Bolsa

*18 Toxic items labeling-non original container

bottle of chlorine and water unlabeled

*45 Cleaning floors, dustless methods

trash/food debris observed on the floor inside the bar area

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

chlorine test strips needed on site

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

*22 Handlers-Certificate Not On Site

some expired permits on site

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

container of juice(personal use) stored inside the ice machine that is intended for consumers

*10 Equipment and Utensils Cleaning-contamination

bacteria accumulation observed inside the soda gun nozzle in the bar; soak/clean and sanitize thoroughly

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

*01 Cooling -- total 6 hours, 135-41øF

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

*10 Clean Sight and Touch

can operner

*22 Handlers-Certificate Not On Site

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

*42 Dirty nonfood contact surfaces

Clean fan covers to WIC.

*45 Premises shall be maintained in good repair

Patch holes in wall where needed.

*47 RFSM Certificate - Not Display

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

missing date marking in all food containers inside WI and rI cooler units

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

food containers not covered or lids must be covered to avoid food contamination

*45 Premises:Cleaning, frequency and restrictions

walls and floors with contamination must be clean during operational hours when contamination occurs floors behind equipment dirty must be clean to avoid contamination

*10 Equipment and Utensils Cleaning-contamination

shelving inside WI cooler unit dirty and all cooler units must be clean to avoid contamination ice machine dirty must be clean to avoid food contamination

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

must be discard TCS food containers with not date marking or label

*18 Equipment and Utensils Multiuse Materials-safe

recycle single use containers as food containers must be use approved commercial containers as public health control

*29 Sanitizing solutions, testing devices

missing sanitizing solution at bar area must be have sanitizer bucket 100 ppm chlorine

*24 Food Labeling- with common name of the food

missing labels in all food containers inside cooler units must be label all food containers as public health control

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

missing date marking in food containers inside cooler units must be date marking

*10 Sanitization after Cleaning

missing sanitizing solution must be had sanitizer bucket 100 ppm CL or 200 ppm - 400 ppm Quat

*45 Premises:Cleaning, frequency and restrictions

walls ceiling and floors dirty and soiled must be clean with regular frequency during operational hours

*24 Food Labeling- with common name of the food

missing food labeling in all food containers inside cooler units must be had labels

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

missing writing employee health policies

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

water leaks from 3 compartment sink and bar hand sink must be repair

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

raw meat in top of CTS food trays must be separate to avoid cross contamination

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

missing food containers lids must be cover all food containers with lids

*34 Controlling pests. Eliminating harborage conditions

fruit flies activity observed must be contact pest management

*10 Clean Sight and Touch

Can opner

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

*45 Attachments to walls and ceilings shall be easily cleanable

*42 Dirty nonfood contact surfaces

*44 Only rodent-resistant containers for outside waste

*10 Clean Sight and Touch

REMOVE EXCESS WATER FROM THE REACH IN COOLERS (BAR)

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE IN THE DISH WASHING AREA

*31 Handwashing lavatory - used for other purpose

HAND SINKS FILLED WITH UTENSILS. HAND SINKS ARE INTENDED FOR HAND WASHING ONLY

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED IN THE BAR AREA

*35 Hair Restraints effective

ENSURE ALL FOOD PREPARATION WORKERS WEAR HAIR RESTRAINTS COVERING THE CROWN OF THE HEAD

*42 Dirty nonfood contact surfaces

REMOVE DUST ACCUMULATION FROM AROUND THE DOORS OF THE WALK IN COOLER, FAN COVERS IN THE WALK IN COOLER, AND INTERNET CABLE

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST ACCUMULATION FROM THE INTAKE VENT IN THE DISH ROOM AND RESTROOMS, INCLUDING VENTS

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS MISSING THEM

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER USE