TACOS Y TORTAS EL CACHETON.

ceiling tiles bulge and with water marks must be replace or repair to proper condition

cooler unit back area with spills, food debris and grease accumulations must be clean to avoid cross contamination cooking equipment with grease accumulations must be clean and sanitize all areas t

vent hood filters dirty with encrusted grease and soils deposits must be clean and sanitize to avoid cross contamination

cooking equipment must be clean

floors under shelving area dirty with soils and food debris must be clean to avoid contamination walls at vent hood area with spill grease and drippings must be clean to avoid cross contamination

drainage cover receptacles dirty with soils and food debris must be clean to avoid cross contamination

ceiling tiles with holes on dining area must be replace or repair to proper condition

food containers not submerge on ice bath must be have food containers submerge inside ice bath

lights shields dirty with dead pest and soils accumulations must be clean to avoid cross contamination

missing date marking on food containers inside cooler units must be have date marks on all food containers

missing employee health polices and procedures

missing bodily fluids writing procedures / spill kit

missing sanitizer bucket on front area must be have sanitizer bucket at: 100 ppm chlorine concentration

medicines on food shelving preparation area must be remove and keep in a properly store area

RAW STEAK STORED ABOVE RTE SAUCES IN RIC

observed raw chicken store same level tomato, lettuce

200 ppm chlorine

provide date marking for all food containers in cooler

no towel allow under the cutting board

cheese 50'f, ham 46'f

200 ppm chlorine

observed raw eggs, meat store next to bell pepper and above lettuce observed raw beef store next to raw chicken

observed sanitizer bucket store next to food container

chlorine 10 ppm chlorine

Raw meat and veggies store together

ham

Personal property (earbuds et al) stored over cleaned and sanitized utensils.

Employee observed handling green leaf lettuce with bare hands

Sanitizer bucket tested at less than 10ppm Chlorine. Chlorine for sanitizing food contact surfaces should be between 50ppm to 100ppm.

No test strips available at time of inspection. Please provide test strips for Chlorine to ensure sanitizer is at proper concentration.

CHEMICALS STORED ABOVE FOOD ITEMS AND EQUIPMENT

PORK 99 DEGREE F

RAW EGGS OVER CILANTRO IN COOLER

PICO 47, CHORIZO 57, CHEESE 47 DEGREE F

DISH DETERGENT

NEED PROBE THERMOMETER FOR TAKING TEMPS

in dry storage