Tamales Garibay

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

FOUND BROKEN DOOR GASKETS AT REAR 2 DOOR COOLER.INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

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

FOUND DAMAGED PEELING PAINT DEBRIS ON CEILING NEAR THE 3 COMPARTMENT SINK AND DUSTS ACCUMULATIONS ON VENTILATION COVER INSIDE THE TOILET ROOM.INSTRUCTED TO REPAIR TO SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.

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

FOUND SMALL LEAK AT RIGHT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET.INSTRUCTED TO PROVIDE,MAINTAIN COPIES OF FOOD HANDLERS CERTIFICATES FROM ANSI APPROVED COURSE FOR FOOD HANDLERS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED: DATED 01/10/2014, FOR VIOLATION LISTED BELOW, REPORT Inspection #: 1395562, 38 THREE COMPARTMENT SINK IN POOR REPAIR LEAKING INSTRUCTED TO REPAIR, INTO OTHER COMPARTMENT, NOT PROPERLY SEALED, ...

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

MUST CLEAN FLOORS THRU-OUT, PREP AREAS AND BASEMENT, UNDER AND BEHIND ALL EQUIPMENT AT CORNERS AND ALONG WALLS,

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

MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE THRU-OUT BASEMENT TO PREVENT PEST HARBORAGE, ARTICLES MUST BE STORED 6 INCHES AWAY FROM WALLS,

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

THREE COMPARTMENT SINK IN POOR REPAIR LEAKING INSTRUCTED TO REPAIR,

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

MUST HAVE OVERFLOWING GARBAGE CONTAINERS EMPTY, LIDS MUST BE COMPLETELY SEALED, AND NOT OVERFLOWING, SERIOUS CITATION ISSUED: 7-38-020

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

INSTRUCTED TO REPAIR FLOOR INSIDE THE WASHROOM, AND CLEAN FLOORS THRU-OUT WASHROOM, PREP AREAS AND BASEMENT, UNDERAND BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS,

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

MUST REPAIR HOLE IN WALL IN BATHROOM, AND CLEAN ATTACHED LIGHT SHIELDS THROUGHOUT PREMISES,

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

THREE COMPARTMENT SINK IN POOR REPAIR LEAKING INSTRUCTED TO REPAIR,

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

MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE THRU-OUT PREMISES, INCLUDING BASEMENT TO PREVENT PEST HARBORAGE, ARTICLES MUST BE STORED 6 INCHES OFF FLOOR, AND 6 INCHES AWAY FROM WALLS,

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

Must clean the floor under and behind the cooking equipment and maintain. Must elevate all items on the floor in the rear area close to the one door cooler.

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

Must clean the walls and maintain in the rear area close to the one door cooler .

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

Light bulbs above the prep table must be shielded. Instructed to provide light shield and end caps.

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

Must install a back flow preventive device on the mop sink faucet or remove the thread.

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

PREP FOODS INSIDE FRONT PREP AREA COOLER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

INSTRUCTED, MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

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

THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; BOTTOM PANELS OF PREP TABLES AT FRONT PREP AREA, CABINET UNDER HAND WASHING BOWL IN WASHROOM, STORAGE SHELVES AND MOP SINK IN REAR PREP AREA.

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

INSTRUCTED TO REPAIR FLOOR INSIDE THE WASHROOM, AND CLEAN FLOORS THRU-OUT WASHROOM, PREP AREAS AND BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

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

INSTRUCTED TO REPLACE MISSING WALL PANELS AND BASEBOARDS THRU-OUT DINING AREA, ALSO MUST CLEAN VENT COVER INSIDE THE WASHROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETERS FOR COOLERS.

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

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST KEEP COOLERS/FREEZERS AT 40F OR BELOW, 0F OR BELOW.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST PROPERLY INSTALL AN EXPOSED HAND WASHING SINK AT REAR PREP AREA, WITH HOT/COLD WATER, SOAP A...

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

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST CLEAN OUTSIDE GARBAGE AREA AND GREASE CONTAINER.

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. MUST SEAL RAW WOOD PANELS UNDER WASHROOM HAND BOWL. ALSO MUST PROPERLY INSTALL COOKING EQUIPMENT.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZER, SINKS, SHELVES, CABINETS, MICROWAVE OVEN, ETC...CLEAN THRU-OUT.

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. MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THRU-OUT PREMISES, INCLUDING BASEMENT.

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. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT AT FRONT PREP AREA AND SEAL OPENINGS.

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. MUST PROVIDE END CAPS FOR LIGHT SHIELDS THRU-OUT AND REPAIR LIGHT FIXTURE IN REAR PR...

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

MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE THRU-OUT PREMISES, INCLUDING BASEMENT TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.