El Globo Taqueria

*34 Outer door: solid,selfclosing,tightfitting

ceiling tile open in back, must be sealed on top of water heater

*10 Clean Sight and Touch

can opener blade needs to be clean to sight

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be in bucket between use

*29 Sanitizing solutions, testing devices

chemical strips needed at location

*18 Toxic items storage adjacent to food/utensils

ant spray observed adjacent to food equipment rack

*43 Light bulbs, light shields provided

RIC light out needs to be replaced

*02 Cold Hold (41øF/45øF or below)

Beef steak observed at 44.3F, shall be at 41 or below

*02 Cold Hold (41øF/45øF or below)

Raw eggs observed out at room temp- 76F

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

Raw eggs stored inside milk & dairy cooler/separate

*10 Clean Sight and Touch

Clean and sanitize all food contact surfaces for sight and touch

*19 Plumbing design, construction, and install.

*34 Pest Control

Flies seen throughout the kitchen area.

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

Protect food by covering when not used.

*39 Equipment and Utensils Storage

Bucket/scoop found inside of ice machine- store inside clean container.

*45 Premises shall be maintained in good repair

Clean and organize storage area behind the front counter- cluttered. Repair/check freon in milk & dairy cooler- running high.

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

Observed staff using bare hands to dispense cooked ready to eat foods.

*42 Dirty nonfood contact surfaces

Detail exterior of surfaces (bar)* RIC (Bar) 43F. Floors sticky throughout the bar/clean at once

*43 Light bulbs, light shields provided

*18 Toxic items storage adjacent to food/utensils

chemical spray bottle observed on food prep table

*22 Accredited food handler certificate - 60 days

all food handlers must be trained in food safety-expired

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

no hot water at hand sink kitchen

*45 Premises shall be maintained in good repair

replace missing intake vent over ric repair leak at faucet 3 com sink replace or repair weather stripping at the bottom of side door-torn

*36 Cloths in-use for wiping between uses stored

wiping towels improperly stored at bar

*39 Equipment in good repair and proper adjustment.

secure the lid for ice machine-dish washer

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

PROVIDE COVER FOR OPENED LIQUORS LOCATED AT BAR.

*45 Premises shall be maintained in good repair

OBSERVED WATER DRIPPING FROM CEILING, OBSERVED MISSING COVE BASE AT BAR,

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED GAP ON BACK EXTERIOR DOOR, PROVIDE A PROPER SEAL.

*42 Dirty nonfood contact surfaces

GRIME/SOIL BUILD UP ON GASKETS OF REACH IN COOLERS, GRIME BUILD UP ON FANS OF RICS, GRIME BUILD UP INSIDE OF COLD HOLD EQUIPMENT, CLEAN.

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

NO LABELS ON LARGE WHITE FOOD CONTAINERS, LABEL WITH COMMON NAME OF FOOD.

*10 Clean Sight and Touch

OBSERVED GRIME/SOIL BUILD INSIDE OF ICE MACHINE, CLEAN AND SANITIZE. ICE SHOOT HAS SOIL BUILD UP, CLEAN AND SANITIZE.

*18 Restricted use pesticides

OBSERVED TRACKING POWDER IN KITCHEN, REMOVE FROM PREMISES.

*43 Clean vent syst:Intake/exhaust air ducts

OBSERVED DUST BUILD UP ON INTAKE VENTS.

*39 Equipment in good repair and proper adjustment.

OBSERVED MISSING PLATE FOR FRONT OF REACH IN COOLER, REPAIR. PREP RIC NO MAINTAINING COLD HOLD TEMPERATURES, REPAIR.

*02 Cold Hold (41øF/45øF or below)

OBSERVED MAYO AT 54.9f, SLICED TOMATO AT 56.2F. PLACE FOOD IN WORKING COLD HOLD EQUIPMENT.

*47 Handler-Certificate Not on site

RENEW EXPIRED FOOD HANDLER CARDS.

*43 Light 20 foot : Reach-in cooler

REPLACE ALL NON WORKING LIGHTS IN RIC/F(S)

*21 RFSM - Not On Site

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*39 Precleaning food debris of utenlsils - scrapped

OBSERVED OLD LABELS ON FOOD ITEMS IN COOLERS

*40 Store single-service item in original package

KEEP CUPS PROTECTED

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*35 Hair Restraints effective

PROVIDE FOR ALL

*38 Thawing. under running water criteria

THAWING IN STANDING WATER

*18 Toxic items stored above food/utensils

SANITIZER STORED ABOVE EQUIPMENT

*42 Dirty nonfood contact surfaces

CLEAN DOOR GASKETS

*19 One Inch Air Gap

PROVIDE AT 3 COMP SINK

*47 Handwashing signage

PROVIDE FOR ALL

*32 Damaged Equipment

REPLACE TORN DOOR GASKETS

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

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

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*02 Cold Hold (41øF/45øF or below)

eggs 58 F , cheese 57 F sauce 57 F must be maintain food temperature 40 F or below

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible and working thermometers

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

missing date marks on food containers on all areas must be maintain date mark all food containers

*39 Equipment in good repair and proper adjustment.

some RI cooler units 55 F at kitchen area not maintaining proper food temperatures must be maintain 40 F or below to avoid cross contamination

*47 RFSM Certificate - Not Display

missing RFSM certification must be current have FSM registered with the city

*43 Clean vent syst:Intake/exhaust air ducts

vent hood filters dirty with grease soils and dripping a/c vents dirty with soils accumulations must be clean or replace to avoid cross contamination

*03 Outfitter-Food Temperatures (Hot).

rice 108 F meat 107 F at warmers area must be maintain 135 F or above to avoid cross contamination

