TACO CHANO'S

Adequate handwashing facilities supplied & accessible

6-301.12 Paper towels must be placed at each handwashing sink

Food-contact surfaces: cleaned & sanitized

4-601.11(A) Must clean on the top side of the microwave

Food-contact surfaces: cleaned & sanitized

4-501.114(A) Observed chlorine at 200 ppm

Proper Date Marking and Disposition

3-501.17(A) Must date mark all RTE foods for 7 days including the day of production

Toxic substances properly identified, stored, used

7-102.11 Must provide the common name of al chemicals in spray bottles

Food properly labeled; original container

3-302.12 All food must be properly identified when placed in other containers

Personal Cleanliness

2-402.11 Observed multiple employees without a type of hair restraint

Wiping cloths; properly used and stored

3-304.14(B) All wet cloths must be stored in a sanitizing bucket in between uses

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

4-901.11 Observed tongs drying on the 3 comp sink

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

4-901.11 Observed cutting boards air drying on the faucet of the prep sink

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

4-202.11 Observed cardboard being used to store dry ingredient scoop

Warewashing facilities, installed, maintained, used, test strips

4-501.116 Observed 200PPM Chlorine

Physical facilities installed, maintained, and clean

6-501.16 All mops must be hung to air dry

Adequate ventilation and lighting; designated areas used

4-202.18 Must clean vent hoods of all excessive debris