Casa Navarro

*22 Accredited food handler certificate - 60 days

Provide food handlers certificates for employees

*34 Outer openings:closing holes, gaps

gap under back door

*41 Food Labeling - Bulk Food w/ Card or Sign

Label food containers

*42 Dirty nonfood contact surfaces

clean vent hood

*43 Light bulbs, light shields provided

Replace light bulb

*29 Food thermometers provided and accessible

provide thermometers for RIC

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

Raw food cant be above ready to eat food (raw beef under veggies)

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers (beans and onions and sugar)

*31 Handwashing lavatory - used for other purpose

use hand washing sink for hand washing only

*42 Floors/walls/ceiling/nonfood dirty

clean floors

*45 Premises shall be maintained in good repair

repair/replace celling tiles

*21 RFSM - Not On Site

*20 Grease Trap Tickets

*28 Original cont. of RTE/PHF/Day1= day of opening

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

*39 Equipment-doors, seal hinges adjusted/intact

Cooler gaskets

*31 Handwashing lavatory - used for other purpose

Do not store items in hand sink

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

*03 Food products not maintained at 135øF or above

*10 Clean Sight and Touch

Cutting boards

*18 Toxic items labeling-non original container

*28 Original cont. of RTE/PHF/Day1= day of opening

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

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

Raw bacon over ready to eat items in freezer

*31 Handwashing lavatory - used for other purpose

Hand sink used for dumping waste

*43 Light bulbs, light shields provided

*39 Equipment in good repair and proper adjustment.

Damaged cooler handle

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine sanitizer at dish machine and bucket is weak

*39 Equipment in good repair and proper adjustment.

Repair damaged cooler gaskets

*21 PIC ensures food handlers properly trained

Provide food handler certificates

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

*36 Cloths in-use for wiping between uses stored

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

*31 Handwashing lavatory - used for other purpose

*18 Toxic items labeling-non original container

*19 Water & Plumbing in good repair- per code

Faucet leak at 3 comp sink

*21 RFSM - Not On Site

*27 Cooling, heating, and holding capacities. Equipment

*47 Handler-Certificate Not on site

*34 Outer openings:closing holes, gaps

Keep rear door closed

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

*43 Light bulbs, light shields provided

*42 Floors/walls/ceiling/nonfood dirty

*39 No equipment & utensil under leaking water lines

Remove drain lines from hand sink

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

*31 Individual, disposable towels

Bar sink

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

*18 Toxic items labeling-non original container

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

Do not store raw chicken over beef in reach in cooler

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

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

raw chicken stored over cooked food items

*19 Water & Plumbing in good repair- per code

Repair faucet leak at 3 comp sink

*43 Light - 50 foot : Food and utensils area

replace light bulb at vent hood

*02 Cold Hold (41øF/45øF or below)

*10 Clean Sight and Touch

Keep can opener blade clean

*22 Handlers-Certificate Not On Site

*42 Floors/walls/ceiling/nonfood dirty

*18 Toxic items labeling-non original container

*02 Cold Hold (41øF/45øF or below)

*27 Cooling, heating, and holding capacities. Equipment

cooler observed at 58'F

*19 Water & Plumbing in good repair- per code

Repair hot water faucet at bar

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

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flies and a roach observed in the kitchen area

*45Floor, wall, ceiling - Exposed material

openings in the ceiling tiles

*02 Cold Hold (41øF/45øF or below)

chicken measure at 47 degrees F; raw eggs measured at 47 degrees F

*45 Cleaning floors, dustless methods

food debris under the kitchen appliances

*32 Approved Food Contact Equip.

cardboard placed on the floor adjacent to the fryers

*27 Cooling, heating, and holding capacities. Equipment

one of the coolers is not functioning effectively; too many temperature fluctuations

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

dust accumulation on the ceiling and the ceiling fan directly above the food prep area

*18 Toxic items labeling-non original container

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

unlabeled containers of beans and onions

*45Floor, wall, ceiling - Exposed material

openings in the ceiling tiles

*43 Clean vent syst:Intake/exhaust air ducts

*31 Individual, disposable towels

replenish every paper towel dispenser

*32 Approved Food Contact Equip.

cardboard placed on the floor adjacent to the fryers

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

raw eggs stored adjacent to raw beef and pork inside the reach in cooler

*02 Cold Hold (41øF/45øF or below)

raw bacon measured at 45 degrees F inside the ric

*45 Floor& wall junctures- coved & sealed

*27 Cooling, heating, and holding capacities. Equipment

both reach in coolers were not effectively maintaining proper cold holding temperatures. PHF must be kept at 41 degrees or below. The food was held under two hours and placed immediately in a working

*02 Cold Hold (41øF/45øF or below)

raw chorizo measured at 53 degrees F; raw beef measured at 53 degrees F

*32 Damaged Equipment

replace air gaskets inside the reach in cooler

*18 Toxic items storage adjacent to food/utensils

buckets of soapy water and sanitizer were stored adjacent to the ice machine

*21 RFSM - Not On Site

expired RFSM-renew asap

*42 Dirty nonfood contact surfaces

*31 Handwashing lavatory - used for other purpose

observed a utensil inside the hand wash sink

*32 Damaged Equipment

replace/repair the air gasket inside the reach in freezer

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

raw eggs stored adjacent to chorizo and a bowl of cilantro inside the reach in cooler;

*35 Hair Restraints effective

*22 Handlers-Certificate Not On Site

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

Cooling beans with out a refrigeration source

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

Missing date marking on foods held more than 24 hours

*02 Cold Hold (41øF/45øF or below)

Salsa at 54.4 degrees

*02 Cold Hold (41øF/45øF or below)

Salsa at 58.8 degrees in the refrigerator

*14 When to wash hands before donning new gloves

*32 Equipment and Utensils Multiuse Materials durable

Foil used for multiusage

*01 Cooling -- within 2 hours, 135-70øF

Cooling ham on the counter at 85.8 degrees Cooling beef on the counter at 95,8 degrees Cooling hot soup (3 gallons) in the refrigerator without a quick cool method

*03 Food products not maintained at 135øF or above

Sour cream sauce at 103.1 degrees without a heat source Chicken flautas at 99.4 degrees

*10 Clean Sight and Touch

Date marking 10-02-2016 on clean dished

*03 Food products not maintained at 135øF or above

Green salsa at 117.1 degrees - shelf over the stove Red salsa at 132.8 degrees - shelf over the stove

*05 Rapidly reheat 165øF for hot holding

Casio heating on the turned off grill at 70.2 degrees

*14 When to wash hands as often as necessary during prep

Using the rag on apron strings to "clean" hands

*18 Toxic items stored above food/utensils

Sterno over canned milk

*27 Cooling, heating, and holding capacities. Equipment

Using a broken refrigerator for TCS foods

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

Foods held in the non working refrigerator

*35 Hair Restraints effective

*02 Cold Hold (41øF/45øF or below)

Taco's held for more than 24 hours at 53.6 degrees in the broken refrigerator

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Salsa cooled without a quick cool method

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

Raw shell eggs stored over salsa