Maravatio Restaurant

*31 Handwashing lavatory - used for other purpose

Don't store items in hand sink

*32 Nonfood surfaces-design to be cleaned easily

Remove foil from deep fryer/fry basket

*45 Premises shall be maintained in good repair

Replace light under vent hood

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

Do not store raw meat over RTE food

*31 Handwashing lavatory - accessible

Make hand sink accessible at all times

*33 Warewashing machines auto. dispense detergents

Keep dish machine at 50 ppm

*42 Dirty nonfood contact surfaces

clean bottom of freezer

*20 Grease Trap Tickets

LIQUID WASTE MANIFEST OVER 90 DAYS PAST DUE

*28 Date marking commercially prepared RTE/ TCS food

SEVERAL FOOD ITEMS NOT DATE MARKED

*42 Dirty nonfood contact surfaces

DIRTY VENT HOOD FILTERS

*43 Clean vent syst:Intake/exhaust air ducts

DUSTY INTAKE VENTS

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

DAMAGED CEILING TILES IN THE RESTROOM

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE AND ICE MACHINE PANEL

*47 Health permit posted

HEALTH PERMIT POSTED

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

DATE MARK ALL ITEMS IN RIC

*43 Light 20 foot : Reach-in cooler

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINERS COS

*02 Cold Hold (41øF/45øF or below)

EGG 47 DEGREE F COS

*10 Clean Sight and Touch

INSIDE MICROWAVE, INSIDE RIC

*02 Cold Hold (41øF/45øF or below)

beans in reach in cooler at 46.4F, move to working mechanical cooler

*27 Cooling, heating, and holding capacities. Equipment

reach in cooler located in kitchen not maintaining foods to required cold hold temperatures. Do no use until equipment has been fixed.

*32 Thermometer in good condition or discarded

therometer in reach in cooler reading 30F. actual temperature is 46.3F

*45 Premises shall be maintained in good repair

replace water damaged ceiling tiles.

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

clean equipment and utensils gather grime. clean and sanitize

*43 Ventilation hood-prevent grease dripping

grease gather on vent hood.

*42 Floors/walls/ceiling/nonfood dirty

clean between grill and fryer.

*31 Handwashing lavatory - accessible

multiple items in and on hand wash sink located in kitchen. remove obstructions,

*20 Grease Trap Tickets

Grease trap was last cleaned on 08-03-18

*42 Dirty nonfood contact surfaces

FLOORS UNDER TABLES, MICROWAVE

*36 Cloths in-use for wiping between uses stored

*10 Chlorine sanitizer concentration, minimum temp.

DISHWASHER NOT SANITIZING

*47 RFSM Certificate - Not Display

RFSM CERTIFICATES POSTED ARE EXPIRED.

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

RAW CHICKEN AND PORK STORED OVER SALSAS AND LIMES

*31 Handwashing lavatory - accessible

HAND SINK BLOCKED BY DRINK BIN

*42 Dirty nonfood contact surfaces

MICROWAVE INTERIOR

*18 Medicines labeled and stored properly

*10 Chlorine sanitizer concentration, minimum temp.

NOT REACHING PROPER CONCENTRATION

*43 Light bulbs, light shields provided

*42 Nonfood-contact surfaces material

*42 Floors/walls/ceiling/nonfood dirty

clean gaskets and drains

*19 One Inch Air Gap

one inch air gap at 3 comp sink

*10 Clean Sight and Touch

clean all

*32 Damaged Equipment

replace / resurface cutting board

*06 Discard if TCS is in container w/ no date or day

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

*19 Water & Plumbing in good repair- per code

Repair the broken faucet at the mop sink area. Dish washer is broken ( No sanitizer at the dish machine ) 0ppm.

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes sitting out on the prep tables. (they must be in sanitizer when not in use)

*10 Clean Sight and Touch

clean the pans on the storage shelves ( dirty and sticky with food particles stuck to the food contact surfaces. )

*28 Date marking commercially prepared of RTE/PHF

all food that is cooked in the coolers must have an expiration date.

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers in the reach in coolers and freezers.

*44 Receptacles tight fitting lids, doors, or covers

Dumpster lids should be closed when not in use.

*46 Enclosed toilet room w/self closing doors

Restroom door should have a closure ( broken door pressure spring)

*45 Walls easily cleanable and light in color

cover the walls in the waiter station

*34 Pest Control

Evidence of rodents due to dropping by the dish machine.

*42 Dirty nonfood contact surfaces

clean the utensils in the carte by the microwave oven. ( heavy buildup and a greasy texture on the utensils) all the equipment is sticky with dirt.

*43 Light - 50 foot : Food and utensils area

provide lighting over the waiter station ( burnt out lighting and missing the lighting over the ice machine)

*39 Keep utensils handles upright or protected

using bowls to scoop ingredients . ( all scoops must have a handle and the handle must be in the up right position.