Buena Vida Mexican Grill

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket not set up

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

Observed brisket/prepotioned food without date mark

*31 No soap at handsink

in kitchen

*36 Cloths in-use for wiping between uses stored

Observed wiping cloths in work table

*35 Hair Restraints effective

Provide hair restraints

*45 Drying Mops-air dry

Dispose of mop water and hang mop when not in use.

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

Date mark all product held longer than 24 hours with a use by date not to exceed 7 days.

*47 Other Violations

Provide pest control. Maintain on file at location to present upon inspection.

*42 Dirty nonfood contact surfaces

Vent hood observed with excessive grease build up.

*47 Other Violations

NO POST TO LET CUSTOMERS ASK FOR MUST RECENT INSPECTION REPORT

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

EXPIRED MILK IN SOCK

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

NO BUCKET SANITIZER SET UP

*20 Grease Trap Tickets

NO RECENT GREASE TICKET

*43 Light bulbs, light shields provided

REPLACE LIGHT IN RIC

*31 Individual, disposable towels

NO TOWEL AT HAND SINK

*47 Other Violations

BROKEN GASKET AT DOOR OF RIC

*31 No soap at handsink

NO SOAP AT HAND SINK IN TOILET

*45 Drying Mops-air dry

KEEP MOP ITEMS OUT OF KITCHEN

*45 Lockers to be used to store personal items

ELL PHONE STORE ON PREP TRAY

*31 Handwashing lavatory - accessible

ACCESS TO HAND SINK BLOCK WITH DIRTY MOP BUCKET

*47 Other Violations

DIRTY WATER IN MOP BUCKET TOGETHER WITH FLOOR RAG

*19 One Inch Air Gap

DRAIN PIPE FROM 3 COMPARTMENT AND HAND SINK SITTING INSIDE FLOOR DRAIN

*29 Food thermometers provided and accessible

NO THERMOMETER IN RIF

*10 Sanitization after Cleaning

O BUCKET SANITIZER SET UP DURING OPERATION

*31 Handwashing lavatory - accessible

HAND SINK ACCESS BLOCK

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

FOOD NOT LABBLE

*10 Sanitization after Cleaning

SANITIZER IN BUCKET BELOW 100PPM FOR CHLORINE

*20 Grease Trap Tickets

NO GREASE TICKET

*29 Food thermometers provided and accessible

NO THERMOMETER IN RIC

*43 Light bulbs, light shields provided

change light bulb in vent hood

*47 Other Violations

*10 Sanitization after Cleaning

set up bucket sanitizer during operation

*36 Cloths in-use for wiping between uses stored

towel on prep surface

*10 Sanitization after Cleaning

no bucket sanitizer set up.

*36 Cloths in-use for wiping between uses stored

TOWELS STORE ON PREP SURFACE

*10 Sanitization after Cleaning

SET SANITIZING BUCKET FOR CLEANING OF PREP SURFACE, DIRTY PREP SURFACES

*03 Vending Machine. Hot Hold (135øF or higher)

HOT HOLD TEMPERATURE <135f

*21 RFSM - Not On Site

RFSM WAS NOT ON SITE

*22 Handlers-Certificate Not On Site

HANDLERS CERTIFICATE NOT PROVIDE

*22 Handlers-Certificate Not On Site

Obtain food handler certificates for all employees who are not Food Manager certified

*32 Approved Food Contact Equip.

Replace residential RIF with commercial

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

Cover all food inside RIC.

*45 Premises shall be maintained in good repair

Patch holes in wall where needed

*02 Untreated shell eggs need to be at 45§F or <

measured at 70 degrees F; sitting out on a prep table

*33 Rinsing procedures - 3 compartment sink

setup your three compartment sink as follows: wash, rinse, and sanitize

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

cover the salsa container inside the reach in cooler

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

raw beef patties and raw beef stored on the top shelf inside the reach in cooler; raw pork stored adjacent to a box of tomatoes inside the reach in cooler; raw eggs stored on the top shelf inside the

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

TAMALES, CAKE, FLAN

*31 Individual, disposable towels

IN WOMEN'S RESTROOM

*34 Outer door: solid,selfclosing,tightfitting

BACK DOOR GAP AT BOTTOM

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

*42 Dirty nonfood contact surfaces

VENT HOOD COVERS

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE IN ALL FREEZERS

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

CUT ONION ON CUTTING BOARD WITH RAW CHICKEN PIECES

*32 Nonfood surfaces-design to be cleaned easily

CHAIR WITH CLOTH SURFACE IN KITCHEN USED TO HOLD MASECA BAG

*47 Handwashing signage

PROVIDE AT ALL HAND SINKS

*45 Premises shall be maintained in good repair

SOUR CREAM LID USED TO COVER HOLE IN WALL

*14 When to wash hands before donning new gloves

EMPLOYEE DONNED GLOVES WITHOUT WASHING HANDS

*34 Outer openings:closing holes, gaps

Reseal around back door

*14 When to wash hands before donning new gloves

*45 Premises shall be maintained in good repair

repair ceiling in storage area and remove all peeling paint

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

*43 Clean vent syst:Intake/exhaust air ducts

*32 Damaged Equipment

replace gaskets (warning)

*22 Handlers-Certificate Not On Site

certify all staff

*47 Other Violations

label 3 comp sink

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

no date marking

*42 Floors/walls/ceiling/nonfood dirty

clean floor and drains (warning)

*21 RFSM - Not On Site

no RFSM on duty

*02 Cold Hold (41øF/45øF or below)

g. meat 63.6F

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

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

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

*42 Floors/walls/ceiling/nonfood dirty

*43 Light bulbs, light shields provided

*45 Premises shall be maintained in good repair

repair ceiling & walls in storage area and close all outer openings