El Fenix

*02 Cold Hold (41øF/45øF or below)

Observed cheese at 50 degrees F, squash at 61.5 degrees F, and yellow cheese at 50 degrees F.

*18 Restricted use pesticides

Raid and other self-applied pesticides are not approved.

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

Observed insect device above clean dishes.

*39 Equipment in good repair and proper adjustment.

Repair RIC panel

*42 Dirty nonfood contact surfaces

Observed dirty bottom of RIC and water on floor

*45 Premises shall be maintained in good repair

Patch ceiling tiles. Repair leaky utility sink.

*32 Nonfood surfaces-design to be cleaned easily

Remove flaking paint from walls in dishwasher area and cover exposed brick with cleanable material.

*33 Warewashing machines auto. dispense detergents

Dishwasher sanitizer line leaking, have it fixed.

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

*42 Dirty nonfood contact surfaces

General cleaning, dust/ debris.

*45 Premises shall be maintained in good repair

Leak coming through roof when it rains, have repaired.

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

*10 Clean Sight and Touch

*47 OTHER VIOLATIONS

*39 Store equipment & utensils - avoid contamination

*36 Cloths in-use for wiping between uses stored

*31 Handwashing lavatory - used for other purpose

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

*03 Food products not maintained at 135øF or above

*22 Handlers-Certificate Not On Site

*34 Outer door: solid,selfclosing,tightfitting

*14 When to wash hands

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

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

*42 Floors/walls/ceiling/nonfood dirty

*45 Lockers to be used to store personal items

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

*39 Store all equipment & utensil covered or inverted

*31 Handwashing lavatory - accessible

*47 RFSM Certificate - Not Display

*10 Clean Sight and Touch

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

*18 Toxic items storage adjacent to food/utensils

keep sanitizers on top counters/ store in bottom shelves

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

beef patty stored above chorizo and shrimp in reach in cooler

*02 Cold Hold (41øF/45øF or below)

salsa was improper temp advised to use smaller pans to maintain in cold hold

*42 Dirty nonfood contact surfaces

clean floors/ air filter from ice machines

*45 Floor& wall junctures- coved & sealed

seal a hole in the wall by dish machine

*39 Store equipment & utensils in a clean, dry place

keep linen mat under cups utensils in dirink station

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

replace copy of bodily fluids clean up procedures manager states that the sign was lost after cleaning kitchen walls

*42 Nonfood-contact surfaces material

No towel allow undercutting board

*18 Toxic items storage adjacent to food/utensils

sanitizer bucket next to utensil

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket: Oppm chlorine

*10 Clean Sight and Touch

observed mold in ice machine

*45Floor, wall, ceiling - Exposed material

broken tiles and standing water in WIC

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

Raw Eggs and salsa store together

*15 Contact RTE Products w/ Bare Hands

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE

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

*34 Pest control-routine inspections for

*18 Toxic items storage adjacent to food/utensils

*31 Handwashing lavatory - used for other purpose

*19 Water & Plumbing in good repair- per code

FIX OVERFLOW IN THE BACK AREA