El Jordan Cafe

*42 Floors/walls/ceiling/nonfood dirty

*33 Rinsing procedures - 3 compartment sink

*34 Pest Control

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

*18 Toxic items labeling-non original container

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

*31 Individual, disposable towels

*38 Thawing. under running water criteria - water velocity

*36 Cloths in-use for wiping between uses stored

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

*32 Equipment and Utensils Durability and Strength

use approved commercial grade food containers

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

store clean utensils with handleup

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

date marking food

*24 Food Labeling- with common name of the food

label all food squeeze bottles with common name

*42 Dirty nonfood contact surfaces

clean ric to ensure its working properly

*27 Cool TCS foods using proper methods

observed cooling cooked chicken at room temperatures

*34 Pest control-routine inspections for

observed gnats around hand sink

*45 Premises shall be maintained in good repair

area around mop sink

*10 Clean Sight and Touch

observed grime build up inside of ice machine. clean and sanitize.

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

observed clean utensils stored on wire shelves that have grime build up, store on clean surface.

*42 Floors/walls/ceiling/nonfood dirty

observed grime build up on floors, and grime build up on wire storage shelves, clean

*44 Maintaining refuse areas and enclosures

clean refuse area, debris build up observed.

*47 Handler-Certificate Not on site

renew expired Texas Food Handler cards.

*35 Hair Restraints effective

PROVIDE FOR ALL

*10 Clean Sight and Touch

CLEAN ALL

*31 No soap at handsink

PROVIDE FOR ALL

*27 Cooling method, criteria - placing the food in shallow pans

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

COVER ALL FOOD ITEMS IN COOLERS; KEEP ICE PROTECTED

*39 Loosely cover cooling foods

COVER ALL FOOD ITEMS

*22 Handlers-Certificate Not On Site

EXPIRED FOOD HANDLER CARD FOR ONE KITCHEN WORKER AT THE TIME OF INSPECTION

*42 Dirty nonfood contact surfaces

HEAVY DUST AND MOLD PROLIFERATION ON THE FAN COVERS OF THE REACH IN COOLERS

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

RAW CHICKEN BEING STORED ABOVE COOKED RICE IN THE REACH IN COOLER ( IN KITCHEN )

*02 Cold Hold (41øF/45øF or below)

RAW EGG SITTING OUT AT ROOM TEMPERATURE BEING HELD AT 64.4 F

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOODS NOT DATE MARKED ( REACH IN COOLER )

*10 Equipment and Utensils Cleaning-contamination

all cooler units dirty with food debris and stagnant water must be clean inside and outside cooler units to avoid cross contamination

*44 Covering receptacles after filled

grease trap cover broken must be repair to avoid unlawful smells and contamination

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

bare hand contact with ready to eat food must be wash hands and use gloves to avoid cross contamination

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

food containers with raw meat and raw chicken mixed with RTE foods inside cooler unit must be separate raw from RTE food containers in proper order on all areas

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

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

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

*45 Premises:Cleaning, frequency and restrictions

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty must be clean to avoid food contamination

*39 Cooking equipment free of encrusted grease

grill encrusted with soiled contamination must be clean to avoid cross contamination

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

missing writing employee health policies

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty

*34 Outer openings:closing holes, gaps

wall gaps and openings in all areas

*22 Handlers-Certificate Not On Site

food handler cards missing

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*42 Floors/walls/ceiling/nonfood dirty

soil residues in ceiling and walls kitchen area floors need clean during operational hours

*02 Cold Hold (41øF/45øF or below)

cheese 65 F, sour cream 54 F

*29 Food thermometers provided and accessible

missing thermometers inside cooler units

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

food containers in all cooler units missing date marking

*33 Remove soils from equipment & utensils

clean inside and outside equipment

*02 Cold Hold (41øF/45øF or below)

RAW SHELL EGGS AT 67.5 F

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE

*23 Water, Plumbing,& Waste Water - Pressure

LOW PRESSURE OF WATER AT THE RESTROOM HAND SINK (HOT WATER)

*28 Date marking commercially prepared of RTE/PHF

SEVERAL COOKED FOOD ITEMS NOT DATE MARKED

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*42 Dirty nonfood contact surfaces

CLEAN THE REACH IN COOLER GASKETS

*34 Insect control:prevent dead insects from food

FLIES PRESENT

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER AND BETWEEN USE

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE IN THE FOOD PREPARATION AREA

*14 When to wash hands before donning new gloves

ENSURE THAT YOU WASH HANDS BEFORE DONNING NEW GLOVES

*28 Date marking commercially prepared RTE/ TCS food

SEVERAL COOKED FOODS HELD IN STORAGE IN THE REACH IN REFRIGERATOR NOT DATE MARKED