468

*39 Equipment in good repair and proper adjustment.

WI cooler units and RI cooler units broken WI cooler and RI cooler units must be replace, repair or adjusted to maintain proper food temperature of 40 F or below

*02 Cold Hold (41øF/45øF or below)

raw meat 57 F custard 60 F filling peppers 57 F eggs 47 F cheese 67 F

*25 HACCP CORRECTIVE ACTIONS C.C.P.

must be maintain record of temperatures at cooler units to verified corrective actions at critical control points

*47 Handwashing signage

missing signs for hand washing at hand sinks as well 3c sinks missing proper poster - wash rinse and sanitize-

*29 Food thermometers provided and accessible

food thermometers not working outside cooler units must be have visible and working thermometers to verified proper food temperature

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours

PIC must be ensure use time as public health control of 4 hrs maximum time to remove food past the point of safety

*43 Clean vent syst:Intake/exhaust air ducts

a/c filters and covers inside WI and RI cooler units dirty with soils and grease accumulations must be clean to avoid contamination

*10 Chlorine sanitizer concentration, minimum temp.

10 ppm concentration on sanitizing solutions must be have at sanitizer bucket 100 ppm chlorine concentration 3c sink sanitizing solutions 50 ppm chlorine concentration

*19 No Hot Water / Water heater 50 gallon min.

hot water at restrooms hand sink 103 F must be have proper temperature of 110 F or above to avoid cross contamination by employees

*45Physical Facilities Floors,Walls,Ceilings

floors at kitchen area with cracks and rough surfaces must be repair or replace to smooth and easy to clean surfaces

*45 Clean facilities as often as necessary.

floors behind under equipment dirty with grease accumulations and soils residues must be clean when contamination occurs during operational hours

*43 Ventilation hood systems, adequacy

vent hood filter missing inside kitchen area must be have all filters on vent hood system

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking on food containers inside RIC unit must be have date marking in all food containers on all areas

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer bucket at floor level must be out the floor to avoid contamination

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

must properly cool food items down correctly

*03 Food products not maintained at 135øF or above

*14 Maintain hands, arms clean

Dish washer must not re-contaminate hands with dirty dishes

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drinking cup observed at cook's line

*45 Premises shall be maintained in good repair

Repair leak at hand sink (kitchen)

*47 Other Violations

Properly store employee away from for sale inside ??

*47 Other Violations

Remove build-up on fan covers inside of walk-in-cooler Record hot and cold food temperatures daily

*45Physical Facilities Floors,Walls,Ceilings

floors inside kitchen area and WI cooler unit lost smooth surfaces with cracks and rough surfaces must be smooth and easy to clean

*18 Equipment and Utensils Multiuse Materials-safe

using recycle non approved food containers inside WI cooler unit , trash receptacle use as chip container must be use commercial approved containers

*09 Food protected cross contamination by preparing each type of food at different times or in separ

food container in top of food RTE chips must be protected chips using lids and covered containers to avoid contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*10 Equipment and Utensils Cleaning-contamination

equipment dirty must be clean inside and outside equipment

*39 Cooking equipment free of encrusted grease

grease under fryer equipment must be clean and remove all grease and repair equipment to avoid floor contamination

*37 Food shall be protected from cross contamination by protecting food containers that are received

WI cooler food containers missing proper covered must be cover to avoid contamination

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*45 Premises shall be maintained in good repair

external cage for pest protection had holes and broken must be repair properly to avoid pest harboring

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE AND THE INTERIOR PANEL OF THE ICE MACHINE

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOOD ITEMS NOT DATE MARKED (WALK IN COOLER)

*24 Food Labeling- with common name of the food

LABEL BULK FOOD INGREDIENT CONTAINERS

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*35 Hair Restraints effective

OBSERVED A FOOD HANDLER WORKING WITHOUT A HAIR RESTRAINT

*42 Dirty nonfood contact surfaces

CLEAN ALL REACH IN COOLER GASKETS THROUGHOUT KITCHEN

*37 Storing the food at least 15 cm (6 inches) above the floor

LARGE CONTAINER OF SALSA RESTING DIRECTLY ON THE FLOOR

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AND LABEL EMPLOYEE ITEMS

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

CAN NOT STORE ITEMS IN ICE FOR CONSUMPTION

*39 Store all equipment & utensil covered or inverted

TO GO BOXES (COS)

*18 Licensed pest control applicator only

NO RAID IN THE KITCHEN

*10 Clean Sight and Touch

CLEAN INSIDE RICS