M. Tacubaya

*46 Covered waste receptacle for women's restroom

no covered receptacle in women restroom

*22 Accredited food handler certificate - 60 days

provide food handler cards

*42 Dirty nonfood contact surfaces

gaskets in reach in cooler were dirty

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

date marking in cooler no more than 7 days

*47 Conditions of Permit-in use of food equipment

no sign for inspection report

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

pickled pork skin under raw beef- cross contamination due to order

*45 First Aid

no first aid kit

*10 Clean Sight and Touch

found mold in ice machine and slicer was dirty

*20 Grease Trap Tickets

no grease trap ticket

*21 RFSM - Not On Site

rfsm certificate expired

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*47 Other Violations

clean mop sink, repair broken tiles around front countertop do not reuse single use articles

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

clearly date mark tcs food for 7 days only

*29 Mechanical holding unit, thermometer location

provide thermometer in fron cooler

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*10 Clean Sight and Touch

clean ice machine

*46 Covered waste receptacle for women's restroom

provide in restroom

*31 Handwashing lavatory - used for other purpose

observed food product sit on hand sink, observed bowl in hand sink

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

provide

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

observed cilantro sit on hand sink

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

no room temperature

*15 Contact RTE Products w/ Bare Hands

bread and bare hands

*47 Other Violations

provide chocking poster, keep in the dining room

*45 First Aid

provide first aid kit

*10 Clean Sight and Touch

clean ice machine, slicer

*42 Dirty nonfood contact surfaces

clean coolers, gaskets

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

wrap food

*10 Clean Sight and Touch

clean ice machine

*19 Water & Plumbing in good repair- per code

leaking faucet on mop sink

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

store sanitizer buckets off floor

*47 Conditions of Permit-in use of food equipment

provide

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

raw beef stor4ed above rte food

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

provide

*46 Covered waste receptacle for women's restroom

provide in restroom

*22 Handlers-Certificate Not On Site

keep food handler cards on site

*34 Outer openings:closing holes, gaps

fix gap at exit door

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

observed raw fajita meat stored above rte food, eggs above vegetables

*36 Cloths in-use for wiping food spills used for no other purpose

cloth under cutting board

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink

*19 Water & Plumbing in good repair- per code

repair leak on mop sink

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*47 Conditions of Permit-in use of food equipment

sign about inspection report

*31 Individual, disposable towels

*35 Jewelry Prohibition

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

*31 Handwashing lavatory - used for other purpose

*36 Cloths in-use for wiping between uses stored

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

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

provide a vomiting and diarrhea cleanup procedure .

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

ice scoop stored on top of the ice bin.

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

label the containers with a common name.

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer not at proper strength. ( use sanitizer to test paper to measure every time setup in the sinks)

*45 Walls and ceilings, studs, joists, and rafters

the ceiling is required over the reach in cooler and beer tap cooler ( extend to the wall.)

*31 Individual, disposable towels

provide paper towels in the ladies restroom hand sink.

*03 Food products not maintained at 135øF or above

Maintain the hot food at 135 degrees an above. ( beef at 130 degrees)

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

Paper towels sitting on the floor.

*32 Damaged Equipment

repair the gaskets on the reach in cooler by the stove. ( two door gaskets broken)

*19 Backflow prevention device - air gap

the hose down in the sink 9 back flow preventer is broken. ( bell hub )

*45 Walls easily cleanable and light in color

clean the wall by the stove. ( burnt wall material that has carbon buildup )

*36 Cloths in-use for wiping between uses stored

store wet towels in the sanitizer solution when not in use ( wet towel under the cutting board)