Taqueria Michoacan

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Walk in cooler and freezer located in rear outside without security measure/locks on doors. Instd to provide security measures to prevent possible contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Cutting board on prep line with deep, dark grooves. Instd to replace and maintain cutting boards

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Non use equipment/clutter in rear outside. Instd to remove same and maintain area clean

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-302.12: dry storage containers missing label with common name. Instd to label with common name and maintain

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: 4-903.11 (a;b;d) multi use equipment being stored on floor. Instd to elevate at least 6 inches and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-502.13 single-use country crock butter containers being re-used to store variety of food in coolers instructed to only use proper food grade containers designed for multi use and able to withstand repeated warewashing. Re-using single use containers is prohibited

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Dry storage containers missing label with common name. Instd to label with common name and maintain

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Fly strips hanging in prep area. Instd to remove from prep area and utilize proper insect control devices.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Multi use equipment being stored on floor. Instd to elevate at least 6 inches and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: Single-use country crock butter containers being re-used to store variety of food in coolers instructed to only use proper food grade containers designed for multi use and able to withstand repeated warewashing. Re-using single use containers is prohibited

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food containers stored on the floor in the walk-in cooler, prep and storage areas. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed grease buildup, food debris, and dirt on floor under cooking equipment, along walls and in all corners in prep, dish washing, and storage areas. Instructed manager to clean floors under all equipment, along walls and in all corners in all areas.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk containers not labeled in prep and storage areas. Instructed manager to label all bulk containers with common name of food.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed damaged gasket on prep cooler door. Instructed manager to repair/replace and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed milk crates used as shelving units in rear storage areas. Instructed manager to remove all milk crates and provide adequate storage shelving for easy cleaning and pest control.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed raw wood shelves stored on top of milk crates for storage. Instructed manager to seal all raw wood surfaces.

Equipment and surfaces were dirty.

Inspector’s note: Observed food spills and debris on interior and exterior surfaces of coolers, freezers, prep tables, shelving units and cooking equipment. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food spills and debris on floors under all equipment, along walls and in all corners in prep and storage areas. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed peeling paint and water damage on walls in washroom, unfinished wall surfaces at counter seating area. Instructed manager to repair and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All wiping cloths when not in use must be stored in a clean sanitizing solution. Instructed to correct and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: All handles to equipment in need of cleaning to remove all build up. Instructed to clean and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Interior of reach in freezers in need of cleaning to remove all food spills. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Cooking equipment in need of cleaning to remove all food spills and build up. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors throughout in need of cleaning under and around all equipment. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed food spills inside reach-in freezer in dining area. Instructed to clean and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Dim light in rear by 3-compartment sink. Instd to provide adequate lighting.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Missing metal stem thermometers for food handlers. Instd to provide same.