Antogitos Regios

*21 Outfitter-Certified Food Manager

Food manager certificate expired

*34 Pest control-routine inspections for

Live roach seen crawling by/on reach-in cooler

*47 Handler-Certificate Not on site

No food handler certificates on site

*14 Hands wash procedures-without soap

Employees not following proper steps when washing hands-not using soap

*36 Cloths in-use for wiping between uses stored

When not in use place wiping cloths/towels in sanitizing solution

*41 Food storage containers, identified with common name of food.

Label bulk items

*42 Dirty nonfood contact surfaces

Clean dust from ceiling

*21 RFSM - Not On Site

No RFSM on site during inspection

*45Physical Facilities Floors,Walls,Ceilings

Fix loose/ill fitting ceiling tiles and repaint floors

*47 Handler-Certificate Not on site

Keep copies of food handler cards on site

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

Date mark any prepared food that is kept for more than 24 hours

*02 Cold Hold (41øF/45øF or below)

lettuce 66F , cheese 65F , tomatoes 63 F

*10 Equipment and Utensils Cleaning-contamination

food surfaces and cooler units dirty with soils and grease accumulations must be clean to avoid cross contamination

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

sanitizer bucket dirty with food debris and visible soils must be change sanitizing solutions when observed heavy water contamination

*45 Premises shall be maintained in good repair

*10 Equipment and Utensils Cleaning-contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside and outside with grease accumulations, drippings and spills must be clean to avoid cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

a/c vent unit dirty with dust and grease accumulations must be clean to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using recycle containers as food containers inside cooler units must be used approved containers as food containers in all areas to avoid chemical contamination

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing bodily fluids writing procedures /spill kit

*42 Floors/walls/ceiling/nonfood dirty

floors, ceiling, and walls dirty with drippings, dust and soils accumulations must be clean to avoid cross contamination

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw meat in top of cooked food containers must be separate raw food from cooked food containers to avoid cross contamination

*34 Outer openings:closing holes, gaps

gaps on ceiling tiles at prep area ceiling tiles must be replace or repair to close gaps in all areas avoid pest harboring and chemical contamination

*47 RFSM Certificate - Not Display

RFSM expired must be have current FSM registered with the city

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

missing employee health policies and procedures

*31 No soap at handsink

missing soap at hand sink must be have soap at hand sink to avoid employees contamination

*14 When to wash hands before donning new gloves

*15 Bare hands contact with ready-to-eat foods

jalapeno

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat above milk Raw seafood and milk store together Raw chicken and raw meat store together

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

all foods in cooler

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*22 Handlers-Certificate Not On Site

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

*21 RFSM - Not On Site

*41 Food storage containers, identified with common name of food.

Please label containers of food stored in reach in cooler

*21 No unnecessary personnel allowed in food prep area

Please restrict access to commercial kitchen by children or other unauthorized personnel.

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

Any foods employees process and place under refrigeration should be date marked.

*02 Cold Hold (41øF/45øF or below)

Reach in cooler holding foods at improper temperature Tomatoes 53.2°F Salsa 47.7°F Please adjust equipment such that the main compartment temperature remains at or below 41°F

*24 Food Labeling- with common name of the food

Items stored in reach in cooler not labeled.

*21 No unnecessary personnel allowed in food prep area

Please keep children out of food preparationarea.

*39 Keep utensils handles upright or protected

Utensils stored with tines and other food contact surfaces up. Please store where handles are available

*21 RFSM - Not On Site

Registered Food Service Manager not on site at time of inspection.

*10 Sanitization after Cleaning

Employee observed washing utensils with just running water and putting articles up.

*31 Individual, disposable towels

TOWELS AT HAND SINK

*24 Food Labeling- with common name of the food

FOOD ITEMS

*18 Toxic items storage adjacent to food/utensils

TOXIC ITEMS NEXT TO FOOD ITEMS

*20 Grease Trap Tickets

NEED RECENT

*15 Contact RTE Products w/ Bare Hands

NO BARE HAND CONTACT ENSURE GLOVE USE

*02 Cold Hold (41øF/45øF or below)

CHEESE 54 (DEGREE F)

*28 Do not exceed manuf. use by date

EXPIRED ORANGE JUICE 12/5/16

*39 Utensils, single serve items 6 inches off - floor

*18 Toxic items labeling-non original container