Cactus Mexican Cuisine

*02 Cold Hold (41øF/45øF or below)

RAW EGGS SEEN OUT AT ROOM TEMPERATURE /74F

*18 Toxic items labeling-non original container

CHEMICAL SPRAY BOTTLE (DEGREASER) OBSERVED NOT LABELED

*20 Grease Trap Tickets

OLD/ 1 YR

*21 RFSM - Not On Site

NO CERTIFIED FOOD MANAGER ON SITE THE TIME OF INSPECTION - REPEAT VIOLATION

*22 Accredited food handler certificate - 60 days

ALL FOOD STAFF MUST BE TRAINED IN FOOD SAFETY

*28 Date marking commercially prepared RTE/ TCS food

COOKED READY TO EAT FOOD MUST BE PROPERLY DATE MARKED WITH EXPIRATION DATE ( REACH IN COOLER)

*32 Maintain in Good Repair

DO NOT REUSE PLASTIC CONTAINERS ( SINGLE USE) & REPLACE WORN CUTTING BOARDS (IE KITCHEN )

*39 Equipment and Utensils Storage

ICE SCOOP ( BURIED) INSIDE OF MACHINE

*42 Floors/walls/ceiling/nonfood dirty

VENT A HOOD FILTERS SEEN DIRTY CLEAN WALLS & FLOORS THROUGHOUT THE KITCHEN AREA

*45 Premises shall be maintained in good repair

WALLS/ CEILING IN SMALL DRY / REACH IN COOLER STORAGE AREA - OBSERVED NOT IN GOOD REPAIR

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

date marking required on cooked rte food-chicken

*24 Food Labeling- with common name of the food

label drink dispensers

*22 Accredited food handler certificate - 60 days

all food staff must be trained in food safety

*45 Premises shall be maintained in good repair

repair leak at faucet at 3 com sink

*42 Dirty nonfood contact surfaces

clean exteriors of cooking equipment

*33 Rinsing procedures - 3 compartment sink

chlorine observed in the second compartment set up wash sink wash water, plain water and sanitizer

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

do not thaw foods at room temperature

*21 RFSM - Not On Site

no rfsm on site

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

cover open drink containers

*03 Food products not maintained at 135øF or above

rice 120 degrees f hot holding temperatures must be maintained at 135 or above

*22 No unnecessary personnel allowed in food prep area

OBSERVED CHILDREN IN KITCHEN, NO UNNECESSARY PEOPLE IN KITCHEN.

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

OBSERVED FOOD IN RICS WITHOUT DATE MARK, PROVIDE DATE MARK.

*29 Cold/hot hold unit thermometer easily viewable

RIC IN BACK STORAGE DID NOT HAVE THERMOMETER. PROVIDE.

*31 No soap at handsink

MISSING SOAP AT HAND SINK LOCATED IN KITCHEN.

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

KEEP EXTERIOR DOOR CLOSED COMPLETELY.

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

COVER AGUA FRESCAS.

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

OBSERVED CLEAN KNIFES STORED ON SOILED WALLS, STORE ON CLEAN SURFACE.

*42 Floors/walls/ceiling/nonfood dirty

OBSERVED GRIME ON WALLS.

*43 Ventilation hood-prevent grease dripping

OBSERVED GREASE BUILD UP ON VENT HOOD, CLEAN.

*47 RFSM Certificate - Not Display

RENEW EXPIRED RFSM.

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

OBSERVED MOIST WIPING CLOTHS STORED OVER FOOD ITEMS

*32 Approved Food Contact Equip.

FOOD ITEMS STORED IN GROCERY BAGS

*31 No soap at handsink

PROVIDE AT HAND SINK

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

RAW EGGS STORED ABOVE RTE FOODS

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*14 When to wash hands

LACK OF HAND WASHING

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED UNDER FOOD ITEMS

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT EXIT DOORS

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*15 Contact RTE Products w/ Bare Hands

OBSERVED RFSM HANDLING RTE FOODS WITH BARE HANDS

*34 Outer door: solid,selfclosing,tightfitting

*36 Cloths in-use for wiping between uses stored

*31 No soap at handsink

*03 <<<HOT HOLD (135øF)>>>

*14 When to wash hands before donning new gloves

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

raw meat containers in top rack inside cooler units must be properly separate raw food from cooked food containers inside cooler units

*10 Chlorine sanitizer concentration, minimum temp.

3c sink with zero concentration of sanitizing solution 3c sink must be have 50 ppm of Chlorine concentration

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

missing writing employee health policies

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*29 Food thermometers provided and accessible

missing food thermometers inside cooler units must be have visible and working thermometers

*39 Cooking equipment free of encrusted grease

utensils encrusted with grease accumulations and soils must be replace or repair to proper condition to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using recycle thank you bags as food containers must be use approved commercial containers as food containers

*33 Detergent-sanitizer must be approved

detergent and sanitizing solutions mixed at 3c sink must be set up 3c sink as required by law wash - detergent rinse- empty sanitize: sanitizing solutions

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

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

*45 Premises:Cleaning, frequency and restrictions

floors behind equipment dirty with grease accumulations and soils residues must be clean when contamination occurs during operational hours

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer concentration zero at sanitizer spray and 3c sink sanitizer bucket 100 ppm Chlorine 3c sanitizing solution 50 ppm Chlorine

*43 Ventilation hood-prevent grease dripping

vent hood dirty with grease accumulations must be clean to avoid contamination

* 21 RFSM notify 10 days & replacement in 45 days

missing RFSM certification must be have FSM registered with the city

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

missing writing employee health policies

*34 Pest control-routine inspections for

missing pest control ticket must be have current pest control ticket

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

missing lids on food containers inside cooler units all food containers must be have cover or lids to avoid cross contamination

*24 Food Labeling- with common name of the food

missing food labeling on food containers squeeze bottles must be have labels on food containers on all areas

*31 No soap at handsink

soap dispenser not working must be replace or repair to proper condition to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

recycling plastic not approved food containers must be use approved commercial food containers as public hazard control to avoid chemical contamination

*15 Bare hands contact with ready-to-eat foods

bare hand contact with chips must be use gloves or tongues utensil to avoid contamination

*34 Pest control-routine inspections for

missing current pest control must be have current pest control

*22 Handlers-Certificate Not On Site

missing food handler cards must be have food handler cards

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

missing writing employee health policies

*43 Ventilation hood-prevent grease dripping

vent hood dirty right area must be clean oils accumulation and encrusted grease to avoid food contamination

*24 Food Labeling- with common name of the food

missing food labeling on squeeze bottles must be label all food containers

*22 Handlers-Certificate Not On Site

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluid clean up procedure /spill kit

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

missing writing employee health policies

*24 Food Labeling- with common name of the food

missing food labeling in food containers

*34 Pest control-routine inspections for

missing pest control

*39 No equipment, utensil & single use in locker rooms

single utensils inside locker room single articles must be keep on a dry clean area

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

eggs in top shelf must be in bottom shelf inside RI cooler unit use close container to keep raw eggs

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

missing date marking in food containers