Charco Broiler Steak #2

*31 No soap at handsink

Hand sink soap refill required

*10 Clean Sight and Touch

Ice machine needs to be sanitized from mold ( front and back locations)

*42 Dirty nonfood contact surfaces

microwave inside needs cleaning

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

date mark cheese in front line RIC for 7 days

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be in bucket between use

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

Items on floor in ice cooler, needs to be 6 inches off floor

*34 Outer openings:closing holes, gaps

Back door shall be sealed from any openings

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

No bare hands allowed in line service RTE food

*47 Other Violations

Choking poster needs to be posted

*32 Damaged Equipment

hanging spatulas are damaged, need to be replaced

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

Observed cook on front line handle cooked baked potato with bare hands.

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

Employee beverages stored throughout cooking line.

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

squeeze bottles

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

Provide lid or cover to ice machine.

*42 Dirty nonfood contact surfaces

Clean top of dishwash machine. Clean vent hood.

*45 Premises shall be maintained in good repair

Repair damaged floor at produce cooler. Repair holes in wall throughout.

*10 Clean Sight and Touch

Clean WIC shelves with heavy food build-up. Clean inside RIC and RIF. Clean inside meat cooler.

*39 Cutting surfaces.

*26 Food Consumer Advisory-raw food

*18 Toxic items storage adjacent to food/utensils

Spray bottles on prep table and next to single service items.

*47 Other Violations

Food manufacturing license required for prepackaged foods that customers self-serve.

*39 Keep utensils handles upright or protected

OBSERVED BOWL USED AS SCOOP. USE HANDLED UTENSIL.

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

OBSERVED SUGAR CONTAINER NOT LABELED, LABEL.

*42 Dirty nonfood contact surfaces

OBSERVED GRIME BUILD UP ON SURFACES OF EQUIPMENT, GRIME BUILD UP ON SURFACES OF CONTAINERS, OBSERVED GRIME BUILD UP ON MULTIPLE GASKETS OF COLD HOLD EQUIPMENT, HEAVY GRIME BUILD UP ON SHELVES LOCATED

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED GAP ON BACK EXTERIOR DOOR, PROVIDE PROPER SEAL TO PREVENT PEST FROM ENTERING.

*45 Premises shall be maintained in good repair

OBSERVED EXPOSED OUTLET, DAMAGED FLOORS OF WALK IN COOLER.

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

OBSERVED THAWING RAW RIBEYE STORED ABOVE FRESH PRODUCE, ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.

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

OBSERVED SALADS LEFT UNCOVERED IN BACK WALK IN COOLER, COVER. OBSERVED TEA CONTAINERS LEFT UNCOVERED, COVER.

*18 Toxic items labeling-non original container

OBSERVED TOXIC CHEMICAL IN SCOTS PRESSURE SPRAY NOT LABELED, LABEL.

*10 Clean Sight and Touch

OBSERVED SMALL TRACES OF SOIL/GIRME BUILD UP IN LARGE ICE MACHINE, CLEAN AND SANITIZE.

*47 Handler-Certificate Not on site

RENEW EXPIRED TEXAS FOOD HANDLER CARDS.

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL IN COOLERS: LACK OF DATE MARKING

*47 Handwashing signage

PROVIDE FOR ALL

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

RAW BEEF STORED ABOVE RAW SHRIMP ; RAW EGGS STORED ABOVE RTE FOOD ITEMS

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK NEXT TO DISH MACHINE

*18 Toxic items stored above food/utensils

CHEMICAL STORED ABOVE FOOD AND PREP TABLE

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

FOOD CONTAINER STORED ON TOP OF UNCOVERED FOOD ITEMS

*39 Precleaning food debris of utenlsils - scrapped

OBSERVED OLD LABELS ON EQUIPMENT

*14 When to wash hands

LACK OF HAND WASHING

*35 Hair Restraints effective

PROVIDE FOR ALL

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSE TO MOISTURE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL THOROUGHLY

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH HANGING FROM RFSM, WIPING CLOTHS STORED ON PREP TABLE AND UNDER FOOD ITEMS

*35 Hair Restraints effective

PROVIDE FOR ALL

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

LACK OF HAND WASHING

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK NEAR WIC/F(S) AND DISH AREA

*39 Store all equipment & utensil covered or inverted

INVERT ALL

*36 Cloths in-use for wiping between uses stored

OBSERVED WIPING CLOTH HANGING FROM EMPLOYEE

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

RAW STEAKS STORED ABOVE RAW SHRIMP

*02 Cold Hold (41øF/45øF or below)

