TACOS Y ELOTES TLAXCALLI

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Performance bleach. Operator purchased approved sanitizer. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Shopping bag used to store ice in cooler , Operator removed . Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Menudo in make table unit prorated 3 days ago. Operator updated . Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in reach in cooler holding unit.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red salsa in make table not date marked . Operator updated. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided to operator. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Lemon scent . operator purchased . Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food-contact surface not smooth and easily cleanable. Wood counter top l