Fruteria Cano

*45Physical Facilities Floors,Walls,Ceilings

leak from roof into store

*19 Water & Plumbing in good repair- per code

WATER DRIPPING AT HAND SINK FAUCET

*32 Maintain in Good Repair

FLOOR BROKEN AND NEED REPAIR

*29 Food thermometers provided and accessible

NO THERMOMETER IN RIF

*47 Other Violations

ICE SCOOP STORE IN ICE

*29 Food thermometers provided and accessible

NO THERMOMETER INSIDE ICE CREAM COOLER

*27 Bed and Breakfast Hot and Cold Holding, Equipment capacity

RIF NOT IN GOOD REPAIR

*33 Warewashing equipment, clean solutions.

set up three compartment sink during cleaning

*21 RFSM - Not On Site

renew expired rfsm

*29 Food thermometers provided and accessible

change all thermometer in fruit storage

*27 Cooling, heating, and holding capacities. Equipment

change broken cover of fruit hold and maintain temperature below 41 F

*22 Handlers-Certificate Not On Site

*47 Other Violations

no ice scoop on ices

*10 Sanitization after Cleaning

set up bucket sanitizer and three compartment sanitizaer

*42 Floors/walls/ceiling/nonfood dirty

build up mold on fan cover and ceiling.

*30 Food Establishment Permit

no health permit

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

RAW SHELL EGGS STORED ABOVE STRAWBERRIES

*32 Maintain in Good Repair

REPLACE BROKEN GASKETS

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

DO NOT STORE SCOOP IN DRY GOODS

*47 Handwashing signage

*45 Premises shall be maintained in good repair

internal temperature inside RIC observed at 45.5 F/ adjust to 41 or lower.

*43 Light bulbs, light shields provided

Additional lighting required inside large WIC (very dark inside unit)

*36 Cloths in-use for wiping between uses stored

properly store wet wiping cloths inside the food prep area

*41 Food Labeling - Bulk food for self dispensing

Label large container of sugar (underneath sandwich machine)

*46 A ware washing sink not used for hand washing or dumping mop water

observed food staff wash his hands inside the 3CS

*39 Air-drying required after cleaning & sanitiziing

must allow dishes time to air dry before storing

*45 Drying Mops-air dry

hang wet mops to dry

*40 Reuse of single service articles

do not re-use seasoned pork rinds in brine containers once emptied. All food (i.e. dry ingredients) must be stored in food grade containers

*02 Cold Hold (41øF/45øF or below)

cut tomatoes must be maintained at the proper temperatures.

*21 RFSM - Not On Site

no food service manager on duty the time of inspection. A food service manager must be on site/every shift.

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

red and black build up observed inside of ice machine must detail and clean and sanitize interior of ice machine as often as needed

*35 Outer Clothing, Clean Condition

properly store personal jackets, food away from food for sale.

*29 Air, water, pressure / temperature devices

provide a hanging thermometer inside WIC

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

Must date mark

*14 When to wash hands before donning new gloves

EMPLOYEE DONNED GLOVES WITHOUT WASHING HANDS

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

DATE MARK DESSERTS IN DISPLAY CASE

*10 Clean Sight and Touch

INSIDE ICE MAKER

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

FLY ON CANTALOUPE - KEEP COVERED IN COOLER

*02 Cold Hold (41øF/45øF or below)

STRAWBERRY CREAM 52.5°F, PRICKLY PEAR 54°F, SOUR CREAM 50.4°F MELON 48.9°F, LIMONADA 48.7°F - COOLER READING 52°F

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

EGGS STORED OVER BREAD

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE IN ALL COOLERS.

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

spoon in chile, scoop in sugar

*22 Handlers-Certificate Not On Site

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

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

provide dates on food stored in coolers.

*02 Cold Hold (41øF/45øF or below)

sour cream 46.5°F

*18 Toxic items labeling-non original container

spray bottle

*47 Handwashing signage

*24 Food packaged in a establishment, shall be labeled as specified in law

label food for self service

*10 Clean Sight and Touch

clean ice machine

*47 Handwashing signage

provide hand washing sign

*18 Toxic items labeling-non original container

label toxics container

*22 Handlers-Certificate Not On Site

certify all staff (final Warning)

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

improperly stored on floor

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

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

*37 Food shall be protected from contamination by storing the food in a clean, dry location

food 6 inches off of floor

*32 Damaged Equipment

repair / remove crack glass on display case

*34 Outer openings:closing holes, gaps

close all outer openings

*38 Thawing. under running water criteria

improper thawing of fruit

*45 Drying Mops-air dry

*43 Clean vent syst:Intake/exhaust air ducts

*31 Handwashing lavatory - used for other purpose

hand sink used as a dump sink

*19 One Inch Air Gap

provide one inch air gap at 3 comp sink

*42 Floors/walls/ceiling/nonfood dirty

clean drains, floors, and gaskets

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fruit flies

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

strawberry unsafe

*10 Clean Sight and Touch

clean ice machine & RIC(s)

*14 When to wash hands before donning new gloves

*19 Water & Plumbing in good repair- per code

leaking 3 comp sink

*21 RFSM - Not On Site

no RFSM on duty

*32 Maintain in Good Repair

remove tape/ repair display case

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

*31 No soap at handsink

*34 Controlling pests. Eliminating harborage conditions

Fruit Flies

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

Personal drinks stored with customers food and in the prep area Personal drinks stored with customers food and in the prep area Personal drinks stored in the prep area

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*41 Food shall be honestly presented

label all non-originals containers

*43 Light bulbs, light shields provided

*44 Trash can provided for papertowel waste

remove tape doors and repair expose wood,

*02 Cold Hold (41øF/45øF or below)

*10 Clean Sight and Touch

ice machine

*14 When to wash hands before donning new gloves

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

*18 Toxic items stored above food/utensils

*22 Handlers-Certificate Not On Site

*32 Damaged Equipment

remove tape from display case doors

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

*36 Cloths in-use for wiping between uses stored

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*38 Thawing. under running water criteria

*41 Food identity and accurate representation

*42 Floors/walls/ceiling/nonfood dirty

gaskets

*43 Clean vent syst:Intake/exhaust air ducts

*43 Light bulbs, light shields provided

*45 Premises shall be maintained in good repair

remove all excess equipment from establishment