Taqueria El Milagro

Applicability of article; compliance; penalty for violation; variances, etc. operating a food service / processing establishment not conforming to requirements of article ii.

Time/temperature controlled for safety (tcs) food. except when time is used as a public health control as specified in section 20-21.02(a)(02) of this code, time/temperature controlled for safety (tcs) food shall be kept at an internal temperature of 41°f (05°c) or below or at a temperature of 135°f (57°c) or above during display and service, except that roasts cooked to a temperature and for a time specified in table 20-21.04-3 of this code or reheated as specified in table 20-21.04-01 of this code may be held for service at a temperature of 130°f (54°c) or above

Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed. (corrected on site)

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

Servicing of mobile food units by commissaries; servicing records. failure of mobile food unit to return to the commissary for the performance of all servicing operations within the 24-hour period preceding operations.

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. (corrected on site)

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. (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.

Materials; general. gloves. single-use gloves shall be used for only one task such as working with ready to eat food or with raw animal food. they shall be used for no other purpose and shall be discarded when interruptions occur in the operation or when damaged or soiled. unless covered with a single-use glove, slash-resistant gloves and cloth gloves may not be used in direct contact with ready to eat food unless the slash-resistant gloves have a smooth, durable and nonabsorbent outer surface. slash-resistant gloves and cloth gloves may be used with food that is subsequently cooked.

Materials; general. canvas cloths. with the exception of approved easily cleanable belts on equipment used for the conveying or shaping and conveying of bakery products in the precooked stage and napkins used when serving bread and rolls, use of canvas cloths or other cloth materials as food-contact surfaces is prohibited. (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.

Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.

Hand-washing sink installation. sink used for food preparation / washing equipment / washing utensils used for hand-washing.

Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.

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.

Openings. screens for windows / doors / skylights / transoms / intake and exhaust air ducts / other openings to the outside not tight-fitting and free of breaks. screening materials shall not be less than sixteen mesh to the inch (16 mesh to 25.4 mm).

Sanitation. garbage and refuse storage facility for customer use not attached to the exterior of the mobile food unit / not insect and rodent-proof.