Antojitos Lupita Pupuseria Y Taqueria

*18 Restricted use pesticides

Do not use/store unapproved pesticides in establishment/food prep area

*20 Grease Trap Tickets

No current liquid waste manifest

*33 Rinsing procedures - 3 compartment sink

Rinsing procedures incorrect>First Compartment: soap & water, Second Compartment: just water, Third Compartment: water + sanitizer

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover all foods in reach-in cooler (caldos)

*38 Thawing. under running water criteria

Saw eggs thawing at room temperature

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Only store utensils w/ handles in ingredients

*40 Store single-service item in original package

Do not store single use items in bulk ingredients

*20 Grease Trap Tickets

No current grease trap/liquid waste manifest

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

No current pest control record & live pest observed

*24 Food Labeling- with common name of the food

Label all squeeze bottles with contents

*31 Handwashing lavatory - used for other purpose

Do not use hand sink to rinse/wash dishes

*32 Maintain in Good Repair

Repaint/replace racks in reach-in cooler>observed rust

*34 Outer door: solid,selfclosing,tightfitting

Fix gap on rear exit

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover all foods in reach-in cooler

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Do not use or store bowls in bulk ingredients

*42 Floors/walls/ceiling/nonfood dirty

clean any spilled food in dry storage

*45 Unnecessary articles prohibited

Remove unused equipment no longer in use

*18 Toxic items used according to law

Sanitizer solution observed at 200 ppm Cl>toxic>must be between 50-100 ppm

*19 One Inch Air Gap

Ensure all drain pipes have 1-inch air gap

*31 Handwashing lavatory - used for other purpose

Do not store/place anything in hand sink

*42 Dirty nonfood contact surfaces

Clean interiors of all coolers/freezers

*45Physical Facilities Floors,Walls,Ceilings

Paint walls/fix areas with peeling paint

*33 Rinsing procedures - 3 compartment sink

Must set up 3 compartment sink correctly

*36 Cloths in-use for wiping between uses stored

Store wet wiping towels in the sanitizing solution when not usew

*18 Toxic items used according to law

Sanitizing solution bucket observed over 200 PPM, must be at least 50 PPM

*10 Equipment and Utensils Cleaning-contamination

cooler units in all areas dirty inside and outside the cooler units must be clean and sanitize to avoid cross contamination i

*45 Premises shall be maintained in good repair

ceiling tiles with water marks and bulge must be replace or repair to proper condition

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty soils, food debris and grease accumulations must be clean to avoid cross contamination ceiling and walls dirty with spills, drippings and grease deposits must be cl

*21 RFSM - Not On Site

RFSM not on site must be have RFSM on site during operational hours

*45 Premises shall be maintained in good repair

ceiling tiles broken or with water leaks marks must be replace or repair to avoid expose material and

*45 Premises:Cleaning, frequency and restrictions

walls and ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination

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

missing some date marking on food containers must be have date marking on food containers

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be clean to avoid cross contamination

*20 Grease Trap Tickets

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

*43 Clean vent syst:Intake/exhaust air ducts

vent hood system dirty must be have current vent hood cleaning sticker to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units in all areas dirty with spills, drippings and stagnant water must be clean inside and outside to avoid cross contamination

*20 Grease Trap Tickets

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

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be visible and working thermometers

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with food debris and litter must be clean to avoid contamination ceiling dirty with soils residues must be clean to avoid contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with food debris and mold contamination must be clean to avoid cross contamination

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

missing writing employee health policies

*20 Grease Trap Tickets

missing current grease trap ticket

*42 cleaning hermetically sealed containers of food or visible soil before opening

food containers lids at storage area dirty with soils residues and grease accumulations must be clean to avoid cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty with soils residues and dust must be clean to avoid cross contamination

*45 Floor& wall junctures- coved & sealed

*41 Food Labeling - Bulk food for self dispensing

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

*29 Sanitizing solutions, testing devices

*18 Toxic items stored above food/utensils

*22 Handlers-Certificate Not On Site

*32 Equipment and Utensils Durability and Strength

*02 Cold Hold (41øF/45øF or below)

raw chicken 55 F fish 50 F raw meat 55F

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

missing some date marking on food containers must be have date marking all food containers in all areas use as public health control

*45 Premises:Cleaning, frequency and restrictions

floors under and behind equipment dirty must be clean to avoid contamination

*27 Cooling, heating, and holding capacities. Equipment

cooler units not maintain the correct temperatures at 40F equipment must be maintain the proper temperature to avoid food contamination

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

missing writing employee health policies

*21 PIC ensures employees are properly sanitizing equi

PIC need ensure the use of sanitizing solutions

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

use thank you bags as food containers must be use clear plastic bags

*13 Discharges from the Eyes, Nose, a3nd Mouth

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

*45 Clean facilities as often as necessary.

walls floors and ceiling dirty must be clean to avoid contamination clean behind equipment

*06 Discard TCS if date marked exceeds temp & time

prepared drinks expired dates must be discard immediately

*10 Equipment and Utensils Cleaning-contamination

equipment dirty with debris and soiled must remove soils and debris clean inside and outside cooler units

*18 Toxic items storage adjacent to food/utensils

RUBBING ALCOHOL STORED WITH WITH FOOD INGREDIENTS

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED IN THE ESTABLISHMENT

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

OBSERVED A BOWL OF CEREAL IN THE KITCHEN (ON THE FOOD PREP TABLE)

*42 Dirty nonfood contact surfaces

REMOVE THE DUST FROM THE REACH IN COOLER FAN COVERS

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM FRONT INTAKE VENT

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE

*46 Physical Facilities Premises

CLEAN THE TOILET BOWL IN THE RESTROOMS

*47 Handwashing signage

PROVIDE TWO HAND WASH SIGNS HAND WASH SIGN NEEDED FOR RESTROOM AND BACK HAND SINK

*03 Food products not maintained at 135øF or above

COOKED RICE: 95.0 F

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

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

RAW EGGS ABOVE PRODUCE AND SALSA (IN THE REACH IN COOLER)

*10 Clean Sight and Touch

CLEAN THE BOTTOM OF THE REACH IN COOLER

*20 Grease Trap Tickets

NO RECENT LIQUID WASTE MANIFESTS ON SITE AT THE TIME OF INSPECTION

*28 Date marking commercially prepared RTE/ TCS food

COOKED MEAT NOT DATE MARKED IN THE REACH IN COOLER

*31 Handwashing lavatory - used for other purpose

BACK HAND SINK USED FOR OTHER THAN HAND WASHING

*35 Hair Restraints effective

ENSURE ALL EMPLOYEES WEAR A HAIR RESTRAINT WHILE IN THE FOOD PREPARATION AREA.

*36 Cloths in-use for wiping between uses stored

STORE WET WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE

*42 Dirty nonfood contact surfaces

CLEAN ALL REACH IN COOLING UNIT GASKETS

*43 Light bulbs, light shields provided

REPLACE THE LIGHTING TO THE VENT HOOD

*45 Walls and ceilings, studs, joists, and rafters

REPLACE THE DAMAGED CEILING TILES IN THE BUILDING

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKET