup in ice machine

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

cover all food in the walkin- loosely if cooling

*14 When to wash hands before donning new gloves

must wash hands before putting on new gloves

*20 Grease Trap Tickets

no grease trap tickets in the last 90 days

*45 Premises shall be maintained in good repair

*47 Handwashing signage

AT FRONT HAND SINK

*39 Store equipment & utensils in a clean, dry place

CAN NOT STORE KNIVES IN BETWEEN EQUIPMENT

*20 Grease Trap Tickets

NOT AVAILABLE DURING INSPECTION- SEND MOST RECENT COPY

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

COVERED IN WIC

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*31 Handwashing lavatory - used for other purpose

BUCKET STORED INSIDE FRONT HAND SINK-COS

*02 Cold Hold (41øF/45øF or below)

RAW EGG 48 DEGREE F

*20 Grease Trap Tickets

MUST HAVE ON SITE

*43 Light 20 foot : Reach-in cooler

IN WIC OUTSIDE

*02 Cold Hold (41øF/45øF or below)

RAW SHELLED EGG 60 DEGREE F

*39 Store equipment & utensils in a clean, dry place

STORAGE OF UTENSILS IN CRACKS OF EQUIPMENT

*47 Handwashing signage

AT FRONT HAND SINK

*21 RFSM - Not On Site

REGISTER WITH THE CITY

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL BULK BINS

*14 When to wash hands before donning new gloves

*29 Food thermometers provided and accessible

NEED THERMOMETER IN RIC WITH CHEESE

*20 Grease Trap Tickets

EMAIL

*21 RFSM - Not On Site

*39 Keep utensils handles upright or protected

UTENSILS

*47 Handwashing signage

IN MENS RR

*29 Food thermometers provided and accessible

IN COOLER

*43 Light bulbs, light shields provided

IN RIC

*19 Water & Plumbing in good repair- per code

FIX LEAK AT PIPE UNDER HAND SINK

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

DESIGNATE AREA FOR PERSONAL ITEMS (DONUTS)

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLE

*32 Thermometer in good condition or discarded

BROKEN THERMOMETER OUTSIDE OF WIC, NO THERMOMETER INSIDE WIC

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

GROUND BEEF WITH DATE OF 4/12, SHRIMP 4/13

*14 When to wash hands before donning new gloves

EMPLOYEE JUST USED SANITIZER BEFORE DONNING GLOVES, MUST WASH HANDS WITH SOAP AND WATER BEFORE DONNING GLOVES

*20 Grease Trap Tickets

NOT AVAILABLE

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

ICE SCOOP HOLDER STORED ON GROUND

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINERS

*47 Handwashing signage

IN MENS REST ROOM

*43 Light 20 foot : Reach-in cooler

OUTSIDE IN GARAGE

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

CLEAN SHELVES TO BE FREE OF GREASE DRIPPINGS

*02 Cold Hold (41øF/45øF or below)

PICO 52 DEGREE F, SHREDDED CHEESE 55 DEGREE F

*02 Cold Hold (41øF/45øF or below)

CHEESE 62 DEGREE F

*03 Food products not maintained at 135øF or above

CHICKEN 88 DEGREE F, BEEF 110 DEGREE F

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

DESIGNATE EMPLOYEE ITEMS

*20 Grease Trap Tickets

NOT AVAILABLE

*06 Discard TCS if date marked exceeds temp & time

DISCARD ITEMS PAST 7 DAYS

*29 Cold/hot hold unit thermometer easily viewable

IN COOLER

*47 RFSM Certificate - Not Display

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

LID ON SUGAR IN DRY STORAGE

*47 RFSM Certificate - Not Display

*18 Chemical sanitizer generated onsite, device criteria

NO SANITIZER BUCKET SET UP AT THE TIME OF INSPECTION

*02 Cold Hold (41øF/45øF or below)

RIC AT 50'F

*36 Cloths in-use for wiping between uses stored

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

THAW CHICKEN UNDER RUNNING WATER OR IN COOLER

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

STORE FOOD ITEMS 6 INCHES OFF THE GROUND

*02 Cold Hold (41øF/45øF or below)

COLD HOLD AT 50'F

*36 Cloths in-use for wiping between uses stored

MUST STORE ALL WIPING CLOTHS WHILE NOT IN USE INSIDE APPROVED SANITIZER AT THE PROPER CONCENTRATION EX. CLOTHS ON COUNTER NOT BEING USED SEC. 17-5.3. WIPING CLOTHS AND SPONGES. (b) A

*39 Equipment in good repair and proper adjustment.

REPLACE BROKEN GASKETS IN REACH IN COOLER