El Punto G Fruteria

*30 Does Establishment have a current valid permit posted?

still under previous ownership send application ASAP

*32 Approved Food Contact Equip.

no household equipment

*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta

can not sell food made in a home all food sold to public must be made in a licensed facility

*24 Food packaged in a establishment, shall be labeled as specified in law

no unlabeled candy, snacks

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

raw beef over cooked shrimp rearrange coolers

*21 RFSM - Not On Site

at least one at all times all others need food handler cards

*29 Food thermometers--small diameter probe

*43 Light bulbs, light shields provided

missing one

*02 Cold Hold (41øF/45øF or below)

raw chicken 48 F

*21 RFSM - Not On Site

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

*03 Food products not maintained at 135øF or above

beef 115 F beans 105 F

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

raw meat over vegetables

*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta

food can not be made at home bakery items must come from licensed food manufacturer no repackaged candy or seeds w/o food manufacturer license

*31 Handwashing lavatory - used for other purpose

full of raw meat

*40 Reuse of single service articles

*43 Ventilation,mechanical

no ventilation cooking on household hot plates

*32 Approved Food Contact Equip.

no camp Stoves no household equipment

*02 Cold Hold (41øF/45øF or below)

ham 50 F

*42 Nonfood-contact surfaces material

no plywood

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

ice cream scoops in stagnant water

*45 Ceiling easily cleanable and light in color

*24 Food Label-list of ingredients in descending..

no unlabeled food

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw chicken above produce.

*20 Grease Trap Tickets

*29 Sanitizing solutions, testing devices

*35 Jewelry Prohibition

Remove bracelets while handling food.

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;