Tortilleria Los Gallitos

*18 Restricted use pesticides

Do not use/store unapproved pesticides in food establishment

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

Date mark all prepared & commercially made products that last for more than 24 hrs

*18 Toxic items labeling-non original container

Label all spray bottles with their contents

*32 Nonfood surfaces-design to be cleaned easily

Remove all plastic covering from equipment to allow easy cleanability

*18 Toxic items labeling-non original container

Label all chemical spray bottles with their contents

*32 Equipment and Utensils Multiuse Materials durable

Remove cardboard from inside of reach-in freezer

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

Do not leave dry food/ingredients exposed>seal them properly or place them in a container

*19 One Inch Air Gap

Drain pipe must have at least 1 inch air gap

*24 Food packaged in a establishment, shall be labeled as specified in law

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

All utensils in dry storage/bulk item/ingredient must have handles

*45Physical Facilities Floors,Walls,Ceilings

Fill/seal all holes in walls

*45 Premises:Cleaning, frequency and restrictions

light shields dirty with dust and soils accumulations clean light fixtures and light shields in all areas ceiling dirty in all areas with dust and grease accumulations must be clean to avoid cro

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

open flour bags at the back dry area must be close or have covered to avoid cross contamination

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

missing some date marks on food packages and food containers in all areas must be have date marks on food containers in all areas

*40 Single use articel wrapped or dispensed

using single article tray for utensils must be have wrapped or dispensed using proper container

*32 Equipment and Utensils Multiuse Materials durable

using thank you bags as food containers in all areas must be use approved containers as food containers

*07 Packaged food shall be labeled as specified in law

missing labels on food packages at self service area must be have labels food containers in all areas

*42 Floors/walls/ceiling/nonfood dirty

ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination floors behind shelving at storage area dirty must be clean to avoid contamination

*43 Light bulbs, light shields provided

some lights not working at prep area must be replace or repair to proper condition

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside in all areas must be clean to avoid cross contamination

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

missing employee health policies and procedures

*34 Outer openings:closing holes, gaps

back exit door and mosquito screen frame with gaps must be closed or replace repair to eliminate gaps ceiling tiles with holes and broken shields must be replace or repair to proper condition

*43 Clean vent syst:Intake/exhaust air ducts

a/c vent dirty with dust, soils deposits and grease accumulations must be clean to avoid cross contamination

*29 Sanitizing solutions, testing devices

missing sanitizer buckets during operational hours must be have sanitizer buckets at 100 ppm chlorine concentration during operational hours

*24 Food Labeling- with common name of the food

missing labeling on food packages in front area must be label all food packages by law missing labels on food containers inside cooler units must be label food containers in all areas

*42 Floors/walls/ceiling/nonfood dirty

floors under equipment dirty with food debris and grease deposits must be clean to avoid cross contamination PIC must be ensure all floors are clean to avoid contamination

*39 Cooking equipment free of encrusted grease

utensils with encrusted oils and grease deposits must be clean to avoid cross contamination

*45 Premises shall be maintained in good repair

ceiling tiles bulge or broken at preparation front area must be replace or repair to proper condition to avoid cross contamination ceiling water leaks on preparation areas must be fix all leaks

*22 Accredited food handler certificate - 60 days

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

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils, grease drippings and deposits must be clean to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using thank you bags as food containers must be use approved containers as food containers to avoid chemical contamination

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

missing employee health policies and procedures

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

hot sauce at 143F inside cooler units must be proper cooling steps to avoid cross contamination from 135 F to 70 F in two hours

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

open food bags at back area inside store room must be have food inside proper food containers with covers or lids use as public health control

*42 Floors/walls/ceiling/nonfood dirty

floors and walls close to vent hood area dirty with spills, soils and grease accumulations must be clean to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using

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

missing writing employee health policies

*42 Floors/walls/ceiling/nonfood dirty

ceiling dirty with soils and grease accumulations clean ceiling to avoid cross contamination floors dirty must be clean to avoid contamination

*39 Store equipment & utensils in a clean, dry place

unused equipment dirty with grease and soils accumulations unused equipment must be clean and keep in a dry and clean location

*43 Light bulbs, light shields provided

lights on kitchen are not working properly must be replace or repair to proper condition

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

missing writing employee health policies

*43 Ventilation hood systems, adequacy

fryers out the vent hood area must be keep inside vent hood area to avoid condensation buildup

*44 Receptacles tight fitting lids, doors, or covers

grease trap receptacle cover with gaps allow unlawful smells must be repair or cover to avoid unlawful smells

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

observed raw pork store next to bread raw eggs together with rte food

*10 Clean Sight and Touch

provide cleaning for the coolers

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

no paper towel or shopping bag allow to wrap the food

*45Floor, wall, ceiling - Exposed material

damaged tiles on the ceiling

*24 Food Labeling- with common name of the food

cactus packages

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

Raw meat and Mexican cream store together Raw meat and veggies Store together

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

all foods in cooler

*36 Cloths in-use for wiping between uses stored

*34 Outer openings:closing holes, gaps

Seal open gaps for back door

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

onion, oil box, drink

*22 Handlers-Certificate Not On Site

*14 When to wash hands before donning new gloves

Employees observed donning gloves without first washing hands. Please wash hands thoroughly before donning gloves.

*45 Unnecessary articles prohibited

Evidence of children in back storage area. Child seat, child safety gate, misc. toys observed. Please do not allow children in the production or storage areas of a commercial kitchen. No children

*36 Cloths in-use for wiping between uses stored

Moist mop cloths stored on service counters and cutting boards. When not in employee's hands cloths should be stored in sanitizing solution.

*46 Toilets/urinals shall be provided:minimum number

Location has established an dining area in front of store. If public can sit and eat then restrooms should be available to public. Only restroom on site is in the very back of establishment past pro

*29 Cold/hot hold unit thermometer easily viewable

Open top reach in coolers lacking easily readable thermometers.

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

Raw pork chorizo stored over ready to eat breads in reach in cooler near cook top.

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

Hand of knife resting on diced onions in production reach in cooler near cook top.

*47 Conditions of Permit-in use of food equipment

Please provide a sign or placard notifying customers that latest health inspection report is available upon request.

*42 Nonfood-contact surfaces material

NO TOWEL UNDER CUTTING BOARD

*22 Handlers-Certificate Not On Site

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

OPEN CONTAINER DRINKS IN FOOD PREP AREA

*21 No unnecessary personnel allowed in food prep area

*24 Food Label- manufacture/packer/distrubtor name

ON ITEMS FOR SALE IN FRONT AREA

*32 Approved Food Contact Equip.

ONLY USE FOOD GRADE CONTAINER

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

ALL ITEMS IN RIC

*43 Ventilation hood-prevent grease dripping

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

DISCARD AFTER 7 DAY DATE MARK DATE MARK SALSA IN FRONT COOLER

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

RAW BEEF OVER VEGETABLE

*34 Controlling pests. Eliminating harborage conditions

OBSERVE LIVE BABY ROACH AT OPEN TOP COOLER

*14 When to wash hands before donning new gloves

*31 No soap at handsink

AT BACK HAND SINK

*43 Light bulbs, light shields provided