Los Molcajetes #2

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

cover food containers

*10 Clean Sight and Touch

clean ice machine, oven

*47 Conditions of Permit-in use of food equipment

sign about inspection report missing

*39 Store equipment & utensils in a clean, dry place

tongs hang on handle

*45 Premises shall be maintained in good repair

ceiling tiles

*32 Equipment and Utensils Multiuse Materials durable

repair or replace rusty shelves

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

no standing water in mop sink

*14 When to wash hands before donning new gloves

wash hnads before donning new gloves

*32 Damaged Equipment

repair cooler door

*42 Dirty nonfood contact surfaces

clean ovens, shelves, freezer, gasket

*34 Pest control-routine inspections for

observed flies

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer bucket sit on floor

*42 Floors/walls/ceiling/nonfood dirty

clean floor, ceiling tiles, floor drains

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

store ice scoop with handle up

*32 Damaged Equipment

repair damaged gaskets around cooler doors

*10 Clean Sight and Touch

clean ice machine, clean shelves in walk in coolers

*22 Accredited food handler certificate - 60 days

provide food handler cards-last warning

*19 Water & Plumbing in good repair- per code

repair leaking faucets on mop sink, repair faucet on hand sink

*47 Handwashing signage

provide hand washing sign

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

store sanitizer bucket off floor

*18 Toxic items labeling-non original container

provide label for chemical/sanitizer bucket

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

clearly date mark tcs food for 7 days only

*43 Ventilation hood-prevent grease dripping

provide catch bucket for grease dripping

*42 Dirty nonfood contact surfaces

clean coolers, microwave

*02 Cold Hold (41øF/45øF or below)

rice 55, onion 50.6 degrees f

*32 Equipment and Utensils Multiuse Materials durable

replace rusty shelves

*37 Storing the food where it is not exposed to splash, dust, or other contamination

observed food under hand sink

*47 Handwashing signage

provide handwashing sign

*20 Grease Trap Tickets

provide grease trap ticket

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

store sanitizer bucket off the floor

*39 Store equipment & utensils - avoid contamination

ice scoop need be stored in way to avoid contamination

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

clearly date mark TCS food for 7 days only

*35 Jewelry Prohibition

jewelry not allowed

*47 Handwashing signage

hand washing sign missing

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

provide label for food containers

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

clearly date mark tcs food for 7 days only

*45 Premises shall be maintained in good repair

premises shall be maintain in good repair (caulk, floor, etc.)

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

observed eggs stored above rte food

*37 Storing the food where it is not exposed to splash, dust, or other contamination

food container sit on cillantro

*40 Reuse of single service articles

do not reuse single use articles

*39 Store all equipment & utensil covered or inverted

invert to go boxes

*42 Dirty nonfood contact surfaces

clean coolers, freesers

*23 Water, Plumbing,& Waste Water - Pressure

check water pressure on hand sink

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*34 Pest control-routine inspections for

observed fruit flies and roaches

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*47 Handwashing signage

provide hand washing sign

*42 Dirty nonfood contact surfaces

clean shelves, clean freezer, clean gaskets around cooler doors

*37 Storing the food where it is not exposed to splash, dust, or other contamination

food under hand sink

*23 Water, Plumbing,& Waste Water - Pressure

water pressure

*39 Keep utensils handles upright or protected

utensils with handle up

*22 Accredited food handler certificate - 60 days

employees need get food handler cards

*32 Equipment & Utensils resistant pit,chip, crazing

broken food containers

*47 Handwashing signage

provide hand washing sign

*40 Reuse of single service articles

do not reuse single use articles (sour cream container, spicy containers, etc.)

