Guzman's

*18 Pesticides and rodenticides application criteria

OBSERVED RAID BOTTLE IN KITCHEN. REMOVE FROM PREMISES

*39 Store all equipment & utensil covered or inverted

STORE POTS COVERED OR INVERTED.

*10 Clean Sight and Touch

OBSERVED GRIME BUILD UP ON CABBAGE SLICER.

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer at 200+PPM, change to 50-100PPM

*18 Restricted use pesticides

observed home use pesticide in kitchen, remove from premises

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

dispose of foods past 7 day date mark.

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

no drinking in kitchen/no drinks on working food contact areas

*42 Dirty nonfood contact surfaces

clean grease on vent hood

*43 Light bulbs, light shields provided

provide light shield or shielded lights

*42 Floors/walls/ceiling/nonfood dirty

dust on walls next to grill, clean.

*43 Ventilation hood-prevent grease dripping

observed grease build up on vent hood, clean.

*43 Clean vent syst:Intake/exhaust air ducts

observed small traces of dust on intake vents in dinning area.

*42 Dirty nonfood contact surfaces

rust and grime build up on wire storage shelves, clean.

*39 Equipment & utensils cleaned before restocking

grime residue observed on rim of aguas naturales. clean.

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

observed salsa squeeze bottles being reserved. salsa must be able to stay at 41F or below, frequent change of temperatures makes food unsafe.

*43 Clean vent syst:Intake/exhaust air ducts

observed intake vents with heavy dust build, clean.

*20 Grease Trap Tickets

no grease trap tickets available. provide and have onsite.

*03 Food products not maintained at 135øF or above

observed black beans at 122F. steamer was low RFSM raised temperature of steamer.

*10 Chlorine sanitizer concentration, minimum temp.

no sanitizer set up, establishment is using store bought alcohol based spray. use proper sanitizer to sanitize surfaces.

*20 Grease Trap Tickets

missing grease trap tickets, provide onsite.

*45 Premises shall be maintained in good repair

falling wall base, repair

*43 Clean vent syst:Intake/exhaust air ducts

clean exhaust vents located above grill station.

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

container of raw steak protein above RTE food. place on bottom shelf of RIC.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide a bodily fluid spill kit or instructions on how to clean up bodily fluid.

*32 Maintain in Good Repair

bottom of reach cooler is missing bottom plate.

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

gap on lower left hand corner of back door. seal properly

*29 Cold/hot hold unit thermometer easily viewable

provide thermomemeter in reach in freezer.

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

Cans of corn on floor. must be 6 inches minimum above floor.

*10 A chemical sanitizer used: contact times criteria

No sanitizer was used to wipe down food contact surface. Need to have a sanitizer bucket set up when working on food contact surfaces.

*29 Cold/hot hold unit thermometer easily viewable

Need a thermometer in reach in coolers.

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

Raw steak meat above produce. Have food arranged properly.

*39 Soda nozzles and ice bin clean as specified

Clean and sanitize perimeter of ice shoot.

*47 Conditions of Permit-in use of food equipment

Need a sign that states: Most recent health report is available upon request. El informe de salud más reciente está disponible a pedido.

*34 Pest Control

Need pest control onsite.

*21 RFSM - Not On Site

RFSM needs to be onsite

*28 Do not exceed manuf. use by date

Food past 7 day date mark, dispose.

*29 Sanitizing solutions, testing devices

Provide a chlorine test strips.

*32 Damaged Equipment

Handle of RIC broken, fix.

*33 Rinsing procedures - 3 compartment sink

Have 3 comp sink clean and properly set up.

*39 Keep utensils handles upright or protected

*40 Reuse of single service articles

Can not reuse spice containers to hold salsa.

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

Label flour container

*42 Dirty nonfood contact surfaces

Clean hinges and inside RIC's.

*43 Ventilation hood-prevent grease dripping

Clean vent hood, grease dripping.

*02 Untreated shell eggs need to be at 45§F or <

EGGS AT 72.7*F STORED UNDER HANDSINK ON FLOOR

*22 Handlers-Certificate Not On Site

*10 Clean Sight and Touch

CLEAN ALL

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

PERSONAL DRINKS STORED ON PREP TABLE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHES STORED ON FOOD IN COOLERS AND ON PREP TABLES

*18 Toxic items labeling-non original container

LABEL ALL

*31 Handwashing lavatory - used for other purpose

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

ICE SCOOP STORED ON TOXIC CHEMICAL CONTAINER

*28 Date marking commercially prepared of RTE/PHF

PROVIDE FOR ALL WITH CORRECT DATES

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

DISCARD TCS AFTER MARKED DATE (7 DAYS)

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINER