El Tizoncito Restaurant

*02 Machine vending--Cold Hold (41øF/45øF or below) criteria

SALSA READS 53F ON THE SERVING STATION

*39 Store equipment & utensils - avoid contamination

DO NOT STORE CUPS ON TOWELS

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

RAW SHELL EGG 53

*10 Clean Sight and Touch

CLEAN INSIDE OF THE ICE MACHINE

*02 Cold Hold (41øF/45øF or below)

Salsa at 64 degrees. Provide salsa to hold at 40 degrees or below

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

Raw beef stored above vegetables - provide proper storage

*27 Cooling method, criteria - placing the food in shallow pans

Bulk grilled chicken @ 125 degrees. Place in ice to cool. Provide shallow pans

*31 Handwashing lavatory - accessible

Sanitizer buckets stored in hand sink blocking access

*32 Damaged Equipment

RIC @ grill drawer does not close properly- repair

*42 Ventilation hood systems

Clean vents above food prep surface, dust accumulation

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

inside the walk in cooler

*36 Cloths in-use for wiping between uses stored

*31 Handwashing lavatory - used for other purpose

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

*47 Handwashing signage

*29 Thermometers to be accurate +/- 3'F

*19 Water & Plumbing in good repair- per code

*18 Toxic items labeling-non original container

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

*47 Handwashing signage

*45 Floor contruction requirements

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

*29 Mechanical holding unit, thermometer location

*19 Water & Plumbing in good repair- per code

*36 Cloths in-use for wiping between uses stored

*47 Handwashing signage

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

walk in cooler

*02 Cold Hold (41øF/45øF or below)

at the cooks line- discarded by the staff

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*18 Toxic items labeling-non original container

*45 Floor contruction requirements

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

*09 Food on display shall be protected from contamination

salsa

*19 Water & Plumbing in good repair- per code

hand sink

*02 Cold Hold (41øF/45øF or below)

meat left overnight- discarded on site reach in cooler 40 F,

*31 No soap at handsink

*45 Floor contruction requirements

damaged tile

*42 Ventilation hood systems

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

*21 No unnecessary personnel allowed in food prep area

*31 Handwashing lavatory - used for other purpose

*42 Ventilation hood systems

missing filters

*39 Equipment in good repair and proper adjustment.

dish washer

*31 Handwashing lavatory - used for other purpose

*10 Equipment and Utensils Sanitization

*09 Food on display shall be protected from contamination

sneeze guard

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

raw beef above ham, bacon

*42 Dirty nonfood contact surfaces

clean ice machine, cooler under grill, gaskets

*34 Pest control-routine inspections for

observed fruit flies

*36 Cloths in-use for wiping between uses stored

store wet wiping cloth in sanitizer bucket

*03 Food products not maintained at 135øF or above

beans 107, brisket 72 degrees f

*45 Floor& wall junctures- coved & sealed

floor tiles broken

*45 Floor& wall junctures- coved & sealed

cove base

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

provide label for oil bottles

*36 Cloths in-use for wiping between uses stored

keep wet cloth in sanitizer bucket