Taqueria Garcia's

*39 Equipment & utensils cleaned before restocking

OBSERVED GRIME BUILD UP ON RESTOCKED SLICER, THOROUGHLY CLEAN BEFORE RESTOCKING

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

OBSERVED UNCOVERED POT OF FOOD.

*42 Dirty nonfood contact surfaces

DUST BUILD UP IN WALK IN COOLER.

*39 Store all equipment & utensil covered or inverted

OBSERVED LARGE POTS STORED UPRIGHT AND UNCOVERED. STORE INVERTED OR COVERED.

*21 RFSM - Not On Site

RFSM NOT ONSITE

*22 Accredited food handler certificate - 60 days

EMPLOYEES HANDLING FOOD MUST BE TRAINED ON FOOD SAFETY, OBTAIN TEXAS FOOD HANDLER CARDS.

*47 Conditions of Permit-in use of food equipment

POST CONSUMER HEALTH SIGN THAT STATES MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*10 A chemical sanitizer used: contact times criteria

NO SANITIZER SOLUTION USED WHEN CLEAN AND WASHING UTENSILS. USE SANITIZER SOLUTION AS FINAL STEP WHEN CLEANING UTENSILS, EQUIPMENT AND FOOD CONTACT SURFACES.

*07 Food safe, good condition, unadulterated, and honestly presented

observed food in walk in cooler with mold and observed food in reach in freezer. ESTABLISHMENT IS CLOSED PER OWNER AND PIC. REMOVE ALL FOOD FROM PREVIOUS LEASER.

*34 Controlling pests. Eliminating harborage conditions

OBSERVED POOLING OF WATER AND FOOD DEBRIS ON FLOOR, REMOVE HARBORING CONDITIONS.

*39 Equipment in good repair and proper adjustment.

OBSERVED MISSING COVER FOR ICE MACHINE, REPAIR AND COVER.

*42 Floors/walls/ceiling/nonfood dirty

OBSERVED GRIME ON WALLS AND DEBRIS ON FLOOR, CLEAN. DEBRIS BUILD UP IN WALK IN COOLER, CLEAN.

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE THERMOMETER FOR WALK IN COOLER.

*20 Grease Trap Tickets

NO AVAILABLE GREASE TRAP TICKET. PROVIDE ONSITE AND READILY AVAILABLE

*42 Dirty nonfood contact surfaces

grime build up on walls, clean. grime build up on wire shelves.

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

observed spices in non original container not labeled, label.

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

observed spiced not covered.

*39 Equipment & utensils cleaned before restocking

observed soiled utensils restocked, clean thoroughly before restocking.

*31 Individual, disposable towels

no available towels at hand sink, provide.

*47 RFSM Certificate - Not Display

RFSM not posted.

*27 Cooling method, criteria - smaller portions

observed large pot of cooked beans cooling at room temperature, use smaller shallow pots to cool food properly. COS

*39 Cooling using containers that allow max. heat transfer

observed pot of cooked beans uncovered, cover. COS

*21 RFSM - Not On Site

rfsm paper work not onsite, second repeated offense

*42 Floors/walls/ceiling/nonfood dirty

grime on walls, clean.

*29 Cold/hot hold unit thermometer easily viewable

no available thermometer observed in walk in cooler, provide.

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

observed prep food, RTE food, and raw meat removed from original packaged in walk in cooler not date marked.

*36 Cloths in-use for wiping between uses stored

wet cloths observed on food contact surface.

*44 Trash can provided for papertowel waste

provide small trash can for hand sink

*38 Thawing. under running water criteria - < 4 hours

observed fish thawing under still water. thaw under running water

*31 Individual, disposable towels

no available towels at hand sink

*45 Store maintenance equip away from food/food equip

observed maintenance equipment stored next to food and utensils, store properly