FLAMINGO'S TAQUERIA F.M

Mop was left on floor. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Restroom hand washing sink lack soap dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

REPEAT VIOLATION: Expired Food Safety Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. REPEAT VIOLATION: Lack food handler card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Hot water at the 3-comp and food prep sink was measured 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Rice in a container with closed lid was measured 52F. Per PIC, it was cooked this morning. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. NOTE: Ambient temperature of the refrigeration is 40 F.

Drain pipe from the food prep sink is inside the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor. [SA] Trim pipe to provide 1 inch of an air gap.

A handle of a spoon to scoop beef was touching beef. [CA] Store the scoop handle in a way that it will not touch food to prevent cross contamination.

Chicken and beef was measured 50 F in a food prep table. Tomatoes were measured 44 F. Per PIC, It was placed in a prep cooler 45 minutes ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid chill food to 41F in a freezer after preparing and then put it in a food prep cooler. NOTE: Prep cooler has a ambient temperature of 40F.

Three-compartment sink and food prep sink was at 117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

REPEAT VIOLATION: Expired food safety certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Only hand washing sink has a bowl and small tray in it. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Jackets and purses were hanging on the side of the shelving and touching food containers. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.