Berta's Restaurante Y Panaderia

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

*22 Handlers-Certificate Not On Site

*31 Individual, disposable towels

WOMEN'S ROOM

*46 Covered waste receptacle for women's restroom

*10 Chlorine sanitizer concentration, minimum temp.

BUCKET TESTED AT 10 PPM. MAINTAIN IT AT 100 PPM

*42 Floors/walls/ceiling/nonfood dirty

DUSTY CEILING IN KITCHEN SIDE

*39 Cloth napkins shall be laundered between each use

*45 First Aid

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

LABEL FOOD PRODUCTS STORAGE CONTAINER

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

NO DRINKING IN FOOD PREP. AREA

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request "

*10 Sanitization after Cleaning

EMPLOYEE MUST SANITIZE FOOD EQUIPMENT AFTER WASH. OBSERVED EMPLOYEE WASHING EQUIPMENT WITH DETERGENT ONLY.

*28 Original cont. of RTE/PHF/Day1= day of opening

DATE PRODUCTS WITH SHELF LIFE OF 7 DAYS OR LESS

*22 Handlers-Certificate Not On Site

*19 Water & Plumbing in good repair- per code

REPAIR CLOGGED MOP SINK DRAIN

*21 RFSM - Not On Site

*18 Toxic items labeling-non original container

Oven ckeaner

*37 Dispensing equip. no contact w/ lip-contact surfac

Silvereware dispensed non inverted

*47 RFSM Certificate - Not Display

*11 Food not re-served after being served or sold to consumer

Reserving salsa

*21 PIC ensures effective handwashing being done

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

Defrosting foods and washing dishes in the same set of sinks

*42 Nonfood-contact surfaces material

Foiled lines surfaces

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

*32 Approved Food Contact Equip.

Dinning table used for food contact surface

*40 Handle & dispense of cleaned utensils, single-use

Dispense silverware and single service silver ware with the handles sticking up

*31 Handwashing lavatory - accessible

Hand sink used for dirty dishes

*02 Cold Hold (41øF/45øF or below)

Cut lettuce held at 75.3 degrees Refried beans held at 78.8 degrees

*39 Cooling using containers that allow max. heat transfer

Cooling green salsa on the counter

*45 Living or sleeping quarters, separation

*32 Approved Food Contact Equip.

Dinning room table used for a baking table

*27 Cooling method, criteria - rapid cooling equipment

Lack of rapid cooling

*43 Light - 50 foot : Food and utensils area

*39 Equipment-table mounted-elevated on legs

The mixer is mounted on a pallet, needs to be on an approved table

*45 Living or sleeping quarters, separation

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

Packaged pumpkin seeds without proper labels Expired milk

*32 Approved Food Contact Equip.

Home style dinning room table used as the baker table

*39 Keep utensils handles upright or protected

*42 Dirty nonfood contact surfaces

dusty fan covers inside the reach in cooler

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

splash guard needed at the hand wash sink to avoid contamination with foods on the prep table

*02 Cold Hold (41øF/45øF or below)

ground beef measured at 48 degrees F; beef measured at 71 degrees F

*10 Equipment and Utensils Cleaning-contamination

clean ice machine

*45Physical Facilities Floors,Walls,Ceilings

repair ceiling light shield in the food prep area

*36 Cloths in-use for wiping between uses stored

store cloth inside a sanitizer bucket when not in use