CASA NAVARRO.

Faucet leak at 3 comp sink

Keep rear door closed

Remove drain lines from hand sink

Bar sink

Do not store raw chicken over beef in reach in cooler

raw chicken stored over cooked food items

Repair faucet leak at 3 comp sink

replace light bulb at vent hood

Keep can opener blade clean

cooler observed at 58'F

Repair hot water faucet at bar

flies and a roach observed in the kitchen area

openings in the ceiling tiles

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

food debris under the kitchen appliances

cardboard placed on the floor adjacent to the fryers

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

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

unlabeled containers of beans and onions

openings in the ceiling tiles

replenish every paper towel dispenser

cardboard placed on the floor adjacent to the fryers

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

raw bacon measured at 45 degrees F inside the ric

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

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

replace air gaskets inside the reach in cooler

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

expired RFSM-renew asap

observed a utensil inside the hand wash sink

replace/repair the air gasket inside the reach in freezer

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

Cooling beans with out a refrigeration source

Missing date marking on foods held more than 24 hours

Salsa at 54.4 degrees

Salsa at 58.8 degrees in the refrigerator

Foil used for multiusage

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

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

Date marking 10-02-2016 on clean dished

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

Casio heating on the turned off grill at 70.2 degrees

Using the rag on apron strings to "clean" hands

Sterno over canned milk

Using a broken refrigerator for TCS foods

Foods held in the non working refrigerator

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

Salsa cooled without a quick cool method

Raw shell eggs stored over salsa