TAQUERIA LAS MULAS & RESTAURANT

Violations (17)

• 50

  Hot and cold water available; adequate pressure

  Observed no running hot water at hand washing sink in the food preparation area.Corrective Actions: Must provide at least 100 degree F hot water to all hand washing sinks, for proper use.

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no Certified Food Service Manager on-site, at time of inspection.Corrective Actions: Must have, on-site, at least one individual who has a valid Food Service Manager Certification.

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed employee personal beverages on tables in the food preparation area.Corrective Actions: Must refrain from drinking and eating in the food preparation areas, as to prevent overhead contamination of food contact surfaces and food product.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed, at time of inspection, equipment storage in hand washing sink, with a food strainer inside sink basin.Corrective Actions: Must refrain from storing equipment inside hand sinks, for ease of proper use.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed inside of microwave unit, in food preparation areas,not kept clean of older food debris. Observed multiple food service knives and food preparation equipment, including meat slicers and vegetable cutters, not kept thoroughly cleaned while stored on food preparation counters and cold holding unit.Corrective Actions: Must regularly and thoroughly clean all food service equipment and food service utensils, as to prevent contamination of food product.

• 37

  Food properly labeled; original container

  Observed bulk food containers not properly labeled in dry food storage area.Corrective Actions: Must label all bulk food containers, by name of food stored within, for ease of identification.

• 38

  Insects, rodents and animals not present

  Observed a major accumulation of gnats in the back storage area by the back door, with gnats present throughout the food establishment, thinning out leading towards the front food service area. Observed back door of the retail food establishment kept open when not in use.Corrective Actions: Must work towards eliminating all pests within the retail food establishment, as to prevent contamination of food product and contact surfaces, as well as ensure all doors leading outside are closed when not in use, as to prevent pest infestations.

• 39

  Contamination prevented during food preparation, storage and display

  Observed multiple containers of prepared foods stored uncovered in the walk-in cooler and freezer, as well as bulk bags of food product (beans) stored in the dry food storage area without a cover. Observed prepared food containers stored on the floor surface in the walk-in cooler and freezer.Corrective Actions: Must stored all food products covered, as to prevent overhead and cross-contamination, as well as store all food products off the floor surface.

• 41

  Wiping cloths; properly used and stored

  Observed sanitizing cloths left out on food preparation counters.Corrective Actions: Must return all sanitizing cloths to the sanitizing buckets when not in use, as to prevent contamination during food preparation.

• 47

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

  Observed walk-in cooler door hinge broken, providing risk of improper closure and use. Observed unapproved storage surface for cleaned utensils in the front service area (knifes/spoons/forks stored on cloth).Corrective Actions: Must ensure all surfaces for storing utensils must be smooth, durable, easily cleanable and non-absorbent, for ease of cleanliness, as well as walk-in cooler door be properly fixed for ease of proper use.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no quaternary ammonium chemical test strips for sanitizing tablets used within retail food establishment.Corrective Actions: Must provide and use proper chemical test strips for approved sanitizer used, for safe and effective use.

• 49

  Non-food contact surfaces clean

  Observed shelving in the walk-in cooler, as well as fan vents in the walk-in cooler, not kept clean.Corrective Actions: Must regularly clean all shelving in and non-food contact surfaces, as to maintain a sanitary environment.

• 51

  Plumbing installed; proper backflow devices

  Observed plumbing leak to hand washing sink in the food preparation area.Corrective Actions: Must make necessary repairs to plumbing with leaks, as to maintain a sanitary environment.

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  Observed no covered trash receptacle provided in the women's restroom.Corrective Actions: Mustvprovide, in the women's restroom, a covered waster receptacle, for proper disposal of sanitary napkins.

• 54

  Garbage/refuse properly disposed; facilities maintained

  Observed an accumulation of trash bags and boxes located right outside the back door of the retail food establishment.Corrective Actions: Must regularly clean debris and litter around the outside of the building, as to prevent pest harborage.

• 55

  Physical facilities installed, maintained, and clean

  Observed flooring in the retail food establishment not kept thoroughly cleaned, especially in the back storage areas, underneath three compartment sink and underneath grilling area. Observed ceiling tile peeling in the front service area.Corrective Actions: Must ensure ceiling are maintained in good repair, for ease of cleanliness, as well as regularly clean surrounding areas of the food establishment including floors, as to maintain a sanitary environment.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed light missing shielding in the front food service area. Observed employee personal belongings stored throughout food preparation and storage area.Corrective Actions: Must use a designated area for employee personal belongings storage, as well as provide shielding to all non-shatterproof lights.