Desperados

*02 Cold Hold (41øF/45øF or below)

Observed shredded cheese stored at 50 Degrees F in RIC.

*10 Clean Sight and Touch

Observed dirty ice machine.

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

Must datemark prepared foods for no more than 7 days. (Name, prep date, use-by date)

*34 Outer openings:closing holes, gaps

Close all gaps at outer openings and at ceiling and walls.

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

Label and store all sanitizer buckets correctly.

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

Observed dirty fan covers in WIC.

*39 Equipment in good repair and proper adjustment.

Observed damaged RIC handles.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floors, walls, and ceiling in kitchen.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Handler-Certificate Not on site

PROVIDE FOOD HANDLERS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES STORED ON EQUIPMENT

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

S. BUCKETS IMPROPERLY STORE UNDER THE HAND SINK

*34 Outer door: solid,selfclosing,tightfitting

RESEAL AROUND BACK DOORS

*10 Clean Sight and Touch

CLEAN ALL FOOD CONTACT SURFACES

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

NO DATE MARKING ON PREP FOODS

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

CROSS CONTAMINATION BY ARRANGEMENT RAW MEAT STORED WITH RTE FOOD

*45 Premises shall be maintained in good repair

REPAIR FLOORS (( WATER POOLING ON FLOORS)

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION FROM FLIES

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

LACK OF HAND WASHING

*02 Cold Hold (41øF/45øF or below)

SALAS 57.7, S. TOM 47.7, S. CREAM 57.1, & GUACAMOLE 55.5

*18 Toxic items labeling-non original container

LABEL ALL TOXICS S. BOTTLES

*32 Can openers-cleanability

CLEAN CAN OPENER

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

INFESTATION OF FLIES

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

PERSONAL DRINKS STORED ON PREP COUNTER

*10 Clean Sight and Touch

CLEAN RIC(S)

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

NO DATE MARKING ON PREPARED FOOD ITEMS

*27 Cooling, heating, and holding capacities. Equipment

DISCONTINUE ICE BATH AS COLD HOLD

*02 Cold Hold (41øF/45øF or below)

PICO DE GALLO 45.8, CUCUMBER 62.6, D. TOMATOES 46.8, GUACAMOLE 51.40f

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FAN VENT COVERS

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*02 Cold Hold (41øF/45øF or below)

pico de gallo 53.3F, VEGGIES 53.5, LETTUCE 51.4, DICE TOMATOES 51.4, S. CHEESE 54.7, GUACAMOLE 49.9f

*35 Hair Restraints effective

PROVIDE HAIR RESTRAINTS FOR KITCHEN STAFF

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*34 Outer openings:closing holes, gaps

CLOSE ALL OUTER OPENINGS ( BACK DOOR )

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*39 Cutting surfaces.

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP

*10 Clean Sight and Touch

CLEAN ALL RIC(S)

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

*45 Premises shall be maintained in good repair

REPAIR WALLS & FLOORS

*31 Handwashing lavatory - used for other purpose

HAND SINK USED TO PREP LETTUCE

*21 PIC ensures employees are properly sanitizing equi

LACK OF KNOWLEDGE ON SANITIZING PROPERLY SANITIZING DISHES

*43 Light bulbs, light shields provided

SHIELDS LIGHTS IN RIC

*18 Toxic items stored above food/utensils

OBSERVED TOXICS STORED ABOVE FOOD AT THE BAR (WARNING)

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS REMOVE DUST FROM CEILINGS IN PREPARE AREA

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

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

plate with avocados sitting on lettuce lime container sitting on cabbage

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained at 41 degrees f or below

*10 Clean Sight and Touch

CLEAN: Algae in the ice machine can opener blade

*42 Floors/walls/ceiling/nonfood dirty

clean dust on walls ceiling and equipment. general cleaning

*43 Light bulbs, light shields provided

replace light bulbs or repair light

*10 Clean Sight and Touch

Clean ice scoop holder Clean soda gun Clean algae/mildew from ice machine Clean meat slicer

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

chili co queso next to eggs

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

label bulk goods

*42 Nonfood-contact surfaces material

clean dust on the walls and ceilings clean shelves clean splash ans build up on walls and equipment

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

need weather stripping keep back door closed

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

food must be 6" off of floor

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

sanitation buckets must be off the floor

*19 Water & Plumbing in good repair- per code

fix leak on prep sink in the back

*39 Keep utensils handles upright or protected

ice scoop handle touching ice, and in salt & pepper

*34 Outer door: solid,selfclosing,tightfitting

weather stripping needs to be replaced on back door. there should not be light showing

*18 Toxic items storage adjacent to food/utensils

chemical bottle holding open ice machine

*36 Cloths in-use for wiping between uses stored

sanitation cloths wipes must be solution when not in use

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

raw beef next to chicken

*42 Dirty nonfood contact surfaces

clean floor in walk in cooler, dust on ceilings, vents, and walls, and exterior of microwave

*10 Clean Sight and Touch

Clean can opener blade Clean microwave

*46 Covered waste receptacle for women's restroom

Need a second covered trash can receptacle in the women’s restroom for woman waste

*19 Water & Plumbing in good repair- per code

fix leak on dump sink and 3 comp sink

*20 Grease Trap Tickets

not on site

*02 Cold Hold (41øF/45øF or below)

GUACAMOLE 51, SHREDDED CHEESE 4

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - used for other purpose

*32 Damaged Equipment

LEAKING MARGARITA MACHINE

*36 Cloths in-use for wiping between uses stored

*39 Store equipment & utensils - avoid contamination

DO NOT STORE WIPING CLOTHING UNDER CUTTING BOARDS

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

*42 Floors/walls/ceiling/nonfood dirty

*43 Light bulbs, light shields provided

*32 Damaged Equipment

repair cooler gaskets

*37 Beverage tubing and cold-plate beverage cooling

*27 Cooling method, criteria - using ice bath

salsa 140 in cooler

*18 Toxic items labeling-non original container

*02 Cold Hold (41øF/45øF or below)

guac 62 F cheese 58 F WIC flautas 47 F

*22 Handlers-Certificate Not On Site

*43 Light bulbs, light shields provided

*15 Contact RTE Products w/ Bare Hands

cutting rte strawberries w/ bare hands

*01 Cooling -- total 6 hours, 135-41øF

beans 82 F, made 10 am discarded Cool in shallow pans in ice bath

*42 Floors/walls/ceiling/nonfood dirty

water on floor

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

*29 Food thermometers provided and accessible

in every cooler

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

keep bottles out of ice for drinks corrected

*02 Cold Hold (41øF/45øF or below)

chicken flautas 54 F and 55.5 F all law boys holding around 50F reach in in back: beans 52 F

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

servers

*39 Loosely cover cooling foods

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

*18 Toxic items storage adjacent to food/utensils

next to clean dishes

*45 Floor contruction requirements