Cristina Restaurant

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours

REMOVE ALL EXPIRED FOOD PRODUCTS.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR OF DISH WASHING AREA.

*10 Chlorine sanitizer concentration, minimum temp.

MACHINE TESTED AT 0 PPM, COS.

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

NO EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.

*27 Cool TCS foods using other effective means

COVER IT HALF WAY FOR HEAT TO COME OUT .

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.

*39 Store all equipment & utensil covered or inverted

CONTAINERS IN STORAGE AREA.

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISH WASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 0 PPM.

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.

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

NO DRINKING IN FOOD PREP. OR EQUIPMENT STORAGE AREA.

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

CLEAN EXTERIOR OF DISH WASHING MACHINE.

*20 Grease Trap Tickets

*45 Premises shall be maintained in good repair

SEAL ALL OPENING FROM CEILING.

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIP.

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

KEEP RAW MEAT AWAY FROM PRODUCES, i.e. BREAD

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.

*18 Toxic items storage adjacent to food/utensils

OBSERVED SPRAY BOTTLE ON FOOD TABLE.

*34 Outer openings:closed,tight-fitting windows

SEAL BOTTOM OF BACK DOOR.

*36 Cloths in-use for wiping between uses stored

*45 Premises shall be maintained in good repair

REPAIR LOOSE LID FROM ICE MACHINE

*46 Covered waste receptacle for women's restroom

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request."

*21 RFSM - Not On Site

EXPIRED

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF HALLWAY BACK DOOR WITH WEATHER STRIP.

*26 Advisory-"consuming raw or undercooked#" text

*18 Toxic items storage adjacent to food/utensils

STORE CHEMICAL AWAY FROM FOOD AND EQUIPMENT.

*10 Clean Sight and Touch

ICE MACHINE

*36 Cloths in-use for wiping between uses stored

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

*42 Floors/walls/ceiling/nonfood dirty

EXTERIOR OF DISH WASHING MACHINE.

*46 Covered waste receptacle for women's restroom

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR.

*19 Backflow prevention device - installed

MOP SINK

*22 Accredited food handler certificate - 60 days

EXPIRED

*31 Handwashing lavatory - used for other purpose

DO NOT STORE OR USE HAND SINK FOR ANY PURPOSE OTHERCTHAN WASING HANDS..

*18 Toxic items storage adjacent to food/utensils

STAINLESS STEEL CLEANER STORED BY FOOD PRODUCTS

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request "

*36 Cloths in-use for wiping between uses stored

*24 Shellfish tags kept for 90 days: record keeping

OWNER STATED THY KEEP FOR FEW WEEKS

*43 Light bulbs, light shields provided

KITCHEN

*18 Use toxics according to additional condition

MAINTAIN SANITIZER AT 100 PPM FOR BUCKET . TESTED AT >200 PPM

*46 Covered waste receptacle for women's restroom

*45 First Aid

*24 Shellfish tags kept for 90 days: record keeping

MUST KEEP FOR 90 DAYS

*47 OTHER VIOLATIONS

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

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

DATE MARK FOOD WITH USE BY DATE FOR SHELF LIFE UP TO 7 DAYS

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

COVER ALL FOOD CONTAINERS FROM WALK IN COOLERS

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

*02 Cold Hold (41øF/45øF or below)

SALSA 50'F, BEANS 53'F, COS

*10 Clean Sight and Touch

Clean can opener.

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

Remove clear plastic liner from inside RIC.

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

Employee beverage on prep table.

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

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

*42 Dirty nonfood contact surfaces

Clean cooler door gaskets.

*43 Light - 20 foot : Washing, utensil, toilet

dishwash area

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

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

extremely dusty air conditioner mounted directly above the food prep area in the kitchen

*10 Clean Sight and Touch

replace the shelves/racks inside the walk in cooler; rusty appearance

*26 Consumer Advisory Disclosure---asterisking

*20 Grease Trap Tickets

most recent grease trap service is from 12/18/18; a grease trap service is needed every 90 days.

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

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

raw chorizo stored next to ready to eat sliced ham inside the reach in cooler

*18 Toxic items labeling-non original container

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly

*18 Toxic items labeling-non original container

label all spray bottles with the contents.

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

dusty air conditioner mounted on the wall above the food prep area.

*21 RFSM - Not On Site

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

containers of onions, black beans, and salsa stored on the floor inside the walk in cooler

*14 When to wash hands before donning new gloves

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

raw chorizo packages stored above ready to eat shrimp inside the reach in cooler in the food prep area; raw shrimp stored next to cooked shrimp inside the reach in cooler

*18 Toxic items stored above food/utensils

a bottle of hydrogen peroxide stored above an open container of tortillas

*45 Floor& wall junctures- coved & sealed

*36 Cloths in-use for wiping between uses stored

do not store cloth towels(absorbent material) underneath the cutting boards.

*32 Damaged Equipment

replace air gaskets inside the reach in cooler

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

box of tomatoes and a container of chicken stored on the floor inside the walk in cooler; bag of onions stored on the floor of the kitchen prep area

*18 Toxic items labeling-non original container

*02 Cold Hold (41øF/45øF or below)

*42 Dirty nonfood contact surfaces

dusty fan covers inside the wic

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

food items stored on the floor of the wic

*31 Handwashing lavatory - used for other purpose

utensils stored in the hand wash sink

*10 Other sanitizer use - manufacturer label direction

no chlorine inside the auto-chlor dish washer machine

*36 Cloths in-use for wiping between uses stored

do not store cloth towels under the cutting boards

*32 Damaged Equipment

replace gaskets inside ric

*39 Keep utensils handles upright or protected

ice scoop needs to be inverted with the handle upright

*18 Toxic items stored above food/utensils

Bar area

*02 Cold Hold (41øF/45øF or below)

Inside the POUR - Air at 46 Top of the POUR - Pico de Gallo at 47.1 degrees Guacamole at 48.0 degrees

*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed

Hamburger meat

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

Missing date marking and readable lables

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

*31 Handwashing lavatory - accessible

*10 Other sanitizer exposure time

None

*18 Toxic items stored above food/utensils

*01 Cooling -- within 2 hours, 135-70øF

Salsa at 53.3 degrees

*31 Handwashing lavatory - accessible

Used for utensils

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

Beef in box on the floor

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

Single service - to go containers - on the floor

*43 Light - 50 foot : Food and utensils area

Lights not working

*21 RFSM - Not On Site

*10 Chlorine exposure time table

Clean dishes and utensils were not sanitized

*24 Shellfish tags kept for 90 days: record keeping

*02 Cold Hold (41øF/45øF or below)

Hot sauce reserved tot he customer out of temperature

*14 When to wash hands after handling soiled equip/utensil

Wait staff does not wash their hands after handling dirty dishes

*45 Floor contruction requirements

*31 Handwashing lavatory - used for other purpose

Washing utensils in the hand sink

*35 Hair Restraints effective

*11 Food not re-served after being served or sold to consumer

Squirt bottles of hot sauce reserved to consumers

*01 Cooling -- within 2 hours, 135-70øF

Bulk containers of hot sauce cooling on the kitchen floor