Tortas Y Tacos El Jalalito

*21 RFSM - Not On Site

Food manager not on site

*46 Enclosed toilet room w/self closing doors

Keep self closing mechanism on restroom door in kitchen

*22 Accredited food handler certificate - 60 days

Renew food handler certificates

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

Cover/put lids on salsas in reach-in cooler

*42 Dirty nonfood contact surfaces

Clean fans/fan covers in reach-in cooler

*18 Toxic items used according to law

Chlorine concentration observed at 200 ppm

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

For any food kept for more than 24hrs you must put date marking

*29 Food thermometers provided and accessible

Replace not working thermometers

*39 Equipment in good repair and proper adjustment.

Fix broken handle of reach-in cooler

*46 Enclosed toilet room w/self closing doors

Ensure all bathrooms are self-closing

*45 Premises shall be maintained in good repair

Repair the self closing device on the door / restroom

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

Properly store employee drinks / food in a designated area

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Do not store utensils inside of bulk ingredient bins

*47 Other Violations

Do not overstock food in containers -RIC

*42 Floors/walls/ceiling/nonfood dirty

ceiling on service area dirty with soils and grease accumulations must be clean to avoid cross contamination

*43 Light bulbs, light shields provided

some lights on front dining area broken must be clean to avoid cross contamination

*10 Chlorine sanitizer concentration, minimum temp.

25 ppm chlorine concentration at sanitizer bucket must be have sanitizer bucket at 100 ppm chlorine concentration to avoid cross contamination

*29 Food thermometers provided and accessible

thermometers not working on cooler units must be have working and visible thermometers

*42 Floors/walls/ceiling/nonfood dirty

ceiling and floors at cooking area behind equipment dirty with soils, spills, food debris and grease accumulations must be clean to avoid contamination

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

missing bodily fluids writing procedures /spill kit

*42 Floors/walls/ceiling/nonfood dirty

walls dirty with grease accumulations inside kitchen areas must be clean to avoid contamination

*18 Equipment and Utensils Multiuse Materials-safe

using recycle containers as food containers must be have approved containers as food containers

*45 Premises shall be maintained in good repair

ceiling at prep area with rough surfaces and peeling off materials must be repair to avoid chemical contamination

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

sanitizing solutions dirty must be change sanitizing solutions when contamination is observed and chlorine concentration is depleted

*42 Nonfood-contact surfaces material

SHELF RUST IN KITCHEN AREA, PAINT OR REPLACE

*46 Toilet rooms, convenience and accessibility

CLEAN VENT IN MALE AND FEMALE RESTROOM

*15 Contact RTE Products w/ Bare Hands

tortilla

*14 When to wash hands before donning new gloves

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm

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

observed bean, lettuce store together with raw eggs

*18 Toxic items storage adjacent to food/utensils

observed a bag of onion store next to chemical supplies

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

all foods login

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

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

Raw meat and french flies store together

*43 Clean vent syst:Intake/exhaust air ducts

Air intake above main cooking area shows buildup of dust.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Make sure that handles for scoops that are stored in bulk food containers have handles and those handles are stored up and above the product.

*22 Handlers-Certificate Not On Site

FOR EMPLOYEES

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATO 51 DEGREE F COS- DISCARD

*29 Food thermometers provided and accessible

IN DEEP COOLER BY THE GRILL

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

*42 Dirty nonfood contact surfaces

CLEAN LIGHTS ABOVE CLEAN DISHES

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

SALSA BY FRONT COUNTER

*24 Food Labeling- with common name of the food

BULK BINS