Cretia's

*42 Dirty nonfood contact surfaces

shelves have rust/ dust, shall be cleaned from debris

*19 One Inch Air Gap

plumbing 1 inch gap over drain required

*10 Other sanitizer use - manufacturer label direction

chlorine sanitizer is weak, needs to be 50-100 ppm, measured at 10ppm

*43 Light bulbs, light shields provided

light bulb in RIC needs replacement

*02 Cold Hold (41øF/45øF or below)

COLD HOLDING TEMPERATURES MUST BE MAINTAINED AT 41F BELOW SLICED TOMATOES OBSERVED AT 58.8F

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

BLACK BUILD-UP SEEN INSIDE OF THE ICE MACHINE (CLEAN/SANITIZE TO REMOVE BUILD-UP)

*20 Grease Trap Tickets

GREASE TRAP MUST BE SERVICED EVERY 90 DAYS NO TRIP TICKET PRODUCED DURING THE VISIT

*21 RFSM - Not On Site

CFM/ NO ONE ON DUTY

*22 Accredited food handler certificate - 60 days

ALL FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY

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

DO NOT STORE FOOD IN SINGLE USE CONTAINERS - THEY MUST BE COMMERCIAL (FOOD GRADE CONTAINERS)

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

OBSERVED EMPLOYEE EATING / DRINKING -FOOD PREP TABLE

*36 Cloths in-use for wiping between uses stored

STORE WET WIPING CLOTHES/ SANITIZER AFTER EACH USE

*39 Keep utensils handles upright or protected

PROTECT FOOD CONTACT SURFACE OF EQUIPMENT BY STORING THEM WITH HANDLES UP

*40 Handle & dispense of cleaned utensils, single-use

INVERT SINGLE SERVICE ITEMS WHEN NOT IN USE

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

LABEL BULK INGREDIENT CONTAINERS WITH COMMON NAME

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS THROUGHOUT THE KITCHEN AREA CLEAN WALLS UNDERNEATH FOOD EQUIPMENT CLEAN / SANITIZE THE EXTERIOR OF BULK INGREDIENT BINS OBSERVED DIRTY VENT A HOOD FILTERS/ CLEAN CLEAN /SANITIZE T

*43 Ventilation systems:no public health hazard

VERY HOT IN KITCHEN AREA- CHECK VENTILATION SYSTEM

*45 Dressing areas:Lockers

PROPERLY STORE PERSONAL ITEMS (PURSE / JACKETS/ ETC)

*47 Other Violations

PROVIDE CURRENT PEST CONTROL REPORT

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

OBSERVED DEAD PEST INSIDE OF BERENTZEN APPLE LIQUEUR, DISPOSE OF DRINK.

*47 RFSM Certificate - Not Display

RENEW EXPIRED RFSM AND EXPIRED TEXAS FOOD HANDLER CARDS.

*10 Clean Sight and Touch

GRIME BUILD UP INSIDE OF TWO ICE MACHINES, CLEAN ANDS SANITIZE.

*19 Water & Plumbing in good repair- per code

OBSERVED LEAK COMING FROM PVC PIPES OF 3 COMP SINK, REPAIR

*32 Equipment & Utensils resistant pit,chip, crazing

OBSERVED DAMAGED UTENSILS, DISPOSE OF DAMAGED UTENSILS.

*34 Controlling pests. Eliminating harborage conditions

GRIME BUILD UP ON ALL DRAINS. CLEAN. FOOD DEBRIS BUILD UP ON FLOORS, REMOVE HARBORING CONDITIONS.

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

OBSERVED OPENED DRINKS AT FOOD CONTACT SURFACES, NO DRINKING.

*36 Cloths in-use for wiping between uses stored

OBSERVED WET CLOTH ON FOOD CONTACT SURFACES, PLACE IN SANITIZER BUCKETS WHEN NOT IN USE.

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

COVER DRINKS AT BAR, COVER COOLING BAKED GOODS.

*39 Equipment-doors, seal hinges adjusted/intact

OBSERVED DAMAGED GASKETS OF RICS DOORS, REPAIR.

*42 Dirty nonfood contact surfaces

HEAVY GRIME BUILD UP ON WIRE SHELVES, ON GASKETS OF REACH IN COOLER DOORS, ON SURFACE OF CONTAINERS, ON FANS, ON WALLS AND LIGHT FIXTURES, CLEAN.

*43 Ventilation hood-prevent grease dripping

DUST AND GREASE BUILD UP ON VENT HOOD. CLEAN.

*45 Premises shall be maintained in good repair

REPAIR FALLING COVE BASE AND EXPOSE CEILING.

