Taqueria Charly #3

*43 Light bulbs, light shields provided

light bulbs

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

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

knife stored between prep tables

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

personal drink bottles sit on prep tables

*19 Water & Plumbing in good repair- per code

flor drain clogged

*42 Dirty nonfood contact surfaces

clean cooler inside, shelves, gaskets, equipment/exterior

*45 Premises shall be maintained in good repair

repair damaged ceiling tiles

*34 Outer openings:closing holes, gaps

repair gap at door

*36 Wet wiping cloths shall be laundered daily.

laundry wet wiping cloth or store away from food/utensils

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

raw meat stored above salsa

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

store food 6 inches off the floor

*39 Cutting surfaces.

resurface cutting boards

*31 Individual, disposable towels

observed missing paper towels

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

personal drink bottles stored above prep tables

*42 Dirty nonfood contact surfaces

clean gaskets, shelves, coolers, freezer, caulk around 3 com sink

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*19 Water & Plumbing in good repair- per code

missing pipe under sink, clog drain-clean

*40 Reuse of single service articles

do not reuse single use articles

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

personal drinks (soda and water bottle) cold down in ice for human consumption

*10 Clean Sight and Touch

clean ice machine

*42 Dirty nonfood contact surfaces

clean coolers inside, shelves, gaskets, freezer

*35 Jewelry Prohibition

jewelry not allowed

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

use utensils with handle to scoop food

*47 Handler-Certificate Not on site

keep food handler cards on site

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

observed food sit on floor

*34 Outer openings:closing holes, gaps

repair gaps on doors

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*31 Handwashing lavatory - used for other purpose

observed knife in hand sink

*43 Light bulbs, light shields provided

check light bulbs on vent a hood and reach in cooler

*42 Dirty nonfood contact surfaces

clean coolers inside, gaskets

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

store food 6 inches off the ground

*10 Clean Sight and Touch

clean ice machine

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

personal drink bottles stored on prep tables

*18 Toxic items stored above food/utensils

chemical bottle hang on 3 com sink with food in

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*36 Cloths in-use for wiping between uses stored

store wiping cloths in sanitizer bucket

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*21 RFSM - Not On Site

manager with rfsm certificate

*29 Mechanical holding unit, thermometer location

no thermometer in coolers

*32 Damaged Equipment

cooler, and gaskets around cooler, replace cutting board

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

store food 6 inches off the floor

*34 Outer openings:closing holes, gaps

repair gap at back and entrance doors

*36 Cloths in-use for wiping food spills used for no other purpose

cloths under food containers

*29 Mechanical holding unit, thermometer location

provide thermometer in coolers

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

personal drinks

*42 Dirty nonfood contact surfaces

clean coolers, shelves, freezer

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

raw beef stored above cut onion in cooler

*47 Handwashing signage

provide hand washing sign

*02 Cold Hold (41øF/45øF or below)

hot dog 55.6, tomato 55, onion/cilantro 55, chicken 49 degrees f

*22 Accredited food handler certificate - 60 days

provide food handler cards

*46 Covered waste receptacle for women's restroom

provide in women restroom

*31 Handwashing lavatory - used for other purpose

observed utensil in hand sink

*39 Equipment in good repair and proper adjustment.

repair lid on cooler

*27 Cooling method, criteria - smaller portions

large amounts of beans and meats stored in buckets. Use smaller portions.

*02 Cold Hold (41øF/45øF or below)

cooked Beef 51.6, pork 48 and 53.4, raw beef 51.6, onion and cilantro 63

*34 Outer openings:closing holes, gaps

Gap in back door and flies in kitchen

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

Open beer and nut package in food prep area

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

Bulk food items missing labels

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

cooked food on floor behind stove

*46 Covered waste receptacle for women's restroom

No covered bin in women's restroom

*42 Dirty nonfood contact surfaces

Refrigerator gaskets soiled, dirty light shields and ceiling tiles

*40 Reuse of single service articles

Foam containers used to store ready to eat foods in cold holding cooler

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

Utensils on floor

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

Foam cup used to scoop food

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

Cooked beef, pork and salsa over 50 degrees for more than 10 hours cooling practice goes from 135-70 degrees in 2 hours and from 70 -41 degrees in 4 hours. maximum cooling time allowed 6 hours

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

Raw food products ( meats ) stored above ready to eat product

*46 Covered waste receptacle for women's restroom

provide in restroom

*39 Store equipment & utensils - avoid contamination

*42 Dirty nonfood contact surfaces

clean coolers, gaskets

*19 Water & Plumbing in good repair- per code

clog floor drain

*34 Outer openings:closing holes, gaps

gap at doors

*10 Clean Sight and Touch

clean ice machine

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

clearly date mark TCS food for 7 days only

*29 Mechanical holding unit, thermometer location

provide thermometer in coolers

*39 Equipment in good repair and proper adjustment.

gaskets around cooler doors shall be repaired

*42 Dirty nonfood contact surfaces

clean coolers inside, shelves, ice machine

*47 Other Violations

floor drain-clean immediately, organize back room

*34 Outer openings:closing holes, gaps

repair gap at door

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

store food 6 inches off the floor

*29 Mechanical holding unit, thermometer location

provide thermometers in coolers

*42 Dirty nonfood contact surfaces

clean gaskets, coolers inside

*10 Clean Sight and Touch

clean ice machine

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

food needs to be covered

*46 Covered waste receptacle for women's restroom

provide in women restroom

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

ice scoop

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*21 RFSM - Not On Site

manager not on site

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

observed raw beef stored above rte food in small cooler

*22 Handlers-Certificate Not On Site

all employees need get food handler cards

*36 Cloths in-use for wiping between uses stored

wet cloths shall be stored in sanitizer bucket

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

clearly date mark TCS food for 7 days only

*10 A chemical sanitizer used: contact times criteria

*36 Cloths in-use for wiping between uses stored

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

*43 Clean vent syst:Intake/exhaust air ducts

*45Physical Facilities Floors,Walls,Ceilings

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

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - used for other purpose

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

Employee beverage on shelf above prep table.

*40 Store single-service item in original package

coffee filters

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

*42 Dirty nonfood contact surfaces

Clean cooler door gaskets.

*45 Drying Mops-air dry

*39 Keep utensils handles upright or protected

*43 Clean vent syst:Intake/exhaust air ducts

*34 Outer openings:closed,tight-fitting windows

*34 Pest Control

*45 Carpet installed tightly against the wall under the coving

*47 Handwashing signage

*36 Cloths in-use for wiping between uses stored

*31 Individual, disposable towels

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

*43 Clean vent syst:Intake/exhaust air ducts

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

accumulate debris inside receptacle drainage

*45 Clean facilities as often as necessary.

floors need clean during operational hours

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

missing date marking

*34 Pest control-routine inspections for

missing current pest control

*39 Equipment in good repair and proper adjustment.

freezer not working

*43 Light bulbs, light shields provided

lights broken

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

missing sanitizer bucket solution at 100 ppm

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit