Taqueria Puro Mexico

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.

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.

Issuance of medallions. operator of mobile food unit failed to display in the mobile food unit in plain view of the public the proof of restroom availibility statement. (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”.

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.

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. hand-washing sink not accessible to employees at all times.

Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.

Reheating for hot holding. refrigerated time/temperature controlled for safety (tcs) cooked foods not reheated rapidly to 165°f or higher before served or placed in a hot food storage facility.

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

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

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)

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

Hand-washing sink installation. hand-washing sink not accessible to employees at all times. (corrected on site)

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

Temperature measuring device, food. no temperature measuring device provided to assure attainment / maintenance of proper internal / holding refrigerated temperature of time/temperature controlled for safety (tcs) food.

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

Hand-washing sink installation. hand-washing sink not accessible to employees at all times. (corrected on site)

Openings. openings to the outside not effectively protected against the entrance of rodents. (corrected on site)

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