LA Cocina Del Bony Boy

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

Do not store raw meat above ready-to-eat foods and drinks

*10 Chlorine sanitizer concentration, minimum temp.

Maintain sanitizer/bleach water at 50 ppm Cl

*20 Grease Trap Tickets

Provide Grease Trap cleaning every 3 months

*31 Handwashing lavatory - used for other purpose

Hand sink for hand washing only

*39 Store all equipment & utensil covered or inverted

Store spoons/forks upside down

*43 Clean vent syst:Intake/exhaust air ducts

Clean vent hood

*45 Drying Mops-air dry

Hang mop to dry

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

Arrange food properly to avoid contamination. Observed raw beef over condiment sauces in RIC.

*10 Clean Sight and Touch

Clean and sanitize knife block and RIC shelves.

*22 Accredited food handler certificate - 60 days

Provide food handler certificates for all who handle food.

*27 Cooling method, criteria - smaller portions

Cool soup faster.

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

Date mark all prepped and RTE foods in RIC.

*32 Equipment & Utensils smooth easily cleanable

Remove duct tape from shelves and handles.

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

Keep personal foods separate.

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

Cover hot holding food between service.

*42 Floors/walls/ceiling/nonfood dirty

Clean all walls, ceiling, floor, under/behind/between equipment. Clean air vents.

*43 Ventilation hood systems, adequacy

Check vent hood adequacy due to heavy grease build up on walls and ceiling.

*45 Lockers to be used to store personal items

Provide designated are for personal items.

*45 Premises shall be maintained in good repair

Repair damaged floor and ceiling tiles.

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

can not handle RTE foods (tortillas) with bare hands- must use gloves

*32 Equipment & Utensils smooth easily cleanable

can not use wooden knife holder- no way to sanitize remove tape

*45 Premises shall be maintained in good repair

exposed ceiling fill holes in ceiling and walls with expanding foam

*14 When to wash hands before donning new gloves

Employee did not wash hands before putting on new gloves

*21 RFSM - Not On Site

*33 Remove soils from equipment & utensils

Soiled dishes stored in sanitize compartment of sink

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

Cracked tiles

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw food items may not be stored above RTE food or open drinks

*32 Maintain in Good Repair

Replace RIC gaskets

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Eggs stored above chicken (RIC)

*42 Dirty nonfood contact surfaces

Clean floors

*32 CIP-Cleanability

remove cloth linings

*39 Store all equipment & utensil covered or inverted

*45 Premises shall be maintained in good repair

Cracked tiles

*31 Handwashing lavatory - used for other purpose

*36 Cloths in-use for wiping between uses stored

*29 Sanitizing solutions, testing devices

*10 Clean Sight and Touch

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

Beverages

*40 Reuse of single service articles

Plastic bags reused in RIC