El Norteno

*27 Cooling method, criteria - rapid cooling equipment

fan has debris cooling rice/ vegetables ( no fan allowed)

*21 RFSM - Not On Site

RFSM not on site

*31 No soap at handsink

need soap refill at hand sink

*18 Toxic items labeling for original container

spray bottle needs a label name

*36 Cloths in-use for wiping between uses stored

wash cloths need to be in the bucket between uses

*47 Other Violations

choke poster needs ti be displayed

*47 Handwashing signage

*45 Premises shall be maintained in good repair

*32 Damaged Equipment

*07 Food safe, good condition, unadulterated, and honestly presented

Observed packed.

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

Observed employee drink, without washing hands.

*14 Wash hands after all other activities

FOod staff must wash hands after every contamination.

*28 Original cont. of RTE/PHF/Day1= day of opening

All cooked food must be date marked-24 hours.

*32 Maintain in Good Repair

Replace rubber gasket double door cooler.

*10 Other sanitizer use - manufacturer label direction

Bleach sanitizer observed over 200 ppm.

*39 Cutting surfaces.

Replace worn cutting board/observed not in good repair.

*22 Accredited food handler certificate - 60 days

All food handlers must be trained in food safety.

*03 Food products not maintained at 135øF or above

GROUND BEEF 97.4

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

300-400 PPM

*22 Handlers-Certificate Not On Site

NOT ON SITE

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

COVER BEEF COOLING / SITTING OUT OF RIC.

*39 Keep utensils handles upright or protected

USE HANDLE TO SCOOP.

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

DATE MARK ALL TCS 7 DAYS.

*29 Food thermometers provided and accessible

RIF MISSING THERMO.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON CUTTING BOARD

*37 Food, utensils & equip under other sources

THAWING RAW MEAT IN 3 COMP SINK WITH DIRTY DISHES & SANITIZER IN SINK

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

PERSONAL DRINK STORED ON PREP TABLE

*27 Cooling method, criteria - smaller portions

SALSA STORED IN LARGE POT

*03 Food products not maintained at 135øF or above

BEANS AND BARBACOA 123*F IN HHU

*10 Clean Sight and Touch

*39 Store all equipment & utensil covered or inverted

INVERT SINGLE SERVICE ARTICLE

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

*31 Handwashing lavatory - used for other purpose

handsink used to store a container

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

squeeze bottles not labeled

*21 PIC ensures consumers know to use clean tableware

must provide sop for bodily spills clean up

*02 Cold Hold (41øF/45øF or below)

CHICKEN 65*F, PORK 55*F, SALSA 50*F

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

THAWING IN MOP SINK, FOOD & EQUIPMENT STORED ON TRASH CAN

*10 Clean Sight and Touch

CLEAN ALL

*46 Covered waste receptacle for women's restroom

PROVIDE

*11 Food not re-served after being served or sold to consumer

DISCONTINUE RESERVING OF OF SALSA: MUST PROVIDE SINGLE PORTIONS ONLY

*38 Thawing. under running water criteria

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*32 Approved Food Contact Equip.

REMOVE FOIL LINING FROM EQUIPMENT

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

PERSONAL DRINK STORED WITH CUSTOMER FOODS

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

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

*03 Food products not maintained at 135øF or above

*10 Clean Sight and Touch

*29 Sanitizing solutions, testing devices

Chlorine test strips

*31 No soap at handsink

in toilet room

*02 Cold Hold (41øF/45øF or below)