Velvet Taco

*02 Cold Hold (41øF/45øF or below)

Avocado found at 59'f, Keep at 41'f or lower

*19 Water & Plumbing in good repair- per code

Fix leaking hot water pipe

*33 Warewashing machines auto. dispense detergents

Keep dish machine at 50ppm Cl

*39 Cutting surfaces.

Resurface or replace cutting board

*45 Premises shall be maintained in good repair

Re seal floor where it has come up

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

*35 Jewelry Prohibition

*14 When to wash hands before donning new gloves

*36 Cloths in-use for wiping between uses stored

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

*02 Cold Hold (41øF/45øF or below)

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

*45 Premises shall be maintained in good repair

*31 No soap at handsink

*21 RFSM - Not On Site

NO RFSM

*39 Keep utensils handles upright or protected

*42 Floors/walls/ceiling/nonfood dirty

*03 Food products not maintained at 135øF or above

*21 RFSM - Not On Site

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

*39 Loosely cover cooling foods

*02 Cold Hold (41øF/45øF or below)

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

*42 Floors/walls/ceiling/nonfood dirty

*34 Outer openings:closing holes, gaps

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

*45 Premises shall be maintained in good repair

*36 Cloths in-use for wiping between uses stored

*47 Conditions of Permit-in use of food equipment

*42 Dirty nonfood contact surfaces

*35 Jewelry Prohibition

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

*32 Approved Food Contact Equip.

*02 Cold Hold (41øF/45øF or below)

*19 One Inch Air Gap

*39 Keep utensils handles upright or protected

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

*36 Cloths in-use for wiping between uses stored

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*36 Cloths in-use for wiping between uses stored

MAINTAIN WIPING CLOTHES IN CONTAINER WHEN NOT IN USE

*45 Premises shall be maintained in good repair

REMOVE PEELING PAINT

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

PERSONAL DRINK STORED ON FRONT SERVICING LINE

*42 Dirty nonfood contact surfaces

CLEAN & RESEAL WALLS BY HAND SINK AND 3 COMP SINK

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

NO DATE MARKING ON PREPARED FOOD ITEMS

*02 Cold Hold (41øF/45øF or below)

TUNA 46.2, S. CHEESE 47.8, D. TOMATOES 45.7f

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENTS

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

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

cover all food to prevent cross contamination

*34 Outer openings:closing holes, gaps

close all gaps in ceiling

*02 Cold Hold (41øF/45øF or below)

salsa 73.5

*06 Time as PHC: 4 hours provide written procedures methods of compliance

no date marking on prepared food items

*14 When to wash hands before donning new gloves

donning gloves without washing hands

*42 Dirty nonfood contact surfaces

clean walls and fan vent covers in WIC

*11 Food not re-served after being served or sold to consumer

reserving of previously served salsa

*45 Drying Mops-air dry

allow mop to air dry

*41 Food Labeling - Bulk Food w/ Card or Sign

label all bulk containers

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

cross contamination arrangement eggs stored with RTE foods

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

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

*20 Grease Trap Tickets

*03 Food products not maintained at 135øF or above

s. onions 73.5

*45 Attachments to walls and ceilings shall be easily cleanable

maintain smooth easy cleanable attachment and map

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

cover all food to prevent cross contamination

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

personal drinks stored on food equipment/ above food

*02 Cold Hold (41øF/45øF or below)

salsa 50.9F

*18 Toxic items storage adjacent to food/utensils

s. buckets stored with food

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

no date marking on prepared foods

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*37 Unpackaged food may not be stored in direct contact with undrained ice

un drain ice stored on food

*03 Food products not maintained at 135øF or above

c. potatoes 131.2 , pico de gallo with corn 99.3

*40 Store single-service item in original package

single service items stored by hand sink in prep area

*31 Handwashing lavatory - used for other purpose

food equipment stored in hand sink

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

no date marking on prepared food

*27 Cooling, heating, and holding capacities. Equipment

Lack of adequate refrigeration -Discontinue using ice as a cold hold

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*18 Toxic items storage adjacent to food/utensils

S. bucket stored with food

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

personal food stored on equipment

*02 Cold Hold (41øF/45øF or below)

Lettuce 64.2, d. mustard 66.6F, c. avocado 60.6, and r.eggs 64.0

*34 Outer openings:closing holes, gaps

close gaps in ceiling

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk container (warning)

*39 Loosely cover cooling foods

loosely cover all cooling food

*43 Clean vent syst:Intake/exhaust air ducts

clean fans in kitchen

*21 RFSM - Not On Site

No RFSM on duty during inspection- displayed

*42 Floors/walls/ceiling/nonfood dirty

clean/remove dust from ceiling

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*34 Outer openings:closing holes, gaps

close all gaps in ceiling

*03 Food products not maintained at 135øF or above

*18 Toxic items storage adjacent to food/utensils

Toxics stored with equipment/food

*47 Other Violations

label 3 comp sink

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

cover all food to prevent cross contamination

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

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

*02 Cold Hold (41øF/45øF or below)

*11 Food not re-served after being served or sold to consumer

salsa

*36 Cloths in-use for wiping between uses stored

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

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

raw burger patty stored over cheese raw burger over raw steak@ WIC

*39 Loosely cover cooling foods

*47 Conditions of Permit-in use of food equipment

*18 Toxic items labeling-non original container

label all bottles

*27 Cooling method, criteria - smaller portions

*02 Cold Hold (41øF/45øF or below)

raw shell egg 61.1 F need mechanical cooling or time control

*45 Lockers to be used to store personal items

*21 RFSM - Not On Site

*26 Consumer Advisory Disclosure---asterisking

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

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

tuna tartar over corn pico de gallo, discarded

*32 Approved Food Contact Equip.

remove all towels

*02 Untreated shell eggs need to be at 45§F or <

shell Eggs on ice at 61 F discarded

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

keep all employee drinks in designated area

*39 Store all equipment & utensil covered or inverted