El Sabor De Mi Tierra

*42 Dirty nonfood contact surfaces

clean ovens, coolers gaskets

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

provide label for food storage containers

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

personal drinks stored next to clean utensils

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

observed food sit on floor store food 6 inches off the floor

*39 Cutting surfaces.

resurface cutting boards

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

observed raw shelled eggs stored above rte food in walk in cooler

*40 Reuse of single service articles

do not reuse single use articles

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

thawing method under cold running water no ambient temperatures

*14 Cleaning procedure--steps w/ clean water

follow proper handwashing procedures

*32 Damaged Equipment

wic 60 degrees f

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

label food storage containers

*45 Drying Mops-air dry

hang mops to dry

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer bucket sit on floor

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

store food 6 inches off the floor

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*39 Equipment-doors, seal hinges adjusted/intact

replace gaskets around cooler doors

*21 RFSM - Not On Site

food manager with certificate not on site

*22 Washing hands only at a designated hand sink

observed employee washed hands at 3 com sink-use hand sink to wash hands

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

personal drinks-separate from the consumers food

*45 Drying Mops-air dry

mops shall be hang to dry

*19 Water & Plumbing in good repair- per code

repair leaking faucet on mop sink

*42 Floors/walls/ceiling/nonfood dirty

clean ceiling tiles, vents, floor

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

store food 6 inches off the floor (meat in walk in cooler, and onion)

*39 Equipment-doors, seal hinges adjusted/intact

repair gaskets around cooler doors

*35 Hair Restraints effective

employee shall cover hair

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors (ric, wic, wif), clean shelves

*45 Premises shall be maintained in good repair

repair damaged floor/cove base tiles, caulk around prep sink and hand sink

*18 Toxic items labeling-non original container

provide label for chemical spray bottle

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

store food 6 inches off the floor

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*14 When to wash hands before donning new gloves

observed employees put gloves on without washing hands wash hands before donning new gloves

*39 Utensils, single serve items 6 inches off - floor

store utensils 6 inches off the floor

*22 No unnecessary personnel allowed in food prep area

kid

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

thawing process under cold running water not standing water

*31 Handwashing lavatory - used for other purpose

observed potatoes in hand sink and knife on hand sink

*10 Sanitization after Cleaning

sanitization required after washing

*42 Dirty nonfood contact surfaces

clean gaskets, shelves, coolers inside

*14 Gloves single use

change gloves when you changed a task

*27 Cool TCS foods using proper methods

use a proper method to cool down tcs food

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

store food 6 inches off the ground, observed sugar and creamer sit on floor

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*21 RFSM - Not On Site

rfsm certificate expired

*42 Dirty nonfood contact surfaces

clean gaskets around cooler door

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

no standing water

*18 Toxic items labeling-non original container

provide label for chemical spray bottle

*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

missing ceiling tiles, replace wet ceiling tiles

*47 Conditions of Permit-in use of food equipment

sign about inspection report

*32 Equipment and Utensils Multiuse Materials durable

wood tortilla press machine not allowed

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

*31 Handwashing lavatory - used for other purpose

observed utensil in hand sink

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

store food 6 inches off the floor

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

provide label for food storage containers

*46 Covered waste receptacle for women's restroom

provide in restroom

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*14 When to wash hands as often as necessary during prep

wash hands before donning new gloves

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

store sanitizer bucket off floor

*18 Use toxics according to additional condition

bleach more than 200 ppm

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*46 Covered waste receptacle for women's restroom

provide covered receptacle

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

provide label for food storage containers

*03 Food products not maintained at 135øF or above

beans 113, eggs 118 degrees f

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

raw shelled eggs stoed above cooked beans in walk in cooler

*34 Pest control-routine inspections for

observed fruit flies

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

Do not store raw eggs over ready to eat foods(Lettuce).

*18 Chemicals requirements in 40 CFR -Tolerance

Sanitizer [concentration] too high(200 ppm Cl).

*22 Handlers-Certificate Not On Site

All food handling employees need food handler certificates.

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

Do not store food on the floor(Tomatillos, Limes, Potatoes).

*38 Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety

Observed food being defrosted at room temperature.

*42 Dirty nonfood contact surfaces

Dirty vent in WIC.

*45 Lockers to be used to store personal items

Observed personal items being stored over cups.

*47 Conditions of Permit-in use of food equipment

Need sign about the inspection report.

*03 Food products not maintained at 135øF or above

HOT HOLD NOT IN TEMPERATURE

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

RAW CHICKEN STORED OVER PRODUCE

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria - < 4 hours

*42 Dirty nonfood contact surfaces

DIRTY COOLER RACKS

*10 A chemical sanitizer used: contact times criteria

*38 Thawing. under running water criteria

*39 Store equipment & utensils in a clean, dry place

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

*03 Food products not maintained at 135øF or above

*10 Other sanitizer use - manufacturer label direction

*10 Chlorine sanitizer concentration, minimum temp.

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria - < 4 hours

*43 Clean vent syst:Intake/exhaust air ducts

*47 Handwashing signage

*40 Reuse of single service articles

using containers that are used for one time use only.

*20 Grease Trap Tickets

provide the grease trap record for the establishment.

*03 Food products not maintained at 135øF or above

All food in the hot hold unit was not hot enough. ( Rice at 125, beef at 122, pork at 122, and barbecoa at 122 degrees f. ) All food should be at 135 and above for maintaining good temperatures.

*31 No soap at handsink

provide soap in the men restroom .

*28 Date marking commercially prepared RTE/ TCS food

Date mark all TCS foods ( meats , cheeses , sauces etc.)

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

using containers with old product ( reuse containers) but different product on the inside of the container. ( wrong name or wrong product.

*46 Covered waste receptacle for women's restroom

ladies restroom needs a new cover lid trash can.

*35 Hair Restraints effective

provide the hair restraints

*03 Food products not maintained at 135øF or above

The hot TCS cooked food ( pork ) on the stove was at 120 degrees.

*18 Toxic items storage adjacent to food/utensils

chmeical bottles stored next to the single use lids ( hanging on the rack )

*39 Store all equipment & utensil covered or inverted

all equipment must be inverted (single use items as well as pots/ pans in storage. )

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

a sack of rice was siting on the ground in dry storage. the pineapples and eggs sitting on the ground in the walk in cooler. food in the walk in freezer sitting on the floor.

*32 Equipment and Utensils Durability and Strength

remove the napkin from the inside of the small refrigerator unit.

*46 Covered waste receptacle for women's restroom

trash can lid is broken ( replace the lid )

*28 Date marking commercially prepared of RTE/PHF

the TCS food in the walk in cooler didn't have the expiration dates ( beef, refried beans, chicken, pork )