LA Calle Doce Bar & Courtyard

*39 Store equipment & utensils - avoid contamination

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

*10 Clean Sight and Touch

*31 Handwashing lavatory - used for other purpose

*31 Individual, disposable towels

*21 RFSM - Not On Site

*32 Equipment and Utensils Multiuse Materials durable

Card board liners not approved materials

*22 Accredited food handler certificate - 60 days

*14 Wash hands after all other activities

LACK OF HAND WASHING

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING FROM UNDER FOOD ITEMS

*18 Toxic items stored above food/utensils

CHEMICALS STORED ABOVE FOOD EQUIPMENT

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*39 Store all equipment & utensil covered or inverted

*47 Handwashing signage

PROVIDE FOR ALL

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED IN PREP TABLE

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

CHERRIES 71*F

*44 Trash can provided for papertowel waste

*02 Cold Hold (41øF/45øF or below)

OBSERVED OPEN CHERRIES STORED AT ROOM TEMPERATURE

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL

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

COVER ALL FOOD ITEMS

*43 Light - 10 foot : Walk-in, Dry storage

REPLACE NON WORKING LIGHT IN DRY STORAGE

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING

*39 Store all equipment & utensil covered or inverted

KEEP UTENSIL PROTECTED

*10 Clean Sight and Touch

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

CLEAN BOTTOM OF COOLERS

*35 Hair Restraints effective

PROVIDE FOR ALL

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

KEPP CUPS PROTECTED

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*44 Trash can provided for papertowel waste

PROVIDE

*32 Approved Food Contact Equip.

ROPE HOLDING FOOD EQUIPMENT

*42 Nonfood-contact surfaces material

REMOVE CARDBOARD LINING FROM UNDER FOOD ITEMS & EQUIPMENT

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING FAUCET AT 3 COMP SINK

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*37 Beverage tubing and cold-plate beverage cooling

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with soils and stagnant water must be clean to avoid cross contamination

*44 Soiled receptacles and waste handling units cleaned

drainage receptacle dirty with litter and food accumulation must be clean to avoid pest harboring and contamination

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

hand sink drainage water leak must be repair to proper condition

*10 Clean Sight and Touch

food surfaces dirty on all areas must be clean and sanitize all food surfaces to avoid cross contamination

*45 Clean facilities as often as necessary.

floors behind equipment dirty must be clean floors when contamination occurs during operational hours

*19 Water & Plumbing in good repair- per code

drainage water leak at hand sink must be repair to avoid contamination

*33 Remove soils from equipment & utensils

drink blender encrusted with soils must be clean to avoid food contamination

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

drink bottles inside all cooler units contaminated by spills and debris drink bottles must be located inside a clean cooler unit to avoid contamination use as public hazard control

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

zero concentration of Chlorine at sanitizer bucket must be have correct concentration in all sanitizing solutions

*21 Demonstrateion of knowledge by PIC

PIC must be demonstrate knowledge to maintain proper food operations to ensure public health

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

*39 Equipment and Utensils Storage

drink blender at top of trash bucket must be clean and store properly to avoid contamination

*31 Handwashing lavatory - accessible

blocked hand sink with utensils must be be accessible at all times during operational hours

*10 Sanitization after Cleaning

*18 Equipment and Utensils Multiuse Materials-safe

silverware prep table non- commercial equipment must be commercial nsf approved surface smooth and easy to clean

*47 RFSM Certificate - Not Display

RFSM expired certificate must be had a current RFSM with the city

*39 Equipment in good repair and proper adjustment.

dishwasher machine zero sanitizing solution must be repair and adjusted properly

*21 PIC ensures employees are properly sanitizing equi

PIC need ensure use of sanitizing solutions to clean all surfaces inside bar area

*43 Light bulbs, light shields provided

REPLACE LIGHTING UNIT THAT HAS BURNED OUT IN THE DRY STORAGE

*47 Handwashing signage

HAND WASH SIGN NEEDED FOR HAND SINK (DRY STORAGE)

*10 Clean Sight and Touch

CLEAN THE INTERIOR PANEL OF THE ICE MACHINE

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE A THERMOMETER FOR THE REACH IN COOLER

*31 Handwashing lavatory - accessible

HAND SINK IN THE DRY STORAGE IS BLOCKED (NOT EASILY ACCESSIBLE)

*43 Light bulbs, light shields provided

RESTORE LIGHTING TO THE UNIT NO LONGER SHINING IN THE DRY STORAGE