El Fenix

*28 Date marking commercially prepared of RTE/PHF

properly date mark items (chorizo 2-15 to 2-18 observed), put new date stickers when new product is used

*32 Smooth Contact Surfaces

cutting boards need to be replaced/ resurfaced- no longer smooth

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

store utensils in clean locations (no tongs on oven handles dirty counter tops..)

*42 Dirty nonfood contact surfaces

clean inside RIC (cookline), clean out dipper wells (debris inside)

*10 Clean Sight and Touch

cutting boards not clean to sight and touch, can opener tip is dirty/ rusty (not clean to sight and touch), clean fountains with utensils inside (debris observed- not clean sight and touch)

*18 Toxic items labeling-non original container

label all chemicals with common name

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

can not store raw meat above RTE foods (observed raw meat over ice cream), observed raw chicken stored next to hamburger buns

*19 Water & Plumbing in good repair- per code

hand sink at bar leaking from pipes, missing pipe under sink (kitchen), drain pipe needs to be moved closer to drain (cook line)

*28 Date marking commercially prepared RTE/ TCS food

lack of date markings on open items in RIC/ WIC

*31 Individual, disposable towels

hand sink at bar no paper towels

*34 Outer door: solid,selfclosing,tightfitting

gap observed under back door (not tight-fitting)

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

Ice build up inside RIF/ dirty inside

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

knife stored between sink and counter top

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

label bulk food containers with common name

*43 Light bulbs, light shields provided

need light shields by dish machine area

*42 Dirty nonfood contact surfaces

clean outside of equipment (kitchen/ cook line),

*36 Cloths in-use for wiping between uses stored

TOWEL STORE ON PREP SURFACE

*42 Dirty nonfood contact surfaces

DUSTY CEILING AREA IN KITCEN

*47 Other Violations

NO POST TO LET CUSTOMER ASK FOR MUST RECENT INSPECTION REPORT

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

food store under surface with build up

*35 Hair Restraints effective

employee

*45Physical Facilities Floors,Walls,Ceilings

repair broken floor and missing wall tiles

*31 Individual, disposable towels

NO TOWEL AT HAND SINK

*36 Cloths in-use for wiping between uses stored

TOWEL STORE ON PREP SURFACE

*42 Dirty nonfood contact surfaces

*36 Cloths in-use for wiping between uses stored

TOWELS STORE ON PREP SURFACE

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

Utensil STORE ON DIRTY SIRFACE

*29 Food thermometers provided and accessible

NO THERMOMETER IN HOT HOLD

*27 Cooling method, criteria - rapid cooling equipment

*27 Bed and Breakfast Hot and Cold Holding, Equipment capacity

WIC NOT KEEPING FOR COOL-TEMP WORK IN >41 F.

*46 Toilet rooms, convenience and accessibility

TOILET FLOOR DIRTY

*22 No unnecessary personnel allowed in food prep area

RFSM NEVER BEEN DISPLAYED

*10 Sanitization after Cleaning

NO SANITIZER IN DISHWASHER

*19 Water, Plumbing, and Waste Plumbing Systems

LEAKS ON PIPE IN THREE COMPARTMENT

*36 Cloths in-use for wiping between uses stored

TOWELS STORE ON PREP SURFACES

*31 Individual, disposable towels

NO HAND TOWEL AT HAND SINK

*36 Cloths in-use for wiping between uses stored

WIPING TOWELS STORE ON PREP SURFACE

*35 Outer Clothing, Clean Condition

EMPLOYEES SHOULD MAINTAIN APRON

*14 Gloves single use

EDUCATE EMPLOYEE'S ON GLOVE CHANGING POLICY, THEY SHOULD ALWAY CHANGE GLOVE WHEN TASK CHANGES.

*02 Cold Hold (41øF/45øF or below)

Raw chicken at 43.2F. walk in cooler containing protein at 45.6F. RFSM has called tech, will arrive in a hour.

