Taqueria LA Esperanza

*15 Bare hands contact with ready-to-eat foods

Employee picking up tortillas with bare hands (provide gloves or tongs)

*19 Water & Plumbing in good repair- per code

leaky faucet in 3 compartment sink

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

Date mark items in cooler

*21 RFSM - Not On Site

food manager not on site

*22 Accredited food handler certificate - 60 days

update food handlers certificate for employees

*45 Dressing areas:Lockers

cannot store phone on cutting board

*42 Floors/walls/ceiling/nonfood dirty

clean the floor

*43 Light bulbs, light shields provided

light out under vent hood

*43 Light bulbs, light shields provided

repair/replace light bulb under vent hood

*24 Food Labeling- with common name of the food

label squeeze bottles

*22 Accredited food handler certificate - 60 days

update food handlers certificates for employees

*42 Dirty nonfood contact surfaces

clean equipment

*03 Food products not maintained at 135øF or above

maintain hot holding temperature at 135 or higher (cactus at 110)

*47 Handwashing signage

provide employee hand washing sign for restroom

*21 RFSM - Not On Site

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Store raw beef before prepared salsas

*42 Dirty nonfood contact surfaces

*45 Drying Mops-air dry

*02 Cold Hold (41øF/45øF or below)

Maintain cold hold temperatures at 41 or below for time sensitive foods.

*43 Light - 50 foot : Food and utensils area

Vent hood light not working.

*21 RFSM - Not On Site

*19 Water & Plumbing in good repair- per code

Fix leaking on 3-compartment sink.

*32 Equipment and Utensils Multiuse Materials durable

Don't use wiping cloths to store food, must use food grade material.

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

raw shelled eggs left at room temperature

*10 Clean Sight and Touch

resurface cutting board and clean to sight and touch

*39 Equipment in good repair and proper adjustment.

Re-seal caulk around 3-compartment sink and hand sink.

*03 Food products not maintained at 135øF or above

Meats were found being held below 135 degrees fahrenheit.

*42 Floors/walls/ceiling/nonfood dirty

Water damage on ceiling tiles, walls covered with grease, and 3-compartment sink has excessive grime build-up.

*35 Hair Restraints effective

Must use either hair net or caps when in the food prep area

*45 Premises shall be maintained in good repair

*37 Food, utensils & equip under other sources

Employee drink in cooler

*36 Cloths in-use for wiping between uses stored

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

*03 Food products not maintained at 135øF or above

*19 Water & Plumbing in good repair- per code

Leak at 3 comp sink

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

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

Provide employee illness policy

*43 Light - 50 foot : Food and utensils area

Vent hood

*18 Toxic items labeling-non original container

*37 Food, utensils & equip under other sources

Do not store employee drink with other food items in reach in cooler

*43 Light - 50 foot : Food and utensils area

Provide light at vent hood

*02 Cold Hold (41øF/45øF or below)

*42 Dirty nonfood contact surfaces

*03 Food products not maintained at 135øF or above

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

*19 Water & Plumbing in good repair- per code

Repair faucet leak at 3 comp sink

*14 When to wash hands before donning new gloves

*10 Chlorine sanitizer concentration, minimum temp.

bucket sanitizer conc. observed at 5ppm

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

*10 Food thermometer cleaned before use

*31 Handwashing lavatory - used for other purpose

Do not store eggs in hand sink

*20 Grease Trap Tickets

*03 Food products not maintained at 135øF or above

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

*19 Water & Plumbing in good repair- per code

Repair faucet leak at 3 comp sink

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

reach in cooler items not date marked

*36 Cloths in-use for wiping between uses stored

wiping cloth kept outside sanitation bucket

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

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

eggs stored above ready to eat foods

*22 Handlers-Certificate Not On Site

staff must have handler certificate

*10 Sanitization after Cleaning

washing dishes without sanitizing

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

*21 RFSM - Not On Site

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

*05 Rapidly reheat 165øF for hot holding

Heating foods in the warmer

*22 Handlers-Certificate Not On Site

*47 RFSM Certificate - Not Display

*14 When to wash hands before donning new gloves

*34 Controlling pests. Eliminating harborage conditions

Massey 04-25-2019

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

*42 Nonfood-contact surfaces material

Foil lined surfaces

*02 Cold Hold (41øF/45øF or below)

Cooked meats held at 52.3 degrees

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

Using a broken refrigerator to cool cooked foods

*45 Walls and ceilings, studs, joists, and rafters

Multiple water leaks inside the kitchen

*21 RFSM - Not On Site

*47 RFSM Certificate - Not Display

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

Raw chrizio stored over cooked foods

*24 Food Labeling- with common name of the food

*10 Chlorine sanitizer concentration, minimum temp.

