HERRERA'S CAFE.

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

Replace worn cutting boards, food prep.

Observed menudo cooling at room temperature.

Observed employee using bare hands, tortillas.

No paper towels at hand sink near dish machine.

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

Must register CFM as soon as possible.

Datemark all RTE foods stored over 24 hours.

grease filters dirty must be clean to avoid cross contamination

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

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

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

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

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

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

missing employee health policies and procedures

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

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

missing bodily fluids writing procedures /spill kit.

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

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

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

missing writing employee health policies

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

fly activity observed must be contact pest management to eliminate pest

missing bodily fluids writing procedures /spill kit

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

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

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

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

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

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

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

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

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