TAQUERIA GOMEZ

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.OBSERVED HAND SINK IN PREP AREA NOT ACCESSIBLE TO WHERE A PREP TABLE IS IN FRONT OF HAND SINK NOT ABLE TO GET TO SINK TO WASH HANDS,INSTRUCTED MANAGER TO REMOVE PREP TABLE TO HAVE ACCESSIBILTY TO WASH HANDS.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED FOOD NOT PROTECTED DURING STORAGE. OBSERVED 2 CHEST FREEZERS WITH FOOD STORED INSIDE,PAPER GOODS,POTS & PANS,CLEANING SUPPLIES ,ETC. STORED IN OUTSIDE ELEMENTS NO BARRIER TO PROTECT FOOD A MAKE SHIFT STORAGE AREA ADJACENT TO EXTERIOR WALL.MUST REMOVE CHEST FREEZERS,PAPER GOODS & OTHER ITEMS PERTAINING TO BUSINESS INSIDE OR PROVIDE A PROPER ENCLOSED STORAGE ROOM FOR ITEMS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.PROPERLY LABLE PREPACKAGED DESSERTS IN COOLERS FOR SALE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT POTS & PANS ON SHELVING UNITS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE SINK STOPPERS.MUST RECAULK HAND SINK IN DINING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN REACH IN FREEZER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR ALONG WALL BASES.MUST REPLACE MISSING FLOOR TILE AT REAR EXIT DOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE STAINED CEILING TILES,SCRAPE & PAINT PEELING PAINT ON WALL OVER 3- COMPARTMENT SINK & FRONT WINDOW SILLS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE LIGHT SHIELDS AT HOOD OF COOKING EQUIPMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE ARTICLES FROM MOP SINK.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. AT ARRIVAL NO HOT WATER FOUND AT ANY SINKS, OWNER STATED; "WE USED ALL THE WATER, WATER TANK IS SMALL." AFTER 1 HOUR 3O MINUTES WATER TEMPERATURE AT 79.9F. NOTED A SMALL WATER HEATER, ADVISED TO PROVIDE LARGER CAPACITY WATER HEATER. CITATION ISSUED 7-38-030 CRITICAL. SUPERVISOR NOTIFIED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS, AND REPLACE FREEZER DOOR HANDLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, BOTTOM PANELS OF PREP TABLES AND STORAGE SHELVES UNDER FRONT COUNTER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS AT CORNERS AND ALONG WALLS THRU-OUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR WALL NEAR 3 PART SINK, AND WASHROOM CEILING, AND WEST WALL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER FOR SMALL REACH IN COOLER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.