COOKED EGGS 49*F, BURGER SALAD 72*F AT ROOM TEMPERATURE, CHEESE 68*F

*18 Medicines labeled and stored properly

MEDICINE STORED ABOVE PREP AREA

*32 Package integrity

REMOVE DENTED CANS

*35 Hair Restraints effective

PROVIDE FOR ALL

*32 Damaged Equipment

REMOVE ALL CRACKED PLATES FROM IN ROTATION

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL STORED IN RIC AND WIC

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

COVER ALL FOOD ITEMS: OBSERVED TRAYS STACKED ON TOP OF SALAD WITH NO COVERING

*02 Cold Hold (41øF/45øF or below)

COOKED EGGS 56*F, CHEESE 69*F, SOUR CREAM 71*F, BURGER SALAD 78*F(DISCARDED)

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*10 Clean Sight and Touch

CLEAN ALL

*18 Toxic items storage adjacent to food/utensils

SANITIZER STORED NEXT TO SINGLE SERVICE ARTICLES

*45 Ceiling easily cleanable and light in color

REPLACE ALL CEILING TILE EXPOSED TO MOISTURE

*31 Individual, disposable towels

PROVIDE AT HANDSINK IN MIXING AREA

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*35 Outer Clothing, Clean Condition

employee use regular clothing must be have separation of cloth -missing apron-

*42 Dirty nonfood contact surfaces

floors behind equipment dirty with food debris and grease accumulations must be clean to avoid contamination Floors behind racks inside Freezer units dirty with food debris and litter

*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 inside cooler units

*29 Food thermometers provided and accessible

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

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

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

*06 Discard if TCS is in container w/ no date or day

discard food containers without date marking or labels

*24 Food Labeling- with common name of the food

missing food labeling on all food containers inside WI cooler units must be label all food containers on all areas

*10 Equipment and Utensils Cleaning-contamination

inside and outside cooler units on all areas dirty with debris and food contamination must be clean to avoid food contamination use as public health control

*29 Sanitizing solutions, testing devices

missing sanitizing solution concentration zero at front area sanitizer bucket 100 ppm Chlorine missing test strips must be have test strips

*32 Equipment and Utensils Multiuse Materials durable

using cardboard as drying containers for clean potatoes must be use dryer plastic or metal canisters to keep clean potatoes

*34 Outer openings:closing holes, gaps

missing fix open gaps recommended by pest report must fixed open gaps to avoid pest harboring and food contamination

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

missing date marking in all food containers must be have date marking for potential food hazards

*43 Ventilation,mechanical

commercial cookie oven missing vent hood must be have vent hood to avoid soiled contamination

*24 Food Labeling- with common name of the food

missing food labeling must be labeling all food containers

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

RAW BEEF ABOVE RAW FISH IN THE REACH IN COOLER (FRONT LINE)

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE ICE MACHINE (MOLD PROLIFERATION AT THE BACK OF THE MACHINE)

*19 Water & Plumbing in good repair- per code

LEAK FROM THE COLD WATER FAUCET (THREE COMPARTMENT SINK) DISH AREA

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CARDS FOR ALL FOOD HANDLING AND PREPARATION STAFF

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE THERMOMETERS FOR THE FRONT REACH IN COOLERS MISSING THEM

*35 Hair Restraints effective

ONE LINE COOK NOT WEARING A HAIR RESTRAINT UPON ARRIVAL

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

FOOD ITEMS ON THE FLOOR OF THE WALK IN FREEZER

*42 Dirty nonfood contact surfaces

CLEAN ALL REACH IN / WALK IN COOLER AND FREEZER GASKETS

*43 Light bulbs, light shields provided

PROVIDE LIGHT SHIELDS FOR ALL LIGHT BULBS IN THE FOOD PREPARATION AREA (KITCHEN)

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES (DINING ROOM)

*46 Physical Facilities Premises

CLEAN UNDERNEATH THE TOILET SEAT IN THE EMPLOYEE RESTROOM

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

TWO DENTED FOOD CANS (KETCHUP AND BLACK OLIVES)

*10 Clean Sight and Touch

CLEAN SODA CASINGS (SODA FOUNTAIN) CLEAN INTERIOR OF THE ICE MACHINE CLEAN THE INTERIOR OF THE MICROWAVES

*24 Food Labeling- with common name of the food

LARGE CONTAINER OF DRY SUBSTANCE (NOT LABELED WITH COMMON NAME)

*32 Damaged Equipment

BROKEN REACH IN FREEZER GASKETS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS NOT STORED IN A SANITIZING BUCKET

*42 Dirty nonfood contact surfaces

CLEAN GASKETS IN THE REACH IN COOLING UNITS AND WALK INS

*43 Light bulbs, light shields provided

PROVIDE LIGHT SHIELDS FOR ALL BULBS (RESTORE LIGHTING TO ALL UNITS NOT SHINING)

*46 Physical Facilities Premises

CLEAN THE TOILET BOWL OF THE EMPLOYEE RESTROOM