Don Jorge's Cocina

*35 Jewelry Prohibition

jewelry not allowed

*39 Equipment-doors, seal hinges adjusted/intact

broken gasket in ric

*42 Dirty nonfood contact surfaces

clean gaskets in coolers clean exterior ice machine

*14 When to wash hands before donning new gloves

employees must wash hands before donning new gloves or changing task

*32 Equipment and Utensils Multiuse Materials durable

rusty shelves in walk in freezer

*39 Equipment in good repair and proper adjustment.

broken gaskets around cooler doors

*22 Accredited food handler certificate - 60 days

expired

*10 Clean Sight and Touch

clean ice machine, clean can opener

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

raw hamburger patty above rte food in cooler

*42 Dirty nonfood contact surfaces

clean gaskets, shelves, ovens

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

remove personal items (water bottles) from prep area

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

observed plates on floor

*22 Accredited food handler certificate - 60 days

provide foodhandler cards

*42 Dirty nonfood contact surfaces

clean gaskets, soda machine exterior, microwave, grills, drawers

*19 Water & Plumbing in good repair- per code

repair leaking faucet on hand sink

*10 Clean Sight and Touch

clean ice machine

*42 Dirty nonfood contact surfaces

clean dusty shelves, gaskets, shelves, soda machine

*32 Equipment and Utensils Multiuse Materials durable

rusty shelves

*45 Premises shall be maintained in good repair

cove base

*47 Handler-Certificate Not on site

keep on site

*42 Dirty nonfood contact surfaces

clean dust around fan, shelves, ice machine, cooler

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*32 Equipment and Utensils Durability and Strength

shopping bags

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

observed raw chicken above seafood

*45 Floor& wall junctures- coved & sealed

cove base

*42 Ventilation hood systems

vent a hood

*02 Machine vending--Cold Hold (41øF/45øF or below) criteria

lettuce 60, chicken 59.3 degrees f

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

store utensils 6 inches off the floor

*32 Maintain in Good Repair

cooler 58 degrees f

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*43 Light bulbs, light shields provided

replace light shield

*42 Ventilation hood systems

clean vent a hood system

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

open personal drink

*18 Toxic items labeling-non original container

provide label fos chemical spray bottle

*31 Handwashing lavatory - used for other purpose

hand sink

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

observed food on floor

*39 Cutting surfaces.

cutting boards

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

raw beef stored above raw fish in reach in cooler

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

observed raw eggs stored above vegetables and fruits in cooler

*36 Cloths in-use for wiping food spills used for no other purpose

*39 Store equipment & utensils - avoid contamination

tongs stored next to trash can and tongs touched the trash can/bag

*05 Rapidly reheat 165øF for hot holding

reheat food up to 165 degrees f

*32 Equipment and Utensils Multiuse Materials durable

do not use shopping bags as food storage bads

*09 Food protected cross contamination by preparing each type of food at different times or in separ

*10 Clean Sight and Touch

DIRTY ICE MACHINE

*14 When to wash hands before donning new gloves

*31 Handwashing lavatory - used for other purpose

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

*36 Cloths in-use for wiping between uses stored

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

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

*43 Clean vent syst:Intake/exhaust air ducts

*18 Toxic items storage adjacent to food/utensils

*38 Thawing. under running water criteria

*10 Clean Sight and Touch

PINK SLIME/MOLD-LIKE SUBSTANCE OBSERVED ON INSIDE PANEL OF ICE MACHINE

*32 Equipment & Utensils smooth easily cleanable

REPLACE NON COMMERCIAL GRADE EQUIPMENT WITH STAINLESS STEEL OR COMMERCIAL PLASTIC

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

SEASONING SHAKERS/ SQUIRT BOTTLES

*22 Handlers-Certificate Not On Site

PROVIDE CURRENT (EXP 3/18)

*39 Equipment and Utensils Storage

STORE ICE SCOOP PROPERLY

*39 Keep utensils handles upright or protected

ICE SCOOP STORED ON FOUNTAIN DRINK STAND

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*31 Handwashing lavatory - used for other purpose

*18 Toxic items storage adjacent to food/utensils

SANITIZER BUCKET STORED ON PREP TABLE

*10 Clean Sight and Touch

*24 Food Labeling- with common name of the food

label all containers in the reach in cooler with name of the product on the inside of the container.

*39 Keep utensils handles upright or protected

all scoops must have handles and handle must be in the upright position while in the foood.

*35 Hair Restraints effective

Provide hair restraints for employees in the kitchen.

*28 Date marking commercially prepared of RTE/PHF

provide expiration dates on all TCS and ready to eat foods.

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes should be in sanitizer when not in use.

*44 Waste receptacles outdoors/tight fitting lids

dumpster should be closed when not in use

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

all drinks stored on the prep tables. ( designate an area for

*34 Outer openings:closing holes, gaps

back door screen have gaps in the entry area

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*45 Clean facilities as often as necessary.

need clean all areas more often