LA Fondita Mexican Restaurant

*35 Hair Restraints effective

PROVIDE FOR ALL

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL

*38 Thawing. under running water criteria

RAW MEAT STORED IN 3 COMP SINK

*27 Cooling method, criteria - smaller portions

DISCONTINUE STORING IN LARGE PANS

*18 Medicines labeled and stored properly

MEDICINE STORED WITH EQUIPMENT AND 3 COMP SINK

*34 Pest control-routine inspections for

NO CURRENT RECORDS PROVIDED

*32 Approved Food Contact Equip.

REMOVE FOIL AND NEWSPAPER LINING FROM UNDER FOOD EQUIPMENT

*39 Store all equipment & utensil covered or inverted

INVERT UTENSIL AND SINGLE SERVICE ARTICLES

*20 Grease Trap Tickets

NO CURRENT RECORDS

*43 Light 20 foot : Reach-in cooler

REPLACE NON WORKING

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

RAW MEATS STORED ABOVE RTE FOODS IN RIF

*32 Approved Food Contact Equip.

REMOVE FOILING FROM SHELVES

*02 Cold Hold (41øF/45øF or below)

BARBACOA 59*F, CHEESE 54*F, LEMON JUICE STATES REFRIGERATE OPENING

*37 Food, utensils & equip under other sources

FOOD ITEMS STORED ABOVE FILL LINE

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT EXIT DOOR

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

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

OBSERVED BOWL USED FOR SCOOPING

*06 Discard if TCS is in container w/ no date or day

PIC must be ensure to remove and dispose food containers with out day or dates to avoid cross contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*32 Equipment and Utensils Multiuse Materials durable

using thank you bags as food containers must be use approved commercial containers as food containers to avoid cross contamination

*02 Cold Hold (41øF/45øF or below)

sliced tomatoe 55 F, salsa 67 F

*18 Toxic items used according to law

Chlorine sanitizer tested over 200 ppm.

*22 No unnecessary personnel allowed in food prep area

Toddler was in the kitchen area upon arrival.

*29 Cold/hot hold unit thermometer easily viewable

*32 Approved Food Contact Equip.

Replace residential refrigerator and microwave with a commercial unit.

*34 Controlling pests. Eliminating harborage conditions

Store boxes and products away from walls in dry storage room.

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

Ice scoop stored on top of ice machine.

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

missing date marking in all food containers must be date mark all food containers

*47 RFSM Certificate - Not Display

expired RFSM certification with the city must be have a current FSM registered with the city

*20 Grease Trap Tickets

missing grease trap ticket must be have current grease trap ticket

*18 Equipment and Utensils Multiuse Materials-safe

recycle non commercial approved containers as food containers use thank you plastic bags as food containers must be use commercial approved containers to avoid chemical contamination

*24 Food Labeling- with common name of the food

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

*34 Outer openings:closing holes, gaps

holes inside dry food storage area must be closed all gaps and holes to avoid pest harboring

*34 Pest control-routine inspections for

missing pest control ticket

*33 Mechanical warewashing equip., sanitization pressure

zero positive to Chlorine must be check dishwasher machine to be sure dispenser is working properly

*45Floors easily cleanable

floors dirty inside stock room must be clean floors behind equipment and racks

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

missing date marking inside cooler units food containers must use date marking

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

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

hand sink front area hot water broken must be had hot water

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

using thank you bags with food must be using clear plastic approved food bags

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

missing sanitizer bucket solutions must use sanitizer buckets to decontaminated prep areas 100 ppm Chlorine solutions cooler units dirty inside must be clean and disinfected inside and outsid

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

food containers inside cooler units missing lids must be had lids to cover all food containers

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE REMOVE EXCESS WATER FROM THE BOTTOM OF THE BEER COOLER

*22 Handlers-Certificate Not On Site

PROVIDE A FOOD HANDLER'S CARD FOR ALL FOOD PREPARATION STAFF

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ALL COOKED FOOD ITEMS HELD FOR LATER USE

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED IN THE BAR AREA

*35 Hair Restraints effective

PROVIDE AND WEAR HAIR RESTRAINTS OVER HEAD WHILE IN THE FOOD PREPARATION AREA

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVERS IN THE REACH IN COOLER

*43 Light bulbs, light shields provided

RESTORE LIGHTING TO THE DRY STORAGE CLOSET

*46 Physical Facilities Premises

CLEAN THE TOILET SEATS AND BOWLS IN THE RESTROOMS

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF MICROWAVE REMOVE WATER FROM THE BEER COOLER IN THE BAR AREA

*18 Medicines labeled and stored properly

STORE MEDICINES AND VITAMINS SEPARATE AND AWAY FROM FOOD (NOT IN THE FOOD PREPARATION AREA / KITCHEN)

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ALL COOKED FOOD ITEMS IN THE REACH IN COOLERS HELD FOR LATER USE

*32 Damaged Equipment

REPLACE DAMAGED / BROKEN REACH IN COOLER GASKETS

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

KEEP ICE SCOOP HANDLE FACING UP IN THE ICE BIN (BAR AREA)

*42 Dirty nonfood contact surfaces

CLEAN ALL GASKETS IN THE REACH IN COOLING UNITS