Taqueria Dona Elva

*18 Toxic items used according to law

SANITIZER BUCKET TESTED ABOVE 100 PPM CL, SHALL BE BETWEEN 50-100 PPM CL

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

SHALL DATE MARK COOKED ITEMS FOR A MAX OF 7 DAYS

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

*42 Dirty nonfood contact surfaces

CLEAN COOLER AND STORAGE RACKS

*02 Cold Hold (41øF/45øF or below)

WALK IN COOLER NOT MAINTAINING TEMPERATURE OF 41'F OR BELOW, WIC IS OVERPACKED, REMOVE NON TCS ITEMS FROM COOLER

*10 Chlorine sanitizer concentration, minimum temp.

SANITIZER BUCKET TESTED AT 10 PPM CHLORINE, SHALL BE AT LEAST 50 PPM CHLORINE

*46 Enclosed toilet room w/self closing doors

*29 Food thermometers provided and accessible

*10 Clean Sight and Touch

*29 Sanitizing solutions, testing devices

*45 Premises shall be maintained in good repair

*39 Equipment in good repair and proper adjustment.

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*45 Drying Mops-air dry

*10 Chlorine exposure time table

Sanitizer bucket tested at 200 ppm chlorine which is too strong.

*29 Sanitizing solutions, testing devices

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

RAW CHICKEN STORED OVER LETTUCE AND BEEF

*10 Clean Sight and Touch

CLEAN DIRTY COOLER RACKS

*18 Medicines labeled and stored properly

*36 Cloths in-use for wiping between uses stored

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

*36 Cloths in-use for wiping between uses stored

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

*46 Physical Facilities Premises-closing toilet room doors

*47 Handwashing signage

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

*29 Mechanical holding unit, thermometer location

*34 Pest Control

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

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

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

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

*36 Cloths in-use for wiping between uses stored

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

*46 Enclosed toilet room w/self closing doors

*43 Ventilation,mechanical

PROVIDE FOR FRYER

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING

*38 Thawing. under running water criteria

RAW MEAT STORED IN 3 COMP SINK

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*47 Other Violations

LABEL 3 COMP SINK

*32 Approved Food Contact Equip.

TOWEL STORED OVER OPEN FOOD; DISCONTINUE USE FOR GROCERY BAGS FOR FOOD STORAGE

*37 Food, utensils & equip under other sources

THAWING IN 3 COMP SINK WITH DIRTY DISHES

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

PERSONAL DRINK STORED ON PREP TABLE

*27 Cooling, heating, and holding capacities. Equipment

LACK OF REFRIGERATION: FOOD ITEMS STORED AT ROOM TEMPERATURE

*02 Cold Hold (41øF/45øF or below)

SALSA 64.8*F, SLICED TOMATOES 46*F, CHORIZO 65.2*F

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS HANGING FROM EMPLOYEES AND STORED ON PREP TABLE

*47 Other Violations

LABEL 3 COMP SINK

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

LABEL ALL BULK CONTAINERS

*31 Handwashing lavatory - used for other purpose

ITEMS STORED ON TOP OF SINK

*10 Clean Sight and Touch

CLEAN ALL

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

*12 Gloves Single Use

OBSERVED EMPLOYEE COME OUT RESTROOM WITH GLOVES ON

*18 Licensed pest control applicator only

DOCUMENTS PROVIDED WITH NO NAME OR LICENSED NUMBER

*14 When to wash Wash hands after using toilet

LACK OF HAND WASHING

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

FOOD ITEMS STORED ON FLOOR

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

OBSERVED EMPLOYEE DRINKING IN PREP AREA; PERSONAL DRINK STORED IN PREP AREA

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*44 Trash can provided for papertowel waste

PROVIDE FOR ALL

*47 Other Violations

LABEL 3 COMP SINK

*38 Thawing. under running water criteria

RAW MEAT OBSERVED IN STANDING WATER

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED IN PREP AREA

*24 Food Labeling- with common name of the food

LABEL ALL

*34 Pest control-routine inspections for

*27 Cooling, heating, and holding capacities. Equipment

WIC TEMP AT >46*F

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

*02 Cold Hold (41øF/45øF or below)

SALSA 55*F IN RIC

*21 RFSM - Not On Site

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT EXIT DOOR

*22 Washing hands only at a designated hand sink

EMPLOYEE WASHING IN 3 COMP SINK

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

RAW EGGS STORED ABOVE RTE FOODS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*14 When to wash hands

LACK OF HANDWASING

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHES STORED ON EQUIPMENT

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

RAW EGGS STORED AT ROOM TEMPERATURE

*43 Light - 10 foot : Walk-in, Dry storage

REPLACE NON WORKING

*45 Ceiling easily cleanable and light in color

REPAIR CEILING EXPOSED TO MOISTURE

*39 No equipment & utensil under contamination sources

OBSERVED DRY DISHES IN MOP SINK

*21 RFSM - Not On Site

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

PERSONAL DRINK STORED IN PREP AREA AND WITH FOODS ITEMS

*03 Vending Machine. Hot Hold (135øF or higher)

*18 Toxic items labeling-non original container

*20 Grease Trap Tickets

*22 Handlers-Certificate Not On Site

workers need food handler cards

*47 Health permit posted

*32 Equipment & Utensils smooth easily cleanable

*29 Sanitizing solutions, testing devices

need stem thermometer, need chlorine test strip

*31 No soap at handsink

*18 Toxic items labeling-non original container

spray bottles

*43 Light - 10 foot : Walk-in, Dry storage

WIC light not working

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

*29 Food thermometers--small diameter probe

*45 Premises shall be maintained in good repair

Repair floor by stove. Repair ceiling above 3 comp sink.