Gloria's Restaurant

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

Observed moldy strawberries

*22 Accredited food handler certificate - 60 days

Only expired food handler present expired

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

Remove frost build-up in walk-in freezer

*39 Cutting surfaces.

Get rid of worn cutting boards

*42 Dirty nonfood contact surfaces

Clean any grease on rack in walk-in cooler

*31 Handwashing lavatory - used for other purpose

Sanitizer bucket in hand sink

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

Mold growth observed in limes>separate bad/rotten produce from usable produce to avoid further spread

*29 Food thermometers provided and accessible

Provide thermometers in your reach-in coolers

*34 Pest control-routine inspections for

Flies seen in kitchen area (especially by soda syrups)

*39 Cutting surfaces.

Resurface or replace cutting board on cook line

*45 Premises shall be maintained in good repair

Finish replacing intake vents

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

*18 Toxic items used according to law

Chlorine sanitizer bucket on cook line observed over 200+ ppm- toxic level. Maintain between 50-100ppm

*31 Individual, disposable towels

Back prep area hand sink observed without paper towels. Line cook hand sink observed without soap.

*32 Nonfood surfaces-design to be cleaned easily

Remove cardboard liner on dunnage rack inside WIC- all equipment and surfaces shall be smooth, easy cleanable and non-absorbant.

*34 Outer door: solid,selfclosing,tightfitting

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

Observed employee beverage on shelf above prep table

*42 Dirty nonfood contact surfaces

Floor under ice machine observed with trash/debris

*45 Premises shall be maintained in good repair

Seal hand sink to wall properly- in back prep area and patch holes in frp walls where needed throughout

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty at the upper floor level and bar area with food debris and mold must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors with grease accumulations at the WI cooler areas must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors dirty on kitchen area with soils and grease accumulations must be clean during operational hours

*33 Sanitizing solution intergrated in dish. machine

missing sanitizing solution on dish washing machine must be sanitize solution working during operational hours

*43 Light bulbs, light shields provided

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

drainage receptacles dirty with food debris and litter must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment in all areas dirty with grease accumulations, litter and soils deposits must be clean to avoid cross contamination ceiling dirty at upper floor kitchen must be clean to a

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

chicken container not covered inside WI freezer unit must be cover all food containers

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

sanitizer buckets at 100 ppm Quat chemical 3c sink bar zero concentration of Chlorine solution PIC must be ensure employees check chemical concentration during operational hours to avoid cross con

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

sanitizer containers in all areas at floor level must be 6 inches out the floor level

*39 Equipment in good repair and proper adjustment.

shelving and drinks drainage receptacles rust and oxidize must be replace or repair to proper condition to avoid cross contamination cutting boards dirty and excessive use on hard surfaces must

*10 Equipment and Utensils Cleaning-contamination

all equipment dirty inside and outside with drippings, grease deposits, mold and food debris clean all equipment inside and outside to avoid cross contamination

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

men faucet at hand sink loose at 2nd floor area leak at sink prep 2nd floor area must be repair to proper condition and avoid pest harboring

*39 Equipment in good repair and proper adjustment.

handle warmer broken at kitchen area must be repair to proper condition margarita drinks machine rust and oxidize at server area must be replace or repair to proper condition shelving inside c

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

100 PPM of Quat concentration at 3c sink bar area must be have 200 ppm of Quat sanitizing concentration

*31 No soap at handsink

missing soap at hand sink - bar area- must be have soap in all hand sinks to avoid cross contamination

*19 Hand sink water temperature below 110'F

bar hand sink without hot water bar hand sink must be provide with 110 F hot water

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

mixing cooked food containers with raw food containers inside cooler units must be have separate cooked food containers from raw food containers inside cooler units

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

missing date marking on food containers inside freezer unit must be have date marking on all food containers in all areas to avoid cross contamination

*02 Cold Hold (41øF/45øF or below)

bell pepper 52'f, mushroom 50'f

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

observed bell pepper and mushroom container put directly on onion

*10 Chlorine sanitizer concentration, minimum temp.

