VICTOR'S TAQUERIA AND MEXICAN FOOD

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

*31 Handwashing lavatory - used for other purpose

*36 Cloths in-use for wiping between uses stored

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

*41 Food storage containers, identified with common name of food.

Employees ate, drank, or used tobacco in food prep areas where it is not allowed.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*47 Conditions of Permit-in use of food equipment

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

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

Food was not labeled with prep or discard dates, making it hard to know if it is still safe.

*18 Toxic items labeling-non original container

*29 Sanitizing solutions, testing devices

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

*32 Damaged Equipment

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

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

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

*42 Dirty nonfood contact surfaces