Latin Cafe & Espresso Bar

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

personal stored on prep table while prepping

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

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

Cover all food to prevent cross contamination

*02 Cold Hold (41øF/45øF or below)

s. sausage 51.9 & 58.6 ,& s. ham 58.6,

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

cross contamination by arrangement raw meat stored with RTE foods

*14 When to wash hands before donning new gloves

observed employee washing hands at 3 comp sink

*42 Floors/walls/ceiling/nonfood dirty

clean wall by 3 comp

*39 Keep utensils handles upright or protected

handle improperly stored in the meat

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

no date marking on prepared food items

*10 Clean Sight and Touch

clean ice machine (inside)

*31 Handwashing lavatory - used for other purpose

observed single service items stored in hand sink

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*02 Cold Hold (41øF/45øF or below)

c. ground beef 83.3 smoked sausage 46.6F & s. bacon 47.7

*15 Contact RTE Products w/ Bare Hands

15 Bare hand contact on RTE food (cooked empanada )

*45 Drying Mops-air dry

mop air dry

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

cross contamination by arrangement raw meat stored above cooked s. chicken and cheese

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

date marking on prepared foods

*39 Keep utensils handles upright or protected

observed handles stored in food

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

personal drink stored on prep table with customer food

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

floor stored on floor

*21 RFSM - Not On Site

no RFSM on duty during inspection

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

drinking personal drinks while prepping food

*14 When to wash hands as often as necessary during prep

Lack of hand washing

*02 Cold Hold (41øF/45øF or below)

c. potatoes 49.6

*31 Handwashing lavatory - used for other purpose

storing containers in hand sink

*03 Food products not maintained at 135øF or above

pork 107.9

*22 Handlers-Certificate Not On Site

Certify all staff

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

no date marking on prepared foods

*35 Hair Restraints effective

restraint hair

*22 Handlers-Certificate Not On Site

certify all staff

*42 Dirty nonfood contact surfaces

clean gaskets

*32 Damaged Equipment

replace damage microwave and gaskets

*36 Cloths in-use for wiping between uses stored

wiping clothes improper stored

*19 One Inch Air Gap

provide 1 inch air gap at ice machine, 3 comp & hand sinks

*20 Grease Trap Tickets

provide grease trap records

*21 RFSM - Not On Site

no RFSM on duty during in spection

*10 Clean Sight and Touch

clean RIC(S)

*31 Handwashing lavatory - used for other purpose

used to store dulce de leche

*18 Chemical sanitizer generated onsite, chemical criteria

3 compartment sink sanitizer 200 ppm-chlorine

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

_Employee drinking coffee

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

Milk

*02 Cold Hold (41øF/45øF or below)

Ham 67.6 o F

*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

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

store handle above ice