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS AND DOOR GASKETS

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE CUTTING RTE FOODS WITH BARE HANDS

*47 Handwashing signage

PROVIDE FOR ALL

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED THROUGHOUT KITCHEN ON PREP TABLE

*32 Approved Food Contact Equip.

REMOVE FOIL LINING FROM PREP TABLE

*14 Wash hands after all other activities

LACK OF HANDWASHING

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

PERSONAL DRINK STORED WITH CUSTOMERS ITEMS

*18 Toxic items labeling-non original container

LABEL ALL NON ORIGINAL FOOD CONTAINERS

*42 cleaning hermetically sealed containers of food or visible soil before opening

food containers lids dirty with soils and grease accumulations must be clean to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

all cooler units drainage lines clogged and water leaking must be replace or repair water lines to avoid cross contamination by stagnant water a/c vents rusted and oxidize including inside WI cool

*45 Premises:Cleaning, frequency and restrictions

ceiling walls and floors dirty with soils residues and grease accumulations must be clean during operational hours or when contamination occurred

*06 Discard TCS if date marked exceeds temp & time

expired date food containers inside cooler units must be dispose to avoid cross contamination

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer buckets at floor level must be 6 inches out the floor level

* 21 RFSM notify 10 days & replacement in 45 days

expired RFSM certification must be have FSM registered with the city

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

missing date marking on food containers inside cooler units must be have proper date marking to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside with food debris and stagnant water must be clean all units to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils residues and encrusted grease must be clean to avoid cross contamination

*29 Sanitizing solutions, testing devices

missing sanitizer buckets on bar and prep areas -kitchen- must be have proper setup of sanitizer bucket at: 200 - 400 ppm Quat concentration to avoid cross contamination

*45Physical Facilities Floors,Walls,Ceilings

floors have cracks and rough surfaces floors should be smooth and easy to clean

*37 Food shall be protected from cross contamination by protecting food containers that are received

food containers dirty must be clean the containers to avoid food contamination

*24 Food Labeling- with common name of the food

must be have labeling in all food containers

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

missing date marking at food containers must be have date marking for public health control

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

fly activity observed

*21 RFSM - Not On Site

FRSM not on site and expired registration must be present and current FRSM at all times during operational hours

*22 Handlers-Certificate Not On Site

missing food handler cards must be have food handler cards on site

*39 Equipment in good repair and proper adjustment.

shelving racks inside cooler units rust and oxidize must be repair or exchange to avoid food contamination

*19 Water & Plumbing in good repair- per code

*13 Discharges from the Eyes, Nose, a3nd Mouth

*45Physical Facilities Floors,Walls,Ceilings

cement floors in all areas with rough surfaces and cracks not easy to clean must be seal or resurfaces to be easy to clean and have smooth surfaces to avoid contamination

*20 Grease Trap Tickets

missing grease trap ticket

*10 Sanitization after Cleaning

prep food services areas not been sanitize during operational hours must be sanitize food contact surfaces and prep tables every time contamination occurs

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

missing date marking in all food containers inside all cooler units must be have date marking as public hazard control

*12 A food employee shall comply with an exclusion or RESTRICTION

*24 Food Labeling- with common name of the food

missing labels in all food containers must be label all food containers in all area to have public hazard control

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

cross contamination with raw meat at top shelves and CTS food must be keep at lower shelf and in order to avoid cross contamination with CTS food

*21 PIC ensures employees are properly sanitizing equi

PIC needs to insure use of sanitizing solutions during operational hours as public health control

*32 Equipment and Utensils Multiuse Materials durable

using non approved recycle containers as food containers must be use approved commercial equipment as food containers

*19 Backflow prevention device - air gap

*32 Equipment and Utensils Multiuse Materials durable

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

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

*10 Chlorine sanitizer concentration, minimum temp.

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE

*24 Food Labeling- with common name of the food

LABEL BULK FOOD INGREDIENT CONTAINERS ( POWDERED SUGAR)

*28 Date marking commercially prepared of RTE/PHF

DATE MARKING: SLICED WATERMELON, COOKED SMOKED MEAT, AND MEAT LOAF

*32 Damaged Equipment

SEVERAL BROKEN REACH IN COOLER AND FREEZER GASKETS

*34 Insect control:prevent dead insects from food

OBSERVED FRUIT FLIES IN THE ESTABLISHMENT OBSERVED LIVE ROACHES IN THE ESTABLISHMENT

*35 Hair Restraints effective

ENSURE ALL FOOD PREPARATION STAFF WEARS HAIR RESTRAINTS

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER USE

*42 Floors/walls/ceiling/nonfood dirty

SEVERAL VERY SOILED FLOOR DRAINS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE SOILED INTAKE VENTS IN THE ESTABLISHMENT