Manny's Uptown Tex-mex

*02 Cold Hold (41øF/45øF or below)

prep cooler by cook line not cold enough with pico de gallo reading 47 F. The temperature of the cooler was adjusted and foods above cold holding temp (< 50 F) were put on ice

*18 Toxic items labeling-non original container

Label all chemical spray bottles. Small unknown spray bottle found on utensils

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

Foods in walk-in coolers (2) + freezer were unlabeled and not date marked

*31 Handwashing lavatory - accessible

Handwash station at bar was blocked with dishes in basin. H.W. is only for handwashing

*32 Equipment & Utensils smooth easily cleanable

Chipped knives, melted spatulas, and a chipped ice scoop were found. There are considered no cleanable

*35 Hair Restraints effective

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

Keep food covered and protected in walk-in coolers/freezer

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

Do not store utensils in unreachable areas that cannot be cleaned, like crevices of appliances, or behind electrical equipment

*42 Dirty nonfood contact surfaces

Clean shelving beneath cook line of food debris/grime

*45 Premises shall be maintained in good repair

Larger walk-in cooler is leaking water

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

*02 Cold Hold (41øF/45øF or below)

SHREDDED CHEESE 75

*29 Food thermometers provided and accessible

WIC

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

*39 No equipment & utensil under contamination sources

REMOVE TOWELS FROM UNDER CUTTING BOARDS

*45 Lockers to be used to store personal items

*02 Cold Hold (41øF/45øF or below)

SHREDDED CHEESE 65, PICO DE GALLO 56

*21 RFSM - Not On Site

*29 Food thermometers provided and accessible

*31 Handwashing lavatory - accessible

*39 Store all equipment & utensil covered or inverted

*42 Floors/walls/ceiling/nonfood dirty

*10 Clean Sight and Touch

CLEAN INSIDE OF THE ICE MACHINE

*21 RFSM - Not On Site

*31 Handwashing lavatory - accessible

*36 Cloths in-use for wiping between uses stored

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

*10 Clean Sight and Touch

Glass rack for dish machine contained build up

*19 One Inch Air Gap

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

Beef exposed on pan.

*28 Date marking commercially prepared RTE/ TCS food

*45 Premises:Cleaning, frequency and restrictions

*40 Reuse of single service articles

Cans reused as structural support of shelves

*03 Food products not maintained at 135øF or above

*32 Smooth Contact Surfaces

*36 Cloths in-use for wiping between uses stored

*24 Food Labeling- with common name of the food

*31 Handwashing lavatory - used for other purpose

*45 Floor contruction requirements

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

*29 Thermometers to be accurate +/- 3'F

*10 Clean Sight and Touch

dish washer

*47 Handwashing signage

*31 Handwashing lavatory - used for other purpose

*45 Floor contruction requirements

*46 Covered waste receptacle for women's restroom

*29 Thermometers to be accurate +/- 3'F

*19 Water & Plumbing in good repair- per code

*39 Store all equipment & utensil covered or inverted

*24 Food Label- manufacture/packer/distrubtor name

*46 Covered waste receptacle for women's restroom

*35 Hair Restraints effective

*02 Cold Hold (41øF/45øF or below)

sour cream 48 F

*42 Ventilation hood systems

*39 Equipment in good repair and proper adjustment.

*31 Hand sinks: number installed for convenient use

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

*42 Dirty nonfood contact surfaces

ice machine filter

*32 Smooth Contact Surfaces

*43 Ventilation hood systems, adequacy

*42 Dirty nonfood contact surfaces

clean shelves in coolers, gaskets, coolers inside, dish washer (exterior), clean pipes under 3 com sink

*43 Light bulbs, light shields provided

replace broken light shields

*45 Premises shall be maintained in good repair

repair ceiling tile, caulk around dish washer

*47 Handwashing signage

provide

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

ground beef above steak in walk in cooler

*39 Store all equipment & utensil covered or inverted

to go boxes

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

no standing water

*14 Wash hands after all other activities

wash hands

*29 Sanitizing solutions, testing devices

provide qua test strips

*36 Cloths in-use for wiping between uses stored

keep wet cloth in sanitizer bucket

*19 Water & Plumbing in good repair- per code

mop sink

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

in wic,

*34 Pest control-routine inspections for

observed roach around mop sink

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

observed employee chew gum, open employee drinks

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

keep ice scoop with handle up

*14 Gloves single use

change gloves when you change a task

*15 Contact RTE Products w/ Bare Hands

observed employee touch rte food with bare hands

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

observed cloth under food containers

*45 Floor& wall junctures- coved & sealed

provide cove base