E-bar Tex Mex Restaurant

*18 Toxic items labeling-non original container

Label all toxic chemicals.

*47 Handwashing signage

Need hand washing sign at all hand sinks.

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

Do not store raw beef over shrimp

*45 Premises shall be maintained in good repair

Fix read out on RIC (small kitchen)

*02 Cold Hold (41øF/45øF or below)

Tomato and stuffed jalapeno found at 56'f, keep at 41'f or lower

*45 Premises shall be maintained in good repair

Fix pipe below hand sink

*02 Cold Hold (41øF/45øF or below)

Ground beef found at 48.9'f

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

Discard expired items

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

Provide space for employee items

*42 Dirty nonfood contact surfaces

Clean RIF

*24 Food Labeling- with common name of the food

Label food squeeze bottles.

*34 Pest control-routine inspections for

Observed flies at steam table aarea.

*39 Equipment in good repair and proper adjustment.

Observed worn cutting board, cook station.

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

Label flour container.

*43 Light bulbs, light shields provided

Replace worn light(Venta-Hood).

*42 Floors/walls/ceiling/nonfood dirty

Clean the floor throughout the kitchen area.

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

flies observed in the kitchen prep area

*39 Keep utensils handles upright or protected

ice scoop

*45 Premises:Cleaning, frequency and restrictions

food residue/debris in the coolers in the outside prep area

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

ITEMS IN BACK PREP ROOM NOT DATED

*18 Medicines labeled and stored properly

MEDICINE STORED-

*47 Handwashing signage

AT BACK PREP ROOM HAND SINK

*02 Cold Hold (41øF/45øF or below)

SALSA AT SERVER AREA 54 DEGREE F

*14 When to wash hands before donning new gloves

*37 Beverage tubing and cold-plate beverage cooling

PROVIDE SEPARATION

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

RAW SHELLED EGGS OVER RTE QUESO IN COOLER

*39 Equipment in good repair and proper adjustment.

SLOW DRAIN AT HAND SINK

*43 Light 20 foot : Reach-in cooler

IN BACK PREP ROOM

*39 Cutting surfaces.

resurface cutting boards ( remove black substance from cutting boards)

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

no date marking on prepared foods

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

cover all food to prevent cross contamination inside and outside

*15 Contact RTE Products w/ Bare Hands

Bare hand contact on RTE foods ( observed employees cutting cheese w. bare hands )

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

observed flies through- out kitchen ( prep area)

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

label s. bottles (warning)

*02 Cold Hold (41øF/45øF or below)

s. tomatoes 46.3, s. cheese 64.1, pico de gallo 45.8F, s. cream 46.8F

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

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

observed employee personal drink stored on cutting board in prep area

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

OBSERVED 3 PACKAGES OF CHORIZO STORED ON TOP OF COOKED VEGGIES

*10 Q.A. PPM - follow manufacturer's direction

QUAT SANITIZER BUCKETS OBSERVED AT 0 PPM MAINTAIN BETWEEN 200-400 PPM

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

*29 Food thermometers provided and accessible

PROVIDE THERMOMETERS FOR ALL RIC/RIF

*34 Outer door: solid,selfclosing,tightfitting

SEAL BACK DOOR/ ALL OUTER PERIMETERS

*35 Jewelry Prohibition

BRACELETS OBSERVED ON VARIOUS EMPLOYEES BOH

*36 Cloths in-use for wiping between uses stored

OBSERVED ON PREP TABLES

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

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

ICE SCOOPS

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

*45 Dressing areas:Lockers

BACKPACKS OF EMPLOYEES OBSERVED STORED ON DRY INGREDIENTS

*14 When to wash hands before donning new gloves

donning gloves without washing hands

*42 Floors/walls/ceiling/nonfood dirty

clean floors, drains and remove dust from ceiling

*47 Handwashing signage

provide hand washing sign at all hand sinks

*19 Hand sink water temperature below 110'F

hand sink hot water 110F within 20 seconds

*31 Individual, disposable towels

provide paper towels

*10 Clean Sight and Touch

clean RIC & RIF (s)

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

Cover all food items to prevent cross contamination (flies in kitchen)

*02 Cold Hold (41øF/45øF or below)

r. fish 49.4F, salsa 71.2F, mushroom 68.4F, & S. cream 47.5F

*18 Toxic items storage adjacent to food/utensils

S. buckets stored with food equipment

*02 Cold Hold (41øF/45øF or below)

s. cheese 55.0, s. mushroom 54.5,s.cheese 63.1, Pico de gallo 44.5, s. tomatoes 61.9 s. cheese 51.4

*03 Food products not maintained at 135øF or above

Streak 83.4F

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

no date marking on prepared foods

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

Cross contamination by arrangement

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*15 Contact RTE Products w/ Bare Hands

bare hand contact on RTE food items)

*18 Toxic items stored above food/utensils

Toxics stored with equipment

*19 Water & Plumbing in good repair- per code

leaking pipes at hand sink in dish area

*21 RFSM - Not On Site

No RFSM on duty

*27 Cooling, heating, and holding capacities. Equipment

lack of refrigeration- discontinue the use of ice beds as cold hold

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

personal food stored on equipment in prep area

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes stored improperly on equipment

*10 Q.A. PPM - follow manufacturer's direction

sanitizer buckets in main kitchen not correct concentration

*47 Handwashing signage

*37 Beverage tubing and cold-plate beverage cooling

*31 Handwashing lavatory - used for other purpose

*18 Toxic items labeling-non original container

label all spray bottles

*02 Cold Hold (41øF/45øF or below)

raw beef 44.9°F, ranch dressing 51.2°F, beans 50.2°F, beef fajitas 51°F, salsa 55.0°F

*36 Cloths in-use for wiping between uses stored

*14 Cleaning procedure--steps -Dirty fingernails

*03 Food products not maintained at 135øF or above

broth 115.6°F

*45Floor, wall, ceiling - Exposed material

ceiling pipes in back prep room

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

*18 Toxic items labeling-non original container

spray bottles

*42 Floors/walls/ceiling/nonfood dirty

dust accumulation on ceilings, food debris on walls

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

*47 Conditions of Permit-in use of food equipment

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

Raw shell eggs and chorizo stored in same bin over raw rish

*19 One Inch Air Gap

3-compartment sink in back prep room

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

Beans made at 10:00am - temperature at 12:00pm was 110.6°F

*36 Cloths in-use for wiping between uses stored

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

Pico de Gallo Prep date: 7/9/17, use by date: 7/26/17

*37 Beverage tubing and cold-plate beverage cooling

bar ice bins

*02 Cold Hold (41øF/45øF or below)

Queso 48.2°F (cooler 50°F), raw beef 49.5°F

*02 Cold Hold (41øF/45øF or below)

Raw beef 44.3 degrees Fahrenheit, ranchera 45.2 degrees Fahrenheit

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

raw beef stored over vegetables in drawer cooler. Raw shrimp over spinach.

*10 Chlorine sanitizer concentration, minimum temp.

10ppm

*14 When to wash hands before donning new gloves

*15 Bare hands contact with ready-to-eat foods

Pico de gallo prep

*32 Maintain in Good Repair

maintain cutting boards.

*34 Insect control devices-not over food/food prep

fly tape

*42 Dirty nonfood contact surfaces

kitchen ceilings

*43 Light bulbs, light shields provided