Tortilla Factory and Food

*47 Conditions of Permit-in use of food equipment

current inspection report not displayed or sign

*36 Wet wiping cloths shall be laundered daily.

soiled cloth sitting in counter

*29 Mechanical holding unit, thermometer location

provide thermometer

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

observed employees cutting chicken without gloves

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

all prepared food wiyhout date mark

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket without sanitizer

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

Arrange raw meats in RIC to avoid cross-contamination. Observed raw chicken over RTE food and raw beef over RTE sauces in different cooler

*10 Clean Sight and Touch

Clean inside dirty microwave

*18 Toxic items stored above food/utensils

Do not store medicine/vitamins above food product (flour)

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

Date mark food in RICs if kept longer than 24 hours (cooked beef, cooked beans)

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

Observed personal food stored directly on top of lettuce inside RIC

*43 Light bulbs, light shields provided

Repair light under venthood

*42 Floors/walls/ceiling/nonfood dirty

Clean floor by 3-comp sink

*20 Grease Trap Tickets

Service grease trap every 3 months, unless told otherwise by water department with official documentation (8-19-22)

*31 No soap at handsink

provide at every hand wash station

*24 Food Label- manufacture/packer/distrubtor name

Observed grab-and-go items without manufacturer label.

*28 Original cont. of RTE/PHF/Day1= day of opening

Must datemark food.

*31 Individual, disposable towels

Observed no paper towels at handsink.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at back door.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*03 Food products not maintained at 135øF or above

Rice 123, picadillo 122, refried beans 102; Degrees F.

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

Expired milk inside reach in cooler.

*24 Food Label- manufacture/packer/distrubtor name

Observed product in grab-and-go cooler without proper labels.

*28 Original cont. of RTE/PHF/Day1= day of opening

Datemark all prepared product held longer than 24 hrs with a use by date not to exceed 7 days.

*32 Approved Food Contact Equip.

Replace residential equipment with commercial-2 reach in freezers an a microwave.

*45 Floor& wall junctures- coved & sealed

Seal handsink to wall properly.

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

Observed raw beef over RTE

*18 Toxic items labeling-non original container

Observed chemical spray bottle not labeled

*27 Cooling method, criteria - smaller portions

Cool in smaller portions in ice

*28 Date marking combined ingredients for RTE/ TCS food

Date mark salsas

*31 No soap at handsink

Provide soap and paper towels at hand sinks

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Observed cardboard used as liner in RIC

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

Observed food placed on floor

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

Observed cups used as scoops in dry product.

*45 Premises shall be maintained in good repair

Seal hand sink and 3-comp sink to wall

*46 Covered waste receptacle for women's restroom

Provide trash with lid in restroom

*14 Gloves single use

Do not wash gloves. Wash hands and change gloves.

*19 Backflow prevention device - air gap

Provide 1-inch air gap under 3-comp sink

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

Do not shut off hot water

*31 Handwashing lavatory - used for other purpose

Use hand sink for handwash only

*32 Nonfood surfaces-design to be cleaned easily

Do not use cardboard as a shelf liner.

*44 Refuse/recyclables to be stored in proper contain.

Keep area outside clean of debris

*47 Handwashing signage

Provide hand wash sign at hand sink

*02 Cold Hold (41øF/45øF or below)

Observed boiled tomatoes and tomatillos sitting in large pots on prep table at ambient temperature with no time control.

*20 Grease Trap Tickets

Service grease trap at least once every 3 months.

*27 Cooling method, criteria - smaller portions

Tomatoes and tomatillos cooled improperly: large container at ambient temperature.

*32 Nonfood surfaces-design to be cleaned easily

Observed cardboard and foil used as shelf liner.

*46 Covered waste receptacle for women's restroom

Provide lid for trash in womens' restroom

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

Observed cup used as scoop. Scoop must have handle.

*47 Handwashing signage

Provide hand wash sign at hand wash station.

*47 Other Violations

MOP

*34 Outer door: solid,selfclosing,tightfitting

*41 Food storage containers, identified with common name of food.

*42 Dirty nonfood contact surfaces

*32 Approved Food Contact Equip.

*29 Cold/hot hold unit thermometer easily viewable

*22 Handlers-Certificate Not On Site

*45 Premises shall be maintained in good repair

*20 Grease Trap Tickets

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

chlorine test strips needed

*22 Handlers-Certificate Not On Site

all employees that work directly with food preparation must obtain a valid food handler certificate

*42 Dirty nonfood contact surfaces

clean gaskets

*22 Handlers-Certificate Not On Site

both ladies do not have handlers card

*21 RFSM - Not On Site

have one on site at all times

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

date mark all prepared foods/produce

*31 Individual, disposable towels

no towels at handsink

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

cover hamburgers stored in coolers

*31 Handwashing lavatory - used for other purpose

objects in handsink

*28 Date marking commercially prepared RTE/ TCS food

date mark all prepared foods

*18 Toxic items storage adjacent to food/utensils

*34 Pest control-routine inspections for

keep invoices on site

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*03 Food products not maintained at 135øF or above

meat at 85F needs to be above

*20 Grease Trap Tickets

keep invoices on site

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

*21 RFSM - Not On Site

*28 Date marking commercially prepared of RTE/PHF

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

sliced ham stored adjacent to raw beef inside the reach in cooler.

*22 Handlers-Certificate Not On Site

all employees that work directly with food preparation must obtain a valid food handler card.

*20 Grease Trap Tickets

current grease trap tickets needed

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

cover food that is placed adjacent to a dusty blowing fan

*02 Cold Hold (41øF/45øF or below)

raw beef at 53 degrees F

*27 Cooling, heating, and holding capacities. Equipment

ric set above 41 degrees F

*07 Food obtained from sources that comply with applicable laws

label salsa for individual sale

*31 Handwashing lavatory - used for other purpose

used as a sink to wash plates

*21 RFSM - Not On Site

*29 Food thermometers provided and accessible

*14 When to wash hands before donning new gloves