Cafe Herrera

*10 Clean Sight and Touch

can opener observed with product debris accumulation

*18 Toxic items storage adjacent to food/utensils

various spray bottles observed hanging on hand sinks at bar area. store in separate area with chemicals away from food and clean equipment

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

cover all food inside wic-observed 6 containers without

*32 Damaged Equipment

replace torn gaskets on ric units on cook line

*31 Individual, disposable towels

hand sink in dish wash area and for all 3 hand sinks in bar observed without paper towels

*21 RFSM - Not On Site

rfsm

*45 Drying Mops-air dry

dispose of mop water and hang mop when not in use

*35 Jewelry Prohibition

female employee observed with excessive rings

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

Observed large container of salsa inside WIC at 104 F. Maintain log chart or time stamps to document proper cooling parameters are met

*21 RFSM - Not On Site

*35 Jewelry Prohibition

Observed female employee with unapproved ring. Only 1 plain/smooth band ring allowed on hands + arms

*45 Drying Mops-air dry

*47 Other Violations

Post 'most recent health inspection available upon request' sign up

*10 Clean Sight and Touch

Dirty can opener Algae in the ice machine Detail clean mix drink maker

*18 Toxic items storage adjacent to food/utensils

Chemicals next to utensils

*21 RFSM - Not On Site

*31 No soap at handsink

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

ice scoop

*42 Floors/walls/ceiling/nonfood dirty

Clean floors under equipment. Clean walls throughout dish area and WIC.

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

Properly store personal drinks.

*40 Reuse of single service articles

*33 Mech. warewash, hot water sanitizing, other machines

*43 Light - 50 foot : Food and utensils area

vent hood

*45Horizontal utility lines/pipes can't sit on floor

Lines crossing the floor

*19 One Inch Air Gap

*37 Food storage, prohibited areas in mechanical rooms

Single service stored in the garbage area

*14 When to wash hands before donning new gloves

*05 Rapidly reheat 165øF for hot holding

Reheating rice in the warmer

*32 Equipment & Utensils resistant pit,chip, crazing

Wood boards

*35 Hair Restraints effective

Beard nets missing

*37 Dispensing equipment protect from manual contact

*31 Handwashing lavatory - used for other purpose

*39 Soda nozzles and ice bin clean as specified

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

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

*31 No soap at handsink

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

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

*39 Store equipment & utensils - avoid contamination

*36 Cloths in-use for wiping between uses stored

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

*21 RFSM - Not On Site

*44 Trash can provided for papertowel waste

*10 Clean Sight and Touch

*29 Sanitizing solutions, testing devices

*31 Individual, disposable towels

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

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer @ 100ppm, Req 150-400ppm. Have Serviced.

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

*10 Equipment and Utensils Cleaning-contamination

*18 Toxic items storage adjacent to food/utensils

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

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

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

*22 Washing hands only at a designated hand sink

employees are washing hands in 3 comp sink

*31 Individual, disposable towels

no paper towels at bar hand washing sink, front line-middle handwashing sink

*02 Cold Hold (41øF/45øF or below)

raw Shrimp in three comp sink at 65.0F, Raw chicken on front line top hold 55.3F raw beef 52.3F raw shrimp 52.1F.

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

raw beef and raw chicken stored above shredded cheese, tortillas in RIC

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

refried beans stored on floor

*36 Cloths in-use for wiping between uses stored

ALL WIPING CLOTHES NEEDS TO BE IN SANITIZER SOLUTION. Employees cannot wear wiping clothes, or dry hands with soiled clothes.

*27 Cooling, heating, and holding capacities. Equipment

RIC on far end at the front line, not keeping food at temp.

*14 When to wash hands before donning new gloves

employees not washing hands before donning new gloves

*29 Sanitizing solutions, testing devices

no sanitizing test strips on site

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

bartender bare hand contact with limes, cook bare hand contact with lettuce and tacos on front line

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

open cup drinks stored in back area and dish washing area

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

tongs stored in room temp water on front line

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

bag of blood oranges in ice for consumption

*39 Cutting surfaces.

heavily chipped and "fuzzy" cutting boards

*28 Do not exceed manuf. use by date

expired milk, 11-25-16,12-04-16

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

using only sanitizer in sanitizer bucket to clean utensils

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

personal drinks on prep table in front line

*31 Handwashing lavatory - accessible

food equipment in hand washing sink in dish washing area

*36 Cloths in-use for wiping between uses stored

all wiping cloths must be stored in a sanitizing solution in between uses. wiping cloths under cutting boards

*29 Sanitizing solutions, testing devices

no sanitizing test strips for dish washer or quart solution