El Rincon Tapatio

*28 Original cont. of RTE/PHF/Day1= day of opening

Date mark rice in RIC , observed no sticker of 1st day

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be in the bucket when not in use

*31 No soap at handsink

hand soap observed with no hand soap

*32 Damaged Equipment

Plates observed chipped/ damaged. not to be used

*19 Water & Plumbing in good repair- per code

3 comp sink observed to have a small leak

*39 Store all equipment & utensil covered or inverted

Utensils need to be properly stored , not between wall/ unit

*42 Floors/walls/ceiling/nonfood dirty

Ceiling fans observed have dust, shall clean debris

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

Observed 2 cans with bent / damaged rim, shall remove

*47 Other Violations

display a choke poster

*19 Water & Plumbing in good repair- per code

REPAIR LEAK AT 2 COMP SINK

*21 RFSM - Not On Site

A CERTIFIED FOOD MANAGER SHALL BE PRESENT ALL HOURS OF OPERATION

*35 Hair Restraints effective

PROVIDE HAIR RESTRAINT FOR DISH WASHER . OBSERVED EMPLOYEE BEVERAGE ON MEAT SLICER AND ON TOP OF PREP TABLE

*40 Store single-service item in original package

*31 No soap at handsink

hand sink must be stocked with soap

*32 Equipment and Utensils Durability and Strength

provide commercial grade containers

*27 Cool TCS foods using proper methods

do not cool foods at room temperatures

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

store food 6 inches off the floor

*45 Premises shall be maintained in good repair

replace damaged ceiling tiles

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

all rte foods must be date marked

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

store personal food away from food storage areas

*18 Toxic items labeling-non original container

label chemical spray bottles

*42 Dirty nonfood contact surfaces

OBSERVED: HEAVY GRIME BUILD UP ON FOOD STORAGE CONTAINERS, HEAVY GRIME BUILD UP ON WIRE STORAGE SHELVES, HEAVY GRIME BUILD UP ON COVERS OF PIPES LOCATED IN WALK IN COOLERS, GRIME BUILD UP ON FLOORS O

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

OBSERVED FOOD STORED IN WALK IN COOLERS NOT COVERED, COVER.

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

OBSERVED RAW CHICKEN STORED ABOVE STEAK AND PRODUCE, ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.

*18 Toxic items labeling-non original container

OBSERVED SPRAY BOTTLES WITH TOXIC CHEMICALS NOT LABELED. LABEL SPRAY BOTTLES.

*45 Premises shall be maintained in good repair

OBSERVED LOOSE AND BOWING FRP WALLS THROUGHOUT ESTABLISHMENT, OBSERVED CRACK AND UNLEVELED FLOOR IN KITCHEN, REPAIR. OBSERVED DAMAGED CEILING IN UPSTAIRS STORAGE ROOM, REPAIR.

*34 Controlling pests. Eliminating harborage conditions

OBSERVED POOLING OF WATER, FOOD DEBRIS ON FLOOR AND BOWING FRP WALLS, REMOVE HARBORING CONDITIONS.

*39 Cooking equipment free of encrusted grease

OBSERVED GREASE BUILD UP ON SCREWS OF CHIP WARMER, CLEAN.

*43 Clean vent syst:Intake/exhaust air ducts

OBSERVED DUST BUILD UP ON INTAKE VENTS, CLEAN.

*02 Cold Hold (41øF/45øF or below)

RAW TACO MEAT 52.3F, SLICED TOMATO 50.4F, PICO 53.2F. MOVE ALL FOOD IN PREP RIC TO UPRIGHT RIC THAT ARE FUNCTIONING.

*44 Maintaining refuse areas and enclosures

OBSERVED DEBRIS AND BLACK RESIDUE BUILD UP, CLEAN.

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

PERSONAL DRINK STORED IN PREP AREA

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 44*F, GUACAMOLE 45*F IN CHU

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*42 Nonfood-contact surfaces material

REMOVE CARDBOARD FROM FLOORS

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

COVER ALL FOOD ITEMS IN COOLERS

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*32 Approved Food Contact Equip.

CARDBOARD BOX USED TO STORED FOOD ITEMS ; WIPING CLOTH STORED UNDER CUTTING BOARDS

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

CLEAN ALL

*03 Food products not maintained at 135øF or above

PASTOR 76*F UN HHU

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

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

PROVIDE UTENSIL WITH HANDLES FOR SCOOPING

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

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

OBSERVED FLIES ENTERING THROUGH OPEN DOOR

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

REMOVE FLY HANGERS FROM OVER FOOD ITEMS IN DRY STORAGE

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

RAW MEATS STORED ABOVE RTE FOODS

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

COVER ALL FOODS

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

PROVIDE EMPLOYEE HEALTH POLICY

*10 Clean Sight and Touch

CLEAN ALL

*14 Wash hands after all other activities

LACK OF HAND WASHING

*32 Approved Food Contact Equip.

