El Poder

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

*38 Thawing. under running water criteria - water velocity

*22 Accredited food handler certificate - 60 days

*45 Lockers to be used to store personal items

STORE CLOTHS AWAY FROM FOOD EQUIPMENT.

*42 Floors/walls/ceiling/nonfood dirty

BEHIND EQUIPMENT

*19 Water & Plumbing in good repair- per code

PROVIDE LONGER FAUCET TO THREE COMPARTMENT SINK, IT MUST BE LONG ENOUGH TO FILL UP WATER IN ALL SINK.

*6 Discard PHF is exceeds time/temp combinations

MILK 6-2-21

*18 Toxic items storage adjacent to food/utensils

STORE ALL CHEMICAL BOTTLES AWAY FROM FOOD AND EQUIPMENT.

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."

*39 Cloth napkins shall be laundered between each use

*6 Discard PHF is exceeds time/temp combinations

HEAVY WHIPPING CREAM EXPIRED IN OCTOBER.COS.

*47 Conditions of Permit-in use of food equipment

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

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

*45 Premises shall be maintained in good repair

REPLACE BROKEN CEILING TILES AND FAUCETS.

*22 Accredited food handler certificate - 60 days

*42 Floors/walls/ceiling/nonfood dirty

FLOOR AREA BEHIND / BELOW STOVE AND GRILL.

*45 First Aid

*22 Handlers-Certificate Not On Site

*33 Rinsing procedures - 3 compartment sink

PUT WATER IN MIDDLE SINK

*45 Premises shall be maintained in good repair

COOLER DOOR REPAIR COOL24 DOO4

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

FOOD IN COOLETS

*45 Floor& wall junctures- coved & sealed

CEILING TILES

*47 Conditions of Permit-in use of food equipment

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

*10 Clean Sight and Touch

GRILLS

*38 Thawing. under running water criteria -thawed RTE <41F

THAW ITEM IN COOLE4

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

MISSING CEILING TILE

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

Observed moldy garlic.

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

Need to datemark items held for longer than 24 hrs for no more than 7 days.

*31 No soap at handsink

Need soap at handsink.

*34 Pest control-routine inspections for

Observed dead roaches and one live roach.

*36 Cloths in-use for wiping between uses stored

Wiping cloths must be stored in sanitizer between use.

*38 Thawing. under running water criteria

Observed beef being defrosted at room temperature.

*42 Floors/walls/ceiling/nonfood dirty

Need to clean the floors and walls.

*43 Light bulbs, light shields provided

Need to replace light bulbs in dish washing area.

*45Floor, wall, ceiling - Exposed material

Need to replace ceiling tiles in dish and dry storage area.

*47 Conditions of Permit-in use of food equipment

Need a sign about the inspection report.

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

*45 Walls and ceilings, studs, joists, and rafters

*42 Nonfood-contact surfaces material

Foil lined surfaces

*21 RFSM - Not On Site

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

Green salsa cooling on the counter at 96.8 degrees

*40 Reuse of single service articles

*31 Individual, disposable towels

*02 Cold Hold (41øF/45øF or below)

Raw shell eggs held without refrigeration at 57.7 degrees Cut tomatoes - top of the point of usage refrigerator at 466.9 degrees

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

Raw chicken and ready to eat vegetables on the same preparation table

*15 Contact RTE Products w/ Bare Hands

*42 Nonfood-contact surfaces material

Foil lined surfaces

*40 Reuse of single service articles

*43 Light - 50 foot : Food and utensils area

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

*45 Walls and ceilings, studs, joists, and rafters

*31 Handwashing lavatory - accessible

*47 RFSM Certificate - Not Display

*21 RFSM - Not On Site

*21 RFSM - Not On Site

*31 Individual, disposable towels

*43 Light - 50 foot : Food and utensils area

*10 Chlorine sanitizer concentration, minimum temp.

*20 Grease Trap Tickets

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

*40 Reuse of single service articles

*22 Handlers-Certificate Not On Site

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

*31 Individual, disposable towels

*43 Light - 50 foot : Food and utensils area

*35 Hair Restraints effective

Owner only

*40 Reuse of single service articles

*37 Unpackaged food may not be stored in direct contact with undrained ice

The ice bin is undrianed

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Ice bin for ice dispensing without a cover for protection from contamination from customers

*18 Toxic items stored above food/utensils

Sterno

*03 Food products not maintained at 135øF or above

Cooked rice on the steam table at 113.1 degrees

*02 Cold Hold (41øF/45øF or below)

Sour cream at 43.5 degrees - top of the POUR

*10 Equipment and Utensils Cleaning-contamination

clean the ice machine

*03 Food products not maintained at 135øF or above

spanish rice at 108 degrees F

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

raw chicken stored next to raw beef

*22 Handlers-Certificate Not On Site

all employees working directly and handling food must obtain a valid food handler card.