LA Cocina De Dona Chuy Inc.

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

OBSERVED ACCUMULATED DUST OVER THE PREP TABLE IN THE FOOD PREP AREA AND IN THE CUSTOMER DINING AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED THE PREP COOLER AIR TEMPERATURE AT 65.1F DURING INSPECTION. PREP COOLER CONTAINED VARIOUS POTENTIALLY HAZARDOUS FOOD ITEMS (CHICKEN, BEEF, PORK). INSTRUCTED TO REPAIR SO THAT THE PREP COOLER IS AT 40F OR BELOW AT ALL TIMES. UNIT TAGGED AND H...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED A LARGE NUMBER OF POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; CHEESE 56.7F-57.2F, BEEF 52.1-83.4F, CHICKEN 58.5F, EGGS 53.F5-57.8F, CHOPPED GREENS 54F-63.4F, PORK 60.4F-62F, SLICED TOMATOES 53F-57.5F, TUNA 52.3F, WHIPPING CREAM 58F...

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

OBSERVED DRY STORAGE B INS AND POTENTIALLY HAZARDOUS FOODS (HELD FOR OVER 24 HOURS, INSIDE OF THE PREP COOLER AND IN THE DRY STORAGE AREA, NOT LABELED WITH PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL DRY STORAGE AND POTENTIALLY HAZARDOUS FOODS (HE...

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

OBSERVED FLOORS WITH MINOR FOOD DEBRIS THRU OUT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED ACCUMULATED DUST OVER THE PREP TABLE IN THE FOOD PREP AREA AND IN THE CUSTOMER DINING AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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

OBSERVED MOP HEADS BEING STORED IN THE MOP BUCKET. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.

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

LABEL ALL BULK CONTAINERS IN STORAGE AREA(SUGAR, SALT, ETC)

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

REMOVE ALL ITEMS FROM UTILITY SINK. UTILITY SINK MUST BE ACCESSIBLE FOR PROPER WASTE WATER DISPOSAL.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATES AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES,

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NO EXPOSED HANDSINK IN KITCHEN PREP COOK LINE FOR HANDWASHING. INSTRUCTED TO INSTALL AND MAINTAIN.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

WASTE MANAGEMENT GARBAGE DUMSTER NOT MAINTAINED I.E.CONTAINER NOT COVERED; NO LIDS.MUST PROVIDE AND MAINTAIN.