*27 Cooling, heating, and holding capacities. Equipment

walk in cooler containing protein at 45.6F. RFSM has called tech, will arrive in a hour. Use ice to lower temperature while waiting for tech, if tech does not fix please call for further suggestions.

*29 Sanitizing solutions, testing devices

RFSM could not produce chlorine test strips for ware wash. provide test strip to make sure ware washing is dispensing sanitizer solution.

*45 Premises shall be maintained in good repair

broken flour tiles in kitchen and missing wall base in storage room located next to ware washing machine.

*34 Controlling pests. Eliminating harborage conditions

areas in kitchen have pooling of water. reduce water pooling.

*32 Thermometer in good condition or discarded

thermometer in walk in cooler reading 30F. actual temperature is 45.6F. Repair or replace thermometer.

*42 Floors/walls/ceiling/nonfood dirty

Clean walls of dust.

*45 Premises shall be maintained in good repair

FLOORS

*19 Backflow prevention device - installed

PROVIDE AT HOSE ATTACHED UNDER HAND SINK

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

EMPLOYEE DRINKS ON PREP TABLES

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

SOUR CREAM 54.3°F, DICED TOMATOES 50.0°F - COS VOLUNTARY DISCARD PER MANAGER

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

LADLE FOR QUESO - COS

*30 Does Establishment have a current valid permit posted?

OWNER LISTED ON TAX ID (FIREBIRD GRAPEVINE INC.) DOES NOT MATCH OWNER LISTED ON CITY HEALTH PERMIT (EL FENIX CORP). PROVIDE COPIES OF ARTICLES OF INCORPORATION TO PROVE NO CHANGE OF OWNERSHIP OR APPLY

*22 Washing hands only at a designated hand sink

EMPLOYEE WASHED HANDS IN PREP SINK

*30 Does Establishment have a current valid permit posted?

OWNER LISTED ON TAX ID (EL FENIX - CASA LINDA INC) AND (FIREBIRD GRAPEVINE, INC.) DOES NOT MATCH OWNER LISTED ON CITY HEALTH PERMIT (EL FENIX CORP). PROVIDE COPIES OF ARTICLES OF INCORPORATION TO PROV

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

RAW CHICKEN STORED OVER BOXES OF RAW BEEF

*14 When to wash hands before donning new gloves

EMPLOYEES NOT WASHING THEIR HANDS BEFORE DONNING NEW GLOVES

*45Physical Facilities Floors,Walls,Ceilings

FLOORS

*15 Contact RTE Products w/ Bare Hands

EMPLOYEE HANDLED LEMON WITH BARE HANDS TO PLACE IN DRINK

*38 Thawing. under running water criteria - water velocity

FISH IN PREP SINK

*32 Approved Food Contact Equip.

CLOTHES UNDER CUTTING BOARD

*10 Chlorine sanitizer concentration, minimum temp.

DISHWASHER NOT SANITIZING

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHES UNDER PREP TABLE AND EMPLOYEE APRON

*02 Cold Hold (41øF/45øF or below)

TOMATO SAUCE 67.7°F COOLER READY 57°F

*31 Handwashing lavatory - used for other purpose

DRINKING CUP IN HAND SINK

*19 Water & Plumbing in good repair- per code

PIPE OPENING IN FLOOR NOT DRAINING

*42 Dirty nonfood contact surfaces

LIGHT COVER ON VENT HOOD

*14 When to wash hands before donning new gloves

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

MILK LACKED DATE MARK. BEST BY 5/27/18

*30 Does Establishment have a current valid permit posted?

