LA CALLE DOCE.

REMOVE CARDBOARD LINING FROM UNDER FOOD ITEMS

PROVIDE FOR ALL

REPAIR LEAKING HANDSINK

CHEESE 48*F HANGING ON SIDE OF COOLER , SLICED TOMATOES 48*F

OBSERVED EMPLOYEE RINSING UTENSIL IN HANDSINK

CLEAN ALL

PROVIDE FOR ALL

REPAIR DAMAGE FLOORS

LACK OF HANDWASHING

REPAIR ALL LEAKING LINES

COVER ALL FOOD ITEMS

INVERT UTENSIL AND EQUIPMENT

CLEAN ALL

STORED ON PREP TABLES

FAILURE TO CHANGE GLOVES

IMPROPER COOLING IN LARGE CONTAINERS

shelving inside cooler units rust and oxidize must be clean to avoid cross contamination

missing proper directions at menu for raw food consumer advisory

a/c vents and fan covers at cooler units dirty with dust deposits and soils accumulations must be clean to avoid cross contamination

RI cooler units failing to maintain proper food temperature at kitchen area 46-58 F RI cooler units must be maintain proper food temperature of 40f or below to avoid cross contamination

ceiling, walls with cracks and holes close to tubing inside kitchen area must be replace or repair to closed all gaps atl kitchen area

PIC must be ensure to discard food containers with expired dates and temperature combination

drainage receptacles dirty with food debris and litter must be clean to avoid contamination

cooking equipment encrusted with grease and soils deposits must be clean to avoid cross contamination

cooler units dirty with soils, food debris and soils accumulations at kitchen areas must be clean and sanitize to avoid cross contamination soda machines nozzles dirty with sugars and spills mus

ceiling at tortilla service area dirty with grease and soils accumulations must be clean to avoid cross contamination floors behind equipment at kitchen area dirty with soils accumulations must

missing writing employee health policies

zero concentration at sanitizer buckets must be have100 ppm Chlorine concentration on sanitizer buckets

food surfaces not decontaminated with sanitizing solutions food surfaces must be sanitize to avoid cross contamination

PIC must be discard food containers without day or dates labels

zero concentration at sanitizer bucket solutions on all kitchen areas must be have proper concentration of 100 ppm Chlorine at each sanitizer bucket

gaps and holes on walls and ceiling on inside kitchen, dish washing and cooler units areas must be replace walls or repair to avoid pest harboring

food containers without proper labeling on different areas all food containers must be have proper labels on all areas

rust and oxidize walls skirts on all areas must be repair to proper condition and avoid contamination use as public hazard control

hand sink at kitchen area hot faucet broken must be repair to proper condition water leaks on dish washing machine waste water drainage leaks must be repair to avoid contamination

gaps at tiles ceiling ribs must be seal all gaps in all areas

floors back area with cracks and rough surfaces all floors must be smooth and easy to clean

missing vent hood at tortilla area must be have a vent hood to prevent grease accumulation, and food contamination

ceiling back area rough and missing clear color must be easy to clean and have smooth surfaces

utensils with encrusted grease deposit and debris must be remove all crusted soiled contamination or replace utensils to avoid food contamination

missing mechanical vent hood at the tortilla room must be had a mechanical vent hood to prevent grease condensation inside room

food containers without lids inside cooler units food containers must be covered with lids to avoid contamination

gaps at ceiling kitchen area must be closed and repair all gaps at ceiling kitchen area

cooler units dirty must be clean all drippings and debris inside cooler units during operational hours if contamination occurred

floors behind equipment, walls and ceiling dirty floors, walls and ceiling must be clean during operational hours

missing writing employee health policies

missing time at warm sauces 65 F - using time as health control- must use time as health control

fryers encrusted with debris and soiled at kitchen area all equipment must be free of soiled encrusted debris

missing date marking inside cooler units must be had date marking at all food containers

using non commercial microwaves must use commercial microwaves approved equipment

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

recycle using food containers not approved must use NSF approved food containers microwaves home use must be commercial NSF approved equipment

missing body fluids clean up procedures / spill kit

missing food thermometers inside cooler units must had visible and working thermometers

RAW CHICKEN: 49.5 F (REACH IN COOLER) RAW SHRIMP: 50.6 F RAW OCTOPUS: 53.6 F RAW SQUID: 52.9 F RAW SHRIMP: 49.2 F RAY OYSTERS: 51.6 F (CITATION ISSUED)

CLEAN THE INTERIOR OF THE REACH IN COOLER (NEAR THE GRILL)

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD AND BAR STAFF

COOKED FOOD ITEMS IN THE WALK IN COOLER NOT DATE MARKED (FINAL WARNING)

PROVIDE A PROBE THERMOMETER TO CHECK INTERNAL FOOD TEMPERATURES

BROKEN REACH IN COOLER GASKETS (REACH IN COOLER, KITCHEN)

PLACE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER USE

UNCOVERED FOODS IN THE WALK IN COOLER

VERY SLICK, WET KITCHEN FLOORS

CLEAN THE DUSTY INTAKE VENTS THROUGHOUT THE KITCHEN AND DINING ROOM

PROVIDE A HAND WASH SIGN FOR THE SINK IN THE TORTILLA/ WAIT STATION

RAW FISH AT 50.7 F

BEEF IN HOT HOLD: 120.6 F

IMPROPER HAND WASHING: FOOD PREPARATION STAFF NOT USING SOAP TO WASH HANDS

IMPROPER DATE MARKING

BROKEN REACH IN COOLER GASKETS

STORE SANITIZING TOWELS IN THE SANITIZING BUCKET AFTER AND IN BETWEEN USE

FRESH LETTUCE CONTAMINATED BY A FOOD STORAGE CONTAINER (ON FOOD PREPARATION LINE)

CLEAN VENT HOOD FILTERS (HEAVY GREASE)

REPLACE BURNED OUT LIGHT BULB UNDER THE VENT HOOD. PROVIDE A LIGHT SHIELD FOR THE UNIT MISSING ONE.

GAP SPACE IN THE CEILING AROUND THE ATTIC DOOR