Cowboy Chicken

*10 Clean Sight and Touch

INTERIOR OF RIC & WALK IN COOLERS HAVE STANDING WATER, FOOD DEBRIS ON SHELVING

*29 Sanitizing solutions, testing devices

PROVIDE QUATERNARY TEST STRIPS FOR SANITIZER

*34 Pest Control

PROVIDE PEST CONTROL MORE FREQUENTLY TO ELIMINATE FLYING INSECT, NUMEROUS FLIES OBSERVED

*45 Cleaning floors, dustless methods

WATER ACCUMULATION ON FLOORS THROUGHOUT PREP AREAS

*47 Other Violations

MAINTAIN MOST RECENT HEALTH INSPECTION ON SITE

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

PROVIDE BODILY FLUID CLEAN UP KIT AND PROCEDURES

*03 Food products not maintained at 135øF or above

Observed whole chicken held at 119 degrees F in hot box.

*10 Clean Sight and Touch

Observed dirty speed rack shelves. Observed dirty ice machine, inside.

*19 Water & Plumbing in good repair- per code

Observed water leak at 3-comp sink.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at back door.

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

Observed food stored on the floor in WIC and near restrooms.

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

Observed to-go containers stored on the floor, near restrooms.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floor in WIF.

*43 Light bulbs, light shields provided

Repair or replace damaged light shields.

*45 Premises shall be maintained in good repair

Repair or replace damaged ceiling tiles.

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

*18 Toxic items storage adjacent to food/utensils

*36 Cloths in-use for wiping between uses stored

*47 Handwashing signage

PROVIDE HAND WASHING SIGN

*02 Cold Hold (41øF/45øF or below)

*45 Premises shall be maintained in good repair

REPAIR FLOORS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DRAINS & WALLS

*19 Hand sink water temperature below 110'F

*35 Jewelry Prohibition

*10 Clean Sight and Touch

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

*32 Approved Food Contact Equip.

*36 Cloths in-use for wiping between uses stored

*47 Conditions of Permit-in use of food equipment

*10 Clean Sight and Touch

*24 Food packaged in a establishment, shall be labeled as specified in law

*02 Cold Hold (41øF/45øF or below)

*43 Clean vent syst:Intake/exhaust air ducts

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

*42 Floors/walls/ceiling/nonfood dirty

*35 Hair Restraints effective

PROPERLY RESTRAIN HAIR

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

LACK OF PROPER HAND WASHING

*45 Unnecessary articles prohibited

REMOVE ALL UNNECESSARY ARTICLE FROM ON TOP OF DRINK BOXES

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL ALL S. BOTTLES

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

NO DATE MAKING ON PREPARED FOODS ( OBSERVED RTE FOOD NO DATE MARKING)

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENTS

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FAN, GASKETS, FLOORS & WALLS

*02 Cold Hold (41øF/45øF or below)

TOM & CUCUMBERS 42.0F, GUACAMOLE 48.1 & C. TOM 44.0F

*18 Toxic items labeling-non original container

LABEL ALL TOXICS ITEMS

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

NO DATE MAKING ON PREPARED FOOD

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN FAN VENTS COVERS

*21 RFSM - Not On Site

expired RFSM

*39 Cutting surfaces.

resurface cutting boards

*45 Premises shall be maintained in good repair

REPAIR WALLS

*35 Jewelry Prohibition

*03 Food products not maintained at 135øF or above

b. mac 109.4

*44 Trash can provided for papertowel waste

PROVIDE TRASH CAN AT HAND SINK

*02 Cold Hold (41øF/45øF or below)

s. tomatoes 50.6,& guacamole 48.4

*10 Clean Sight and Touch

clean RIC(s) & microwave

*18 Toxic items storage adjacent to food/utensils

TOXICS STORED WITH FOOD ITEMS

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

*39 Keep utensils handles upright or protected

PROVIDE SCOOP WITH A HANDLE

*47 Handwashing signage

PROVIDE HAND WASHING SIGN

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FAN VENT COVERS AND GASKETS

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*02 Cold Hold (41øF/45øF or below)

cole slaw 46.9, pico de gallo 45.3, s. tomatoes 49.7

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP AT FLOOR SINKS

*35 Hair Restraints effective

PROVIDE HAIR RESTRAINTS

*43 Light bulbs, light shields provided

replace broken or cracked light shields

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

employee food (donuts) on prep surface

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

store clean dishes in a clean dry place. next to dirty dished

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

condensation in make line touching food container in makeline

*02 Cold Hold (41øF/45øF or below)

temperature not maintained at 41 degrees F or below

*18 Toxic items storage adjacent to food/utensils

chemicals on shelf with utensils

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

all utensils must be 6" off of ground

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

all food in the walkin cooler must be covered (loosely covered if cooling)

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

replace weather stripping on back door(no light should show) back door must remain closed to prevent entrance of pests

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

food containers sitting directly on top of green beans (cooked) dented cans- 2 i gallon cheese cans, i gallon can of grape jelly you can not use dented cans

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

put divider between chicken and RTE foods

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

label all bulk goods with common name

*42 Nonfood-contact surfaces material

CLEAN: splash on walls and equipotent clean gaskets on all coolers and freezers clean dust on ceilings and walls clean mildew under ice machine lid (non-food contact surface) Clean small RIC b

*45 Lockers to be used to store personal items

personal items next to utensils

*43 Light bulbs, light shields provided

replace light bulbs in vent a hood push light shields back up

*36 Cloths in-use for wiping between uses stored

Wet sanitation cloths wipes must be solution when not in use

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

*45 Lockers to be used to store personal items

hat on top of noodles, jacket on top of to go bags personal items must be stored away from food or utensils

*42 Nonfood-contact surfaces material

clean gaskets on make line

*21 RFSM - Not On Site

*18 Toxic items labeling-non original container

All chemicals not in their original containers must be labeled with the common name

*10 A chemical sanitizer used: contact times criteria

employee took wet sanitation cloth and wiped and cleaned knife. then reuse. sanitizer items must air dry so chlorine and or quat can evaporate. do not add soap to sanitizer solution it catches the san

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained below 41 degrees F

*19 Water & Plumbing in good repair- per code

hand sink backed up

*31 Handwashing lavatory - accessible

hand sink blocked by trash can.

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

back door left open

*39 Keep utensils handles upright or protected

can not use bowl to scoop food from containers. must have handle

*10 Clean Sight and Touch

Ice machine with mold. Can opener not clean.

*45 Premises shall be maintained in good repair

Holes in wall

*18 Toxic items stored above food/utensils

corrected sanitizer and sternos over cups

*43 Light bulbs, light shields provided

*02 Cold Hold (41øF/45øF or below)

black bean salsa 53 F WIC spinach 44.9 F black beans 47 F have wic serviced

*47 Other Violations

display no smoking within 15 ft of entrance signs at entry doors

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

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

date every container two missing dates

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

*19 Hand sink water temperature below 110'F

85 F max

*40 Reuse of single service articles

*02 Cold Hold (41øF/45øF or below)

WIC 43 F, cucumber salad 48F

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

employee drink in ice for consumption

*47 RFSM Certificate - Not Display

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

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep