Herrera's Cafe

*02 Cold Hold (41øF/45øF or below)

Observed cooked potatoes at 78 Degrees F. Must be maintained at 41 Degrees F or below.

*39 Equipment in good repair and proper adjustment.

Replace worn cutting boards, food prep.

*27 Cool TCS foods using other effective means

Observed menudo cooling at room temperature.

*15 Contact RTE Products w/ Bare Hands

Observed employee using bare hands, tortillas.

*31 Individual, disposable towels

No paper towels at hand sink near dish machine.

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

Properly store employee drinking cups in the kitchen area, away from food.

*21 RFSM - Not On Site

Must register CFM as soon as possible.

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

Datemark all RTE foods stored over 24 hours.

*43 Clean vent syst:Intake/exhaust air ducts

grease filters dirty must be clean to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

shelving under cooking equipment rust and oxidize must be replace or repair to proper condition light bulb broken at kitchen area must be replace or repair to proper condition

*10 Equipment and Utensils Cleaning-contamination

food surfaces in kitchen and bar area dirty with food debris and soils must be clean to avoid cross contamination shelving under cooking equipment dirty with grease and soils contamination must b

*39 Cooking equipment free of encrusted grease

cooking equipment dirty with encrusted grease and soils deposits must be clean to avoid cross contamination

*35 Outer Clothing, Clean Condition

kitchen employees with regular clothes must be have approved clothes -aprons- to avoid contamination

*24 Food Labeling- with common name of the food

food labels missing on food containers inside cooler units must be labeling food containers in all areas

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

food containers at floor level must be 6 inches out the floor level

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

missing employee health policies and procedures

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

missing date marking on food containers inside cooler units must be date mark food containers in all areas

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils, encrusted grease accumulations must be clean to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit.

*47 Handler-Certificate Not on site

missing current food handler cards on site must be have current food handler cards on site

*42 Floors/walls/ceiling/nonfood dirty

skirt floors and floors behind equipment dirty with mold, soils accumulations and grease deposits must be clean to avoid contamination

*29 Sanitizing solutions, testing devices

chemical test strips missing must be have chemical test strips available chlorine tester strips Quat tester strips

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

missing writing employee health policies

*39 Cooking equipment free of encrusted grease

cooking equipment encrusted with grease soils accumulations and deposits must be clean to avoid cross contamination

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fly activity observed must be contact pest management to eliminate pest

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

missing bodily fluids writing procedures /spill kit

*10 Sanitization after Cleaning

missing sanitizer buckets during operational hours food contact surfaces must be sanitize to avoid cross contamination sanitizer bucket at 100 ppm Chlorine concentration

*43 Ventilation hood-prevent grease dripping

vent hood dirty with encrusted grease, grease accumulations and grease drippings must be clean to avoid cross contamination

*45 Premises:Cleaning, frequency and restrictions

premises back area outside establishment dirty with grease and soils must be clean to avoid cross contamination

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

chip food containers at floor level cooking area must be have all food containers, 6 inches out the floor level to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

vent hood dirty with grease accumulations and deposits must be clean to avoid cross contamination

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

missing date marking on food containers at Wi cooler unit must be date mark food containers in all areas

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with litter, food debris and stagnant water also general floors at kitchen area dirty with accumulated soils and grease spills must be clean to avoid contamination

*45 Premises shall be maintained in good repair

floor tiles broken or loose at back hand sink area must be replace or repair to avoid stagnant water and have proper condition corner cover loose at exit back door must be repair to proper cond

*24 Food Labeling- with common name of the food

missing food labeling on hermetic containers in different areas food containers must be label to proper identification

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

observed raw meat store next to onion raw chicken, meat store next to cheese

*10 Clean Sight and Touch

provide cleaning for the freezers and coolers

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

provide date marking for raw meat in coolers

*29 Food thermometers provided and accessible

provide thermometer for wic

*31 Handwashing lavatory - used for other purpose

observed sanitizer bucket in the hand sinnk

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

provide cover for all food containers

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

all utensils must above floor 6 ins

*42 Dirty nonfood contact surfaces

provide cleaning for the fans in wic

*39 Keep utensils handles upright or protected

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

provide cover for all food containers

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm

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

raw meat above onion, raw chicken , ground meat store together with bell pepper and onion

*10 Clean Sight and Touch

observed dirty plates provide cleaning for the cooler

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

observed open cup of coffee in the kitchen

*36 Cloths in-use for wiping between uses stored

*42 Nonfood-contact surfaces material

no towel allow under the utensils

*42 Dirty nonfood contact surfaces

floor

*47 Conditions of Permit-in use of food equipment

Please post a sign or placard notifying customers that latest health inspection report is available upon request.

*10 Clean Sight and Touch

Can opener blade shows buildup of food soils. Corrected on site.

*18 Equipment and Utensils Multiuse Materials-safe

Please remove paper towels from where drink cups are stored (in bar service area). The potential lip contact surfaces may become contaminated from porous surfaces that may retain moisture.

*27 Cooling method, criteria - using ice bath

Pots left out in milk crates with no means to accelerate cooling. Foods were still above 135°F. Advise acquiring and using ice wands.

*02 Cold Hold (41øF/45øF or below)

Reach in cooler in production area of kitchen not holding foods at proper temperature. Raw chicken breast 48.2°F Guacamole 60.8°F Jalapenos 63.2°F

*34 Outer door: solid,selfclosing,tightfitting

Front door and back door to kitchen do not close completely automatically.

*36 Cloths in-use for wiping between uses stored

Mop cloths stored out of solution on cutting boards and other surfaces. When not in employee's hand moist cloths should be stored in sanitizing solution.

*14 When to wash hands before donning new gloves

Employees observed donning gloves without first washing hands (Hand wash sink was not accessible).

*10 Equipment and Utensils Sanitization

Sanitizer bucket tested at less than 10ppm Chlorine. Please audit sanitizer buckets to determine if solution stays with effective concentration.

*31 Handwashing lavatory - accessible

Sanitizing bucket stored in only hand sink in kitchen. Hand wash sinks should be accessible at all times to encourage employees to wash hands often.

*43 Clean vent syst:Intake/exhaust air ducts

Dust on vents of return are for air conditioning.

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

Foods left uncovered after cooling in reach in cooler.

*34 Pest control-routine inspections for

FLIES OBSERVED

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

*10 Clean Sight and Touch

CLEAN INSIDE REACH IN COOLER

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*10 Clean Sight and Touch

*36 Cloths in-use for wiping between uses stored

*43 Light - 50 foot : Food and utensils area

VENT HOOD

*34 Pest control-routine inspections for

FLIES OBSERVED