Antojitos Azteca

*47 Conditions of Permit-in use of food equipment

post sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*42 Dirty nonfood contact surfaces

grime on walls next to fryer, clean. dust build up on fans, clean.

*39 Soda nozzles and ice bin clean to remove soil

syrup build up on pumps used for snow cone flavors, clean.

*30 Does Establishment have a current valid permit posted?

establishment is cooking food, current health permit states no cooking allowed. NO COOKING until B.I.(building inspectors) approve vent hood.

*43 Ventilation hood systems, adequacy

vent hood installs has not been approved by B.I.

*42 Floors/walls/ceiling/nonfood dirty

dust on fans and grime on frp wall. clean.

*43 Clean vent syst:Intake/exhaust air ducts

heavy dust on intake and exhaust vents. clean.

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

jello, rice pudding and flan do not have date marking, please provide proper date markings.

*39 Microwave safety standards

use of non approved microwave must be use an approved commercial microwave

*39 Equipment in good repair and proper adjustment.

RI cooler unit gasket broken must be have replace or repair to proper condition

*02 Outfitter-Food Temperatures (Cold).

RI cooler unit 65 F must be have proper temperature of 40 F or below

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*02 Cold Hold (41øF/45øF or below)

yogurt 46 F pork brine 65 F yogurt second container 54 F

*47 RFSM Certificate - Not Display

missing RFSM certfications must be have FSM registered with the city

*29 Sanitizing solutions, testing devices

missing sanitizing solution at sanitizer bucket must be have sanitize bucket at 100 ppm of Chlorine concentration missing test trips must be have test strips

*10 Equipment and Utensils Cleaning-contamination

equipment dirty with soils accumulations and food debris must be clean to avoid cross contamination

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

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

missing writing employee health policies

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket 25 ppm chlorine must be have chemical concentration 100 ppm Chlorine at sanitizer bucket

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fly activity observed must be contact pest management for eliminate pest

*24 Food Label- manufacture/packer/distrubtor name

potatoes chips bags without labeling must be have proper manufacturing label for manufacturer

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

missing writing employee health policies

*24 Food Labeling- with common name of the food

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

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

missing writing employee health policies

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

*43 Ventilation hood-prevent grease dripping

cooking pork meat under table inside sink area must be have vent hood installation and proper setting to prepared cook food

*06 Discard TCS if date marked exceeds temp & time

natural drinks jar exceed time of consumption must be discard as public hazard control

*14 Wash hands after all other activities

wash hands after change tasks and handle money

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

cover all food with correct cover lids and don't use thank you bags

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

missing date marking

*34 Pest control-routine inspections for

need current pest control ticket

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

cannot keep raw and CS food same cooler units

*45 Premises shall be maintained in good repair

floors cement missing seal ceiling tiles paper cover peeling off

*07 Packaged food shall be labeled as specified in law

missing potato chips and funnel cakes labeling

*31 Handwashing lavatory - accessible

blocked hand sink back area with prep table

*29 Food thermometers provided and accessible

broken and not working thermometers

*22 Handlers-Certificate Not On Site

*18 Chemical sanitizer generated onsite, chemical criteria

CHLORINE 200 + PPM CHLORINE SANITIZING BUCKET

*29 Sanitizing solutions, testing devices

NEED CHLORINE TEST STRIPS

*37 Storing the food where it is not exposed to splash, dust, or other contamination

AT BACK HAND SINK WHERE COOK TOP IS

*21 RFSM - Not On Site

RECOMMEND ADDITIONAL RFSM

*39 Keep utensils handles upright or protected

NEED UTENSIL WITH HANDLE FOR CONDIMENTS