Alicia'S Tamales

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED ONLY EXPOSED HANDSINK IN REAR KITCHEN BLOCKED AND INACCESSIBLE WITH PILED UP BUCKETS IN FRONT OF SINK AND BAGS OF FLOUR WITHIN SINK. MANAGEMENT WAS INSTRUCTED TO REMOVE BUCKETS AND FLOUR AND KEEP SINK ACCESSIBLE AT ALL TIMES. CRITICAL VIOLAT...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

OBSERVED NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD INCLUDING CHICKEN BEEF IS COOKED, COOLED, FROZEN AND REHEATED. SERIOUS VIOLATION 7-38-012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED ICE ACCUMULATION ON IONTERIOR OF REACH IN FREEZERS. DEFROST CLEAN AND SANITIZE ALL REACH IN FREEZERS. REMOVE ALL CARDBOARD LINER FROM WITHIN REACH IN FREEZERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED INTERIOR OF REACH IN FREEZERS UNCLEAN WITH FOOD SPILLS. CLEAN AND MAINTAIN ALL INTERIOR OF REACH IN FREEZERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED FRYER STORED UNCLEAN. CLEAN AND SANITIZE FRYER BEFORE STORING. KEEP FRYER CLEAN WHEN NOT IN USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED FOOD SORAGE SHELVES AND SHELVES USED FOR DISHES UNCLEAN WITH DUST AND GREASE ACCUMULATION. CLEAN AND SANITIZE ALL SHELVES USED FOR FOOD AND DISHES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED DEAD COCKROACHES IN BASEMENT FLOORS ALONG WALLS AND IN KITCHEN CLOSET AREA ON FLOOR. INSTRUCTED TO CLEAN FLOORS AND SANITIZE ALL FLOORS WHERE DEAD ROACHES ARE FOUND.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED WALLS IN BASEMENT UNCLEAN WITH COBWEBS AND DUST ACCUMULATION. CLEAN AND MAINTAIN ALL WALLS IN BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED LIGHT SHEILDS ABOVE COOKING AREA IN FRONT UNCLEAN WITH GREASE ACCUMULATION. CLEAN AND MAINTAIN LIGHT SHEILDS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED WALL OUTLET ABOVE PREP TABLE IN REAR KITCHEN IN DISREPAIR. REPAIR AND MAINTAIN OUTLET.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED DRY STORAGE ROOM WITH EXCESS CLUTTER. ALL FOOD NEEDS TO BE STORED AT LEAST 6 INCHES OFF FLOOR AND AWAY FROM WALLS. YOU NEED TO BE ABLE TO CLEAN FLOORS UNDER AND WALLS BEHIND PRODUCT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED ORGANIZATION NEEDED IN AREA BEHIND REGISTER. CLEAN AND ORGANIZE TO DETER ALL INSECT AND RODENT HARBORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED INTERIOR OF MICROWAVE UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN INTERIOR OF MICROWAVE AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOOR TILES BEHIND MAIN COOKING AREA IN DISREPAIR. REPAIR OR REPLACE FLOOR TILES AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED DEAD COCKROACHES ON FLOOR OF BASEMENT ALONG WALLS AND IN CORNERS OF ROOM. REMOVE ALL DEAD COCKROACHES AND CLEAN AND SANITIZE ALL AFFECTED AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED BASEMENT FLOOR DRAIN CLOGGED WITH STANDING WATER AND FLOOR DRAIN COVER MISSING. REPAIR AND MAINTAIN FLOOR DRAIN IN A WORKING ORDER AND REPLACE COVER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETERS IN REFRIGERATORS AT TIME OF INSPECTION. ALL REFRIGERATORS NEED INTERNAL THERMOMETERS. A LONG STEM THERMOMETER IS NEEDED IN ORDER TO MONITOR LARGE BATCHES OF BEANS AND SALSA ARE BEING PROPERLY COOLED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN BOTTOM COMPARTMENT OF DEEP FRYER HAS GREASE ENCRUSTED INSIDE COMPARTMENT, CLEAN INTERIOR OF BOTH REACH-IN FREEZERS IN REAR PREP AREA AND CLEAN UNUSED CHEST FREEZER IN REAR OF PREMISES ALSO CLEAN FILTERS ABOVE COOKING EQUIPMENT IN REAR PREP AREA

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBERVED WATER COMING FROM GREASE TRAP AT 3 COMPARTMENT SINK ONTO FLOOR WHEN SINK IS TURNED ON IN REAR PREP AREA/KITCHEN CITATION ISSUED 7-38-030

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN BOTTOM COMPARTMENT OF DEEP FRYER HAS GREASE ENCRUSTED INSIDE COMPARTMENT, CLEAN INTERIOR OF BOTH REACH-IN FREEZERS IN REAR PREP AREA AND CLEAN UNUSED CHEST FREEZER IN REAR OF PREMISES ALSO CLEAN FILTERS ABOVE COOKING EQUIPMENT IN REAR PREP AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN FLOORS IN THE BASEMENT AREA ALONG WALL BASE AND CORNERS ALSO MUST PROVIDE FLOOR DRAIN COVER NEAR 3 COMPARTMENT SINK IN REAR PREP AREA

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR LEAK AT BOTTOM OF HANDSINK IN THE REAR PREP AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE ALL REACH-IN FREEZERS IN REAR PREP AREA AND INSIDE CHEST COOLER AT FRONT PREP AREA

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FO...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN THE BOTH HOODS AND FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT IN BOTH PREP AREAS HAS GREASE BUILDUP. MISSING FLOOR TILES IN THE FRONT PREP AREA. INSTRUCT...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILING IN THE REAR PREP AREA IS IN POOR REPAIR HAS PEELING PAINT HANGING DOWN SOUTH WEST CORNER. INSTRUCTCD REMOVE THE PEELING PAINT AND REPAIR CEILING AND AND PAINT IT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. THE LIGHT SHIELDS IN BOTH PREP AREAS UNDERNEATH THE HOODS ARE THICK WITH GREASE BUIL...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE THE CLUTTER IN THE REAR STORE OLD UNUSED E...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

EXTERIOR OF GREASE TRAP NOT CLEAN. CLEAN AND PAINT. IMPROPER STOPPERS FOR 3-COMPARTMENT SINK. PROVIDE PROPER STOPPERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS IN REAR NOT CLEAN AND WITH SAME PEELING PAINT. CLEAN AND REMOVE PEELING PAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP IMPROPERLY STORED. INSTD TO STORE PROPERLY.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER ON SITE AT THIS TIME OF INSPECTION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE DAMAGED SNEEZE GUARD AT FRONT PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.REACH IN FREEZER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS AND CEILINGS IN REAR PREP AREA AND WALL NEAR TOILET ROOM.MUST SEAL HOLE IN WALL IN TOILET ROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.IN BASEMENT & DRY FOOD STORAGE AREA.