TAQUERIA LA VERACRUZANA

Person in charge present, demonstrates knowledge, and performs duties

2-102.11 PIC was not knowledgeable on process of keeping cooked food warm at 136f degrees in warmer

Certified Food Protection Manager and Food Handler Certification

228.31(b)

Hands clean and properly washed

2-301.12(A) Observed cook in kitchen not wash hands when preparing to cook food for customer.

Food separated and protected

3-302.11(A)(1)(a) Observed cage eggs stored above green peppers in reach in cooler

Food-contact surfaces: cleaned & sanitized

4-601.11(A) Observed food debris buildup inside the top of microwave

Proper Cooking Time and Temperatures

3-401.14 Observed cooked beef stored at room temperature and not in hot holding unit.

Proper Date Marking and Disposition

3-501.17(A) Observed no date marks on produce, chicken, beef and all items in reach in cooler

Thermometers provided and accurate

4-204.112(A) Observed no thermometer placed in back reach in cooler

Contamination prevented during food preparation, storage and display

3-305.11(A) Observed bulk storage flour buckets stored on floor in front of 3 compartment sink

Personal Cleanliness

2-402.11 Observed no hair restraints on cook in kitchen

Wiping cloths; properly used and stored

3-304.14(A) Observed wet wiping cloth stored under cutting board

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

4-501.11(A) Repair gaskets on reach in cooler in back/Repair digital thermometers on all reach in coolers/

Warewashing facilities, installed, maintained, used, test strips

4-301.12(A) Observed the wash, rinse, sanitize solutions not set up in the 3 compartment sink.

Non-food-contact surfaces clean

4-602.13 Clean inside reach in coolers/ clean gaskets of buildup/ clean floors and walls

Plumbing installed; proper backflow devices

5-202.13 Observed no air gap from mop sink to floor drain. Make sure there is a gap of at least 1 inch in between

Sewage and waste water properly disposed

19-126.2(c) Observed grease trap ticket exceeding 90 days service interval. 9/23/25. Make sure grease trap is serviced every 90 days

Physical facilities installed, maintained, and clean

6-201.11 Clean floors of grease and water buildup up in missing tiles

Adequate ventilation and lighting; designated areas used

6-501.14 Observed grease build up under vent hood. Service frequently