Fruteria Cano

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

Discard moldy berries

*19 Water & Plumbing in good repair- per code

Fix faucet on sink

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

Date mark RTE food

*34 Live animals not allowed

Flies observed

*02 Cold Hold (41øF/45øF or below)

Peeled garlic found @ 71'f, Melon and cucumber found at 49'f. Keep at 41'f or lower

*28 Date marking commercially prepared RTE/ TCS food

Date mark all RTE items, display case

*42 Dirty nonfood contact surfaces

Clean not in use cooler

*45 Premises shall be maintained in good repair

Replace/repair vent hood filter.

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

Date mark all Prepared RTE food

*31 Handwashing lavatory - accessible

Do not store items in hand sink

*34 Outer door: solid,selfclosing,tightfitting

Fix hole at back door, flies observed

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

Do not store food boxes on ground

*38 Thawing. Under refrigeration

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

Do not let utensil handles touch food

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

Do not store raw chicken over raw beef or eggs over RTE items

*10 Equipment and Utensils Sanitization

Sanitizer found at 0 ppm cl

*19 Water & Plumbing in good repair- per code

Fix leak at dump sink

*23 Water pressure specifications

No hot water in facility

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

Date mark RTE items

*29 Food thermometers provided and accessible

Provide thermometers for all coolers

*34 Pest control-routine inspections for

Do not prop back door, flies observed

*37 Food, utensils & equip under other sources

Clean ice drip from cooler

*38 Thawing. Under refrigeration

Use approved thawing method

*45 Premises shall be maintained in good repair

Replace light under vent hood

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

Keep handles out of ice

*19 Water & Plumbing in good repair- per code

Repair broken knobs to sink faucet at front counter.

*31 Handwashing lavatory - accessible

Boxes of tomatoes in front of sink.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

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

*30 Food Establishment Permit

*43 Light - 50 foot : Food and utensils area

vent hood

*36 Cloths in-use for wiping between uses stored

*22 No unnecessary personnel allowed in food prep area

EXPIRE HANDLER CERTIFICATE

*42 Dirty nonfood contact surfaces

*30 Food Establishment Permit

NO HEALTH PERMIT

*31 Handwashing lavatory - accessible

HAND SINK ACCESS BLOCK

*47 Handwashing signage

AT HAND SINK

*21 RFSM - Not On Site

*39 Equipment in good repair and proper adjustment.

OPEN TOP COOLER AMBIENT TEMP 58 DEGREE F

*29 Cold/hot hold unit thermometer easily viewable

IN OPEN TOP COOLER ACROSS FROM GRILL

*02 Cold Hold (41øF/45øF or below)

RAW SHELLED EGG 46 DEGREE F, COOKED CHICKEN 46 DEGREE F

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

SPICES IN NON ORIGINAL CONTAINERS

*10 Clean Sight and Touch

INSIDE MICROWAVE

*44 Trash can provided for papertowel waste

AT HAND SINKS

*43 Light 20 foot : Reach-in cooler

IN ALL RICS

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

DATE MARK ALL TCS PRODUCT

*03 Food products not maintained at 135øF or above

BEANS 121 DEGREE F

*22 Handlers-Certificate Not On Site

Renew food handler certificates that are expired.

*29 Food thermometers provided and accessible

Provide thermometers for all RIC/RIF units

*34 Outer door: solid,selfclosing,tightfitting

Seal back door with tight seal to prevent entrance of insects and rodents.

*39 Keep utensils handles upright or protected

Store clean utensils with handles facing the same direction.

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

label all food containers with common name. i.e. squirt bottles.

*47 Handwashing signage

Provide proper hand sink signs.

*02 Cold Hold (41øF/45øF or below)

pork 60 F

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

dented cans

*10 Clean Sight and Touch

can opener blade

*34 Outer door: solid,selfclosing,tightfitting

back door

*42 Floors/walls/ceiling/nonfood dirty

Clean walls and ceiling around vents.

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

*43 Light 20 foot : Reach-in cooler

*22 Handlers-Certificate Not On Site

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

CAKES, MENUDO

*42 Floors/walls/ceiling/nonfood dirty

CEILING AIR VENTS

*10 Chlorine sanitizer concentration, minimum temp.