*31 Handwashing lavatory - accessible

*11 Food not re-served after being served or sold to consumer

Salsa

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

Rice cooling on the counter at 67.9 degrees

*36 Cloths in-use for wiping between uses stored

*21 PIC ensures employees are properly sanitizing equi

*21 PIC ensures food properly and rapidly cooled

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

*02 Cold Hold (41øF/45øF or below)

Cooked pork held at 61.0 degrees

*29 Food thermometers--small diameter probe

*29 Sanitizing solutions, testing devices

*21 PIC ensures effective handwashing being done

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

*35 Hair Restraints effective

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

Raw meats stored over ready to eat foods

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

*33 Manual warewashing equipment, wash solution temp.

*19 Hand sink water temperature below 110'F

*39 Store all equipment & utensil covered or inverted

*02 Cold Hold (41øF/45øF or below)

Point of usage refrigerator at 50.2 degrees

*42 Nonfood-contact surfaces material

Foil lined surfaces

*29 Thermometer calibrated to ensure accuracy

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

Cooked salsa at 64.9 degrees Cut tomatoes at 66.5 degrees

*14 When to wash hands between raw and RTE foods

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

Cooling rice at 67.9 degrees - cooling on the counter Cooked beef on the counter at 86.6 degrees Chrizio on the counter at 78.1 degrees

*40 Reuse of single service articles

*36 Cloths in-use for wiping between uses stored

*31 Handwashing lavatory - accessible

*29 Sanitizing solutions, testing devices

*21 PIC ensures food properly and rapidly cooled

*11 Food not re-served after being served or sold to consumer

Salsa

*29 Food thermometers--small diameter probe

*10 Chlorine sanitizer concentration, minimum temp.

*15 Contact RTE Products w/ Bare Hands

*14 When to wash hands between raw and RTE foods

After cracking a raw shell egg one needs to wash their hands with soap and water

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

Cooling cooked foods on the counter without a refrigeration method - salsa hled at 76.3 degrees

*20 Grease Trap Tickets

*10 Chlorine sanitizer concentration, minimum temp.

Lack of dish sanitization

*33 Manual warewashing equipment, wash solution temp.

Lack of a wash water solution prior to washing pans

*03 Food products not maintained at 135øF or above

Holding hot foods on the counter without a heat source - Taco filling held at 104.5 degrees

*40 Single use articel wrapped or dispensed

Utensils in the dinning area

*42 Nonfood-contact surfaces material

Foil lined surfaces

*47 RFSM Certificate - Not Display

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

Raw shell eggs stored over ready to eat meat products Raw meat stored over ready to eat food products

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*21 RFSM - Not On Site

*18 Toxic items storage adjacent to food/utensils

Grill cleaner stored with vegetable oil

*22 Handlers-Certificate Not On Site

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

Raw bacon and raw chrizio stored over cooked and or ready to eat foods

*21 RFSM - Not On Site

*20 Grease Trap Tickets

*03 Food products not maintained at 135øF or above

Cooked porh held at 103.2 degrees

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

Raw meat stored over RTE foods

*15 Bare hands contact with ready-to-eat foods

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

*11 Food not re-served after being served or sold to consumer

Squirt bottles

*47 RFSM Certificate - Not Display

*11 Food not re-served after being served or sold to consumer

Reserving hot sauce in squirt bottles (Tomato based hot sauce)

*47 RFSM Certificate - Not Display

*31 Handwashing lavatory - accessible

*18 Use toxic according to manufacturer direction

Raid

*22 Handlers-Certificate Not On Site

*14 When to wash hands after handling soiled equip/utensil

*02 Cold Hold (41øF/45øF or below)

Yogurt at 51.2 degrees

*21 RFSM - Not On Site

*31 Individual, disposable towels

*21 RFSM - Not On Site

*47 RFSM Certificate - Not Display

*20 Grease Trap Tickets