Poncitlan Restaurant No 2

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

Multi and single use utensil not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Front exposed hand sink install next to steam table. Instructed to install shield between sides of hand sink.

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

Floor not maintained around cooking equipment. Instructed to replace damaged floor tile.

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

Rubber coving not installed along wallbase in areas of prep and storage area. Instructed to install rubber coving. Ceiling tile not maintained in prep area. Instructed to replace worn ceiling tile. Light covers and shield not cleaned in prep ar...

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

Sink stoppers not maintained at three compartment sink. Instructed to replace broken sink stoppers.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not visible inside coolers. Instructed to provided thermometer visible inside all coolers.

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

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER (FRONT PREP AREA). NOTED SOUR CREAM AT 52.3F, RAW BEEF AT 47.2F, SLICED HAM AT 46.7...

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. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACE WITH LIME BUID-UP (BEHIND UPPER PANEL) OF ICE MACHINE (FRONT PREP ARE...

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. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT FRONT AND REAR PREP AREA ESPECIALLY UNDER AND AROUND COOLERS AND FR...

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

The walls and ceilings shall be in good repair and easily cleaned. NOTED HEAVY WATER STAINED CEILING TILES ABOVE EXPOSED HAND SINK IN FRONT FOOD PREP AREA. INSTRUCTED TO REPLACE.----- MUST CLEAN AND MAINTAIN LIGHT SHIELD WITH DUST AND DRIED FOOD SPIL...

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. INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED MUST BE STORED IN A SEPARATE CLEAN CONTAINER TO PREVE...