Chuyita's Mexican Restaurant

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

Raw shrimp above cooked meat

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

provide date marking for all foods in cooler

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

provide cover for are food containers no shopping bags allow to wrap the rice

*18 Chemical sanitizer generated onsite, chemical criteria

Set up sanitizer bucket

*45Floor, wall, ceiling - Exposed material

Repave th, baseboard e broken tiles on ceiling and floor

*35 Hair Restraints effective

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

*34 Outer openings:closing holes, gaps

Seal open gaps for side door

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

Please label foods stored in reach in cooler

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

Employee observed placing sliced oranges on customer's beverage with bare hands

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket tested at less than 10ppm Chlorine. Please review manufacturer's directions. Prepared sanitizer should be between 50ppm and 100ppm Chlorine. Recommend establishing a process by w

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

Multiple storage containers in reach in cooler lacking covers with other uncovered foods stored above

*34 Outer door: solid,selfclosing,tightfitting

Side door to building showing light between door and jam; under and on sides.

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

No date marking observed on foods stored in reach in cooler.

*42 Nonfood-contact surfaces material

Rusting shelving in reach in cooler. Shelves under working tables show signs of rust and wear.

*47 Conditions of Permit-in use of food equipment

Please post a sign or placard notifying customers latest health inspection report is available upon request.

*29 Sanitizing solutions, testing devices

No test strips available to test sanitizing solution. Please provide test strips so that employees can verify prepared sanitizer is at proper concentration.

*43 Light bulbs, light shields provided

Light shields missing from florescent lighting in main kitchen area.

*20 Grease Trap Tickets

Current grease trap tickets unavailable at time of inspection. Most recent record is from November 2017

*30 Does Establishment have a current valid permit posted?

Current Permit Fees show to be past due. Location has fees due aged as follows. 1-30 Days $0.00 31-60 Days $0.00 61-90 Days $87.00 91-120 Days $0.00 121+ Days $911.00 Net due for permit $

*21 Demonstrateion of knowledge by PIC

PIC had no knowledge of proper concentration of Chlorine sanit

*10 Equipment and Utensils Sanitization

No sanitizer available at time of inspection. Please include preparation of sanitizer as part of opening procedures. Food contact surfaces and utensils should be sanitized after cleaning and rinsing

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

Lemons and limes stored on floor near outer door to kitchen.

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

Foods stored in reach in cooler not date marked as to when employee processed.

*34 Outer door: solid,selfclosing,tightfitting

Gap around bottom of door in kitchen shows daylight through. Please seal so as to restrict access from pests.

*45Floor, wall, ceiling - Exposed material

Ceiling tiles show gaps in multiple areas of kitchen.

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

Multiple containers of raw and/or prepared foods stored without cover.

*19 Water & Plumbing in good repair- per code

Hand wash sink not functioning in kitchen. Bag was placed over faucet to prevent it being used.

*31 Individual, disposable towels

Hand towels not available in men's restroom. Hand towels at sink used for hand washing in kitchen area. (Main hand wash sink not functioning)

*29 Sanitizing solutions, testing devices

No test strips available at time of inspection. Please provide test strips for Chlorine sanitizer.

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

Employee observed drinking from drink container and then discarding empty can. Hot coffee observed in styrofoam cup in cutting board in kitchen.

*20 Grease Trap Tickets

Grease trap tickets do not show grease being disposed of. Most recent grease trap was 8/18/17

*34 Pest control-routine inspections for

FRUIT FLIES OBSERVED IN KITCHEN

*10 Chlorine sanitizer concentration, minimum temp.

*36 Cloths in-use for wiping between uses stored

*43 Light bulbs, light shields provided

*45 Premises shall be maintained in good repair

DAMAGED CEILING TILES

*22 Handlers-Certificate Not On Site

*24 Food Labeling- with common name of the food

*02 Cold Hold (41øF/45øF or below)

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

*29 Cold/hot hold unit thermometer easily viewable

*03 Food products not maintained at 135øF or above

*10 Clean Sight and Touch

INTERIOR OF MI

*34 Pest control-routine inspections for

RAT DROPPING IN SUGAR CONTAINER. MANAGEMENT Voluntarily DISCARDED SUGAR CONTAINER

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

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

ICE STORED IN IGLOO COOLERS

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

EVIDENCE OF DRINKING AT PREP AREA

*29 Cold/hot hold unit thermometer easily viewable

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

*22 Handlers-Certificate Not On Site