Taqueria Arandas #25

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

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Refrigerated storage. rapid cooling temperatures. time/temperature controlled for safety (tcs) food not cooled from 135°f (57°c) to 70°f (21°c) within 2 hours.

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”.

General. container of food not stored a minimum of 6 inches above the floor. (corrected on site)

Cooking time/temperature controlled for safety (tcs) foods. consumer advisory (reminder). 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 an asterisking of the animal-derived foods that require disclosure in a menu or other listing to a footnote that states written information regarding the safety of these items is available upon request / consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk for foodborne illness / consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk for foodborne illness, especially if certain medical conditions are present.

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.

Manual rinsing. washed utensils and equipment not rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or detergent sanitizer solution by using one of the following procedures: use of a distinct, separate water rinse after washing and before sanitizing when using a three-compartment sink or alternative manual utensil-washing equipment equivalent to a three-compartment sink as specified in tfer 228.107(b)(03); or a three-step washing, rinsing, and sanitizing procedure in a mechanical equipment washing system for cip equipment / use of a detergent-sanitizer as specified under section 20-21.12(h) of this code if using an alternative manual utensil-washing equipment that is approved for use with a detergent-sanitizer as specified in tfer 228.107(b)(03) or a mechanical equipment washing system for cip equipment / use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two-compartment sink operation / when using a dishwashing machine that does not recycle the sanitizing solution as specified in subitem e of this item or alternative manual utensil-washing equipment such as sprayers, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution and washed immediately after each application / when using a dishwashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.

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. (corrected on site)

Prohibited storage area. food equipment / utensils / laundered linens / single-service and single-use articles shall not be stored in locker rooms / toilet rooms / vestibules / garbage rooms / mechanical rooms / under sewer lines that are not shielded to intercept potential drips / under open stairwells / under other sources of contamination is prohibited except that laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.

General. plumbing not sized / installed / maintained according to applicable laws.

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

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

Locker areas. lockers / other suitable facilities not located in the designated dressing room / in food storage room / other area containing only completely packaged food or packaged single-service articles.