Taqueria El Si Hay

*34 Outer door: solid,selfclosing,tightfitting

Back door needs to have a seal and close opening

*19 Water & Plumbing in good repair- per code

has a leak on bottom and needs repair

*39 Store all equipment & utensil covered or inverted

Utensil treys need to be inverted

*31 Individual, disposable towels

Paper towels is out in the RR

*22 Accredited food handler certificate - 60 days

*39 Keep utensils handles upright or protected

*46 Covered waste receptacle for women's restroom

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

*33 Rinsing procedures - 3 compartment sink

3 comp sink was set-up improperly. Meat was thawing in sink. Provide drain stoppers.

*34 Controlling pests. Eliminating harborage conditions

Observed flies throughout establishment.

*40 Reuse of single service articles

*29 Sanitizing solutions, testing devices

*45 Premises shall be maintained in good repair

Repair floor where damaged. Repair leak under handwash sink. Repair wall in restroom.

*27 Cooling, heating, and holding capacities. Equipment

Only one small RIC in kitchen.

*10 Clean Sight and Touch

Clean inside RIC.

*42 Dirty nonfood contact surfaces

Detail clean grill area and RIC.

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

drink dispensers

*39 Store equipment & utensils - avoid contamination

KEEP SINGLE SERVICE ARTICLES PROTECTED FROM SPLASH

*14 Wash hands after all other activities

LACK OF HANDWASHING

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*46 Covered waste receptacle for women's restroom

PROVIDE

*02 Cold Hold (41øF/45øF or below)

SALSA 74*F, 75*F STORED AT SERVICE WINDOW

*45 Floor contruction requirements

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*39 Store all equipment & utensil covered or inverted

INVERT SINGLE SERVICE ARTICLES

*31 Handwashing lavatory - used for other purpose

PAN STORED IN SINK

*21 RFSM - Not On Site

*37 Food shall be protected from contamination by storing the food in a clean, dry location

FOOD ITEMS THAWING IN MOP SINK

*35 Hair Restraints effective

PROVIDE FOR ALL

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

PERSONAL DRINK STORED WITH CUSTOMER ITEMS

*19 Water & Plumbing in good repair- per code

REPAIR FAUCET IN RESTROOM WITHIN 24HRS

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED SEVERAL FLIES

*47 Handler-Certificate Not on site

CLEAN ALL

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE CHOPPING CILANTRO WITH BARE HANDS ( CILANTRO V DESTROYED )

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

SALSA 73.2*F STORED AT FRONT COUNTER

*32 Damaged Equipment

REPAIR TORN DOOR GASKETS ON DEEP FREEZERS

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN RESTROOM HANDSINK

*14 When to wash hands as often as necessary during prep

LACK OF HAND WASHING

*22 Washing hands only at a designated hand sink

OBSERVED EMPLOYEE WASHING HANDS IN 3 COMP SINK

*31 No soap at handsink

PROVIDE FOR ALL

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

COVER ALL FOOD ITEMS

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*31 Handwashing lavatory - used for other purpose

thawing in handsink

*38 Thawing. under running water criteria

*35 Hair Restraints effective

*21 RFSM - Not On Site

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

missing writing employee health policies

*10 Equipment and Utensils Cleaning-contamination

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

*21 RFSM - Not On Site

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

*31 No soap at handsink

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

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

missing body fluids clean up procedures / spill kit

* 21 RFSM notify 10 days & replacement in 45 days

expired RFSM certification must be have a current RFSM certification

*22 Handlers-Certificate Not On Site

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

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

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

*34 Windows or doors protected against the entry criteria - air curtain

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

*34 Outer openings:closing holes, gaps

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

*24 Food Labeling- with common name of the food

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

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

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

*22 Washing hands only at a designated hand sink

missing designated hand sink must be have a designated hand sink

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

missing writing employee health policies

*21 RFSM - Not On Site

RFSM not on site

*39 Equipment and Utensils Storage

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

*31 Hand sinks: number installed for convenient use

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

*14 When to wash hands as often as necessary during prep

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

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

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

missing writing employee health policies

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

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

*10 Equipment and Utensils Sanitization

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

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

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

*22 Handlers-Certificate Not On Site

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

*43 Ventilation hood-prevent grease dripping

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

*27 Cooling, heating, and holding capacities. Equipment

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

*45 Premises:Cleaning, frequency and restrictions

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

*34 Controlling pests. Eliminating harborage conditions

fly activity observed must be contact pest management to eliminate pest

*02 Cold Hold (41øF/45øF or below)

meat container 50, onion 65 F sauce 48 F

*06 Time as PHC: 4 hours provide written procedures methods of compliance

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

*45 Premises:Cleaning, frequency and restrictions

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

*39 Equipment in good repair and proper adjustment.

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

*29 Sanitizing solutions, testing devices

missing test strips chlorine must be had test strips

*43 Clean vent syst:Intake/exhaust air ducts

vent hood not cleaning must be clean properly

*37 Food shall be protected from cross contamination by protecting food containers that are received

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

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

missing writing employee health policies

*10 Equipment and Utensils Cleaning-contamination

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

*01 Cooling -- within 2 hours, 135-70øF

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

*03 Food products not maintained at 135øF or above

COOKED CHICKEN: 118.0 F COOKED BEEF: 99.8 F

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

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

*22 Handlers-Certificate Not On Site

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

*34 Insect control:prevent dead insects from food

FLIES OBSERVED INSIDE THE KITCHEN

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

OPEN PERSONAL DRINKS IN THE KITCHEN

*47 Handwashing signage

PROVIDE ANOTHER HAND WASH SIGN FOR THE BATHROOM HAND SINK

*10 Clean Sight and Touch

CLEAN THE BOTTOM OF THE FRONT REACH IN COOLER

*14 When to wash hands before donning new gloves

WASH HANDS WITH SOAP BEFORE PUTTING ON GLOVES

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*32 Damaged Equipment

BROKEN GASKET ON THE FRONT REACH IN COOLER

*34 Insect control:prevent dead insects from food

OBSERVED LIVE ROACHES IN THE ESTABLISHMENT

*35 Hair Restraints effective

ONE FOOD PREPARATION WORKER NOT WEARING A HAIR RESTRAINT UPON ARRIVAL

*43 Light bulbs, light shields provided

COVER LIGHT BULB IN THE EMPLOYEE BATHROOM