TACOS Y QUESADILLAS MEXICO

Violations (9)

• 02GCritical

  Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

• 06BCritical

  Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

• 06CCritical

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

• 04ACritical

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

• 10F

  Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

• 10G

  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

• 10C

  Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.

• 09B

  Thawing procedure improper.

• 08C

  Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.