Los Lupe's Cafeteria

*18 Use toxic according to manufacturer direction

NO USE OF "RESIDENTIAL USE ONLY" PESTICIDES IN KITCHEN

*21 RFSM - Not On Site

RFSM ON EXPIRED

*32 Equipment & Utensils smooth easily cleanable

REPAIR SEALS ON REFRIDGERATOR DOORS

*33 Manual warewashing-hot water sanitizing 171øF

DISHWASHER NOT WORKING PROPERLY

*42 Dirty nonfood contact surfaces

DIRTY ONTOP OF DISHWASHER

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

Raw pork chorizo stored over ready to eat cheese and whole fresh jalapenos in reach in cooler. Raw shell egg crate left on cutting board above reach in cooler containing diced jalapenos.

*36 Cloths in-use for wiping between uses stored

When not actively in use in employee's hands, mop cloths should be stored in sanitizing solution.

*47 Conditions of Permit-in use of food equipment

Please post a sign or placard notifying customers that latest health inspection report is available upon request.

*42 Nonfood-contact surfaces material

Wooden pallet at three compartment sink. Any surfaces should be smooth, easily cleanable and non absorbent.

*45 Floor& wall junctures- coved & sealed

Bare concrete flooring throughout kitchen

*10 Chlorine sanitizer concentration, minimum temp.

Warewashing machine supply of sanitizing solution empty at time of inspection.

*02 Cold Hold (41øF/45øF or below)

Reach in cooler not maintaining temperature. Diced tomatoes 56.1°F Pico de gallo 55.3°F

*10 Chlorine sanitizer concentration, minimum temp.

Warewashing machine 0ppm Chlorine

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

Employee used cup to scoop ice.

*19 Water & Plumbing in good repair- per code

Service hand wash sink leaking

*20 Conveying Sewage

Main drain backed up with standing water

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

*31 Handwashing lavatory - used for other purpose

Bucket was stored on faucet of hand wash sink. Inspector removed to wash hands. After use, employee returned bucket. Hand wash sinks should be accessible at all times

*32 Floor-mounted equip. sealed or elevated on 6'' legs

Surfaces dirty and in disrepair / bent broken equipment not sealed to wall.

*34 Outer door: solid,selfclosing,tightfitting

Daylight visible @ back screen door

*36 Cloths in-use for wiping between uses stored

Towels out of solution

*18 Toxic items labeling-non original container

Bucket not identified

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

Bowl used as scoop in salsa.

*42 Dirty nonfood contact surfaces

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

Raw eggs and meat store together Raw meat and cooked meat store together

*10 Clean Sight and Touch

RIC

*02 Cold Hold (41øF/45øF or below)

cheese 48^F, tomato 57°F

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

all food in RIC

*10 Chlorine sanitizer concentration, minimum temp.

200 ppm chlorine

*31 No soap at handsink

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

egg: 66° F

*36 Cloths in-use for wiping between uses stored

*03 Food products not maintained at 135øF or above

egg: 93° F

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket: l0 ppm chlorine

*42 Nonfood-contact surfaces material

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

all food in RIC

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

observed raw eggs and tomato store together

*15 Contact RTE Products w/ Bare Hands

*14 When to wash hands before donning new gloves

*29 Food thermometers provided and accessible

PROVIDE THERMOMETER FOR COLD HOLD ITEMS.

*44 Trash can provided for papertowel waste

*10 Sanitization after Cleaning

NO SANITIZER AT DISH MACHINE

*42 Ventilation hood systems

CLEAN FILTERS

*43 Light bulbs, light shields provided

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

*39 Cooking equipment free of encrusted grease