Mario's Mexican and Salvadorian Restaurant

*32 Damaged Equipment

Replace torn gasket on WIC door & where needed.

*10 Clean Sight and Touch

Can opener observed with black mold-like substance. Upper inside panel of ice machine observed with black mold-like substance.

*45 Drying Mops-air dry

Hang mop when not in use.

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

Observed boxes of product on floor inside WIF.

*31 Individual, disposable towels

Provide paper towels for hand sink on cook line.

*31 Handwashing lavatory - used for other purpose

*45 Lockers to be used to store personal items

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

Ground beef in freezer stored on the floor

*42 Dirty nonfood contact surfaces

Clean dusty shelves

*18 Toxic items storage adjacent to food/utensils

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

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

*20 Grease Trap Tickets

*32 Maintain in Good Repair

Replace gaskets

*36 Cloths in-use for wiping between uses stored

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

*19 Water & Plumbing in good repair- per code

Repair leak at 3 comp sink.

*20 Grease Trap Tickets

*38 Thawing. under running water criteria - < 4 hours

Whole chickens thawing at room temp.

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

Cover food inside WIC.

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

dry ingredients

*42 Floors/walls/ceiling/nonfood dirty

Clean floor inside WIF.

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

ice scoop

*45 Drying Mops-air dry

*09 Food protected cross contamination by preparing each type of food at different times or in separ

Raw pork stored next to and above vegetables, cooked food and chicken

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer in bar sink at 0ppm

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

Missing date markings/ incorrect date markings

*31 Handwashing lavatory - used for other purpose

hand sink with knives in kitchen/ plastic container in dish area

*32 Maintain in Good Repair

Torn cooler gaskets

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

Employee items on prep sink

*36 Cloths in-use for wiping between uses stored

Wiping cloths left out of sanitizer bucket

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

Food stored on floor in walk in cooler

*42 Dirty nonfood contact surfaces

Soiled cooler gaskets

*47 Other Violations

Missing hand wash sign in bar and kitchen hand sinks

*43 Light - 10 foot : Walk-in, Dry storage

Lights out in the storage area

*19 One Inch Air Gap

*42 Dirty nonfood contact surfaces

Clean WIC walls and shelves

*32 CIP-Cleanability

Aluminum and cloth linings used

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

Store food unexposed to external contaminants

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

personal drink-open drink cup

*32 Equipment & Utensils resistant pit,chip, crazing

broken lids on food storage containers

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

observed cloth under cutting boards

*31 Individual, disposable towels

provide paper towels

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

store food 6 inches off the floor

*42 Dirty nonfood contact surfaces

clean shelves, gaskets, coolers, freezers,

*47 Handwashing signage

provide hand washing sign

*29 Mechanical holding unit, thermometer location

provide

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

provide label for food storage containers