PEPE'S MEXICAN FOOD.

CAN OPENER BLADE AND SLEEVE ON REAR PREP TABLE VERY RUSTY; CLEAN OR REPLACE BOTH.

MUST CLEAN AND MAINTAIN THE FOLLOWING: MEAT SLICER ON REAR PREP TABLE, EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES.

OBSERVED THE NECK OF ONE FAUCET AT THE THREE COMP SINK LEAKING; REPAIR LEAKING FAUCET NECK.

UPPER AND LOWER INTERIOR OF ICE MACHINE NEEDS CLEANING. OBSERVED A MOLD LIKE SUBSTANCE ON UPPER AND LOWER INTERIORS; MUST CLEAN AND MAINTAIN. ICE MACHINE TAGGED HELD FOR INSPECTION AT THIS TIME. SERIOUS VIOLATION 7-38-005A.

MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT (STEAMTABLE, FRYERS, GRILL), INTERIOR SURFACES OF REFRIGERATION UNITS, INTERIOR BOTTOM OF FRYERS.

MUST CLEAN AND MAINTAIN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT.

CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. CLEAN CEILING AND WALL VENTS TO REMOVE DUST OBSERVED. CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT.

THERMOMETER NEEDED FOR FRONT PREP COOLER AT END OF PREP COUNTER, A WORKING THERMOMETER IS NEEDED FOR THE OTHER PREP COOLER AT FRONT PREP COUNTER; PROVIDE THERMOMETERS FOR BOTH UNITS.

MUST REMOVE RUST FROM CAN OPENER OR REPLACE.

MUST DETAIL CLEAN THE INTERIOR OF THE FRYERS AND REMOVE FOOD DEBRIS.

REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK.

ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.

POOR HYGIENIC PRACTICES OBSERVED FOOD HANDLER WIPING PREP TABLE WITH SOILED TOWEL AND PREPARING FOOD WITHOUT WASHING HANDS. HANDS MUST BE WASHED BETWEEN TASKS, BEFORE AND AFTER CHANGING GLOVES. OBSERVED SHREDDED LETTUCE AND PLASTIC CUP INSIDE FRONT EXPOSED SINK. REAR EXPOSED SINK COVERED BY LARGE CONTAINER AND NO SOAP AT SINK. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM EXPOSED SINKS AND PROVIDE SOAP FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-010A CITATION ISSUED H78160 COURT DATE 4-26-12 AT 10 AM 400 W SUPERIOR ROOM 112.

STORE CLEAN POTS, PANS, CONTAINERS OFF FLOOR.

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, GRILL, FRYERS, PREP TABLES.

CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

STORE WASH CLOTHS IN SANITIZING SOLUTION.

DEFROST LARGE ICE UNIT FREEZER WITH ICE BUILDUP. PROVIDE SPLASH GUARD AT HAND WASH SINK AND DRAIN BOARD AT THREE COMPARTMENT SINK.

DETAIL CLEAN AND SANITIZE THE FOLLOWING: COMPRESSOR AT PREP COOLER, UNDER AROUND THREE COMPARTMENT SINK, STORAGE RACKS, INTERIOR OF ICE MACHINE, AND CUTTING BOARDS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN AND SANITZE FLOORS THROUGHOUT PREMISES TO REMOVE BLACK STAINS AND FOOD DEBRIS. REGROUT SOME FLOOR SECTIONS BY ICE MACHINE. ADJUST THRESHOLD AT REAR EXIT DOOR.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AND CEILING TO REMOVE DUST BUILDUP AT REAR. CLEAN DISCOLORED, STAINED CEILING PANELS AT PREP AREAS. CAULK AROUND WASH BOWL IN TOILET ROOM.

PROVIDE DIPPER WELL WITH COLD RUNNING WATER FOR HAND DIPPED ICE CREAM AND OR REMOVE ICE CREAM FROM PREMISES.

MUST DETAIL CLEAN FRYERS AND OTHER COOKING EQUIPMENT AND THE HOOD OVER COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN SHELVING RACKS AND PREP TABLES AND REMOVE FOOD DEBRIS AND GREASE BUILD UP.

MUST DETAIL CLEAN FLOORS UNDERNEATH PREP TABLES,ICE MACHINES,STORAGE RACKS,SINKS,UNDER COOKING EQUIPMENT AND THROUHOUT AND REMOVE FOOD DEBRIS AND GREASE BUILD UP.

MUST REPLACE MISSING WALLS TILES OVER WALK IN COOLER. MUST ALSO DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT AND STORAGE RACKS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REFRIGERATED FOOD STORAGE AT IMPROPER TEMPERATURES. FOUND PREP COOLER PREVIOUSLY HELD TAGGED FOR INSPECTION AT IMPROPER TEMPERATURES RANGING BETWEEN 43.5-44.5 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZAZRDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 8 LBS OF BEEF,GUACAMOLE,AND CHEESE AT IMPROPER TEMPERATURES RANGING BETWEEN 47-55 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

MUST DETAIL CLEAN FRYERS AND OTHER COOKING EQUIPMENT AND THE HOOD OVER COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN SHELVING RACKS AND PREP TABLES AND REMOVE FOOD DEBRIS AND GREASE BUILD UP.

MUST DETAIL CLEAN FLOORS UNDERNEATH PREP TABLES,ICE MACHINES,STORAGE RACKS,SINKS,UNDER COOKING EQUIPMENT AND THROUHOUT AND REMOVE FOOD DEBRIS AND GREASE BUILD UP.

MUST REPLACE MISSING WALLS TILES OVER WALK IN COOLER. MUST ALSO DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT AND STORAGE RACKS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 47-48 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 12.5 LBS OF CHEESE,SOUR CREAM,SLICED TOMATOES,PORK TAMALES AND GUACAMOLE AT IMPROPER TEMPERATURES RANGING BETWEEN 47-58 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

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. FOUND EVIDENCE OF INSECTS ON SITE. FOUND 2 LIVE SMALL FLIES IN FRONT PREP AREA AND APPROXIMATELY 8-10 LIVE SMALL FLIES IN REAR AROUND MOP SINK AND WALK IN COOLER. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN FRYERS AND OTHER COOKING EQUIPMENT AND THE HOOD OVER COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN SHELVING RACKS AND PREP TABLES AND REMOVE FOOD DEBRIS AND GREASE BUILD UP.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS UNDERNEATH PREP TABLES,ICE MACHINES,STORAGE RACKS,SINKS,UNDER COOKING EQUIPMENT AND THROUHOUT AND REMOVE FOOD DEBRIS AND GREASE BUILD UP.

The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE MISSING WALLS TILES OVER WALK IN COOLER. MUST ALSO DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT AND STORAGE RACKS.