TRES SALSAS TAQUERIA

*22 Accredited food handler certificate - 60 days

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*34 Outer door: solid,selfclosing,tightfitting

*32 Approved Food Contact Equip.

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*28 Date marking > 24 hrs,on site,temp 41F

Staff could not wash hands properly — sink missing, blocked, or not stocked with soap.

*31 Handwashing lavatory - used for other purpose

*21 RFSM - Not On Site

*45 Premises shall be maintained in good repair

Raw and cooked foods were stored or prepared in a way that could spread germs.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Kitchen ventilation or grease traps were not cleaned or maintained as required.

*43 Ventilation hood-prevent grease dripping

Raw and cooked foods were stored or prepared in a way that could spread germs.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*36 Cloths in-use for wiping between uses stored

Equipment or surfaces that touch food were dirty or not properly maintained.

*42 Dirty nonfood contact surfaces