LA Hacienda Ranch

*02 Cold Hold (41øF/45øF or below)

SHREDDED CHEESE 50, PICO 50

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

*21 RFSM - Not On Site

*36 Dry wiping cloths shall be laundered........

*39 No equipment & utensil under contamination sources

REMOVE TOWELS FROM UNDER CUTTING BOARDS

*31 Handwashing lavatory - accessible

*03 Food products not maintained at 135øF or above

roasted whole chicken 100

*14 When to wash hands after handling soiled equip/utensil

*21 RFSM - Not On Site

*10 Clean Sight and Touch

CLEAN INSIDE OF ICE MACHINE AND WIPE UNDER SODA NOZZLES

*18 Toxic items labeling-non original container

*39 No equipment & utensil under contamination sources

REMOVE TOWELS FROM UNDER CUTTING BOARDS

*39 Equipment in good repair and proper adjustment.

*34 Remove dead/trapped pests

dead roaches

*45 Floor contruction requirements

*29 Sanitizing solutions, testing devices

*10 Clean Sight and Touch

*31 Handwashing lavatory - used for other purpose

*37 Storing the food at least 15 cm (6 inches) above the floor

*32 Equipment & Utensils resistant pit,chip, crazing

*45 Floor contruction requirements

*39 Equipment in good repair and proper adjustment.

*31 Individual, disposable towels

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

broth

*39 Utensils, single serve items 6 inches off - floor

*45 Floor contruction requirements

*21 RFSM - Not On Site

*29 Thermometers to be accurate +/- 3'F

*19 Water & Plumbing in good repair- per code

dipper well

*32 Equipment & Utensils resistant pit,chip, crazing

chip trays rusty

*45 Floor contruction requirements

*39 Store all equipment & utensil covered or inverted

*29 Mechanical holding unit, thermometer location

*39 Keep utensils handles upright or protected

*31 Individual, disposable towels

*36 Cloths in-use for wiping between uses stored

*45 Floor contruction requirements

*19 Water & Plumbing in good repair- per code

floor drain at the line

*45 Floor contruction requirements

*29 Thermometers to be accurate +/- 3'F

raw meat cooler

*47 Handwashing signage

*32 Equipment & Utensils resistant pit,chip, crazing

juicer painted

*02 Cold Hold (41øF/45øF or below)

*31 Handwashing lavatory - used for other purpose

*19 Water & Plumbing in good repair- per code

wait station

*29 Mechanical holding unit, thermometer location

*45 Premises shall be maintained in good repair

cooler

*29 Sanitizing solutions, testing devices

provide sanitizer test strips (bleach)

*02 Cold Hold (41øF/45øF or below)

hal/half milk 48, milk 47.8 degrees f

*43 Light bulbs, light shields provided

broken light shields

*45 Floor& wall junctures- coved & sealed

cove base, floor in the kitchen

*32 Maintain in Good Repair

check coolers, replace gaskets around ice machine, rusty shelves, cooler doors

*42 Dirty nonfood contact surfaces

clean ice machine, freezer, gaskets around cooler door, coolers on bar, clean cooler bu soda machine

*02 Cold Hold (41øF/45øF or below)

milk 50.2, 51 degrees f

*36 Cloths in-use for wiping between uses stored

keep cloth in sanitizer bucket

*42 Dirty nonfood contact surfaces

clean gaskets, wif, clean cooler, prep tables, bar coolers

*45 Floor& wall junctures- coved & sealed

floor in the kitchen, cove base, walls, ceiling

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink

*10 Clean Sight and Touch

clean ice machine

*43 Light bulbs, light shields provided

broke light shield

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

personal drink

*32 Approved Food Contact Equip.

provide physical barrier between hand sink and prep sink