Howdy Mart

*21 RFSM - Not On Site

provide food manager certificate

*22 Handlers-Certificate Not On Site

employees need to obtainn food handler cards

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*34 Pest control-routine inspections for

observed fruit flies

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

raw shelled eggs stored above rte food in cooler

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*02 Cold Hold (41øF/45øF or below)

onion 51, cheese 48.6 degrees f

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*18 Toxic items labeling-non original container

provide label for chemical spray bottle

*10 A chemical sanitizer used: contact times criteria

*21 RFSM - Not On Site

*31 Individual, disposable towels

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

*36 Cloths in-use for wiping between uses stored

*43 Clean vent syst:Intake/exhaust air ducts

*45Floor, wall, ceiling - Exposed material

*47 Handwashing signage

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

*03 Food products not maintained at 135øF or above

WARMER NOT WORKING, BURRITO - 87'F, TAMALES - 97'F OWNER HAS AGREED TO DISCARD THE FOODS IN THE HOT HOLD DUE TO TEMPERATURE VIOLATION SECOND WARNING

*42 Floors/walls/ceiling/nonfood dirty

REPLACE DIRTY CEILING TILES

*18 Licensed pest control applicator only

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

*29 Sanitizing solutions, testing devices

*19 One Inch Air Gap

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

*31 No soap at handsink

*10 A chemical sanitizer used: contact times criteria

NO SANITIZER BUCKET SET UP

*32 Damaged Equipment

REPLACE GASKETS IN REACH IN COOLER

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

HOT HOLD BELOW 135'F

*43 Light - 50 foot : Food and utensils area

Lights burnt out over the food prep area. ( SECOND WARNING)

*03 Food products not maintained at 135øF or above

tamales at 101 degrees in the hot holding unit. SECOND WARNING ON MAINTAINING HOT FOOD Burritos at 102 degrees in the hot holding unit.

*32 Damaged Equipment

the gaskets on the reach in cooler are broken. ( remove the clear tape from the refrigerator gaskets. )

*31 Individual, disposable towels

the paper towels must be dispensed from the dispenser.

*20 Grease Trap Tickets

Provide updated grease trap records.

*39 Keep utensils handles upright or protected

provide a scoop with a handle ( using a styrofoam cup to scoop out rice from the container)