El Tiz #5

*06 Time as PHC:provide written procedures on site

Food said to be rotated/changed every 2 hrs but no time marking

*21 RFSM - Not On Site

No food manager on site

*32 Equipment & Utensils smooth easily cleanable

Wire racks rusted>remove or replace

*42 Dirty nonfood contact surfaces

Clean food/grease accumulation on wire racks in walk-in cooler

*42 Dirty nonfood contact surfaces

Clean wire racks in walk-in cooler

*45 Unnecessary articles prohibited

Get rid of any equipment/utensils that are no longer being used

*02 Cold Hold (41øF/45øF or below)

Cold holding temperatures must be maintained at 41F/below-COS

*18 Toxic items labeling-non original container

Label chemical spray bottle-acid-COS

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

Observed drinking cup above a food prep table

*40 Store single-service item in original package

Invert single service items-COS

*45 Premises shall be maintained in good repair

Repair leak at 3 compartment sink

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment including WI cooler unit dirty with debris and soils acumulations must be clean to avoid contamination

*02 Cold Hold (41øF/45øF or below)

sauce green 56 F red 57 F onion 55 F must be have at 40 F or below to avoid cross contamination

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

drainage receptacles dirty with food debris, litter and grease accumulations must be clean to avoid cross contamination

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

sanitizer buckets at floor level must be have sanitizer buckets 6 inches out the floor level

*24 Food Labeling- with common name of the food

missing some labels on food containers must be labeling all food containers in all areas

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with spills, sugars and soils contamination included gaskets must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors under equipment dirty must be clean to avoid contamination

*47 Health permit posted

missing current health permit on site must be have health permit on site

*34 Outer openings:closing holes, gaps

stock room with gaps around tubing and ceiling area must be cover to avoid pest harboring back exit door entry with gap between door and frame must be replace or repair frame weatherstrip to avoi

*42 Floors/walls/ceiling/nonfood dirty

floors under utensils shelving preparation area dirty with food debris soils and accumulations must be clean all floors behind equipment to avoid contamination

*36 Wet wiping cloths shall be laundered daily.

clothing wet towels must be pick up avery seven days must be pick up or maintain in a close containers to avoid unlawful smells

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

PIC must be ensure food containers without dates or day marks must be discard to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with food debris, grease deposits and soils accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with spills soils accumulations and grease must be clean inside and outside cooler units in all areas shelving inside WI cooler dirty with soils accumulations must be clean to av

*39 Loosely cover cooling foods

Loosely cover cooling food

*03 Food products not maintained at 135øF or above

chicken 106.0,c. chicken 83.9F, & chicken 106.5F

*02 Cold Hold (41øF/45øF or below)

s. cheese 50.1F, s. tomatoes 53.5,& Salsa 72.6F

*35 Jewelry Prohibition

No allowed Jewelry ( watches & Rings)

*19 One Inch Air Gap

provide one inch air gap

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

raw & cook food improperly stored floor

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

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

no date marking on prepared food items