Cantina Laredo

*02 Cold Hold (41øF/45øF or below)

Observed sour cream @ 60 F, pico de gallo @ 55.5 F, cheese @ 47.6 F

*24 Food Labeling- with common name of the food

Label all squeeze bottles with common name

*39 Cutting surfaces.

*42 Dirty nonfood contact surfaces

Clean dirty RIC gaskets and venthood

*45 Premises shall be maintained in good repair

Repair leak on 3-comp faucet and repair knob on mop sink

*47 Handwashing signage

*42 Floors/walls/ceiling/nonfood dirty

Maintain kitchen floors clean throughout shift (water on floor)

*43 Light bulbs, light shields provided

Repair venthoods lights (damaged/missing)

*02 Cold Hold (41øF/45øF or below)

observed salsa @ 49.6 F, yolk @ 49.6 F, chorizo @ 70.2 F

*10 Clean Sight and Touch

observed mold inside ice machine @ bar

*14 When to wash hands before donning new gloves

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

observed employee touch RTE bread with bare hands

*22 Washing hands only at a designated hand sink

*29 Cold/hot hold unit thermometer easily viewable

in every RIC

*31 Handwashing lavatory - used for other purpose

do not store items in bar hand sinks

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

no eating/drinking in food prep areas

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

keep all food 6 inches off floor (ice in buckets)

*39 Utensils, single serve items 6 inches off - floor

ice bucket

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

clean RIF/RIC gaskets

*45 Premises shall be maintained in good repair

Repair leaks @ bar hand sinks

*02 Cold Hold (41øF/45øF or below)

Observed salsa @ 44.6 F

*10 Clean Sight and Touch

Observed dirty/moldy ice machines (inside both)

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

*42 Floors/walls/ceiling/nonfood dirty

Clean floors (under & around equipment)

*42 Dirty nonfood contact surfaces

clean dirty storage shelves (dust/food debris)

*45 Premises shall be maintained in good repair

Repair missing cold valve knob on mop sink

*10 Clean Sight and Touch

Observed dirty can opener blade.

*31 No soap at handsink

Observed no soap at handsink at bar.

*42 Dirty nonfood contact surfaces

Observed top of dish machine dirty.

*02 Cold Hold (41øF/45øF or below)

Observed raw beef 45 degrees F, cheese 50 degrees F, diced onions 54 degrees F (WIC 53 degrees F). Observed black beans 61 degrees F, cheddar 55 degrees F.

*19 Water & Plumbing in good repair- per code

Observed severe leak from hand sink faucet. Observed standing water on floor from undetermined source.

*02 Cold Hold (41øF/45øF or below)

Observed salsa 49 degrees F, Unit 46 degrees F

*10 Clean Sight and Touch

Observed dirty can opener blade

*42 Dirty nonfood contact surfaces

Observed dirty outsides of containers, dirty top of dish machine.

*10 Chlorine sanitizer concentration, minimum temp.

Observed dish machine 0 ppm, sanitizer bucket <150 ppm

*39 Store equipment & utensils - avoid contamination

Keep nozzle for soda gun in holster or on sanitized surface. Observed fallen on edge of hand sink.

*10 Chlorine sanitizer concentration, minimum temp.

Observed dish machine <10 ppm

*18 Toxic items labeling-non original container

Label spray bottle

*34 Pest Control

Observed several fruit flies at bar

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

Observed open juice containers at bar, open bag of rice

*45 Premises shall be maintained in good repair

Repair leaky faucet at bar

*02 Cold Hold (41øF/45øF or below)

cheese: 46.9'f, 55'f

*12 Gloves Single Use

observed employee multi tasks with one gloves (touching towel and come back to prep food)

*18 Toxic items storage adjacent to food/utensils

observed sanitizer bucket store next to food and utensil

*10 Clean Sight and Touch

provide cleaning for the ice machine

*15 Contact RTE Products w/ Bare Hands

observed employee prep food with bare hand

*14 When to wash hands before donning new gloves

*06 Discard TCS if date marked exceeds temp & time

*36 Cloths in-use for wiping between uses stored

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

wine bottles in ice bucket

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

raw chorizo store next to pies and fries - keep in bottom shelves

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

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

store utensils in a disegnated place not in faucet

*45 Walls easily cleanable and light in color

clean walls by hot hold in kitchen

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

keep sanitier bucket six inchess off the floor

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

clean insde of ice machine

*02 Cold Hold (41øF/45øF or below)

cheese 49 ° F

*18 Toxic items stored above food/utensils

sanitizer bucket next to utensil

*10 Clean Sight and Touch

observed mold in ice machine provide cleaning for RIF

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

Raw meat and lemon store together

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

observed towel with blood on the food tray

*14 When to wash hands before donning new gloves

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

salad

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

observed dirt in cheese container

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

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

eating in prep area

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria - < 4 hours