LA Paisanita Deli

*10 Chlorine sanitizer concentration, minimum temp.

Quat sanitizer too low to sanitize, <50 ppm chlorine.

*31 No soap at handsink

No soap in bathroom.

*47 Handwashing signage

No hand washing sign in bathroom.

*36 Cloths in-use for wiping between uses stored

Cannot keep wet wiping cloths out, must be kept in sanitizer bucket at all times between use.

*41 Food storage containers, identified with common name of food.

Label all bulk containers with common name.

*02 Cold Hold (41øF/45øF or below)

Improper cold holding: beef 53, ham 52, pork 49, tomatoes 46, salsa 49.

*09 Food protected cross contamination by preparing each type of food at different times or in separ

Washing dishes & raw meat open in 3 comp sink, soap & water splashing on meat.

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

Meat sitting in water, improper thawing. Said will leave all night in 3 comp sink unthawing.

*10 Clean Sight and Touch

Cannot leave cutting boards against dirty wall & dirty hand sink. Stored in between causing contamination.

*36 Cloths in-use for wiping between uses stored

Cannot leave wet wiping cloths out or on trash can.

*39 Equipment in good repair and proper adjustment.

RIC not working properly, not cooling down food.

*34 Pest Control

Flies observed.

*45 First Aid

Need to provide a first aid kit for blood borne pathogens.

*22 Accredited food handler certificate - 60 days

No food handlers for employee working provided on site.

*31 Handwashing lavatory - used for other purpose

Cannot store anything in hand sink.

*29 Food thermometers provided and accessible

No thermometer on either RIC.

*20 Grease Trap Tickets

No grease trap current provided on site.

*19 Water & Plumbing in good repair- per code

Cannot let air conditioner hose drain into 3 comp sink.

*18 Medicines labeled and stored properly

Medicine at counter by food & utensils.

*47 Handwashing signage

No hand wash sign in bathroom hand sink.

*20 Grease Trap Tickets

Need grease trap ticket every 90 days.

*21 Outfitter-Certified Food Manager

No food manager certificate on site.

*31 Handwashing lavatory - used for other purpose

Cannot store items in hand sink.

*39 Store equipment & utensils - avoid contamination

Cannot store clean cutting boards on dirty sink handles & touching dirty wall.

*01 Cooling -- within 2 hours, 135-70øF

Beans at 129.3 after 2 hours.

*31 Handwashing lavatory - used for other purpose

Cannot store items in hand sink.

*41 Food storage containers, identified with common name of food.

Label all bulk containers.

*32 Equipment and Utensils Multiuse Materials durable

Remove foil shelf liners.

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

raw chorizo stored on the top shelf inside the reach in cooler

*31 Handwashing lavatory - used for other purpose

dishes stored in the designated hand wash sink

*03 Food products not maintained at 135øF or above

beef fajita-131 degrees F

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

raw foods stored on a shelf above an open container of jalapenos inside the walk in cooler

*47 Conditions of Permit-in use of food equipment

provide a sign indicating that the most recent health inspection is available upon request

*41 Food storage containers, identified with common name of food.

provide labels for squeeze bottles

*40 Reuse of single service articles

salsa stored in unoriginal containers inside the walk in cooler

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw eggs next to cooked rice, mozzarella cheese

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

clearly date mark TCS food for 7 days only

*29 Mechanical holding unit, thermometer location

provide thermometer in cooler

*18 Toxic items labeling-non original container

provide label for chemical spray bottle

*20 Grease Trap Tickets

provide

*42 Dirty nonfood contact surfaces

clean cooler inside

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

keep to go boxes 6 inches off floor

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

store food 6 inches off floor (lime in wic and tortillas)

*47 Conditions of Permit-in use of food equipment

provide a sign about inspection report

*41 Food storage containers, identified with common name of food.

provide label for squeeze bottles

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

observed employee chew gum

*34 Pest control-routine inspections for

observed fruit flies

*29 Mechanical holding unit, thermometer location

provide thermometer in cooler/freezer

*18 Use toxics according to additional condition

sanitizer bucker 200 ppm

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

clearly date mark TCS food for 7 days only

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

observed raw beef stored above lime in walk in cooler

*41 Food storage containers, identified with common name of food.

provide label for food storage containers

*18 Use toxics according to additional condition

cloth bucket more than 200 ppm chlorine

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

observed raw eggs store above onion

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

store food 6 inches off the floor

*19 Water & Plumbing in good repair- per code

repair faucet on hand sink

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*47 Conditions of Permit-in use of food equipment

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*40 Reuse of single service articles

*35 Jewelry Prohibition

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

clearly date mark TCS food for 7 days only

*47 Conditions of Permit-in use of food equipment

*10 Chlorine sanitizer concentration, minimum temp.

chlorine 3 com sink 0 ppm

*31 Handwashing lavatory - used for other purpose

observed personal drink in hand sink

*35 Hair Restraints effective

cover hair

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

provide

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

food 6 inches off the floor (lime stored on floor in wic)

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

clearly date mark and use phf for 7 days only

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

raw shell eggs above cheese and tomato

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*22 Washing hands only at a designated hand sink

observed employee washed hands at 3 com sink

*02 Cold Hold (41øF/45øF or below)

DICED TOMATOES 50 DEGREE F DISCARD TOMATOES

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

USE FOOD GRADE BAGS INSTEAD OF GROCERY BAGS FOR DIRECT FOOD STORAGE

*10 Chlorine sanitizer concentration, minimum temp.

PROVIDE SANITIZER TO BE 50-100 PPM

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - used for other purpose

REMOVE EMPTY BOTTLES IN HS

*47 Other Violations

ORGANIZE DISH AREA

*02 Cold Hold (41øF/45øF or below)

eggs at room temp 56F

*31 Handwashing lavatory - accessible

fix leaking hand sink

*47 Conditions of Permit-in use of food equipment

have latest inspection posted or sign

*10 Chlorine exposure time table

chlorine sanitizer too strong

*29 Food thermometers provided and accessible

no thermometer in open top cooler

*36 Cloths in-use for wiping between uses stored

wping cloth sitting at ambient air

*22 Handlers-Certificate Not On Site

employees need food handler cards