LA Quinta Inn/suites

*39 Keep utensils handles upright or protected

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN HAND SINK

*47 Operate with a lapsed permit

WARNING! Apply for new Food Establishment ( FOOD)) permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. Please bring sales tax permit, articles of INC., certif

*45 Premises shall be maintained in good repair

CLOSE ANY OPENING FROM KITCHEN WALL

*21 RFSM - Not On Site

*10 Clean Sight and Touch

KITCHEN SINK

*43 Light bulbs, light shields provided

KITCHEN LIGHTS

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

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."

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

*31 Individual, disposable towels

PLEASE ALSO PROVIDE CLEAN SOAP TO MEN'S ROOM.

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."

*6 Discard PHF is exceeds time/temp combinations

REMOVE ALL EXPIRED FOOD PRODUCTS FROM COOLERS, i.e. YOGURT.

*43 Light bulbs, light shields provided

KITCHEN

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

*47 Conditions of Permit-in use of food equipment

POST SIGN" A copy of the most recent establishment inspection report is available upon request ."

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*36 Cloths in-use for wiping between uses stored

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

*18 Toxic items labeling-non original container

SOAP IN CUP

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

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

PANCAKE MIX

*47 Conditions of Permit-in use of food equipment

POST SIGN" A copy of the most recent establishment inspection report is available upon request "

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN HAND SINK

*21 RFSM - Not On Site

*29 Food thermometers provided and accessible

*47 Handwashing signage

*39 Store all equipment & utensil covered or inverted

*21 RFSM - Not On Site

*19 One Inch Air Gap

Ice maker

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

Missing sneeze gaurds

*43 Ventilation hood-prevent grease dripping

Missing

*47 RFSM Certificate - Not Display

*29 Cold/hot hold unit thermometer easily viewable

*33 Warewashing sinks and drain boards, self-draining.

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

*47 RFSM Certificate - Not Display

*02 Cold Hold (41øF/45øF or below)

Cream cheese and yogurt held out of temperature during serving using time as a critical control point Re-using foods after holding these foods using time as critical control points

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

*21 RFSM - Not On Site

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

Salsa missing a sneeze gaurd

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*43 Ventilation hood systems, adequacy

Lack of a ventilation system for cooking eggs

*02 Cold Hold (41øF/45øF or below)

Salsa on display without refrigeration reused

*19 One Inch Air Gap

Ice maker

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

Missing sneeze gaurds

*47 RFSM Certificate - Not Display

*47 RFSM Certificate - Not Display

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*19 One Inch Air Gap

The ice maker is missing an air gap - THIS IS A TRIPLE REPEAT

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

Apples stored on the floor

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*20 Grease Trap Tickets

*02 Cold Hold (41øF/45øF or below)

Cream cheese held at 71.1 degrees - customer area

*19 One Inch Air Gap

Ice maker

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

Missing sneeze guard over the salsa

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

*31 Handwashing lavatory - accessible

Only hand sink was used for food storage

*14 When to wash hands before donning new gloves

The hand sink was used for defrosting food

*21 RFSM - Not On Site

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

*19 One Inch Air Gap

Ice maker is missing an air gap on the drain line

*21 RFSM - Not On Site

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

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - accessible

cheese stored in the hand sink

*29 Mechanical holding unit, thermometer location

Hot hold cabinet

*20 Grease Trap Tickets

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

*47 RFSM Certificate - Not Display

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

*10 Equipment and Utensils Cleaning-contamination

clean the ice machine

*22 Handlers-Certificate Not On Site

*27 Cooling, heating, and holding capacities. Equipment

*28 Do not exceed manuf. use by date

milk with a use by date of January 17, 2017