Burguesa

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty at dining area with soils and dust accumulations must be clean to avoid contamination

*47 Handler-Certificate Not on site

missing current food handler cards on site must be have current food handler cards on site

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

missing employee health policies and procedures

*45 Unnecessary articles prohibited

unnecessary items in all areas must be remove or maintain in a dry clean storage area to avoid contamination

*45 Premises shall be maintained in good repair

sitting area with holes on sit material must be replace or repair to proper condition

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be replace or repair to proper condition knife holder rust and oxidize must be replace or repair to avoid cross contamination

*34 Outer openings:closing holes, gaps

gap under exit door back area must be close all holes or gaps under door to avoid pest harboring holes on walls must be repair or closed holes to avoid pest harboring

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment and under equipment in all areas dirty with soils and grease accumulations must be clean all areas to avoid cross contamination walls and ceiling dirty in all areas must b

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

zero concentration of sanitizer solution on sanitizer bucket must be have sanitizer bucket at: 200-400 ppm Quat concentration solution 3c sink at 200 ppm Quat concentration

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside and outside with soils and grease accumulations must be clean to avoid cross contamination ice machine with mold, food debris, soils and grease accumulations must be cle

*45 Premises:Cleaning, frequency and restrictions

restrooms guests dirty must be clean to avoid contamination

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

missing date marking on food containers inside cooler units must be have date marks on all food containers inside cooler units

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

missing date marking on food containers inside cooler units must be have date marks in all food containers

*22 Handlers-Certificate Not On Site

missing current food handler cards on site must be have current food handler cards on site

*31 Handwashing lavatory - accessible

hand sink back area blocked by utensils pan must be use for hand wash only

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment and general floor dirty with food debris soils and grease accumulations must be clean to avoid contamination and pest harboring walls and ceiling dirty must be clean to avo

*39 Cooking equipment free of encrusted grease

cooking equipment encrusted with grease and soils accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside and outside with spills, grease, food debris and soils accumulations must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

missing RFSM certification must be have FSM registered with the city

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

chemical solutions at floor level and in different areas must be maintain in a proper area to avoid chemical contamination

*18 Equipment and Utensils Multiuse Materials-safe

using recycle containers as food containers for dry food and prep food must be have approved containers as food containers

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

missing writing employee health policies

*42 Floors/walls/ceiling/nonfood dirty

CLEAN: light switches dust on wall behind ice machine

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

change mop bucket water

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

*39 Store equipment & utensils in a clean, dry place

store ice scoop in a clean dry place

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained at 41 degrees f or below

*42 Nonfood-contact surfaces material

no towel allow under the utensil

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

observed raw meat, raw eggs store next to lettuce and cheese

*10 Clean Sight and Touch

provide cleaning for the coolers

*33 Washing procedures selected based on type

observed employee clean the the bowl without soap, rinse and sanitizer

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

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

hot dog, meat

*32 Damaged Equipment

observed leaking inside the cooler

*36 Cloths in-use for wiping between uses stored

*10 Q.A. PPM - follow manufacturer's direction

Maintain it at 200 ppm

*14 When to wash hands before donning new gloves

*42 Nonfood-contact surfaces material

No towel allow under the spices

*36 Cloths in-use for wiping between uses stored

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

Raw meat above cake Raw eggs and cheese Store together

*34 Outer door: solid,selfclosing,tightfitting

Outer door was propped open upon entry to establishment.

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

Raw shell eggs stored on counter at 66.2°F Please keep raw shell eggs refrigerated.

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

Employee observed drinking open top beverage on service line.

*18 Toxic items labeling-non original container

Spray bottles containing sanitizer not clearly labeled.

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

No date marking on foods (salsa, sliced tomatoes, chopped lettuce, etc.) in reach in cooler by ice machine.

*43 Ventilation,mechanical

Air conditioning system not adequate to maintain comfortable temperatures during busy hours. Employees often open doors to cool down establishment. Doors to a food establishment may not be propp

*32 Equipment and Utensils Multiuse Materials durable

Deflector of ice machine shows significant wear.

*31 Individual, disposable towels

No individual disposable towels at hand wash sink in men's bathroom. Corrected on site.

*39 Equipment in good repair and proper adjustment.

Walk in cooler not functioning. Such equipment is not designed to store utensils and/or food. Such an enclosed environment is not suitable for dry storage.

*10 Clean Sight and Touch

INSIDE MICROWAVE

*39 Cooking equipment free of encrusted grease

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

OPEN CONTAINER DRINK IN BACK

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

IN RIF

*47 Handwashing signage

AT HAND SINK

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK PRODUCTS

*44 Trash can provided for papertowel waste

AT HAND SINKS

*37 Food storage, prohibited areas under other sources

*31 No soap at handsink

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

eggs in same drawer as cheese and tortillas

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

cheese in WIC

*14 When to wash hands before donning new gloves

*29 Cold/hot hold unit thermometer easily viewable

*21 RFSM - Not On Site

*47 Handwashing signage

*44 Trash can provided for papertowel waste

*20 Grease Trap Tickets