TACOMANIA RESTAURANT
FAILTuesday, October 18, 2011 at 5:38 PM
Violations Cited
M-2-102.11
PIC Knowledge
No food allergen certification provide
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
35-6-501.111/.115
Insects Rodents Animals
Visible signs of cock roaches are still present I P.M. report is a must
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Ceiling above refrigeration unit is comiung apart in between the sheet rock. Re-SURFACE AS DISCUSSED
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
42-6-501.113/.114
Premises Maintained
Remove all broken equipment that is gathering debris. This is becoming a breeding ground for insects and possible rodents
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.