TAQUERIA EL SI HAY.

thawing in handsink

missing writing employee health policies

cooler units dirty with food debris, spills and grease accumulations must be clean and sanitize to avoid cross contamination

RFSM not on site must be a RFSM on site during operational hours

missing hand soap dispenser must be have soap at hand sink at all times

missing body fluids clean up procedures / spill kit

expired RFSM certification must be have a current RFSM certification

missing current food handler cards must be have current food handler cards on site

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

missing air curtains on exit door back area and service widow must be have a air curtains to protect the entry of insects

cracks and gaps on all areas ceiling walls and frame door entry must be repair or replace to proper condition

missing food labeling on food containers must be have labels on all food containers

missing date marking must be have date mark on all food containers use as public health control

missing designated hand sink must be have a designated hand sink

missing writing employee health policies

RFSM not on site

extra equipment at entry exit door area extra equipment must be keep in a dry and clean store area

missing hand sink must be have a exclusive hand sink yo avoid cross contamination

PIC must be ensure employees wash hands when change tasks and prep CTS food on designated areas

missing body fluids clean up procedures / spill kit

missing writing employee health policies

sanitizer bucket at floor level must be 6 inches out the floor to avoid contamination

all equipment must be clean and sanitize when operation occurs and during operational hours

missing some date marking on some food containers must be have date marking in all food containers use as food safety

missing food handler cards must be have food handler cards on site

vent hood dripping oil and grease contamination over grilled counter top must be clean to avoid food contamination use as public health control

RI sandwich cooler unit 50 F must be readjust or repair cooler unit to food temperature at 40 F or below

external premises dirty with oils accumulation and grease dripping must be clean external premises to a good condition floors dirty in all areas behind equipment must be clean all floors to avoid

fly activity observed must be contact pest management to eliminate pest

meat container 50, onion 65 F sauce 48 F

no time marks or log for cooked meats being held at room temperature must be had marks or logs for food holdings

premises dirty Premises should be free of soils and contamination walls, ceiling and floors should be clean during operational hours

shelves inside cooler units rust and oxidize must be repair or replace properly

missing test strips chlorine must be had test strips

vent hood not cleaning must be clean properly

salt and other food containers dirty must be clean contamination outside food containers to avoid food contamination

missing writing employee health policies

equipment dirty inside and outside units must be clean inside and outside in all units

COOKED BEEF ABOVE 135.0 F WAS PLACED DIRECTLY INTO THE REACH IN COOLER

COOKED CHICKEN: 118.0 F COOKED BEEF: 99.8 F

NO TIME MARKS OR LOG FOR COOKED MEATS BEING HELD AT ROOM TEMPERATURE

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL COOK STAFF WITHIN 30 DAYS FOLLOW UP CHECK TO OCCUR ON OR AFTER 09/ 01/ 2017)

FLIES OBSERVED INSIDE THE KITCHEN

OPEN PERSONAL DRINKS IN THE KITCHEN

PROVIDE ANOTHER HAND WASH SIGN FOR THE BATHROOM HAND SINK

CLEAN THE BOTTOM OF THE FRONT REACH IN COOLER

WASH HANDS WITH SOAP BEFORE PUTTING ON GLOVES

UNLABELED CHEMICAL SPRAY BOTTLE

BROKEN GASKET ON THE FRONT REACH IN COOLER

OBSERVED LIVE ROACHES IN THE ESTABLISHMENT

ONE FOOD PREPARATION WORKER NOT WEARING A HAIR RESTRAINT UPON ARRIVAL

COVER LIGHT BULB IN THE EMPLOYEE BATHROOM