Tinajon Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

WE OBSERVED EMPLOYEE OPERATING DISH WASHING MACHINE WITHOUT SANITIZER, (0 PPM) SANITIZER CONTAINER IS EMPTY AT TIME OF INSPECTION. NO SANITIZER ON PREMISES. HELD FOR INSPECTION TAG PLACED ON UNIT. INSTRUCTED MUST PROVIDE SANITIZER AT ALL TIMES. W...

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

NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (PREPARING/SERVING, RICE, BEANS, MEATS, ETC.. AT TIME OF INSPECTION.) INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES WITH A CITY CERTIFICATE...

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #521694, DATED 8-25-12. VIOLATIONS #33, THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, STORAGE SHELVES, DRIED FOOD STORAGE CONTAINERS, BOTTOM PANELS OF STEAM TAB...

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

PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED MUST DATE/LABEL AND MAINTAIN.

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

INSTRUCTED TO REPLACE MISSING AND DAMAGED CEILING PANELS AT DISH WASHING AREA AND REAR COOLING AREA NEAR EXIST DOOR.

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

INSTRUCTED TO REPAIR LEAKING DRAIN PIPES ABOVE MOP SINK IN BASEMENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

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

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RUSTY BOTTOM PANELS OF PREP TABLES, STEAM TABLES AND ALL RAW/BARE WOOD PANELS AND SHELVES, MUST BE S...

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

Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, STORAGE SHELVES, DRIED FOOD STORAGE CONTAINERS, BOTTOM PANELS OF STEAM TA...

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

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD-UP AND DEBRIS THRU-OUT KITCHEN, DISH WASHING AREA, STORAGE AREAS AND BASEMENT; MUST DETAIL CLEAN ...

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

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR/CLEAN/REPAINT WALLS THRU-OUT KITCHEN AND DISH WASHING AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Inspector Comments: 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

Inspector Comments: MUST REMOVE CLUTTER THRU-OUT REAR STORAGE ROOM AND BASEMENT, CLEAN AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE; OBSERVED SMALL ONE DOOR PREP REACH IN COOLER AT 58.6F. INSTR...

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. POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; ABOUT 2LBS OF GUACAMOLE AT 56.4F, 3LBS. COOKED CHICKEN 48.7F, 2.5 LBS. CHEESE 57.01F, 2LBS SALSA 49.4F, AND 6L...

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. RUSTY BOTTOM PANELS OF PREP TABLES, STEAM TABLES AND ALL RAW/BARE WOOD PANELS AND SHELVES, MUST BE SEALED.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, STORAGE SHELVES, DRIED FOOD STORAGE CONTAINERS, BOTTOM PANELS OF STEAM TABLES AND PREP TAB...

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. EXCESSIVE GREASE BUILD-UP AND DEBRIS THRU-OUT KITCHEN, DISH WASHING AREA, STORAGE AREAS AND BASEMENT; MUST DETAIL CLEAN FLOORS THRU-OUT.

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 REPAIR/CLEAN/REPAINT WALLS THRU-OUT KITCHEN AND DISH WASHING AREA.

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 CLUTTER THRU-OUT REAR STORAGE ROOM AND BASEMENT, CLEAN AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.

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

STILL WORKING ON PREVIOUS ORDERS ISSUED FROM REPORT 98421 3/29/10.

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

STILL WORKING ON ABOVE VIOLATION FROM REPORT 98421 3/29/10.

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

STILL WORKING ON THE ABOVE VIOLATIONS FROM REPORT 98421 3/29/10.

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

STILL WORKING ON ABOVE VIOLATIONS FROM REPORT 98421 3/29/10.

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.CLEAN INTERIOR OF MICROWAVE TOP SHELF KITCHEN, FRONT 2 DOOR COOLER ALSO NEEDS CLEANING.DEFROST FRONT BOX FREEZER (EXCESS...

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 AND RESEAL BASEMENT FLOOR DRY STORAGE AREA.

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.CLEAN RE-SEAL KITCHEN CEILING TILES OR RE-PLACE.ALSO CLEAN OR RE-SEAL WALL GOING TO BASEMENT GREASY.

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. CLUTTER IN BASEMENT REMOVE ITEMS NOT BEING USED.