*34 Outer openings:closing holes, gaps

beck exit door missing frame weather strips must be replace or repair to avoid pest harboring

*10 Equipment and Utensils Cleaning-contamination

RI cooler units on all areas including bar area dirty with stagnant water food debris and soils accumulations must be clean to avoid cross contamination

*31 Individual, disposable towels

missing individual towels on hand sink must be have towels during operational hours

*19 No Hot Water / Water heater 50 gallon min.

not proper hot water temperature of 110 F must be have proper temperature during operational hours

*34 Outer openings:closing holes, gaps

kitchen exit door with gaps around frame and missing handler door must be repair to avoid pest harboring

*39 Equipment in good repair and proper adjustment.

equipment kitchen area with rust and oxidation must be remove or replace to eliminate rust and oxidation to proper equipment condition hand sink loose must be repair to prevent food contaminati

*24 Food Label- manufacture/packer/distrubtor name

food packages without proper labeling must be have a proper commercial labels of business

*39 Microwave safety standards

using non approved commercial equipment must be replace to an approved commercial equipment

*39 Cooking equipment free of encrusted grease

kitchen equipment encrusted with grease accumulations and soils must be clean to avoid cross contamination

*10 Sanitization after Cleaning

all food contact surfaces dirty with grease and food debris must be clean and sanitize during operational hours or when contamination occurs

*45Physical Facilities Floors,Walls,Ceilings

ceiling tiles broken with expose material all kitchen area must be replace or repair to avoid food contamination

*43 Clean vent syst:Intake/exhaust air ducts

vent hood with soils accumulations must be clean to avoid food contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing sign health policies

*45 Premises shall be maintained in good repair

exit door frame tiles missing or broken must be repair to proper condition

*18 Equipment and Utensils Multiuse Materials-safe

using thank you bags as food containers must be use approved commercial NSF equipment as food containers

*10 Equipment and Utensils Cleaning-contamination

cooler units in all areas kitchen and bar inside and outside dirty must be clean liquid accumulations and food debris to avoid food contamination use as public health control

*45 Clean facilities as often as necessary.

facilities must be clean during operational hours or when contamination occurs during operational hours

*34 Pest control-routine inspections for

fly activity observed must be contact pest management to eliminate pest

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

shelving inside cooler units rust and oxidize must be repair or replace to avoid food contamination use as hazard control

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty must be clean to avoid oil dripping and soils accumulation

*45Floor, wall, ceiling - Exposed material

missing tiles on walls in all areas must be repair to a smooth and easy to clean surfaces ceiling tiles inside kitchen area in exposing insulation material must be repair to avoid food contaminat

*12 A food employee shall comply with an exclusion or RESTRICTION

*31 No soap at handsink

hand soap dispenser not working must be have hand soap at all times

*45 Premises:Cleaning, frequency and restrictions

walls and floors behind equipment dirty must be clean floors and walls during operational hours

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

sanitizing solutions zero chemical at test must be had sanitizing solutions during operational hours bucket sanitizer 50 ppm Chlorine 3c sink 100 ppm Chlorine

*10 Equipment and Utensils Cleaning-contamination

all equipment with debris and contamination -inside and outside equipment- must be clean properly and sanitize during operational hours to avoid food contamination

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

raw chicken and raw meat at top shelf must be separated from CTS food to avoid contamination

*21 PIC ensures employees are properly sanitizing equi

PIC ensures use of sanitizing solutions

*13 Discharges from the Eyes, Nose, a3nd Mouth

*02 Cold Hold (41øF/45øF or below)

GUACAMOLE: 50.7 F IN THE REACH IN COOLER

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

RAW BEEF RESTING ON THE SAME CUTTING BOARD WITH COOKED BEEF

*10 Chlorine exposure time table

NO CHLORINE CONCENTRATION IN THE DISHWASHER

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLERS CARDS FOR ALL THE STAFF BY 09/ 14/ 2017 FINAL WARNING CITATION FOR EACH PERSON WITHOUT AFTER THIS DATE

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOOD ITEMS IN THE REACH IN COOLER NOT DATE MARKED FINAL WARNING

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE A THERMOMETER FOR THE REACH IN COOLER MISSING ONE

*34 Insect control:prevent dead insects from food

FRUIT FLIES AND ROACH OBSERVED IN THE KITCHEN AND BAR

*35 Hair Restraints effective

STAFF NOT WEARING HAIR RESTRAINTS UPON ARRIVAL

*36 Cloths in-use for wiping between uses stored

RETURN SANITIZING TOWELS TO THE BUCKET AFTER USE

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVER OF THE BACK REACH IN COOLER (KITCHEN)

*02 Cold Hold (41øF/45øF or below)

COLD HOLD: SLICED TOMATOES: 54.1 F (IN REACH IN COOLER)

*10 Clean Sight and Touch

CLEAN THE INTERIOR PANEL OF THE ICE MACHINE

*18 Toxic items labeling-non original container

CHLORINE STORED IN A WINDEX SPRAY BOTTLE

*28 Date marking commercially prepared RTE/ TCS food

SLICED DELI MEATS NOT DATE MARKED

*32 Damaged Equipment

SEVERAL BROKEN REACH IN COOLER GASKETS

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED IN THE BAR AREA

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

CONTAMINATION FROM ANOTHER SOURCE (PAPER TOWELS BEING USED INSIDE FOOD STORAGE CONTAINERS IN COLD HOLD UNIT)

*42 Dirty nonfood contact surfaces

CLEAN ALL GASKETS IN THE REACH IN COOLING UNITS

*46 Physical Facilities Premises

CLEAN THE TOILET BOWL AND SEATS OF THE WOMEN'S RESTROOM (FECAL REMNANTS)