Fuente De Soda Coco-loco

*22 Accredited food handler certificate - 60 days

all employees need food handler cards

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

store food 6 inches off the floor

*34 Pest control-routine inspections for

observed flies

*36 Cloths in-use for wiping food spills used for no other purpose

remove wet wiping cloth under cutting board

*10 Chlorine sanitizer concentration, minimum temp.

bleach 0 ppm

*18 Toxic items storage adjacent to food/utensils

windex stored next to utensils

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*45 Premises shall be maintained in good repair

repair damaged floor tiles

*32 Equipment and Utensils Multiuse Materials durable

replace rusty shelves

*42 Dirty nonfood contact surfaces

clean freezers, coolers, tables

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

clearly date mark TCS food for 7 days only

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

use utensils with handle to scoop food

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

provide label for food storage containers

*22 Accredited food handler certificate - 60 days

Copies not on site

*21 RFSM - Not On Site

*14 When to wash hands

Washed hands with gloves on without replacing them.

*42 Dirty nonfood contact surfaces

Racks in coolers need to be cleaned as well as standing water and gaskets of coolers

*28 Date marking combined ingredients for RTE/ TCS food

No date marking on food products

*47 Conditions of Permit-in use of food equipment

Signs need to be posted

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket had no sanitizer present (0 ppm Cl)

*45 Premises shall be maintained in good repair

Floor boards and ceiling tiles need to be replaced.

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

Food found on floor as well as sanitizer bucket.

*29 Food thermometers provided and accessible

Thermometers not in all coolers

*33 Manual ware washing, sink compartment requirement

3-compartment sink not setup properly

*02 Cold Hold (41øF/45øF or below)

pico de gallo 52 degrees f(destroyed)

*47 RFSM Certificate - Not Display

rfsm certificate not display

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*33 Rinsing procedures - 3 compartment sink

set up 3 com sink in this way wash rinse sanitize air dry

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

clearly date mark TCS food for 7 days only

*03 Food products not maintained at 135øF or above

nacho cheese 82 degrees f

*42 Floors/walls/ceiling/nonfood dirty

clean floor

*39 Equipment in good repair and proper adjustment.

check gaskets around ice machine-lid, check cooler

*35 Jewelry Prohibition

jewelry not allowed

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*10 Clean Sight and Touch

CLEAN ICE MACHINE, SHELVES, COOLERS

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

USE UTENSISL WITH HANDLE

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER CARDS

*47 Conditions of Permit-in use of food equipment

*18 Toxic items labeling-non original container

PROVIDE LABEL FOR CHEMICAL SPRAY BOTTLES

*31 Handwashing lavatory - used for other purpose

USE HAND SINK TO WASH HANDS ON LY, NOT AS UTENSIL'S STORAGE

*34 Pest control-routine inspections for

FRUIT FLIES

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

CLEARLY DATE MARK TCS FOOD FOR 7 DAYS

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

SPOILED STRAWBERRIES

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

PROVIDE

*10 Clean Sight and Touch

DIRTY ICE MACHINE

*34 Pest Control

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

*36 Cloths in-use for wiping between uses stored

*37 Food preparation

*45Physical Facilities Floors,Walls,Ceilings

*39 Dry cleaning equipment food contact surfaces only

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

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

*10 Clean Sight and Touch

DIRTY ICE MACHINE

*19 One Inch Air Gap

*10 Clean Sight and Touch

can opener blade had food particles ( must be washed and sanitized)

*19 Water & Plumbing in good repair- per code

the faucet has a leak ( It must be repaired

*21 RFSM - Not On Site

the Registered food service manager certificate is expired.

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

Missing dates on the food items

*41 Food Labeling - Bulk food for self dispensing

Missing the labeling on the products.

*36 Cloths in-use for wiping between uses stored

the wiping clothes not stored in a sanitizer bucket.

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

the food not stored 6 inches above the floor.

*09 Food on display shall be protected from contamination

cover the the crapes with wax paper or place in a container.

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

carrots sitting on the floor

*47 RFSM Certificate - Not Display

Registered food service manager certificate expired. ( valid certificate must be posted on the wall )

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes under the cutting boards.

*42 Dirty nonfood contact surfaces

clean the gasket on the reach in coolers. ( heavy food particles)

*21 RFSM - Not On Site

Registered food service manager must be on site during the operation.

*29 Cold/hot hold unit thermometer easily viewable

provide a thermometer in the cooler front area ( sour cream )

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

Food ( pineapples in a container ) sitting on the floor in the corner. ( place off the floor six inches.)

*18 Toxic items storage adjacent to food/utensils

window cleaner stored next to The styrofoam cups .

*20 Grease Trap Tickets

provide the grease trap record for this restaurant.

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes sitting out on the table and not in the sanitizer solution when not in use.

*43 Light bulbs, light shields provided

Shield the lights above the food prep area and back where food is prepped ( ice cream area) ( SECOND WARNING)

*39 Store all equipment & utensil covered or inverted

the single use coffee filters not protected from contamination. waffle cakes must be protected while in storage . ( cover with wax paper or place in a container) SECOND WARNING

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers in the ice cream cases.