200 ppm chlorine

*31 Handwashing lavatory - used for other purpose

observed pitcher in the hand sink

*42 Nonfood-contact surfaces material

no towel allow under the utensil

*39 Keep utensils handles upright or protected

observed chip scoop handle touching the chip

*34 Outer openings:closing holes, gaps

observed front door is open

*43 Light - 50 foot : Food and utensils area

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

*02 Cold Hold (41øF/45øF or below)

*29 Cold/hot hold unit thermometer easily viewable

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

Can opener blade with food particles. Must be washed and sanitized.

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

Food items not covered in WIF. Must be covered.

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

Ice scoop stored on ice. Must be stored properly and with handle up.

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

Food items missing use by date. Must be mark dated.

*43 Light bulbs, light shields provided

Light bulb on hood not working. Must be replaced.

*31 Handwashing lavatory - used for other purpose

HW blocked / used to store ice. HW must be used for hand wash only.

*19 Water & Plumbing in good repair- per code

Leak on HW faucet kitchen area. Must be fixed.

*02 Cold Hold (41øF/45øF or below)

RAW SHRIMP 47 DEGREE F, COOKED SHRIMP 47 DEGREE F

*18 Licensed pest control applicator only

RAID IN KITCHEN

*31 Handwashing lavatory - accessible

AT COOK STATION

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

NEED COVERINGS OVER PREPARED ITEMS IN COOLER/FREEZER

*47 Handwashing signage

AT ALL HAND SINKS

*31 Handwashing lavatory - used for other purpose

SPOON AND FOOD IN BACK HAND SINK UPSTAIRS USING HAND SINK AS DUMP SINK

*02 Cold Hold (41øF/45øF or below)

SHREDDED CHEESE 48.3 DEGREE F, PICO 57 DEGREE, SERVER SALSA 48 DEGREE F, GREEN SALSA 48 DEGREE F, CEVICHE 50, SHRIMP 48 DEGREE F

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE TOUCH COOKED CHICKEN WITH BARE HANDS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*36 Cloths in-use for wiping between uses stored

IN SANITIZING BUCKETS IN BETWEEN USE, DO NOT STORE ON FOOD PREP AREAS AND DO NOT USE TO WIPE HANDS

*39 Equipment in good repair and proper adjustment.

COOLER BY GRILL NOT CURRENTLY MAINTAINING TEMPERATURE, ESTABLISHMENT DOES HAVE WORK ORDER

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

*29 Food thermometers provided and accessible

NEED A PROBE THERMOMETER, ESTABLISHMENT ONLY HAD IR THERMOMETER

*33 Mech. warewash, hot water sanitizing, other machines

OBSERVED EMPLOYEE WASH DISHES VIA DISHWASHER RINSE CYCLE REACHED 126 DEGREE F AT THE TIME

*18 Toxic items labeling-non original container

OBSERVED SPRAY BOTTLES WITH NO LABELS AND SPRAY BOTTLES THAT NEED TO BE REAPPLIED

*14 When to wash hands before donning new gloves

OBSERVED A FOOD PREPARATION WORKER APPLYING GLOVES WITHOUT WASHING HANDS

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD (TORTILLA CHIPS)

*29 Sanitizing solutions, testing devices

NO QUATERNARY AMMONIUM TEST STRIPS IN THE ESTABLISHMENT AT THE TIME OF INSPECTION

*31 No soap at handsink

NO SOAP PROVIDED AT THE HAND SINK IN THE BAR AREA

*32 Damaged Equipment

BROKEN WALK IN COOLER DOOR GASKET

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

OBSERVED AN OPEN PERSONAL DRINK IN THE FOOD SERVICE LINE AREA

*36 Cloths in-use for wiping between uses stored

RETURN SANITIZING TOWELS TO A SANITIZING BUCKET AFTER USE. DO NOT REST TOWELS ON FOOD PREPARATION AND CONTACT SURFACES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAIN UNDER THE DISH WASHER

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE ICE BIN OUT IN THE FOOD PREPARATION AREA (MOLD PRESENT)