EL REGIO.

utensils and equipment under water and electric expose lines unused equipment and utensils must be storage in a clean and dry area

missing current food handler cards on site must be have food handler cards on site

food containers at floor level food containers must be 6 inches out the floor level

expired RFSM certificate must be have FSM registered with the city

work sink with broken hot water faucet must be replace or repair to proper condition

walls inside kitchen area with gaps in all areas must be replace or repair to avoid pest harboring

missing bodily fluids writing procedures /spill kit.

equipment on site must be have space to cleaning

warmers units at 130 F or below cooler units at 46 F back area verified cooler equipment maintain proper food temperature at 40 F or below to avoid cross contamination verified warmer units mai

missing some date marking on food containers inside cooler units must be have date marks on all food containers in all areas

cooler units dirty inside and outside must be clean and sanitize to avoid cross contamination

missing sanitizer bucket at kitchen area must be have sanitizer bucket at 100 ppm Chlorine concentration

missing employee health policies and procedures

missing RFSM certificate must be have FSM registered with the city

RI cooler 48F must be maintain proper food temperature at 40 F or below

missing first aid kit must be have first aid kit

missing bodily fluids writing procedures /spill kit

missing bodily fluids writing procedures /spill kit

vent hood dirty with soils, burn deposits and grease accumulations must be clean to avoid cross contamination

missing writing employee health policies

missing date marking on food containers inside cooler units must be date mark food containers in all areas

thrash cans full of litter must be empty during operational hours

shelving food areas dirty with food debris and soils accumulations must be clean and sanitize to avoid cross contamination

PIC must be ensure food containers with out day or dates must be discard to avoid cross contamination

cooking equipment with soils and grease accumulations must be clean to avoid cross contamination

RFSM not on site PIC or RFSM must be on site during operational hours

missing current food handler cards on site must be have current food handler cards on site

missing current pest control ticket must be have current pest control ticket

missing sanitizer buckets at kitchen area must be have sanitizer bucket 200 ppm Chlorine concentration during operational hours

PIC must be ensure discard food containers with expired dates or not date marking

missing current grease trap ticket must be have current grease trap ticket

vent hood dirty with grease accumulations and soils residues must be clean to avoid cross contamination

missing body fluids clean up procedures / spill kit

RFSM not on site must be have RFSM on site during operational hours

PIC must be ensure not bare hand contact with ready TCS food use utensils or gloves to prevent cross contamination

missing writing employee health policies

missing body fluids clean up procedures / spill kit

missing food handler cards must be have food handler cards on site

missing current grease trap ticket must be have current grease trap ticket

hand sink drainage not removing waste water must be replace or repair to proper condition

holes on walls inside kitchen area must be closed to avoid pest harboring

expired RFSM certification must be have FSM registered with the city

air ducts dirty with soils accumulations must be clean to avoid contamination

missing writing employee health policies

missing labeling on all food containers all food containers must be have common names

ceiling dark colors and rough surfaces to be clean must be replace or repair to smooth easy to clean ceiling tiles walls with rough surfaces dirty with soils accumulations must be replace or repair

PIC must be discard food containers without day or date marking missing date marking on all food containers inside cooler units all food containers must have date marking

needs date marking

handsink used to store towel. HS used for handwashing only

back door opened. must be closed

employees not wearing hair nets

towel stored on handsink. must be stored in sanitizer

lights must be cleaned and sanitized(shield cover)

hand sink used to store towel. must be used for handwashing only

vent hood dirty must be clean to avoid encrusted grease contamination

open gap on wall must be repair to avoid pest contamination

walls, ceiling dirty with soiled encrusted grease must be clean to avoid grease contamination

missing writing employee health policies

SALSA RANCHERO IMMEDIATELY PLACED IN THE REFRIGERATOR WELL ABOVE 135.0 F

COOKED RICE: 118.0 F

REMOVE EXCESS MOISTURE FROM THE REACH IN COOLER IN THE KITCHEN

PROVIDE FOOD HANDLER'S CARDS FOR ALL KITCHEN STAFF

DATE MARK ALL COOKED FOODS HELD FOR LATER USE

PROVIDE THERMOMETERS FOR ALL REACH IN COOLERS MISSING THEM (ALSO SUPPLY A PROBE FOOD THERMOMETER)

FLIES SEEN IN THE KITCHEN

PERSONAL DRINKS ON A FOOD PREP SURFACE

COOKED FOODS RESTING ON THE FLOOR

CLEAN INTAKE VENT (DINING ROOM)

ADDRESS GAP (FRP) (KITCHEN)

CLEAN THE TOILET BOWL AND SEAT IN THE RESTROOM

PROVIDE A HAND WASH SIGN FOR THE HAND SINK (KITCHEN)

UNLABELED CHEMICAL SPRAY BOTTLE

DENTED CAN OF LECHE CONDENSED MILK (DISCARDED)

SLOW DRAIN AT THE HAND SINK IN THE KITCHEN

DATE MARK ALL COOKED FOOD ITEMS INTENDED FOR LATER USE

DO NOT STORE FOOD CONTAINERS DIRECTLY ATOP FOOD

CLEAN THE GASKETS OF THE REACH IN COOLERS

CLEAN THE DUSTY INTAKE VENT IN THE DINING ROOM

ADDRESS THE CEILING TILE THAT IS FALLING DOWN OVER THE CASH REGISTER.

SALSA AT 51.9 F