Joe Leo Cantina

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

OBSERVED COOKED BEANS IN WIC AT 50'F MADE YESTERDAY

*10 Clean Sight and Touch

CLEANED CONTAINERS STILL SOILED, CLEAN AGAIN

*27 Cooling method, criteria - using ice bath

*32 Equipment & Utensils resistant pit,chip, crazing

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

*36 Cloths in-use for wiping between uses stored

*39 Store equipment & utensils in a clean, dry place

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

Observed tortilla soup @ 84F and charro beans at 104.9F inside WIC- both in large containers & placed inside WIC to cool. Practice proper cooling methods & keep record/cooling log or time stamp to sh

*03 Food products not maintained at 135øF or above

Charro beans observed at 118.6F and spanish rice at 109F on expo line. Maintain all hot hold items 135F or greater.

*10 Clean Sight and Touch

Interior walls of ice machine observed with black mold like accumulation.

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide quat test strips to test 3 comp sink and sanitizer buckets concentration.

*31 Individual, disposable towels

Provide a trash can for hand sink in back prep area.

*32 Maintain in Good Repair

Replace torn gasket on RIC door in bar.

*34 Outer openings:closing holes, gaps

Patch holes in FRP walls where needed.

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

Observed employee beverage inside RIF next to product. Observed male waiter eating on expo line.

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Cover all product inside WIC.

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

Observed bowls being used to scoop in dry ingredient bins.

*45 Premises shall be maintained in good repair

Seal hand sink next to ice machine to the wall properly.

*47 Handwashing signage

Provide designated hand sink signs for all hand sinks.

*10 Clean Sight and Touch

Clean inside ice machine

*27 Cooling method, criteria - smaller portions

Cool using smaller portions

*42 Dirty nonfood contact surfaces

Clean floor drain baskets/ near floor drain

*02 Cold Hold (41øF/45øF or below)

Salsa found at 45'f, keep at 41'f or lower

*02 Cold Hold (41øF/45øF or below)

Cheese found at 56'f, keep at 41'f or lower

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

Discard un-ripe peppers

*10 Clean Sight and Touch

Clean inside ice machine

*36 Cloths in-use for wiping between uses stored

Store wiping cloths properly

*39 Store all equipment & utensil covered or inverted

Store serving plates inverted

*42 Dirty nonfood contact surfaces

Clean under 3CS

*02 Cold Hold (41øF/45øF or below)

Pico found at 49.1'f, Keep at 41'f or lower

*42 Dirty nonfood contact surfaces

Clean floor of WIC

*47 Handwashing signage

Place handwash sign in restroom

*29 Warewashing machines thermometer in F.rinse tank

Provide thermal labels or dish thermometer to test final rinse of high temp dish machine.

*31 Individual, disposable towels

Designate a handsink at bar, provide handsink with sign and paper towels.

*34 Outer door: solid,selfclosing,tightfitting

Seal back door properly to prevent entrance of insects and rodents.

*35 Jewelry Prohibition

Watch and bracelet observed on kitchen staff, only a plain ring allowed on hands and arms.

*45 Premises:Cleaning, frequency and restrictions

Dust observed on ceiling tile above prep table area.