Taqueria Mi Zacatecas

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

LACK OF HAND WASHING

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

RAW EGGS STORED ABOVE RTE FOODS

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

OBSERVED SEVERAL LIVE ROACHES IN WATER HEATER CLOSET

*44 Trash can provided for papertowel waste

PROVIDE FOR ALL

*10 Clean Sight and Touch

CLEAN ALL

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HAND SINK

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

PERSONAL FOOD STORED ON PREP TABLE

*34 Pest control-routine inspections for

NO CURRENT PEST CONTROL RECORDS PROVIDED : MUST SERVICE ESTABLISHMENT BI-WEEKLY

*28 Date marking commercially prepared RTE/ TCS food

NO DATEMARKING OBSERVED

*37 Food storage, prohibited areas under other sources

OBSERVED DISH WATER, DIRTY DISHES AND FOOD ITEMS AT 3 COMP SINK

*47 Permit/license posted

POST IN CUSTOMER

*02 Cold Hold (41øF/45øF or below)

cooked meat 47 chicken 48 F cooked vegetables 49

*10 Sanitization after Cleaning

must be sanitize after clean all area during operational hours

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

missing writing employee health policies

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible working thermometers on all cooler units

*39 Equipment in good repair and proper adjustment.

RI cooler at 47 F not maintain proper food temperature must be replace or repair to maintain food temperature 40 F or below

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

missing body fluids clean up procedures / spill kit

*29 Sanitizing solutions, testing devices

missing sanitizing solutions on all areas sanitizer bucket 100 ppm chlorine concentration 3c sink 50 ppm chlorine concentration

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

missing some date marking on food containers must be date mark all food containers to avoid bacterial contamination

*10 Clean Sight and Touch

prep tables and all cooler units dirty - equipment inside and outside dirty - all food surfaces and equipment must be clean and sanitize to avoid food contamination

*21 RFSM - Not On Site

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

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

must be sanitize when contamination occurs during operational hours

*10 Sanitization after Cleaning

missing sanitizer solutions on all areas 3c sink 50 ppm Chlorine sanitizer bucket 100 ppm chlorine

*22 Handlers-Certificate Not On Site

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

*32 Equipment and Utensils Multiuse Materials durable

using non approved thank you bags and recycle containers as food containers must be use approved food containers as food containers

*18 Toxic items storage adjacent to food/utensils

toxic chemicals stored in contact with CTS food and natural prepared fresh water must be stored in a proper location to avoid contamination