La Taqueria Tacos Y Mas

Violations (19)

• 1

  Person in charge present, demonstrates knowledge, and performs duties

  2-102.11 Person in charge could not state proper cold holding and hot holding temperatures for TCS food.

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(d) Provide food handler certificate for all employees on site

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(d) Provide certified food manager on site during all hours of operation.

• 5

  Procedures for responding to vomiting & diarrheal events

  2-501.11 Provide instructions for bodily fluid cleanup procedures

• 8

  Hands clean and properly washed

  2-301.14(H) Employees must wash hands before donning new gloves, changing task, or when contamination occurs

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.13 Only wash hands at designated hand wash sinks

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.12 Provide individual, disposable paper towels at all hand wash sinks

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) Do not store items in hand wash sink. Maintain accessible at all times.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) Observed soiled knives stored on wall. Must clean and sanitize before storing on wall holder

• 21

  Proper Hot Holding Temperatures

  3-501.16(A)(1) Keep all TCS hot hold food at 135 F or higher at all times. Observed refried beans at 82 F and chicken at 81.8 F.

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) Keep all TCS cold hold food at 41 F or lower at all times. Observed beef at 50.6 F, chicken at 74.3 F.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) Date mark cooked food if held longer than 24 hrs with a use by date not to exceed 7 days max.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-903.11(A), (B) and (D) Store all utensils inverted to prevent contamination when handled by employees

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-202.16 Remove cardboard, paper bags from storage shelves that are being used as a shelf liner

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 Provide test strips for sanitizer solutions

• 49

  Non-food-contact surfaces clean

  4-601.11(C) Clean dirty countertop surfaces

• 52

  Sewage and waste water properly disposed

  19-126.2(c) Service grease trap every 90 days

• 52

  Sewage and waste water properly disposed

  5-402.11 Provide air gap at 3-comp sink in bar area

• 55

  Physical facilities installed, maintained, and clean

  6-501.11 Repair leak on 3-comp sink faucet base