TAQUERIA LA VERACRUZANA

Certified Food Protection Manager and Food Handler Certification

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

Food separated and protected

3-302.11(A)(1)(a) Do not store raw chicken next to masa in RIC

Proper Hot Holding Temperatures

3-501.16(A)(1) Keep all TCS hot hold food at 135 F or higher at all times. Observed cooked beef at 90F and 93.7F

Proper cold holding temperatures

3-501.16(A)(2) Keep all TCS cold hold food at 41 F or lower at all times. Observed cooked food in RIC at 47 F. Immediately store in freezer to cool below 41 F. Observed raw chicken at 45 F

Proper cooling methods used; adequate equipment for temperature control

4-301.11 Repair RIC and hot hold equipment to properly maintain food holding temperatures (hot and/or cold)

Contamination prevented during food preparation, storage and display

3-305.11(A) Observed RIC splashing inside food container.

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

4-501.11(A) Repair leaking RIC from the inside

Non-food-contact surfaces clean

4-601.11(C) Deep clean kitchen (floors under equipment, exterior of equipment, walls, etc.)

Plumbing installed; proper backflow devices

5-205.15 Repair leaking water hose on 3-comp sink