Luna's Tortillas

Violations (22)

• 1

  Person in charge present, demonstrates knowledge, and performs duties

  2-102.11 Owner started operating the business without the proper capacity of hand wash sinks installed in establishment.

• 2

  Certified Food Protection Manager and Food Handler Certification

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

• 8

  Hands clean and properly washed

  2-301.12(B)(2) Wash hands with soap for at least 20 seconds

• 8

  Hands clean and properly washed

  2-301.14(H) Wash hands before donning new gloves

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.11 Provide hand soap at every hand wash station

• 10

  Adequate handwashing facilities supplied & accessible

  5-203.11(A) Provide a handwashing sink in establishment.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.14 Provide hand wash sign at every hand wash sink (restrooms)

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.12 Provide individual, disposable paper towels at every hand wash sink

• 15

  Food separated and protected

  3-304.11 Observed tortilla chip stored directly in contact with dirty cardboard boxes. Only use approved clean and sanitized food contact surfaces as food storage.

• 15

  Food separated and protected

  3-302.11(A)(1)(b) Do not store raw eggs over cooked RTE food in RIC

• 23

  Proper Date Marking and Disposition

  3-501.17(B) Date mark commercially processed RTE, TCS food held longer than 24 hours with a use by date not to exceed 7 days (milk gallons, packaged TCS food, etc)

• 23

  Proper Date Marking and Disposition

  3-501.17(A) Date mark RTE, TCS food held longer than 24 hours with a use by date not to exceed 7 days.

• 36

  Thermometers provided and accurate

  4-302.12 Provide food thermometer with small probe on site at all times.

• 38

  Insects, rodents, and animals not Present

  6-202.15(A) Observed open window near restroom in kitchen. Provide protective cover for windows if left open

• 38

  Insects, rodents, and animals not Present

  6-501.111 Observed rat in establishment

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) Store all food 6 inches off the floor

• 47

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

  4-101.19 Remove cardboard from surfaces of equipment that is being used as a shelf liner

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 Provide sanitizing test strips for sanitizing solution

• 49

  Non-food-contact surfaces clean

  4-601.11(C) Clean dirty floors under and behind equipment in kitchen, clean exterior of dirty equipment, dirty grease filters under vent hood

• 55

  Physical facilities installed, maintained, and clean

  6-201.15 Do not use cardboards as floor mats. Provide floors mats that are easily, removable and easily cleanable

• 55

  Physical facilities installed, maintained, and clean

  6-501.114 Remove all unnecessary items and litter from premises to reduce clutter and maintain cleanliness.

• 56

  Adequate ventilation and lighting; designated areas used

  6-202.11(A) Repair light bulbs not in good repair under venthood