El Rancho #10 Panaderia

*29 Mechanical holding unit, thermometer location

provide hanging thermometer inside of walk in cooler

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

label bulk ingredients with common name

*42 Floors/walls/ceiling/nonfood dirty

clean walls in front of prep tables to remove build up clean floor throughout the depatment

*39 Store all equipment & utensil covered or inverted

invert single service plastic containers

*43 Light bulbs, light shields provided

replace blown out lights in bakery area

*21 RFSM - Not On Site

*34 Insect control devices-not over food/food prep

DEVICE STORED OVER UNCOVERED FOOD ITEMS

*47 RFSM Certificate - Not Display

POST IN CUSTOMER VIEW

*45 Attachments to walls and ceilings shall be easily cleanable

CLEAN FAN IN BAKERY

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*38 Thawing. Under refrigeration

OBSERVED SALSA THAWING AT ROOM TEMPERATURE ON ROLLING CART

*39 Loosely cover cooling foods

COVER ALL

*31 Handwashing lavatory - used for other purpose

OBSERVED EMPLOYEE RINSING IN HANDSINK

*18 Toxic items storage adjacent to food/utensils

SANITIZER STORED ON PREP TABLE AND NEAR FOOD & EQUIPMENT

*10 Clean Sight and Touch

CLEAN ALL

*40 Single use articel wrapped or dispensed

*03 Food products not maintained at 135øF or above

CHICKEN 112'F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALK IN COOLER CEILING AND FANS

*34 Insect control devices-not over food/food prep

*45 Premises shall be maintained in good repair

GASKET OF SELF SERVE DESSERT COOLER

*10 Sanitization after Cleaning

EMPLOYEE WASHED EQUIPMENT WITHOUT SANITIZER .

*36 Cloths in-use for wiping food spills used for no other purpose

DO NOT USE IT AS CUTTING BOARDS RESISTANCE

*31 Handwashing lavatory - used for other purpose

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

LABEL ALL BULK CONTAINERS

*39 Cooking equipment free of encrusted grease

REMOVE/REPLACE HARD TO CLEAN PANS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON PREP TABLE

*47 Handwashing signage

PROVIDE FOR ALL

*20 Conveying Sewage

OBSERVED BUCKET CATCHING WASTEWATER FROM HANDSINK

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING HAND SINK

*32 Approved Food Contact Equip.

REMOVE FOIL LINING FROM PREP TABLE

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS IN WIC

*14 Gloves single use

FAILURE TO CHANGE GLOVES

*37 Dispensing equip. no contact w/ lip-contact surfac

KEEP CUPS PROTECTED

*47 Handwashing signage

provide hand wash sign at hand sink

*39 Store all equipment & utensil covered or inverted

have pots and pans stored inverted. also single service containers.

*36 Cloths in-use for wiping between uses stored

cloths on table

*45 Ceiling easily cleanable and light in color

Replace damage ceiling tiles.

*39 Equipment-doors, seal hinges adjusted/intact

need thicker seal for walk in cooler door

*29 Cold/hot hold unit thermometer easily viewable

need thermometer in wic, outside thermometer reading 49F

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

fly/bug in flour container

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM sanitizer bucket

*19 Water & Plumbing in good repair- per code

move PVC pipe to stop flooding on HW sink area

*32 Damaged Equipment

wood counter has 1 foot crack with molded food in cracks

*39 Keep utensils handles upright or protected

use proper utensils with a handle and that is upright

*43 Clean vent syst:Intake/exhaust air ducts

*47 Handwashing signage

sign needed at HW station

*03 Food products not maintained at 135øF or above

PORK IN HHU AT 11*F, 103*F

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

SALSA AT 63*F

*10 Clean Sight and Touch

CLEAN ALL

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

PROVIDE UTENSILS WITH HANDLES FOR SCOOPING

*31 Handwashing lavatory - accessible

GARBAGE CAN STORED IN FRONT OF HANDSINK

*27 Cooling method, criteria - placing the food in shallow pans

COOLING IN LARGE PANS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*18 Toxic items storage adjacent to food/utensils

SANITIZER STORED NEXT FOOD ITEMS

*34 Insect control devices-not over food/food prep

RELOCATE FROM OVER FOOD EQUIPMENT AND PREP TABLE

*35 Hair Restraints effective

PROVIDE FOR ALL

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT BAKERY ITEMS

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

PERSONAL CELL PHONE IN THE FOOD PREP AREA

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVERS IN THE REACH IN COOLER

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

*43 Light bulbs, light shields provided

REPLACE THE TWO BURNED OUT LIGHTS UNDER THE VENT HOODS

*45 Premises shall be maintained in good repair

REPAIR THE HOLES IN THE CEILING IN THE FOOD PREP AREA