El Paisa

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

Items in WIC were not date marked

*20 Grease Trap Tickets

Grease trap is outdated

*10 Chlorine sanitizer concentration, minimum temp.

Dishwasher/sink sanitizer needs to be at 50ppm. Tested at 0 ppm.

*21 Being a certified food protection manager who has shown proficiency of required information thro

On site food service manger has expired

*29 Sanitizing solutions, testing devices

need to provide sanitizer test strips

*31 No soap at handsink

items in hand sink soap, towels in mens RR missing

*47 Conditions of Permit-in use of food equipment

Need to post customers sign - " Inspection Report Available Upon Request"

*39 Utensils, single serve items 6 inches off - floor

No equipment stored on floor allowed. Needs to be off floor 6 inches

*45 Premises shall be maintained in good repair

Ice machine cover needs repair/replaced. Also, few ceiling tiles in back kitchen need change

*24 Food Label- manufacture/packer/distrubtor name

No name of label or business name on sweets in RIC

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be in sanitizing buckets

*38 Thawing. under running water criteria - water velocity

*39 Loosely cover cooling foods

FOR FOOD BEING COOL IN COOLER.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

DO NOT USE ANY ABSORBENT ON YOUR GRILL.

*47 Conditions of Permit-in use of food equipment

*14 Gloves single use

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN SINK SANITIZER AT 50 PPM, TESTED AT 10 PPM.

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN HAND SINK.

*36 Cloths in-use for wiping between uses stored

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

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

*36 Cloths in-use for wiping between uses stored

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

*24 Food Label- manufacture/packer/distrubtor name

*29 Cold/hot hold unit thermometer easily viewable

*31 Hand sinks: number installed for convenient use

*47 Other Violations

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

*22 Accredited food handler certificate - 60 days

*31 Handwashing lavatory - accessible

FRONT STATION HAND SINK.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUSTY FAN FROM WALK IN COOLER. CLEAN CEILING AND CEILING VENTS OF DUST.

*18 Toxic items used according to law

MAINTAIN CHLORINE SANITIZER IN SINK AT 50 PPM, TESTED AT 200 PLUS PPM.

*19 One Inch Air Gap

KEEP DRAIN PIPE OUTLETS OF 3 COMPARTMENT SINK ONE INCH ABOVE THE FLOOR DRAIN.

*47 Permit/license posted

*47 Permit/license posted

*31 Hand sinks: number installed for convenient use

FOR FRONT PREP. STATION,

*45 First Aid

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

TESTED AT 0 PPM.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

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

NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE'S DRINK ON FOOD PREP. TABLE.

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

100 PPM.

*02 Cold Hold (41øF/45øF or below)

HAM 49'F, SAUSAGE 50'F

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

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

*45 Premises shall be maintained in good repair

REPAIR BROKEN DOORS OF FOLLOWING : 1) COOLER NEXT TO CANDIES MACHINES. 2) CABINET FROM 2OMEN RESTROOM.

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

raw eggs found above sour cream

*10 Clean Sight and Touch

mold in ice machine

*18 Toxic items labeling-non original container

spray bottles must be labeled

*22 Handlers-Certificate Not On Site

*28 Date marking combined ingredients for RTE/ TCS food

date mark jello products

*32 Maintain in Good Repair

broken lid on salt container

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

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

ice scoop *

*36 Cloths in-use for wiping between uses stored

*45 Premises shall be maintained in good repair

*47 Other Violations

inspection report sign, choking poster

*31 Hand sinks: number installed for convenient use

Missing handsink.

*14 Hands wash procedures-without soap

Use soap and warm water when washing hands.

*18 Toxic items stored above food/utensils

Chemicals stored above freezer in dry storage area.

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

Provide label for food storage containers.

*37 Storing the food at least 15 cm (6 inches) above the floor

Observed food stored on the floor.

*22 Washing hands only at a designated hand sink

Observed employees washing hands at prep and 3-compartment sink.

*32 Maintain in Good Repair

Broken containers and lids. Do not use cut containers. Leaking water filter, ice machine. Provide original drain stopper at 3-compartment sink.

*47 Handwashing signage

Missing employee handwash sign(restrooms and kitchen)..

*29 Mechanical holding unit, thermometer location

Missing thermometers in all the coolers.

*38 Thawing. under running water criteria

Cannot thaw at room temperatures. Must thaw under cold running water or under refrigeration.

*40 Reuse of single service articles

Cannot reuse single use articles(scoops need handles, salsa in garlic container).

*10 Chlorine sanitizer concentration, minimum temp.

No sanitizer at 3-compartment sink. Sanitizer is required after cleaning.

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

Personal drinks on the prep tables.

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

Need procedure about vomiting and diarrhea.

*42 Floors/walls/ceiling/nonfood dirty

Clean floors and ceilings.

*43 Light - 50 foot : Food and utensils area

*40 Reuse of single service articles

*33 Manual warewashing equipment, wash solution temp.

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing rinse

*19 One Inch Air Gap

*42 Nonfood-contact surfaces material

Card board liners

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

Flan

*42 Nonfood-contact surfaces material

Foil lined surfaces

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*40 Reuse of single service articles

*21 RFSM - Not On Site

*14 When to wash after handling animals/aquatics

Need to wash hands after handling raw shell eggs

*33 Manual warewashing equipment, wash solution temp.

Dish washing water less than 110 degrees

*31 Individual, disposable towels

*01 Cooling -- total 6 hours, 135-41øF

Cooked soup from last night at 45.8 degrees

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

*19 One Inch Air Gap

*02 Cold Hold (41øF/45øF or below)

Sliced ham - top of the POUR - at 48.3 degrees

*01 Cooling -- within 2 hours, 135-70øF

Bus tub of beef caldo cooling without a quick cool method

*35 Hair Restraints effective

*19 One Inch Air Gap

needed at the hand wash sink

*32 Damaged Equipment

door of the reach in cooler adjacent to the cash register does not close properly; thereby posing a temperature violation

*02 Cold Hold (41øF/45øF or below)

*37 Storing the food at least 15 cm (6 inches) above the floor

box of food items on the floor of the food prep area

*42 Dirty nonfood contact surfaces

clean the fan cover inside the reach in cooler closest to the cash register

*10 Equipment and Utensils Cleaning-contamination

clean the ice machine; slime observed

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

measured at 100 ppm; shoukd be at 50 ppm

*18 Toxic items labeling-non original container

label all non-original containers