WIPING CLOTH UNDER CUTTING BOARD

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAP

*39 Loosely cover cooling foods

COVER FOODS

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

PERSONAL DRINKS STORED ON PREP TABLE

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

RAW MEATS STORED ABOVE RTE FOODS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*38 Thawing. under running water criteria

THAWING IN STANDING WATER

*31 No soap at handsink

PROVIDE FOR ALL

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

BOW USED FOR SCOOPING FOOD ITEMS

*32 Damaged Equipment

REMOVE ALL DAMAGED EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

RAW SHRIMP 56*F STORED ON PREP TABLE, CHEESE 49*F ABOVE COLD HOLD

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

RAW MEATS STORED ABOVE RTE FOODS

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS HANGING FROM EMPLOYEES BODY AND STORED ON PREP TABLE

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

PERSONAL DRINK STORED WITH CUSTOMER ITEMS

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

*31 No soap at handsink

PROVIDE FOR ALL

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*03 Food products not maintained at 135øF or above

RICE STORED UNDER HHU 108*F

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE; REMOVE EXPOSED WOOD AND CARDBOARD FROM WALL

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*02 Cold Hold (41øF/45øF or below)

RAW EGGS AT 57*F, PICO DE GALLO 45*F, CHEESE 52*F,JALAPENO & SALSA STORED AT ROOM TEMPERATURE

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

FOOD ITEMS STORED ON FLOOR

*33 Warewashing machine, sink - cleaned every 24 hrs

CLEAN THOROUGHLY

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*36 Cloths in-use for wiping between uses stored

OBSERVED WIPING CLOTH HANGING FROM EMPLOYEES; WIPING CLOTHS STORED ON PREP TABLE

*43 Clean vent syst:Intake/exhaust air ducts

a/c filter vents dirty with dust and soils accumulations must be clean to avoid cross contamination

*22 Handlers-Certificate Not On Site

* 21 RFSM notify 10 days & replacement in 45 days

missing current RFSM certification must be have FSM registered with the city

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

waste water receptacles dirty with food debris and litter must be clean to avoid contamination

*43 Ventilation hood-prevent grease dripping

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

*34 Outer openings:closing holes, gaps

holes on ceiling and water marks must be replace or repair to avoid contamination

*39 Cooking equipment free of encrusted grease

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

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

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

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside with food debris and soils residues must be clean and sanitize to sight and touch

*24 Food Labeling- with common name of the food

*45Physical Facilities Floors,Walls,Ceilings

cement floors on prep kitchen area rough surfaces floors must be have smooth surfaces and easy to clean ceiling holes at water heater back area must be repair to avoid contamination

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

date marking missing on food containers inside cooler units must be date marking to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

water leak at dish washing machine must be repair to proper condition

*45 Premises:Cleaning, frequency and restrictions

back stock room floors with litter and dust accumulation must be clean to avoid contamination

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

missing date marking must be have date marking in all food containers

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

concentration zero at sanitizer bucket concentration at 100 ppm chlorine at sanitizer bucket concentration at 50 ppm chlorine at 3c sink

*24 Food Labeling- with common name of the food

some food containers missing labels back area and inside Wi cooler

*45 Clean facilities as often as necessary.

all floors dirty must be clean during operational hours

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

DENTED CAN CHIPOTLE MUST BE REMOVED FROM SHELVES

*28 Date marking commercially prepared RTE/ TCS food

NO DATES ON PREPARED FOOD ITEMS MUST BE DATE MARKED

*34 Outer openings:closing holes, gaps

LIGHT COMING THROUGH BACK DOOR MUST BE SEALED

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

FOOD ITEMS NOT COVERED STORED ON FLOOR MUST BE COVERED STORE SIX INCHES OFF THE GROUND

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

ICE SCOOP STORED ON TOP OF ICE MACHINE MUST BE STORED PROPERLY

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

LABELS MISSING ON FOOD ITEMS MUST BE LABELED

*44 Waste receptacles outdoors/tight fitting lids

DUMPSTER WITH LIDS OPENED NOTE: DUMPSTER MUST REMAIN CLOSED WITH LIDS

*45 Premises shall be maintained in good repair

HOLES IN WALL AND GAP BETWEEN HOLE AND WALL NOTE: MUST BE SEALED

*34 Insect control:prevent dead insects from food

FLIES PRESENT

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS (TORTILLAS)

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOOD ITEMS NOT DATE MARKED

*31 Handwashing lavatory - used for other purpose

HAND SINK HAD A LARGE DISH RESTING INSIDE

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*36 Cloths in-use for wiping between uses stored

STORE WET WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN AND REMOVE DUST FROM THE AIR CONDITIONING AND INTAKE VENTS IN THE FOOD PREPARATION AREA

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES IN THE KITCHEN REPAIR WALLS THAT ARE DAMAGED

*47 Handwashing signage

PROVIDE HAND WASH SIGNS AT ALL HAND SINKS IN THE BUILDING (PUBLIC RESTROOMS AND THE HAND SINKS IN THE KITCHEN)