TORTAS Y TACOS EL JALALITO.

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

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

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

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

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

missing bodily fluids writing procedures /spill kit

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

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

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

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

SHELF RUST IN KITCHEN AREA, PAINT OR REPLACE

CLEAN VENT IN MALE AND FEMALE RESTROOM

tortilla

0 ppm

observed bean, lettuce store together with raw eggs

observed a bag of onion store next to chemical supplies

all foods login

set up sanitizer bucket

Raw meat and french flies store together

Air intake above main cooking area shows buildup of dust.

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.

FOR EMPLOYEES

SLICED TOMATO 51 DEGREE F COS- DISCARD

IN DEEP COOLER BY THE GRILL

DESIGNATE AREA FOR EMPLOYEE ITEMS

CLEAN LIGHTS ABOVE CLEAN DISHES

SALSA BY FRONT COUNTER

BULK BINS