Taqueria Taxco

*06 Discard if TCS is in container w/ no date or day

Hot holding (no time stamp): rice 130, chicken fajita 112, steak fajita 119. Cold holding (no time stamp): watermelon 67.

*18 Toxic items labeling-non original container

Label all toxic chemicals.

*39 Store all equipment & utensil covered or inverted

Invert lids.

*41 Food Labeling - Bulk food for self dispensing

Label all self serving items.

*42 Floors/walls/ceiling/nonfood dirty

Clean ceilings and under equipment.

*45 Premises shall be maintained in good repair

Regrout tile.

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

Red sauce in WIC at 83.1 in 2 hours, improper cooling.

*03 Food products not maintained at 135øF or above

Improper hot holding, pork held at 88.9 after 4 hours.

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

Did not sanitize utensils and pots after wash & rinse, did not submerged.

*19 One Inch Air Gap

Need 1 inch air gap.

*20 Grease Trap Tickets

No grease trap ticket , provided must service every 90 days.

*22 Accredited food handler certificate - 60 days

No food handlers for any employee working.

*37 Storing the food at least 15 cm (6 inches) above the floor

Cannot store food on the floor.

*39 No equipment & utensil under contamination sources

Cannot store clean utensils on dirty shelf.

*41 Food Labeling - Bulk food for self dispensing

Label self serve pastries.

*10 Clean Sight and Touch

Clean dirty RIC (water build up & food debris), inside dirty microwave, dirty gasket in RIC, observed employee clean, rinse but not sanitize afterwards

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

Change gloves after changing task

*21 RFSM - Not On Site

*31 Individual, disposable towels

*32 Equipment and Utensils Multiuse Materials durable

rice in plastic grocery bad in hot hold equipment

*33 Warewashing machines auto. dispense detergents

Dish machine not automatically dispensing sanitizer

*36 Cloths in-use for wiping between uses stored

*37 Storing the food at least 15 cm (6 inches) above the floor

Keep food 6 inch off floor in WIC/ RIF

*38 Thawing. under running water criteria - water velocity

Observed raw beef thawing in standing ater

*42 Floors/walls/ceiling/nonfood dirty

Clean ceiling vents with dust debris

*43 Light bulbs, light shields provided

Repair venthood lights

*45 Drying Mops-air dry

Hang mops to air dry when not in use

*18 Medicines labeled and stored properly

Pepto observed on front counter top.

*24 Food Labeling- with common name of the food

Label drink dispensers.

*34 Outer door: solid,selfclosing,tightfitting

Gap observed at bottom of front door.

*42 Dirty nonfood contact surfaces

Heavy buildup at vend hoot filters.

*31 Individual, disposable towels

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

Cover sugar container.

*45 Lockers to be used to store personal items

Purse stored in food prep area.

*32 Equipment and Utensils Multiuse Materials durable

Cardboard lining storage shelves.

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

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

*39 Cutting surfaces.

*29 Food thermometers--small diameter probe

*40 Reuse of single service articles

Do not reuse foil containers.

*44 Covering receptacles if not in continuous use

*03 Food products not maintained at 135øF or above

trompo pastor/pork-112 degrees F; spanish rice-122 degrees F

*10 Chlorine sanitizer concentration, minimum temp.

no chlorine in the dish washer-replace the chlorine container

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

raw chicken and pork chops stored over salsas in the walk in cooler

*18 Toxic items storage adjacent to food/utensils

bottle of bleach and a sanitizer bottle stored adjacent to a sack of onions

*19 One Inch Air Gap

inside the bar

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

one gallon sized dairy pure milk siting out at room temperature.

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

raw fish not thawed correctly

*20 Grease Trap Tickets

not on site

*02 Cold Hold (41øF/45øF or below)

raw eggs sitting out at room temperature- 79 degrees F

*03 Food products not maintained at 135øF or above

bean tacos were stored at room temperature; measured at 70 degrees F-discarded immediately by an employee;

*14 Gloves single use

discard gloves between tasks.

*37 Storing the food at least 15 cm (6 inches) above the floor

bag of onions, beans, and masa flour stored on the floor in the dry storage room

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

raw beef stored on a shelf above containers of salsa inside the walk in cooler