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

clearly date mark TCS food for 7 days only

*22 Accredited food handler certificate - 60 days

employees need to obtain food handler cards

*18 Use toxics according to additional condition

bleach too strong more than 200 ppm

*42 Dirty nonfood contact surfaces

clean shelves, coolers, freezers, cart next to grill

*34 Pest control-routine inspections for

observed fruit flies

*21 RFSM - Not On Site

rfsm certificate expired

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

no standing water

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

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

raw beef stored above rte food in cooler

*42 Dirty nonfood contact surfaces

CLEAN COOLERS, FREEZERS, SHELVES, PIPES

*34 Pest control-routine inspections for

OBSERVED ROACHES AND FRUIT FLIES

*02 Cold Hold (41øF/45øF or below)

HAM 53, SHRIMP 53.6, CHICKEN 51 DEGREES F

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

FOOD HANDLER CARDS MISSING. PROVIDE ALL EMPLOYEES

*18 Toxic items labeling-non original container

PROVIDE LABEL FOR CHEMICAL SPRAY BOTTLES

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

COLD RUNNING WATER NOT STANDING WATER

*21 RFSM - Not On Site

MANAGER NOT ON SITE

*37 Storing the food where it is not exposed to splash, dust, or other contamination

FOOD STORED UNDER HAND SINK

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

OBSERVED RAW SHELLED EGGS STORED ABOVE LETTUCE

*40 Reuse of single service articles

DO NOT REUSE SINGLE USE ARTICLES

*32 Maintain in Good Repair

COOLER 50 DEGREES F

*47 Handwashing signage

provide hand washing sign

*22 Handlers-Certificate Not On Site

employees need get food handler certificates (15 days)

*44 Trash can provided for papertowel waste

provide by hand sink

*19 Water & Plumbing in good repair- per code

repair leaking faucets on mop and 3 com sinks

*34 Pest control-routine inspections for

observed fruit flies

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

food in reach in cooler shall be covered

*14 Hands wash procedures-without soap

employees shall washed hands for at least 20 seconds

*39 Keep utensils handles upright or protected

keep utensils with handle up

*35 Hair Restraints effective

all employees in kitchen needs to cover hair with hats, hair nets, etc.

*42 Dirty nonfood contact surfaces

clean shelves, coolers, gaskets

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

clearly date mark TCS food for 7 days caviche-date marked 2/7/2020. the owner voluntary destroyed around 1 pound rte caviche.

*32 Equipment and Utensils Multiuse Materials durable

replace rusty shelves in reach in cooler

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitize bucket

*32 Approved Food Contact Equip.

DO NOT USE FOIL

*42 Dirty nonfood contact surfaces

DIRTY COOLER RACKS

*45 Cleaning floors, dustless methods

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

*32 Nonfood surfaces-design to be cleaned easily

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

*45Floors easily cleanable

*19 One Inch Air Gap

*18 Chemical sanitizer generated onsite, chemical criteria

*42 Dirty nonfood contact surfaces

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

*36 Cloths in-use for wiping between uses stored

*43 Clean vent syst:Intake/exhaust air ducts

*19 One Inch Air Gap

*03 Food products not maintained at 135øF or above

the rice and beef not at proper temperature 130 degrees. ( reheat the food in a microwave oven then

*10 Clean Sight and Touch

clean the interior of the microwave oven.

*42 Dirty nonfood contact surfaces

clean the gaskets on the reach in coolers and freezers.

*34 Controlling pests. Eliminating harborage conditions

Notice living roaches in the restaurant kitchen . ( climbing on the walls by the sinks )

*28 Date marking commercially prepared RTE/ TCS food

date marking of all cheese once opened.

*39 Keep utensils handles upright or protected

Provide scoops with handles ( using the styrofoam cups in the sugar , flour etc. )

*22 Handlers-Certificate Not On Site

provide the food handler certificate for all the employees.

*45 Cleaning floors, dustless methods

clean the floor in area under the equipment and around the legs and wheels.

*34 Pest Control

Presence of roaches in the establishment ( abate the roaches with a professional exterminator)

*24 Food Labeling- with common name of the food

Provide the common name of the product on the outside of the container to whats on the inside of the container.

*39 Keep utensils handles upright or protected

Provide handle for all scoops used in the bulk items. ( styrofoam cups were used)

*40 Reuse of single service articles

the reuse of the single use plastic containers.