Gorditas LA Mina

*10 Sanitization after Cleaning

No sanitizer, only washing with detergent.

*18 Medicines labeled and stored properly

med stored improperly

*19 One Inch Air Gap

one inch air grap between 3-sink and floor gap

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

need date marking of liquids in RIC

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

SUGAR ????

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

DON'T STORE RAW MEAT ABOVE SALSA

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

KEEP FOOD EQUIPMENT 6 INCHES OFF THE FLOOR.

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

*36 Cloths in-use for wiping between uses stored

KEEP WIPING CLOTHES IN SANITIZER BUCKET BETWEEN USE.

*18 Toxic items labeling-non original container

SPRAY BOTTLES

*36 Cloths in-use for wiping between uses stored

*19 One Inch Air Gap

KEEP DRAIN PIPE OUTLET OF 3 COMPARTMENT SINK ONE INCH ABOVE THE FLOOR DRAIN

*18 Toxic items storage adjacent to food/utensils

KEEP CHEMICAL SPRAY BOTTLES AWAY FROM FOOD.

*03 Food products not maintained at 135øF or above

PORK SKIN 104'F . COS

*14 Hands wash procedures-without soap

OBSERVED EMPLOYEE WASH HANDS WITH SOAP FOR 10 SECONDS, PLEASE MAKE SURE WASH HANDS FOR 20 SECONDS.

*28 Original cont. of RTE/PHF/Day1= day of opening

DATE FOOD PRODUCTS WITH SHELF LIFE OF 7 DAYS OR LESS, OBSERVED LABEL DATED FOR 8 DAYS BETWEEN JUNE,10-17. THE CORRECT DATE FOR PRODUCTS SHOULD BE JUNE 10-16.

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

OBSERVED EMPLOYEES CONTACTED READY TO EAT FOOD WITH BARE HANDS, COS.

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

NO DRINKING IN FOOD PREP. AREA ALLOWED, OBSERVED TWO EMPLOYEE'S BEVERAGE ON STORAGE SHELF.

*18 Toxic items stored above food/utensils

DO NOT STORE CHEMICAL ABOVE THREE COMPARTMENT SINK.

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*47 Conditions of Permit-in use of food equipment

POST A SIGN, "A copy of the most recent establishment inspection report is available upon request ."

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

KEEP ALL EMPLOYEE BEVERAGE AWAY FROM FOOD AND EQUIPMENT .

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*18 Toxic items labeling-non original container

SPRAY BOTTLES.

*6 Discard PHF is exceeds time/temp combinations

REFRIED BEANS 11-7-20

*47 Conditions of Permit-in use of food equipment

POST SIGN "A copy of the most recent establishment inspection report is available upon request ".

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

DATE FOOD PRODUCTS S WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.

*36 Cloths in-use for wiping between uses stored

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

NO DRINKING IN FOOD RPEP. AREA. OBSERVED THREE CUPS OF ICE COFFEE STORED NEXT TO / ABOVE FOOD EQUIPMENT AND FOOD FROM REACH IN FREEZER.

*19 One Inch Air Gap

PROVIDE ONE INCH AIR AIR TO THE DRAIN PIPE OF THREE COMPARTMENT SINK

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

LABEL DRINK IN PITCHERS FROM COOLER

*10 Q.A. PPM - follow manufacturer's direction

0 ppm

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

*18 Toxic items stored above food/utensils

DO NOT STORE SOAPY WATER BUCKET ON TOP OF ICE MACHINE

*14 When to wash hands before donning new gloves

*31 Individual, disposable towels

*40 Single use articel wrapped or dispensed

Dust guards missing over the tube of cups

*19 Backflow prevention device - air gap

Repeated - ice maker drain

*21 RFSM - Not On Site

*47 RFSM Certificate - Not Display

*40 Single use articel wrapped or dispensed

Dust guard missing on the top cup

*21 PIC ensures employees are properly sanitizing equi

*33 Manual warewashing equipment, wash solution temp.

Wash water solution less than 110 degrees - lack of wash water solution

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

Raw chrizio stored over tomatoes

*02 Cold Hold (41øF/45øF or below)

Cut tomatoes at 53.0 degrees - top of the point of usage refrigerator

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizer

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

Cooked jalepeno peppers "cooled" on the counter without a a quick cool method and or any refrigeration source

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

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

Raw chrizio stored over ready to eat tomatoes Food preparation and dirty dishes in the same set of sinks

*40 Single use articel wrapped or dispensed

Cups in need of a dust gaurd

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

Foods cooled on the counter without a cooling source

*18 Toxic items stored above food/utensils

Windex

*11 Food not re-served after being served or sold to consumer

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

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

*05 Rapidly reheat 165øF for hot holding

Beans were heating a 123.5 degrees in the warmer

*33 Warewashing sinks and drain boards, self-draining.

Two drain boards are needed

*22 Handlers-Certificate Not On Site

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

raw chorizo stored on a shelf above a box of tomatoes inside the reach in cooler

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

observed an employee drinking a personal beverage while working the cash register

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

boxes of food items stored on the floor in the kitchen area

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

flour packets stored on the floor of the food prep area

*19 One Inch Air Gap

one inch air gap needed at the 3-compartment sink

*28 Date marking commercially prepared of RTE/PHF

date mark all phf with a date of preparation and a use by date