El Pollo Regio

*02 Cold Hold (41øF/45øF or below)

Salsa bar cold hold green salsa read 46 F

*34 Outer door: solid,selfclosing,tightfitting

Seal back door properly to prevent entrance of insects and rodents.

*45 Drying Mops-air dry

Hang mop when not in use.

*43 Light bulbs, light shields provided

Replace missing/broken light under vent hood.

*34 Pest Control

DEAD ROACH IN DRINK STORAGE AREA BESIDE SERVING LOCATION

*47 Other Violations

SCOOP STORE INSIDE ICE

*18 Toxic items storage adjacent to food/utensils

SANITIZING BUCKET STORE ON SURFACE WITH FOOD

*32 Maintain in Good Repair

STORAGE SURFACE RUSTED

*36 Cloths in-use for wiping between uses stored

WIPING TOWELS STORE ON PREP SURACEF

*14 Gloves single use

SAME GLOVES USED FOR MULTIPLE FUNCTION

*47 Other Violations

NO HEALTH POLICY PROVIDE AND NO POST FOR CUSTOMERS TO ASK FOR MOST RECENT INSPECTION REPORT

*36 Cloths in-use for wiping between uses stored

WIPING TOWEL STORE Under prep SURFACE

*43 Light bulbs, light shields provided

REPLACE LIGHT BULB IN VENT HOOD

*21 RFSM - Not On Site

*36 Wiping cloths air dry requirement

TOWEL STORE ON PREP SURFACE

*31 Handwashing lavatory - accessible

SINK ACCESS BLOCK

*14 When to wash

GLOVE CHANGE WITHOUT HAND WASHING, USE GLOVE TO HOLD TRASH BUCKET AND SAME GLOVE USED ON READ TO EAT FOOD

*43 Light bulbs, light shields provided

CHANGE LIGHT BULB IN VENT HOOD

*27 Cooling, heating, and holding capacities. Equipment

WIC AC PRODUCE ICE AND WATER, NEED REPAIR.

*36 Cloths in-use for wiping between uses stored

towels store on prep surface

*47 Other Violations

towels under cutting board

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

can not have cardboard on shelves- must be smooth durable easily cleanable and nonabsorbent

*10 Clean Sight and Touch

Clean: dirty can opener blade algae/mildew in ice machine clean the shelves in hot hold and make line

*31 Handwashing lavatory - accessible

hand sink blocked with sanitizer bucket

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

can not use el pollo rego sack as a container liner- Must be a food grade bag. cannot have avocado sitting on lettuce

*40 Handle & dispense of cleaned utensils, single-use

*39 Keep utensils handles upright or protected

can not use a bowl as a scoop- must have handle

*45 Premises shall be maintained in good repair

no exposed ceiling paint or replace water damaged ceiling tiles

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*10 Clean Sight and Touch

clean inside the ice machine clean can opener blade after each use clean microwave

*45 Premises shall be maintained in good repair

replace water damaged ceiling tiles fix ice machine lid

*18 Toxic items labeling-non original container

Must label all chemicals not in their original container must be labeled with common name (spray bottles)

*36 Cloths in-use for wiping between uses stored

wet sanitation cloths must be stored in in solution when not in use

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

can not have cloth under cutting boards can not store utensils on paper

*19 Backflow prevention device - installed

need a back flow prevention device on sink that has water hose attached

*39 Keep utensils handles upright or protected

bulk goods scoop handle can not touch product

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

employee drink on shelf with food

*42 Floors/walls/ceiling/nonfood dirty

clean splash on all walls and equipment clea dust on a/c vents

*45 Premises shall be maintained in good repair

replace or repair water damaged ceiling tiles

*31 Handwashing lavatory - used for other purpose

hand sinks are hand washing only. used as dump sink

*10 Clean Sight and Touch

Clean can opener blade Clean algae/mold in ice machine Clean microwave

*18 Use toxic according to manufacturer direction

sanitation buckets over 200 ppm chlorine (toxic) needs to be 50 ppm

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

label all bulk containers

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

employee drinks above utensils

*42 Nonfood-contact surfaces material

clean up splash and buildup on walls and equiptment

*36 Cloths in-use for wiping between uses stored

sanitation cloths wipes must be solution when not in use

*40 Handle & dispense of cleaned utensils, single-use

single use utensils must be stored handle up to prevent contamination when customer picks it up

*47 Handwashing signage

Need a “hand washing only “ sign at all hand sinks

*45 Lockers to be used to store personal items

soiled aprons next to utensils

*02 Cold Hold (41øF/45øF or below)

Sliced tomatoes/ ham/ beef above 43F

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

Eggs stored above prepared foods

*15 Contact RTE Products w/ Bare Hands

Employee grabbed chips with bare hands

*18 Toxic items storage adjacent to food/utensils

Bleach stored next to drying rack

*21 RFSM - Not On Site

No RFSM cert on site

*29 Thermometer calibrated to ensure accuracy

Thermometer not calibrated

*34 Outer openings:closing holes, gaps

Back door left open

*36 Cloths in-use for wiping between uses stored

Wiping cloths should be stored in sanitizer bucket

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

Chip tongs in chips/ Styrofoam cup used for scooping spices

*43 Light bulbs, light shields provided

Light shield miss in WIC

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

pot of beans

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

cross contamination by arrangement

*10 Clean Sight and Touch

clean RIC(s)

*14 When to wash hands before donning new gloves

*15 Contact RTE Products w/ Bare Hands

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

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

*31 Handwashing lavatory - accessible

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

*36 Cloths in-use for wiping between uses stored

wiping clothes improper stored

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

cover all food and provide Sneeze guard

*40 Reuse of single service articles

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

Label all non-original food containers

*42 Floors/walls/ceiling/nonfood dirty

clean drains and gaskets

*45 Premises shall be maintained in good repair

reseal around back door

*47 Handwashing signage

provide hand washing signs

*47 Other Violations

label 3 comp sink

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

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

*10 Clean Sight and Touch

*14 When to wash hands before donning new gloves

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

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

As Sept 1, 2016, food handlers certification

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

*31 Handwashing lavatory - accessible

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

*36 Cloths in-use for wiping between uses stored

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

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

*40 Reuse of single service articles

reusing single -service

*41 Food identity and accurate representation

label all non-original food containers

*42 Dirty nonfood contact surfaces

drains and gaskets

*45 Premises shall be maintained in good repair

*47 Handwashing signage

provide hand washing signs/ label all non-original food containers