OWNER LISTED ON TAX ID (EL FENIX - CASA LINDA INC / FIREBIRD GRAPEVINE, INC.) DOES NOT MATCH OWNER LISTED ON CITY HEALTH PERMIT (EL FENIX CORP.). PROVIDE COPIES OF ARTICLES OF INCORPORATION TO PROVE N

*02 Cold Hold (41øF/45øF or below)

RAW FISH 56.2°F, BEEF 46°F, DICED TOMATOES 45.2°F, SOUR CREAM 53.9°F

*47 Handwashing signage

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

HALF OF LID MISSING FOR RICE AND BEAN CONTAINERS IN DRY STORAGE

*46 Enclosed toilet room w/self closing doors

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

SANITIZER BUCKETS

*42 Dirty nonfood contact surfaces

FREEZER BOTTOM SHELF, AIR VENTS

*18 Toxic items storage adjacent to food/utensils

SANITIZER BUCKET WITH TORTILLAS

*15 Contact RTE Products w/ Bare Hands

EMPLOYEE HANDLING COOKED BEEF WITH BARE HANDS

*45 Lockers to be used to store personal items

BAG OF JACK IN THE BOX ON THE PREP LINE

*47 Other Violations

OWNER LISTED ON TAX ID (FIREBIRD GRAPVINE INC) DOES NOT MATCH OWNER LISTED ON CITY HEALTH PERMIT (EL FENIX CORP). PROVIDE COPIES OF ARTICLES OF INCORPORATION TO PROVE NO CHANGE OF OWNERSHIP OR APPLY F

*45Physical Facilities Floors,Walls,Ceilings

Floors

*42 Dirty nonfood contact surfaces

fans

*43 Light bulbs, light shields provided

*02 Cold Hold (41øF/45øF or below)

shrimp 65.5°F, tilapia 58°F, tartar sauce 58.8°F, diced tomatoes 51.3°F, sour cream 50.1°F

*46 Enclosed toilet room w/self closing doors

employee restroom

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

ice scoop

*10 Clean Sight and Touch

dicers

*31 Individual, disposable towels

in employee restrooms

*14 Wash hands after all other activities

employee failed to wash hands and change after picking marker up marker off the floor

*03 Food products not maintained at 135øF or above

chicken 128.7°F

*46 Covered waste receptacle for women's restroom

provide covered trash can in ladies' restroom

*44 Trash can provided for papertowel waste

*22 Handlers-Certificate Not On Site

Certify Staff

*31 Handwashing lavatory - used for other purpose

hand sink used for other purposes

*47 Handwashing signage

provide hand washing signs

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

personal drinks stored on equipment and provide lockers

*27 Cooling, heating, and holding capacities. Equipment

Discontinue ice bed / ice bath -improper methods

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

label bulk containers

*34 Outer openings:closing holes, gaps

Close all outer openings

*40 Store single-service item in original package

Improperly storage single served

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

Flies

*42 Floors/walls/ceiling/nonfood dirty

Clean drains and floor

*19 Hand sink water temperature below 110'F

hand sink hot water at 110F within 20 seconds

*18 Toxic items used according to law

unapproved pest control used in establishment

*02 Cold Hold (41øF/45øF or below)

s. cheese 51.5, c. tomatoes 79.2, s. cream 47.1F and Lettuce 58.2F

*43 Clean vent syst:Intake/exhaust air ducts

clean

*02 Cold Hold (41øF/45øF or below)

RIC 48F, Sauces/ WIC 48.0F, Enchiladas 46.0F and Sauces RIC 48.0F

*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

*15 Contact RTE Products w/ Bare Hands

bare hand contact on cut Avocados

*18 Toxic items stored above food/utensils

toxics stored with food items/ unapproved pest control

*21 RFSM - Not On Site

no RFSM on during during preparation/ inspections

*34 Outer openings:closing holes, gaps

closed all outer opening in walls and ceilings

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

personal drinks stored in prep area/ equipment

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

cross contamination by covering

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

all non-original food containers

*42 Floors/walls/ceiling/nonfood dirty

clean floors and walls

*43 Clean vent syst:Intake/exhaust air ducts

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

*31 No soap at handsink