Jusmex

*32 Maintain in Good Repair

*42 Dirty nonfood contact surfaces

*10 Clean Sight and Touch

*02 Cold Hold (41øF/45øF or below)

*31 Individual, disposable towels

*31 No soap at handsink

*19 Water & Plumbing in good repair- per code

Faucet leak at 3 comp sink

*36 Cloths in-use for wiping between uses stored

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

*14 Maintain hands, arms clean

*37 Food storage, prohibited areas under other sources

Ice scoop handle in ice

*22 Accredited food handler certificate - 60 days

*19 Water & Plumbing in good repair- per code

LEAK AT THREE COMP SINK

*43 Light bulbs, light shields provided

NEED LIGHT REPLACED

*32 Damaged Equipment

FIX THE DOOR GASKET

*42 Dirty nonfood contact surfaces

CLEAN INTERIOR OF REACH IN COOLER

*22 Accredited food handler certificate - 60 days

NEED FOOD HANDLER CARD FOR ALL STAFF

*31 No soap at handsink

NO SOAP AT HANDSINK

*19 Water & Plumbing in good repair- per code

REPAIR DAMAGE PIPE AND FAUCET HEAD, BAD LEAK

*29 Outfitter-Thermometer.

NEED THERMOMETER FOR FREEZER

*02 Cold Hold (41øF/45øF or below)

FOOD TEMP NOT REACHING TEMP

*20 Grease Trap Tickets

LAST TIME GREASE TRAP WAS SERVICED ON 07/29/2019, CAN DO

*34 Pest control-routine inspections for

NO CURRENT RECORDS

*22 Handlers-Certificate Not On Site

NOT ON SITE

*10 Clean Sight and Touch

ICE BIN

*19 Water & Plumbing in good repair- per code

BACK FAUCET ON 3CS

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

NO SOP ON BODILY FLUID CLEAN UP

*31 No soap at handsink

*34 Controlling pests. Eliminating harborage conditions

LIVE ROACHES CRAWLING AROUND

*47 Other Violations

POST HEALTH INSPECTION NOTICE

*03 Food products not maintained at 135øF or above

chili 124F, shredded chicken 129F

*10 Clean Sight and Touch

Clean bottom shelves of RIC units.

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*22 Handlers-Certificate Not On Site

*29 Cold/hot hold unit thermometer easily viewable

*31 Handwashing lavatory - accessible

*32 Approved Food Contact Equip.

Replace residential freezer with a commercial unit.

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

Employee beverage on prep table.

*42 Floors/walls/ceiling/nonfood dirty

Clean floor under equipment.

*47 Other Violations

Dispose of mop water when not in use.

*32 Maintain in Good Repair

broken gaskets

*10 Clean Sight and Touch

dirty microwave and ice machine

*42 Nonfood-contact surfaces material

dirty gaskets

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

*43 Clean vent syst:Intake/exhaust air ducts

*42 Dirty nonfood contact surfaces

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

*43 Clean vent syst:Intake/exhaust air ducts

*31 Individual, disposable towels

* 21 RFSM notify 10 days & replacement in 45 days

*10 Clean Sight and Touch

*32 Maintain in Good Repair

*10 Clean Sight and Touch

dirty ice machine

*43 Clean vent syst:Intake/exhaust air ducts

dusty fan covers

*42 Nonfood-contact surfaces material

dirty gasket

*39 Equipment and Utensils Storage

ice scoop storage

*32 Damaged Equipment

broken gasket

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

*36 Cloths in-use for wiping between uses stored

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

Raw shell eggs stored on counter prior to cooking adjacent to ready to eat cooked sausage, bacon, and cheese. Corrected on site. Please keep raw shell eggs on bottom of reach in coolers

*38 Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41

Raw whole packaged brisket stored at room temperature prior to cooking. Minimum temperature was 67.8°F. Recorded temperature (photograph attachment ) was 69.3°F. Requested management discard. Man

*36 Cloths in-use for wiping between uses stored

Multiple cloths stored out of solution on top of work areas.

*42 Dirty nonfood contact surfaces

Surfaces around electric smoker show food soils on countertop. Shelving in main service area shows buildup of rust.

*10 Equipment and Utensils Sanitization

Ice machine infected with black mold. Buildup is on deflector and back wall of interior ice storage. Advise that machine be taken out of service, emptied, cleaned, sanitized, and air dried before be

*45Floor, wall, ceiling - Exposed material

Drywall cutout from plumbing repairs. Management indicated area will be patched.

*18 Chemical sanitizer generated onsite, chemical criteria

Chlorine sanitizer bucket tested at less than 10ppm concentration for Chlorine. Corrected on site.

*42 Floors/walls/ceiling/nonfood dirty

Dirty ceiling and A/C vents in back food prep area.

*45 Ceiling easily cleanable and light in color

Ceiling is made of standard commercial tiles. Ceiling must be non porous and easily cleanable.

*38 Thawing. under running water criteria - < 4 hours

Whole beef brisket left out to thaw from morning. Surface temperature 60.2°F Bloody liquid on surface 64.2°F

*43 Light bulbs, light shields provided

Florescent lighting must be shielded.

*10 Equipment and Utensils Sanitization

No sanitizer prepared at time of inspection. Minimum concentration should be 50ppm. Make sure employees know how to properly prepare and test sanitizer for effectiveness.

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

Food in reach in cooler stored improperly. Drip pan in reach in cooler must be repairs Cooked ground beef stored above RTE jalepenos and zucchini.

*27 Cooling method, criteria - using ice bath

Ice bath was completely thawed . Cooked chicken temperature at 99°F Management unable to verify