Juanito's Mexican Restaurant

*36 Cloths in-use for wiping between uses stored

*47 Conditions of Permit-in use of food equipment

POST A SIGN.

*39 Utensils, single serve items 6 inches off - floor

TRAYS

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR WITH A LARGER WEATHER STRIP.

*18 Toxic items stored above food/utensils

DO NOT STORE CHEMICAL ABOVE FOOD PROUDCTS.

*43 Light - 50 foot : Food and utensils area

KITCHEN AREA WHERE COOLER AND PREP. TABLE IS LOCATED.

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

*10 Clean Sight and Touch

ICE MACHINE

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

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

*36 Cloths in-use for wiping between uses stored

*47 Conditions of Permit-in use of food equipment

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

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

DO NOT STORE KNIVES IN THE GAP BETWEEN TABLE AND COOLER. DO NOT STORE CLEANED BEER MUGS WITH RAW FOOD PRODUCTS IN FREEZER.

*47 Handwashing signage

*21 RFSM - Not On Site

*26 Advisory- "consuming raw#." alternate text

FOR CEVICHE

*34 Insect control devices-not over food/food prep

KEEP INSECT TAPE AWAY FROM FOOD AND FOOD PREP. AREA.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN VENT HOOD OF DRIPPING OIL . CLEAN DUSTY CEILING AIR VENTS

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

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request ".

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

Provide use by dates for all prepared products held longer than 24 hrs

*32 Smooth Contact Surfaces

Remove foil shelf liners from bottoms shelves of prep tables

*47 Other Violations

hang Mop or store intered when not in use. Replace residential freezer with commercial microwave.

*38 Thawing. under running water criteria

observed product thawing in prep sink w/o running water (70 f) or lower in ambient air

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

Provide sanitizer buckets for all work/ Service areas

*39 Utensils, single serve items 6 inches off - floor

*47 Handler-Certificate Not on site

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

KEEP BEER COOLER DRAINED AT ALL TIMES.

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

DO NOT KEEP PRODUCTS IN COOLER MORE THAN 7 DAYS, COS.

*03 Food products not maintained at 135øF or above

BEEF 98'F, CHICKEN 112'F, PORK 78'F.

*18 Toxic items storage adjacent to food/utensils

OBSERVED CHEMICAL BOTTLES ON FOOD SHELVES.

*29 Sanitizing solutions, testing devices

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEMS IN HAND SINK.

*26 Advisory-"consuming raw or undercooked#" text

FOR RAW PRO

*19 One Inch Air Gap

KEEP PIPE OUTLET ONE INCH ABOVE FLOOR DRAIN.

*45 Premises shall be maintained in good repair

REPAIR DAMAGED HAND SINK.

*24 Shellfish tags kept for 90 days: record keeping

*47 OTHER VIOLATIONS

Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to

*15 Bare hands contact with ready-to-eat foods

OBSERVED EMPLOYEE CONTACTED READY TO EAT PRODUCTS

*26 Advisory-"consuming raw or undercooked#" text

FOR OYSTERS

*19 One Inch Air Gap

KEEP PIPE OUTLET ONE INCH ABOVE FLOOR DRAIN.

*46 Covered waste receptacle for women's restroom

*18 Toxic items labeling-non original container

SPRAY BOTTLES

*34 Outer door: solid,selfclosing,tightfitting

SEAL GAP FROM BOTTOM OF BACK DOOR.