Don Rey Taqueria Y Ostioneria

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.

Specialized processing methods--variance requirement. a food establishment shall obtain a variance from the department as specified in section 20-19(e)(01) of this code before smoking food as a method of food preservation rather than as a method of flavor enhancement / curing food / using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous / packaging time/temperature controlled for safety (tcs) food using a reduced oxygen packaging method except where the growth of and toxin formation of clostridium botulinum and the growth of listeria monocytogenes in addition to are controlled as specified in item (02) of this subsection / operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption / custom processing animals that are for personal use as food and not for sale or service in a food establishment; such as indigenous deer processing / preparing food by another method that is determined by the regulatory authority to require a variance / sprouting seeds or beans, such as wheat grass and alfalfa sprouts in a retail food establishment. (corrected on site)

Wiping cloths. moist cloths used for cleaning nonfood-contact surfaces of equipment such as counters, dining table tops and shelves not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for no other purpose. these cloths shall be stored in the sanitizing solution between uses.

Hand-washing sink installation. hand-washing sink used for purpose other than hand-washing as specified in section 20-21.08(b) of this code. (corrected on site)

General. the internal temperature of time/temperature controlled for safety (tcs) food not maintained at 41°f (05°c) or below or 135°f (57°c) or above at all times, except as otherwise provided in this article or unless a packaged product is so labeled as exempted and approved by the appropriate state or federal health authority. (corrected on site)

Refrigerated storage. refrigeration facilities. the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of the mechanically refrigerated unit and designed to be easily readable. (corrected on site)

General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..

Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing. (corrected on site)

Cleaning frequency. equipment, food-contact surfaces, and utensils not clean to sight and touch.

Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning. (corrected on site)

Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food. (corrected on site)

Refrigerated storage. refrigeration facilities. each mechanically refrigerated facility storing time/temperature controlled for safety (tcs) food shall be provided with numerically scaled indicating thermometer, accurate to 3°f if scaled in fahrenheit only. . recording thermometers, accurate to 3°f if scaled in fahrenheit only, may be used in lieu of indicating thermometers. thermometers that are scaled in celsius or dually scaled in celsius and fahrenheit shall be designed to be easily readable and accurate to ±(1.05°c) in the intended range of use. (corrected on site)

General. bulk food removed from original container not stored in a container identifying the food by common name. (corrected on site)

General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers.. (corrected on site)

Materials; general. all equipment and utensils not maintained in good repair.

Hand-washing sink maintenance. hand-washing sink / soap dispenser / hand-drying device/ related fixtures not kept clean / not in good repair.

Refrigerated storage. methods for rapid cooling. person in charge not ensuring that employees are using proper methods to rapidly cool time/temperature controlled for safety (tcs) foods. (corrected on site)

General. container of food not stored a minimum of 6 inches above the floor.

Refrigerated storage. refrigeration facilities. each mechanically refrigerated facility storing time/temperature controlled for safety (tcs) food shall be provided with numerically scaled indicating thermometer, accurate to 3°f if scaled in fahrenheit only. . recording thermometers, accurate to 3°f if scaled in fahrenheit only, may be used in lieu of indicating thermometers. thermometers that are scaled in celsius or dually scaled in celsius and fahrenheit shall be designed to be easily readable and accurate to ±(1.05°c) in the intended range of use.

General. bulk food removed from original container not stored in a container identifying the food by common name. (corrected on site)

Storage. cleaned and sanitized utensils and movable equipment not stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means. (corrected on site)

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.