TAQUERIA TEMO 3

Violations (7)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no written procedures for bodily fluid events.Corrective Actions: Ensure written procedures for bodily fluid events are readily available.

• 8

  Hands clean and properly washed

  Observed food prep employees not wash hands before donning new gloves.Corrective Actions: Ensure food prep employees follow approved procedures for hand washing before donning new gloves.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed clogged hand sink near kitchen entrance.Corrective Actions: Ensure all hand sinks are properly supplied and accessible at all times.

• 38

  Insects, rodents and animals not present

  Observed gaps at bottom of back door when closed.Corrective Actions: Ensure all outdoor openings are sealed when closed.

• 39

  Contamination prevented during food preparation, storage and display

  Observed food item boxes stored on floor at time of inspection.Corrective Actions: Ensure all food items are stored at least 6 inches off the ground at all times.

• 41

  Wiping cloths; properly used and stored

  Observed damp wiping cloths stored on prep tables when not in use.Corrective Actions: Ensure damp wiping cloths are stored in sanitizing solution when not in use.

• 49

  Non-food contact surfaces clean

  Observed accumulation of food debris on floors throughout kitchen.Corrective Actions: Ensure non food contact surfaces are regularly cleaned to prevent accumulation of food debris.