GONZALEZ RESTAURANT.

expired RFSM certifications must be have FSM's registered with the city

missing sanitizing buckets at drinks and service area must be have : sanitizer bucket at 100 ppm chlorine concentration to avoid cross contamination during operational hours

floors behind equipment, walls and ceiling dirty with food debris soils accumulations and litter on all areas must be clean to avoid contamination

missing some current food handler cards must be have current food handler cards

shelving under tables rust and oxidize must be repair or replace to avoid cross contamination

PIC must be ensure the use of sanitizing solutions during operational hours and change solutions often when sanitizing solution depleting concentration

using detergent with sanitizing solutions inside sanitizer buckets must be use only sanitizer chemical on sanitizer buckets separate from detergent buckets

missing some date marking on some food containers must be have date marking on food containers

floor behind equipment dirty with soils accumulations must be clean to avoid contamination

cement floors rough with cracks must be replace or repair to smooth surfaces ceiling tiles broken at service prep area ceiling tiles must be repair to proper condition

a/c vents dirty must be clean to avoid contamination

broken shield light back area must be repair or replace

walls and ceiling dirty with oils accumulation and dust must be clean to avoid contamination as public health control

floors have cracks and rough surfaces at kitchen area must be have a smooth easy to clean surfaces

holes on ceiling must be closed -different areas- to avoid food contamination

employee pick up chips with bare hands must be use gloves at all times by ordinance not bare hand contact with TCS food

meat expired past date 01/07/18, chicken tray made 12/31/17

not commercial microwave equipment

missing food handler cards

missing body fluids clean up procedures / spill kit

missing sanitizing solutions and test strips front service area must had sanitizer bucket 100 ppm and test strips

missing writing employee health policies

COOKED BEANS / COOKED RICE / COOKED QUESO NOT COOLED PROPERLY COOKED BEANS IN THE REFRIGERATOR AT 139.4 F

SOUR CREAM HELD AT 54.1 F RAW SHELL EGGS AT 58.3 F (ROOM TEMPERATURE SITTING ON SHELF)

CLEAN THE INTERIOR OF THE BAR ICE MACHINE (WAIT STATION)

BROKEN REACH IN COOLER GASKETS

SEAL GAP AT THE BACK DOOR TO THE ESTABLISHMENT

STORE SANITIZING TOWELS IN THE SANITIZING BUCKET AFTER USE

REPLACE MISSING COVER IN CEILING ABOVE THE THREE COMPARTMENT SINK IN THE KITCHEN

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD (TORTILLAS) BY A FOOD WORKER IN THE KITCHEN

PROVIDE HAND WASH SIGNS FOR HAND SINKS IN THE RESTROOM

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL KITCHEN STAFF

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE (SEVERAL WIPING CLOTHS ON FOOD CONTACT SURFACES AND NOT STORED IN THE SANITIZING BUCKET)

WIPE DOWN GASKETS OF ALL REACH IN COOLING UNITS AT LEAST ONCE A WEEK

DATE MARK ALL COMMERCIALLY PREPARED FOOD HELD FOR LATER USE

ENSURE ALL STAFF WASHES HANDS BEFORE DONNING NEW GLOVES

A FOOD PREPARATION WORKER CUTTING FRESH VEGETABLES WITH NO GLOVES

PERSONAL WATER BOTTLES ON FOOD CONTACT AND PREPARATION SURFACES IN THE KITCHEN

A CONTAINER OF RAW BEEF SITTING DIRECTLY ON TOP OF COOKED BEEF THAT WAS UNCOVERED A CONTAINER OF RAW CHICKEN WAS SITTING DIRECTLY INSIDE OF A CONTAINER OF RAW BEEF

REPLACE LIGHTING THAT HAS BURNED OUT IN THE KITCHEN (FOOD PREPARATION AREA) REPLACE LIGHT THAT HAS BURNED OUT UNDER THE VENT HOOD

COOKED SHREDDED CHICKEN ON THE FOOD SERVING LINE WAS ONLY REACHING 125.5 F