Juanita's Panaderia

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

Open lids for spices/flour buckets, shall be closed

*42 Dirty nonfood contact surfaces

ceiling fan has dust - needs to be cleaned

*31 Individual, disposable towels

paper towels needed at hand sink

*10 Other sanitizer use - manufacturer label direction

Sanitizing at wrong level(400ppm) , needs to be at 50-100ppm Cl

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

Food stores in metal can open, needs to be transferred in proper storage

*36 Cloths in-use for wiping between uses stored

wash cloths need to be in bucket, when not in use

*47 Health permit posted

Food permit needs to be posted and framed

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

MOST RECENT PEST CONTROL RECORD FROM 2021. PROVIDE A MORE RECENT RECORD.

*42 Dirty nonfood contact surfaces

OBSERVED GRIME BUILD UP ON GASKETS OF REACH IN COOLER, CLEAN.

*39 Keep utensils handles upright or protected

OBSERVED BOWL WITH NOT HANDLE USED AS SCOOP, USE A HANDLED UTENSIL

*47 Conditions of Permit-in use of food equipment

PROVIDE SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*31 Handwashing lavatory - used for other purpose

TRAYS STORED IN HANDSINK

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*18 Licensed pest control applicator only

OBSERVED RAID IN ESTABLISHMENT

*39 Cooking equipment free of encrusted grease

REPLACE

*35 Hair Restraints effective

PROVIDE FOR ALL

*21 RFSM - Not On Site

*37 Food shall be protected from contamination by storing the food in a clean, dry location

FOOD ITEM AND TRAYS STORED ON OPEN TRASH CAN

*47 Permit/license posted

POST C/O IN CUSTOMER VIEW

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

REMOVE ALL EXPIRED FOODS ITEMS

*42 Floors/walls/ceiling/nonfood dirty

Clean walls behind equipment.

*43 Light 20 foot : Reach-in cooler

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

Do not store utensils between equipment.

*34 Controlling pests. Eliminating harborage conditions

fruit flies

*45 Premises shall be maintained in good repair

Repair floor where damaged.

*18 Restricted use pesticides

RAID unapproved for food service area.

*32 Damaged Equipment

Repair damaged base to RIC.

*36 Cloths in-use for wiping between uses stored

*37 Food shall be protected from contamination by storing the food in a clean, dry location

food containers lids dirty must be clean all food containers on all areas to avoid food contamination

*34 Outer openings:closing holes, gaps

vents separated from ceilings must be replace or repair to avoid pest harboring and food contamination

*39 Store equipment & utensils - avoid contamination

single utensils keep at splash hand sink separation wall must be keep in a dry, clean and proper storage area

*45Physical Facilities Floors,Walls,Ceilings

ceiling and walls with soils and grease accumulations must be clean to avoid contamination

*10 Clean Sight and Touch

cooling shelf bread inside and outside dirty with grease and dust accumulation must be clean to avoid food contamination prep bread table sides dirty with soils and grease accumulations must be c

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

missing date marking on some food containers must be have date marking on all food containers

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

missing writing employee health policies

*10 Equipment and Utensils Cleaning-contamination

use cardboard to protect shelving inside cooler units must be remove cardboard and replace with proper equipment

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

food pans without lids or food covered inside cooler units must be cover all food to protect from contamination

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

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

*24 Food Labeling- with common name of the food

missing food labels in all food containers must be label all food containers in all areas

*10 Equipment and Utensils Cleaning-contamination

prep table contaminated by oils accumulation and food debris must be clean all contamination from equipment surfaces clean and sanitize use as public hazard control

*43 Clean vent syst:Intake/exhaust air ducts

vents dirty and oxidize oven area must be repair or replace to avoid food contamination

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be repair or replace to avoid food contamination

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

missing writing employee health policies

*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

*29 Sanitizing solutions, testing devices

missing test strips

*21 PIC ensures employees are properly sanitizing equi

PIC ensure the use of sanitizing solutions sanitizer bucket 100 ppm Chlorine 3c sink sanitizing solution 50 ppm Chlorine to remove contamination from equipment and utensils

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

missing date marking food containers must be date marking all food containers

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must had visible and correct adjust thermometers

*34 Pest control-routine inspections for

missing current pest control ticket must be had current pest control ticket

*10 Equipment and Utensils Cleaning-contamination

RI cooler unit dirty must clean inside and outside cooler unit

*39 Equipment in good repair and proper adjustment.

racks inside cooler units rust and oxidize must be repair or replace to smooth surface to avoid contamination

*02 Untreated shell eggs need to be at 45§F or <

RAW EGGS SITTING OUT AT ROOM TEMPERATURE (67.1 F

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CARDS FOR ALL KITCHEN WORKERS

*35 Hair Restraints effective

FOOD WORKERS MUST WEAR HAIR RESTRAINTS AT ALL TIMES

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A CHLORINE SANITIZING BUCKET AFTER USE

*46 Physical Facilities Premises

CLEAN TOILET BOWL AND SEAT IN THE RESTROOM

*42 Dirty nonfood contact surfaces

CLEAN REACH IN COOLER GASKETS

*34 Insect control:prevent dead insects from food

FRUIT FLIES

*47 Handwashing signage

PLACE THE HAND WASH SIGN AT THE ONE SINK MISSING IT

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT DONUT (APPLYING CHOCOLATE ICING WITH BARE HANDS)

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKET

*42 Dirty nonfood contact surfaces

CLEAN DUST FROM THE FAN COVER OF THE REACH IN COOLER CLEAN DUSTY VENT HOOD FILTERS

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM THE INTAKE VENT IN THE RESTROOM

*46 Physical Facilities Premises

REMOVE URINE SPOT FROM THE TOILET IN THE RESTROOM.