3-COMPARTMENT SINK 0PPM - COS

*01 Cooling -- within 2 hours, 135-70øF

LARGE POTS OF CHICKEN COOLING AT ROOM TEMPERATURE CHICKEN DATE MARKED 3-25-18 TEMPERATURE 76°F, MENUDO IN SAME COOLER 73.5°F TOMATO PURE 48°F

*32 Maintain in Good Repair

COOLER DOOR

*02 Cold Hold (41øF/45øF or below)

WATERMELON 47°F, KIWI 51.4°F - DISPLAY COOLER MAYO 53.5°F, CHEESE 56°F - PREP TABLE COOLER CHICKEN 51°F - COOLER DRAWERS BEEF TONGUE 63.7°F IN RIC YOGURT 50.5°F IN DISPLAY COOLER

*43 Light bulbs, light shields provided

MISSING LIGHT SHIELDS AT VENT HOOD

*45 Premises shall be maintained in good repair

HOLE IN DRY STORAGE WALL

*34 Outer door: solid,selfclosing,tightfitting

BACK DOOR IN KITCHEN

*32 Approved Food Contact Equip.

styrofoam cups used for salsas

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

container of onions was left on floor, containers of cut fruits left on floor

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

cooked meat put in cooler on top of raw meats in large container, cooked meat left to cool at room temperature

*02 Cold Hold (41øF/45øF or below)

grapefruit 47.2°F, yogurt 45.1°F

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

raw chicken stored with cheeses and onions, raw milanesa stored over tortillas, raw eggs stored over strawberries

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

ice cream scoops

*14 When to wash hands before donning new gloves

*03 Food products not maintained at 135øF or above

corn 118.5°F, beef 111.1°F

*43 Light bulbs, light shields provided

lights at vent hood

*10 Chlorine sanitizer concentration, minimum temp.

3-compartment sink

*19 Hand sink water temperature below 110'F

Hand sink by 3-compartment sink

*28 Do not exceed manuf. use by date

milk 11-01-17

*19 Water & Plumbing in good repair- per code

hand sink lacked hot water.

*15 Contact RTE Products w/ Bare Hands

employee preparing coconuts

*14 Wash hands after all other activities

employee rubbed eye and face and continued to prep coconuts

*45Physical Facilities Floors,Walls,Ceilings

hole in wall

*29 Cold/hot hold unit thermometer easily viewable

provide in all coolers

*42 Dirty nonfood contact surfaces

standing water in cooler

*37 Food, utensils & equip under other sources

knives stored between prep table and cooler

*02 Cold Hold (41øF/45øF or below)

cut watermelon 47.2°F, kiwi 44.2°F, beef 44.1°F, salsa 65.4°F, salsa 47.4°F

*32 Equipment and Utensils Durability and Strength

disposable foam cups in salsa

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

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

employee muffin stored in container on gloves

*43 Light bulbs, light shields provided

*10 Chlorine sanitizer concentration, minimum temp.

3-compartment sink lacked chlorine in water - should be 50 ppm

*12 Gloves Single Use

employee rinsed gloves

*39 Keep utensils handles upright or protected

The handles to the ice scoop should be in the upright position and not touching the product. ( handle was laying down in the ice machine.

*45 Walls easily cleanable and light in color

The walls behind the ice machine and up right refrigerator should be covered with FRP or better material. ( At least 1 ft Above the tallest piece of equipment on the wall. The half wall by the fr

*28 Date marking commercially prepared of RTE/PHF

several items in the reach in cooler didnt have expiration dates. ( beef, pork and cheeses)

*31 Individual, disposable towels

Missing individual paper towels at the hand sink

*32 Nonfood surfaces-design to be cleaned easily

the shelves in the dry storage area has rust ( the bottom shelf has rust where the equipments is stored. )p,m

*34 Outer door: solid,selfclosing,tightfitting

the back door needs some weather stripping on the door. ( top portion of the door has a gap )

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers for each cold case ( rice water and chopped the processed fruit ) FRont area across from the ice machine. Provide thermometers in all prep table coolers or reach in coolers be

*42 Kickplates

Provide a kick plate on the outside of the door ( back door)

*43 Light - 50 foot : Food and utensils area

Lighting over the three compartment sink is burnt out. ( repair or replace)

*44 Receptacles tight fitting lids, doors, or covers

dumpster doors were open ( they should be closed when not in use)

*19 Water & Plumbing in good repair- per code

Repair the hand sink by the three compartment sink ( no functioning with hot and cold water) Repair the hand sink up front by the ice machine (hot water is not working )