El Rancho #19 Kitchen

*03 Food products not maintained at 135øF or above

hot box reads 122f under 135f

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer read 0 PPM

*32 Damaged Equipment

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

observed cell phone next to aguas frescas and after bottles in work table

*47 Conditions of Permit-in use of food equipment

display current inspection report where visible or place sign

*19 Water & Plumbing in good repair- per code

Repair leak at 3 compartment sink

*31 Handwashing lavatory - used for other purpose

observed gloves stored inside hand sink

*42 Dirty nonfood contact surfaces

Fans covers inside the WIC observed with excessive dust accumulation

*43 Light bulbs, light shields provided

replace broken lights under vent hood

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

employee beverage observed on prep table next to cutting board and product

*31 Individual, disposable towels

NO TWOEL AT HAND SINK

*22 Accredited food handler certificate - 60 days

expired food handler

*29 Food thermometers provided and accessible

fix or replace thermometer at hot hold

*31 A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 s

leak at hand sink faucet

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

food prep on dirty surface

*21 RFSM - Not On Site

MANAGER ON SITE WITH NO CERTIFICATE

*03 Food products not maintained at 135øF or above

FOOD PRODUCT NOT MAINTAINED AT 135 DEGREE

*31 Handwashing lavatory - accessible

ACCESS TO HAND SINK BLOCK

*33 Warewashing equipment, clean solutions.

THREE COMPARTMENT NOT SET UP DURING USED

*19 One Inch Air Gap

NO AIR SPACE

*19 One Inch Air Gap

keep drain pipe one inch off floor drain

*19 Water & Plumbing in good repair- per code

*39 Equipment in good repair and proper adjustment.

sanitizer and soap hoses dripping at the 3rd compartment sink

*21 RFSM - Not On Site

*12 Gloves Single Use

*43 Light bulbs, light shields provided

CHANGE LIGHT BULB IN VENT HOOD

*10 Sanitization after Cleaning

REPLACE SANITIZER IN BUCKETS.

*31 Handwashing lavatory - accessible

access to hand sink block

*43 Light bulbs, light shields provided

replace lightbulb in vent hood

*47 Other Violations

no putting of towels under cutting board

*39 Loosely cover cooling foods

beef w/o loose cover

*03 Food products not maintained at 135øF or above

roast chicken quarter 120 F far right hot hold temperature 140 in front, 120 F in back onions 117 F roast chicken 120 F rotate every 4 hrs until is fixed back of kitchen hot hold set to

*29 Food thermometers provided and accessible

*32 Equipment and Utensils Durability and Strength

styrofoam cups are not appropriate scoops

*18 Toxic items labeling-non original container

*10 Clean Sight and Touch

INSIDE ICE MAKER

*32 Damaged Equipment

GASKETS ON WARMING UNITS

*03 Food products not maintained at 135øF or above

CHICKEN 130°F, FLAUTAS 120°F, CARNITAS 125°F, CARNITAS 122.2°F

*35 Jewelry Prohibition

*10 Clean Sight and Touch

INSIDE ICE MAKER

*18 Toxic items labeling-non original container

SPRAY BOTTLES

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

RAW BEEF PATTIES OVER PAPUSAS

*05 Rapidly reheat 165øF for hot holding

RICE 123°F

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

Cross contamination by arrangement

*40 Store single-service item in original package

Maintain single-service in original package

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

expired date marking on prepared food

*03 Food products not maintained at 135øF or above

*42 Floors/walls/ceiling/nonfood dirty

Remove dust from ceiling over prep area

*18 Toxic items storage adjacent to food/utensils

Toxics stored with food

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flies

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

cover all food to prevent cross contamination

*34 Outer openings:closing holes, gaps

closed holes & gaps in ceiling

*14 When to wash hands before donning new gloves

*19 Hand sink water temperature below 110'F

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

Label all non-original food containers

*42 Floors/walls/ceiling/nonfood dirty

clean gasket

*43 Clean vent syst:Intake/exhaust air ducts

*44 Trash can provided for papertowel waste

provide small covered trash can

*02 Cold Hold (41øF/45øF or below)

beans 112f,109 and 106, chicken 116F & 123.2F Salsa 56 & 63 green salsa 56.3f & 47.0F and cole slaw 49 & 47F

*03 Food products not maintained at 135øF or above

*10 Clean Sight and Touch

clean all food contact surfaces

*14 When to wash hands before donning new gloves

*19 One Inch Air Gap

provide 1 inch air gap at 3 comp sink

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flies in establishment

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

personal drink stored on equipment

*42 Nonfood-contact surfaces material

clean floors

*44 Trash can provided for papertowel waste

provide trash can for hand sink