Guty's Cafe

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

tomato

*31 Handwashing lavatory - used for other purpose

washing tomato in hand sink

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*36 Cloths in-use for wiping between uses stored

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

Run meat, eggs, vegetable store together

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

All food in cooler

*34 Pest Control

observed flies in prep area

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

Sanitizer in sanitizer bucket tested at less than 100ppm Quaternary Ammonium. Q.A. Sanitizer will interact with the atmosphere and 'go flat' over time using its effectiveness. Q.A. Sanitizer shoul

*31 No soap at handsink

No soap available at hand wash sink at entrance to kitchen. Corrected on site.

*02 Cold Hold (41øF/45øF or below)

Open top reach in cooler holding tomatoes at 51.4°F and diced onions at 55.6°F Please service reach in cooler that it maintains upper areas at 45°F or below.

*21 No unnecessary personnel allowed in food prep area

Child was present in kitchen at initial portion of inspection. Corrected on site.

*43 Light bulbs, light shields provided

Light shields missing in back three compartment sink area. Light shields missing in dry storage room.

*19 Hand sink water temperature below 110'F

No hot water provided to main service line hand wash sink/.

*02 Cold Hold (41øF/45øF or below)

Salsa stored on ice (was not completely surrounded) at 53.8°F Sliced tomatoes at 55.4°F in main service line open top reach in cooler.

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

Raw chorizo and raw bacon stored over ready to eat cilantro in reach in cooler.

*45Floor, wall, ceiling - Exposed material

MIssing ceiling tile above back food prep table.

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

FOR SALSAS

*39 Keep utensils handles upright or protected

for utensils

*47 Handwashing signage

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

DO NOT PLACE EQUIPMENT DIRECTLY ON FOOD PODUCT

*27 Cooling method, criteria - using ice bath

*02 Cold Hold (41øF/45øF or below)

SALSA 52 DEGREE F

*31 Handwashing lavatory - used for other purpose

POTS IN HAND SINK

*02 Cold Hold (41øF/45øF or below)

SALSA 60, SAUSAGE 47 (DEGREE F)

*47 Handwashing signage

*22 No unnecessary personnel allowed in food prep area

DO NOT ALLOW CUSTOMERS BEHIND SERVICE AREA

*18 Toxic items labeling-non original container

DEGREASER