Barcadia

*07 Food safe, good condition, unadulterated, and honestly presented

BLACK BUILD-UP SEEN INSIDE OF ICE MACHINE- CLEAN TO REMOVE BUILD UP

*21 Person in charge must be on site at all times.

*22 Accredited food handler certificate - 60 days

ALL FOOD STAFF MUST BE TRAINED IN FOOD SAFETY

*34 Pest Control

OBSERVED FLIES IN THE KITCHEN AREA RODENT PROOF/ DOORS

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

LABEL BULK FOOD INGREDIENTS (FLOUR/ ETC)

*10 Clean Sight and Touch

Observed dirty ice machine, soda gun nozzles, and WIC shelves.

*20 Grease Trap Tickets

Grease trap must be serviced every 90 days and records kept on site for 3 years.

*31 No soap at handsink

Must provide hand soap and hand towels at all handwsh sinks.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at back doors.

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

Observed lemons stored on floor in WIC.

*42 Dirty nonfood contact surfaces

Observed dirty buttons at microwave.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Health permit posted

Health permit and RFSM not posted.

*02 Cold Hold (41øF/45øF or below)

PEPPERONI 46.4 & BATTER 73.9f

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOOD

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

CROSS CONTAMINATION BY ARRANGEMENT RAW BEEF STORED RTE FOOD

*10 Clean Sight and Touch

UNSANITARY CONDITION - DEEP CLEAN- OBSERVED RODENT DROPPINGS

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*20 Conveying Sewage

PROVIDE CURRENT GREASE TRAP RECORDS

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL S. BOTTLES

*29 Food thermometers provided and accessible

PROVIDE THERMOMETERS

*32 Package integrity

REMOVE ALL DENTED CANS

*34 Outer openings:closing holes, gaps

CLOSE ALL OUTER OPENINGS

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

NO SMOKING WITHIN 25 FEET OF FRONT DOOR

*36 Cloths in-use for wiping between uses stored

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

*42 Floors/walls/ceiling/nonfood dirty

DEEP CLEAN FLOORS & DRAINS

*39 Cutting surfaces.

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS AND LACK OF HAND WASHING DURING PREPPING

*21 RFSM - Not On Site

NO RFSM

*47 Conditions of Permit-in use of food equipment

POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”

*22 Handlers-Certificate Not On Site

CERTIFY ALL STAFF

*02 Cold Hold (41øF/45øF or below)

HAM 54.5, RANCH 46.1,& SAUCE 50.6

*34 Outer openings:closing holes, gaps

RESEAL AROUND BACK DOOR

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*39 Keep utensils handles upright or protected

HANDLE STORED IN ICE

*31 Handwashing lavatory - used for other purpose

HAND SINK USED AS STORAGE

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL BULK CONTAINERS

*10 Clean Sight and Touch

CLEAN RIC(S)

*10 Clean Sight and Touch

Clean can opener blade and inside ice machine.

*20 Grease Trap Tickets

PROVIDE CURRENT GREASE TRAP MANIFEST UPON INSPECTION MANAGER STATED IT WAS SERVED RECENTLY, BUT TRIP TICKET AT CORPORATE OFFICE

*07 Food safe, good condition, unadulterated, and honestly presented

expired buttermilk- 5 days

*10 Chlorine sanitizer concentration, minimum temp.

Chemical dish machine observed at 0 PPM. Chemical container empty. Upper inside panel of ice machine observed with pink slime and black mold like substance.

*27 Cooling, heating, and holding capacities. Equipment

Remove or repair broken RIC. All equipment shall be functioning and utilized for its intent and purpose.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Remove cardboard liner from shelves inside WIC.

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

Seal all outer perimeters tight to prevent entrance of insects and rodents.

*39 Keep utensils handles upright or protected

Use proper scoop to dispense product. observed styrofoam cup.

*42 Dirty nonfood contact surfaces

replace broken light under venthood.

*22 Handlers-Certificate Not On Site

Provide food handler certificates for all employees.

*19 Water & Plumbing in good repair- per code

repair leak at 3 comp sink

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

single service item stored improperly on floor

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by arrangement

*47 OTHER VIOLATIONS

label 3 comp sink

*36 Cloths in-use for wiping between uses stored

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

improper cooling of grilled chicken

*10 Clean Sight and Touch

clean ice machine (inside)

*31 Handwashing lavatory - accessible

blocked

*15 Contact RTE Products w/ Bare Hands

bare hand contact on lettuce

*32 Package integrity

dented cans

*47 Conditions of Permit-in use of food equipment

*10 Chlorine sanitizer concentration, minimum temp.

Dishwasher 10ppm

*02 Cold Hold (41øF/45øF or below)

salsa 52.3°F

*26 Consumer Advisory Disclosure---asterisking

*10 Clean Sight and Touch

keep ice machine clean

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw chorizo in container with Lunch meats raw chorizo over bread raw ground beef adj tortillas