Luna Cocina

*45 Lockers to be used to store personal items

*36 Cloths in-use for wiping between uses stored

*29 Cold/hot hold unit thermometer easily viewable

*32 Approved Food Contact Equip.

*21 RFSM - Not On Site

*39 Keep utensils handles upright or protected

*22 Handlers-Certificate Not On Site

*10 Clean Sight and Touch

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

*24 Food Labeling- with common name of the food

label all non-original containers

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

carton of potatoes on the floor inside the walk in cooler

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

raw eggs stored adjacent to jalapenos and a bag of tortillas inside the walk in cooler

*32 Maintain in Good Repair

door on the reach in cooler closest to the entrance needs to be replaced/repaired

*36 Cloths in-use for wiping between uses stored

store unused cloth towels inside a sanitizer bucket; do not store cloth towels underneath the cutting boards

*45 Floor& wall junctures- coved & sealed

*31 Handwashing lavatory - used for other purpose

sanitizer bucket stored inside a hand wash sink

*21 RFSM - Not On Site

expired RFSM-7/26/2018

*34 Outer door: solid,selfclosing,tightfitting

CLOSE DOORS WHEN NOT IN USE

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

ICE SCOOP LEFT IN FREEZER IN CONTACT WITH FREEZER INTERIOR AND WRAPPED FOOD

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

CONTAINER WITH SAUCE LABELED 3/23

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

PROVIDE WRITTEN PROCEDURES

*14 When to wash hands before donning new gloves

EMPLOYEES CHANGING GLOVES WITHOUT WASHING HANDS

*43 Ventilation hood systems, adequacy

TORTILLA GRILL LACKS VENT HOOD

*31 No soap at handsink

PROVIDE AT ALL HAND SINKS

*32 Maintain in Good Repair

REACH-IN COOLER LARGE CRACK DUCT TAPED SHUT

*45 Lockers to be used to store personal items

JACKETS HUNG ON SHELVING WITH CONTAINERS AND EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

MAYO 74.6°F, EGGS 62.5°F, GROUND BEEF 67.8°F, EGGS 51.0°F

*36 Cloths in-use for wiping between uses stored

CLOTHES LEFT OUT ON PREP TABLE AND COUNTERS

*35 Hair Restraints effective

USE HATS OR HAIR NETS

*44 Covering receptacles if not in continuous use

Dumpster lids opened. Dumpster lids must be closed.

*45Floor, wall, ceiling - Exposed material

Gap between HW / Wall. Must be sealed.

*36 Cloths in-use for wiping between uses stored

Wiping clots stored on prep table. Must be stored in sanitizer.

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded

Salsa Roja heated 101i. Must be discarded.

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

Food items missing "use by date". Must be mark dated.

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

Ice scoop rtored on ice. Must be stored with handle up.

*07 Food safe, good condition, unadulterated, and honestly presented

Jalapenos and tomatoes no sound condition. Must be discarded.

*10 Clean Sight and Touch

clean the interior of the microwave top cieiling.

*29 Cold/hot hold unit thermometer easily viewable

Provide a thermometer in the deep freezers in the kitchen and by the restroom . Provide a thermometer in the reach in refrigerator by the restroom ( eggs, sour cream etc stored in the cooler)

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes should be in sanitizer when not in use. ( moist clothes on the tables and under the cutting boards etc.)

*31 Individual, disposable towels

provide paper towels at the hand sink

*28 Date marking commercially prepared RTE/ TCS food

all cooked food stored in the coolers must have a date of expiration or storage ( shelf life must be determine on the product. )

*39 Equipment in good repair and proper adjustment.

broken gaskets on the refrigerator doors ( the small two door cooler and the one door cooler )

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

Provide a written procedures for vomits clean up.

*35 Hair Restraints effective

Missing the hair restraints for the employees working in the kitchen area.

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

bare hand contact with cheese, lettuce and onions . cooked tortillas .