TAQUERIA EL TIO

Proper cooling time and temperature (-3pts); Food separated & protected during preparation, storage, display (-3pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts)

Food separated & protected during preparation, storage, display (-3pts); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Original container labeling (Bulk Food) (-1pts)

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Wiping Cloths; properly used and stored - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Time as a Public Health Control; procedures & records - 3; Personal Cleanliness/eating, drinking or tobacco use - 1

Proper Date Marking and disposition - 2; Environmental contamination - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Environmental contamination - 1; Original container labeling (Bulk Food) - 1

Other Violations - 1; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Proper Date Marking and disposition - 2; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

No Evidence of Insect contamination, rodent/other animals - 1; Other Violations - 1

Toxic substances properly identified, stored and used - 3; Proper Cold Holding temperature(41°F/ 45°F) - 3

Personal Cleanliness/eating, drinking or tobacco use - 1; Proper Date Marking and disposition - 2

Toxic substances properly identified, stored and used - 3; Person in charge present, demonstration of knowledge, and perform duties - 2

Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Proper cooling method used; Adequate to Maintain Product Temperature - 2; Proper Date Marking and disposition - 2; Proper Cold Holding temperature(41°F/ 45°F) - 3; No Evidence of Insect contamination, rodent/other animals - 1; Wiping Cloths; properly used and stored - 1; Environmental contamination - 1; Single-service & single-use articles; properly stored and used - 1

Toxic substances properly identified, stored and used - 3; Food and ice obtained from approved source; Food in good condition, safe - 3; Proper Cold Holding temperature(41°F/ 45°F) - 3; No Evidence of Insect contamination, rodent/other animals - 1; Time as a Public Health Control; procedures & records - 3; Non-Food Contact surfaces clean - 1; Proper cooling method used; Adequate to Maintain Product Temperature - 2; Proper Date Marking and disposition - 2; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3

Cold Hold Temperature Violation(s) (41 F/45 F) 5; Lack of Good Hygienic Practices 4; Improper Cooling for Cooked/Prepared Food 5; Evidence of Insect Contamination 3; Unapproved Systems (HACCP Plans/Time as 4; Cross-Contamination of Raw/Cooked Foods/Other 4; Thermometers Not Provided/Accurate/Properly 3

Handwash Facilities without Soap and Towels 3; Cross-Contamination of Raw/Cooked Foods/Other 4; Lack of Good Hygienic Practices 4

Cold Hold Temperature Violation(s) (41 F/45 F) 5; Handwash Facilities without Soap and Towels 3; Handwash Facilities Not Adequate and Accessible 3; Improper Handling of Ready-To-Eat Foods 4; Unsound Condition 4