Huapango Mexican Cuisine

*31 No soap at handsink

no soap at hand washing station

*38 Thawing. under running water criteria

unapproved thawing method, needs to be thawing under running water instead of still water

*39 Keep utensils handles upright or protected

invert serving utensils (plastic)

*42 Nonfood-contact surfaces material

clean shelves, debris accumulation

*24 Food Labeling- with common name of the food

label squeeze bottles

*32 Maintain in Good Repair

Repair/replace damaged floor tiles

*18 Medicines labeled and stored properly

cannot have medicine in the kitchen in the kitchen store in a separate place

*21 RFSM - Not On Site

update food manager certificate (expired)

*31 No soap at handsink

Provide soap for hand sink

*18 Toxic items stored above food/utensils

can't have medicine in the kitchen (above the untensils) and in the cooler

*45 Premises shall be maintained in good repair

repair/replace tiles on the floor

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

store food 6 inches off the floor

*14 Gloves single use

use gloves properly

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket reading 0 ppm (should be at least 50 ppm)

*02 Cold Hold (41øF/45øF or below)

eggs, onions not at 41 degrees or below

*27 Cooling, heating, and holding capacities. Equipment

cold holding needs to be at 41 degrees or below

*42 Dirty nonfood contact surfaces

clean equipment, clean under equipment

*31 Individual, disposable towels

*32 Approved Food Contact Equip.

Unapproved ice bin

*36 Cloths in-use for wiping between uses stored

*39 Store all equipment & utensil covered or inverted

*10 Chlorine sanitizer concentration, minimum temp.

*45 Premises shall be maintained in good repair

Repair broken tiles

*42 Dirty nonfood contact surfaces

*39 Equipment-doors, seal hinges adjusted/intact

Repair cooler gaskets

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

*44 Trash can provided for papertowel waste

*10 Clean Sight and Touch

Interior of coolers, mold on cooler racks

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

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

*39 Store all equipment & utensil covered or inverted

*21 PIC ensures food handlers properly trained

*32 Damaged Equipment

Repair cooler gaskets

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

*36 Cloths in-use for wiping between uses stored

*27 Cooling, heating, and holding capacities. Equipment

Maintain reach in cooler at 41F or below

*31 Individual, disposable towels

*39 Equipment in good repair and proper adjustment.

Soap dispenser unit

*29 Food thermometers provided and accessible

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

*18 Toxic items storage adjacent to food/utensils

*02 Cold Hold (41øF/45øF or below)

*27 Cooling, heating, and holding capacities. Equipment

*21 PIC ensures food handlers properly trained

*44 Trash can provided for papertowel waste

*19 Water & Plumbing in good repair- per code

leak at handsink faucet

*03 Food products not maintained at 135øF or above

*02 Cold Hold (41øF/45øF or below)

*18 Toxic items labeling-non original container

*19 No Hot Water / Water heater 50 gallon min.

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

*10 Clean Sight and Touch

Interior of Freezer, mold on cooler racks

*36 Cloths in-use for wiping between uses stored

*19 Water & Plumbing in good repair- per code

Faucet leak at 3 comp sink

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

*18 Toxic items labeling-non original container

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

observed raw beef over cooked beef in reach in cooler

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

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

*03 Food products not maintained at 135øF or above

observed beef at 108, should be maintained at 135 or above.

*29 Sanitizing solutions, testing devices

*02 Cold Hold (41øF/45øF or below)

maintain cheese and pico at 41 degrees or below

*31 Handwashing lavatory - accessible

*34 Pest control-routine inspections for

observed roach

*02 Cold Hold (41øF/45øF or below)

Pico de Gallo at 49.8 degrees

*18 Toxic items stored above food/utensils

COS

*20 Grease Trap Tickets

Garcia 04-01-2019

*43 Light - 50 foot : Food and utensils area

*42 Nonfood-contact surfaces material

Table tops not smooth

*45 Walls and ceilings, studs, joists, and rafters

*01 Cooling -- total 6 hours, 135-41øF

Cooling cooked salsa at 81.4 degrees

*29 Thermometer calibrated to ensure accuracy

*02 Cold Hold (41øF/45øF or below)

Cooked beef held at 50.4 degrees Chrizio held at 47.8 degrees - top of the POUR

*39 Store all equipment & utensil covered or inverted

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*47 RFSM Certificate - Not Display

*02 Cold Hold (41øF/45øF or below)

48.3 garbanzo beans at 48.3 degreees - top of the point of usage refrigerator Cut tomatoes at 50.3 degrees - top of the point of usage refrigerator

*02 Cold Hold (41øF/45øF or below)

Cut tomatoes at 49.4 degrees - top of the POUR

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

*19 Backflow Prevention. The plumbing system shall preclude backflow of a solid, liquid, or gas cont

Sewer gas

*31 Handwashing lavatory - accessible

*43 Clean vent syst:Intake/exhaust air ducts

*22 Handlers-Certificate Not On Site

all food employees that work directly with food preparation must possess a valid food handler card

*19 Hand sink water temperature below 110'F

*20 Grease Trap Tickets

schedule a grease trap appointment every three months

*45Floor, wall, ceiling - Exposed material

*36 Cloths in-use for wiping between uses stored

*19 Backflow prevention device - air gap

Spray hose hanging below the flood level rim of the sink

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

Reserving TCS foods - ie the salsa in squirt bottles made with tomato based food products

*30 Food Establishment Permit

*47 RFSM Certificate - Not Display

*42 Nonfood-contact surfaces material

Foil lined surfaces

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

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

Produce stored on the floor

*21 RFSM - Not On Site

*20 Grease Trap Tickets

*43 Light - 50 foot : Food and utensils area

*19 One Inch Air Gap

Lack of air gap for the ice maker

*47 RFSM Certificate - Not Display