Gonzalez Restaurant

*21 RFSM - Not On Site

*31 Individual, disposable towels

*19 Water & Plumbing in good repair- per code

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

*45 Premises shall be maintained in good repair

*18 Toxic items storage adjacent to food/utensils

*39 Store all equipment & utensil covered or inverted

*42 Floors/walls/ceiling/nonfood dirty

*24 Food Labeling- with common name of the food

*24 Food Labeling- with common name of the food

label drink containers lemonade with common name

*39 Equipment in good repair and proper adjustment.

replace damaged cutting boards as often as needed

*37 Storing the food where it is not exposed to splash, dust, or other contamination

protect ice by keeping lid closed

*31 Handwashing lavatory - used for other purpose

do not use hand sink as dump ones

*18 Toxic items labeling-non original container

chemical spray bottle not labeled

*33 Rinsing procedures - 3 compartment sink

3 compartment sink bar must be set up correctly

*02 Cold Hold (41øF/45øF or below)

cut tomatoes observed at 69 degrees f cold holding foods must be maintained at 41 degrees or below

*21 RFSM - Not On Site

no rfsm on site

*18 Pesticides/ toxic tracking powder

OBSERVED TRACKING POWDER AROUND PERIMETER OF KITCHEN. DO NOT USE.

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

OBSERVED COOLING FOOD UNCOVERED, LIGHTLY COVER COOLING FOOD.

*45 Premises shall be maintained in good repair

OBSERVED DAMAGED/LOOSE COVE BASE, REPAIR.

*10 Clean Sight and Touch

HEAVY GRIME/SOIL BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.

*39 Soda nozzles and ice bin clean to remove soil

GRIME/SOIL BUILD UP ON SLUSHIE NOZZLE, CLEAN AND SANITIZE.

*29 Sanitizing solutions, testing devices

PROVIDE TEST STRIPS FOR SANITIZER SOLUTIONS.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN UP TRACKING POWDER.

*47 RFSM Certificate - Not Display

RENEW EXPIRED RFSM

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

RAW CHICKEN STORED ABOVE RAW BEEF FOODS

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL NON ORIGINAL CONTAINERS

*38 Thawing. Under refrigeration

IMPROPER THAWING AT ROOM TEMPERATURE

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE SLICING ONIONS WITH BARE HANDS

*39 Loosely cover cooling foods

OBSERVED FOOD ITEMS UNCOVERED

*32 Approved Food Contact Equip.

WIPING CLOTH STORED ON AND UNDER FOODS ITEMS

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

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

OBSERVED EMPLOYEE DRINK STORED ON PREP TABLE AND WITH CUSTOMERS ITEMS

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

FOOD ITEM STORED ON FLOOR

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*10 Clean Sight and Touch

CLEAN ALL

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT EXIT DOOR

*02 Cold Hold (41øF/45øF or below)

GUACAMOLE 52*F, SLICED TOMATOES 59*F STORED ON TOP OF ICE, TAMALES 61*F STORED ON PREP TABLE

*27 Cooling, heating, and holding capacities. Equipment

DISCONTINUE ICE FOR COLD HOLD: PROVIDE NSF APPROVED COMMERCIAL EQUIPMENT

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*14 Gloves single use

EMPLOYEES

*27 Cooling method, criteria - smaller portions

IMPROPER COOLING

*31 Handwashing lavatory - used for other purpose

OBSERVED DUMPING IN HANDSINK

*47 Other Violations

LABEL 3 COMP SINK

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

IMPROPER DATEMARKING

*45 Ceiling easily cleanable and light in color

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAP

*32 Approved Food Contact Equip.

REMOVE CARDBOARD & WIPING LINING; WIPING CLOTH STORED OVER FOODS ITEMS

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

PERSONAL DRINKS STORED IN PREP AREA

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*02 Cold Hold (41øF/45øF or below)

GAUCAMOLE 58*F, PICO 59*F

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

COVER ALL COOLING FOODS

* 21 RFSM notify 10 days & replacement in 45 days

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

*29 Sanitizing solutions, testing devices

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

*42 Floors/walls/ceiling/nonfood dirty

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

*22 Handlers-Certificate Not On Site

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

*39 Equipment in good repair and proper adjustment.

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

*21 PIC ensures employees are properly sanitizing equi

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

*33 Detergent-sanitizer must be approved

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

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

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

*45 Premises:Cleaning, frequency and restrictions

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

*45Physical Facilities Floors,Walls,Ceilings

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

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty must be clean to avoid contamination

*43 Light bulbs, light shields provided

broken shield light back area must be repair or replace

*45 Clean facilities as often as necessary.

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

*45Physical Facilities Floors,Walls,Ceilings

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

*34 Outer openings:closing holes, gaps

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

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

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

*06 Discard TCS if date marked exceeds temp & time

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

*18 Equipment and Utensils Multiuse Materials-safe

not commercial microwave equipment

*22 Handlers-Certificate Not On Site

missing food handler cards

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*10 Sanitization after Cleaning

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

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*01 Cooling -- within 2 hours, 135-70øF

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

*02 Cold Hold (41øF/45øF or below)

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

*10 Clean Sight and Touch

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

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*34 Outer openings:closing holes, gaps

SEAL GAP AT THE BACK DOOR TO THE ESTABLISHMENT

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN THE SANITIZING BUCKET AFTER USE

*45 Premises shall be maintained in good repair

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

*15 Contact RTE Products w/ Bare Hands

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

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR HAND SINKS IN THE RESTROOM

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL KITCHEN STAFF

*36 Cloths in-use for wiping between uses stored

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

*42 Dirty nonfood contact surfaces

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

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ALL COMMERCIALLY PREPARED FOOD HELD FOR LATER USE

*14 When to wash hands before donning new gloves

ENSURE ALL STAFF WASHES HANDS BEFORE DONNING NEW GLOVES

*15 Contact RTE Products w/ Bare Hands

A FOOD PREPARATION WORKER CUTTING FRESH VEGETABLES WITH NO GLOVES

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

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

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

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

*43 Light bulbs, light shields provided

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

*03 Food products not maintained at 135øF or above

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