Fruteria Cano

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer concentration too high, maintain 50 ppm Cl.

*19 One Inch Air Gap

Provide at least one inch air gap at 3-compartment sink drains.

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

Date mark all food held over one day.

*29 Sanitizing solutions, testing devices

Provide Chlorine test strips.

*31 Handwashing lavatory - accessible

Repair hand sink.

*32 Equipment & Utensils smooth easily cleanable

Do not use cardboard or duct tape.

*42 Dirty nonfood contact surfaces

Clean all cooler gaskets.

*39 Equipment in good repair and proper adjustment.

Repair large reach-in-cooler doors. Repair/replace rusted 3-compartment sink.

*46 Physical Facilities Premises

Replace missing toilet seat.

*45 Premises shall be maintained in good repair

premises shall be in good repair-repair base boards around back door, repair damaged wall

*19 Water & Plumbing in good repair- per code

repair leaking pipe under hand sink, repair leaking faucet on sink

*34 Pest control-routine inspections for

observed fruit flies

*36 Cloths in-use for wiping between uses stored

observed wet wiping cloths under cutting boards

*42 Dirty nonfood contact surfaces

clea coolers, freezers display case, shelves

*47 Handwashing signage

provide hand washing sign

*10 Clean Sight and Touch

clean ice machine

*22 Accredited food handler certificate - 60 days

provide food handler cards

*21 RFSM - Not On Site

manager with rfsm certificate not on site

*24 Food Labeling- with common name of the food

provide label for ice cream with common name of products provide label for food storage containers

*18 Toxic items labeling-non original container

provide label for chemical bucket and spray bottles

*02 Cold Hold (41øF/45øF or below)

Observed sour cream held at 58 Degrees F. Corrected On Site (COS).

*10 Clean Sight and Touch

Observed dirty ice machine. ***Final Notice***

*29 Cold/hot hold unit thermometer easily viewable

Provide coolers with easily viewable thermometers.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at front and back doors.

*39 Equipment in good repair and proper adjustment.

Repair or replace all broken coolers.

*45 Lockers to be used to store personal items

Store personal items in appropriate place.

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

Observed moldy fruit in the RIC.

*19 Backflow prevention device - air gap

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

*29 Cold/hot hold unit thermometer easily viewable

*34 Outer door: solid,selfclosing,tightfitting

Gap observed at back door.

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

*47 Handwashing signage

*45Floor, wall, ceiling - Exposed material

opening/hole in the ceiling

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly; bacteria present

*18 Toxic items storage adjacent to food/utensils

5 cartons of mangos stored adjacent to the mop cleaner

*19 Water & Plumbing in good repair- per code

leaking pipe under the hand wash sink

*47 Handwashing signage

*15 Bare hands contact with ready-to-eat foods

observed the employee cutting limes without donning gloves

*27 Cooling, heating, and holding capacities. Equipment

one of the display coolers was temping at 55 degrees F

*02 Cold Hold (41øF/45øF or below)

sliced tomatoes measured at 52 degrees F; pineapple slices measured at 52 degrees F

*27 Cooling, heating, and holding capacities. Equipment

two coolers in front are not effectively maintaining food at 41 degrees F or below.

*19 Water & Plumbing in good repair- per code

leaking pipe under the hand wash sink

*02 Cold Hold (41øF/45øF or below)

sliced ham measured at 50 degrees F; sliced melon measured at 50 degrees F

*21 RFSM - Not On Site

*45 Floor& wall junctures- coved & sealed

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

box of limes stored on the floor in the back of the restaurant

*32 Damaged Equipment

air gaskets need to be replaced in the reach in coolers

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly

*27 Cooling, heating, and holding capacities. Equipment

one reach in cooler was not able to cool at the required temperature setting of 41 degrees F-setting was at 58 degrees F

*32 Damaged Equipment

replace the gaskets inside the reach in cooler

*19 Water & Plumbing in good repair- per code

leaking pipe under the hand wash sink

*02 Cold Hold (41øF/45øF or below)

sliced ham measured at 51 degrees F

*42 Ventilation hood systems

clean the vents

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

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

Cut tomatoes at 55.1 degrees Canned peppers at 55.0 degrees

*14 When to wash hands

*33 Warewashing sinks and drain boards, self-draining.

Need two drain boards

*18 Toxic items labeling-non original container

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

*31 Handwashing lavatory - accessible

*40 Reuse of single service articles

*37 Unpackaged food may not be stored in direct contact with undrained ice

Ice bin storing the ice in undrained water

*34 Outer openings:closed,tight-fitting windows

Back door missing a self closing device

*02 Cold Hold (41øF/45øF or below)

West POUR - Ham held at 57.6 degrees Previously canned jalapeno peppers at 51.3 degrees East POUR - Fluid milk held at 47.7 degrees Yogurt held at 45.1 de

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

Flan without date marking

*19 Plumbing System Construction

The mop sink is missing

*33 Warewashing sinks and drain boards, self-draining.

Missing second drain board

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Preparing food and washing dishes in the same set of sinks

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

Rotting and moldy cantaloupe displayed with non adulterated cantaloupe

*21 RFSM - Not On Site

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitiing solution

*05 Commercially processed ready-to-eat (RTE) food reheat 135øF or above

Reheating previously canned corn in the warmer

*45 Floor contruction requirements

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

*39 Keep utensils handles upright or protected

*47 Handwashing signage

*31 Handwashing lavatory - used for other purpose

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

*22 Handlers-Certificate Not On Site