Taqueria Arandas

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

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”.

Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage. (corrected on site)

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.

Covering material installation. wall and ceiling covering materials not attached and sealed so as to be easily cleanable.

Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item. (corrected on site)

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.

Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.

Materials; general. sponges. sponges used in contact with cleaned and sanitized or in-use food-contact surfaces. (corrected on site)

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

Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.

Toilet room. toilet room not provided with tight-fitting / self-closing / solid doors, which shall be closed except during cleaning or maintenance except that this requirement does not apply to a toilet room that is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall or stadium-type facilities. (corrected on site)

Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage. (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)

General. bulk food removed from original container not stored in a container identifying the food by common name.

Cooking time/temperature controlled for safety (tcs) foods. consumer advisory (disclosure). when animal food such as beef / eggs / fish / lamb / milk / pork / poultry / shellfish are served or sold raw / undercooked / without otherwise being processed to eliminate pathogens either in ready to eat form or as an ingredient in another ready to eat food (except as specified in items (03) and (08) of this subsection) not including a description of the animal-derived foods, such as \"oysters on the half shell (raw oysters)\", \"raw-egg caesar salad\", and \"hamburgers (can be cooked to order) / identification of the animal-derived foods in a menu or other listing by asterisking them to a footnote that states that the items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients. (corrected on site)

Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.

Manual sanitizing. food-contact surfaces of all equipment and utensils not sanitized by rinsing, spraying, or swabbing with a chemical sanitizing solution at the strength required for that particular sanitizing solution under items 20-21.12(e)(02) through 20-21.12(e)(06) above, in the case of equipment too large to sanitize by immersion.

Manual sanitizing. food-contact surfaces of all equipment and utensils not sanitized by immersion in a chlorine solution in a manner that complies with one of the following; 25 ppm at a minimum temperature of 120of for 10 seconds when ph is <=10, 50 ppm at a minimum temperature of 100of for 7 seconds when ph is <=10, 50 ppm at a minimum temperature of 75of for 7 seconds when ph is <=8, or 100 ppm at a minimum temperature of 55of for 10 seconds when ph is <=10. (corrected on site)

Labeling of materials. working containers used for storing poisonous / toxic materials such as cleaners and sanitizers taken from bulk supplies not clearly / individually identified with the common name of the material.

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