Mario's Mexican & Salvadorian

*10 Clean Sight and Touch

Observed dirty inside ice machine

*18 Single Service-no deleterious substances

Observed microwaving plastic wrap.

*27 Cooling method, criteria - smaller portions

Observed cooling large portions at ambient temperature.

*39 Equipment in good repair and proper adjustment.

Observed damaged gaskets

*42 Dirty nonfood contact surfaces

Observed standing water in floor, dirty walls

*45 Premises shall be maintained in good repair

Repair flooring throughout, walls, some ceiling tiles. Seal sink to wall.

*10 Chlorine sanitizer concentration, minimum temp.

Observed dish machine >10 ppm chlorine.

*32 Nonfood surfaces-design to be cleaned easily

Observed cardboard used as shelf liner

*34 Windows or doors protected against the entry criteria - mesh size

Observed back door propped open - Keep closed

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

Cover food in WIC.

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

Observed knives in fruit bucket, cups used as scoops.

*42 Dirty nonfood contact surfaces

Observed dirty vent over dishwasher.

*45 Premises shall be maintained in good repair

Replace/repair damaged/missing floor tiles. Observed ceiling tile gaps.

*47 Other Violations

MOP

*32 Approved Food Contact Equip.

*10 Clean Sight and Touch

*34 Outer door: solid,selfclosing,tightfitting

*22 Handlers-Certificate Not On Site

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

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

*45 Premises shall be maintained in good repair

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

*21 RFSM - Not On Site

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

*42 Dirty nonfood contact surfaces

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

*19 Water & Plumbing in good repair- per code

small leak faucet ware washing area must be fixed

*31 Handwashing lavatory - used for other purpose

hws used to stored straws must be used for hand washing only

*39 Store all equipment & utensil covered or inverted

ice scoop stored on ice must be stored properly with handle up

*45Physical Facilities Floors,Walls,Ceilings

holes on wall cover missing must be sealed

*43 Light bulbs, light shields provided

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

*10 Sanitization after Cleaning

can opener blade with particles

*39 Keep utensils handles upright or protected

*19 Water & Plumbing in good repair- per code

*28 Date marking commercially prepared of RTE/PHF

*37 Food shall be protected from cross contamination by protecting food containers that are received

uncovered food

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

*14 When to wash hands before donning new gloves

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

Raw meat above cheese and bell pepper

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

provide date marking for all food containers

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

provide cover for all food container No container allow to put directly on food

*02 Cold Hold (41øF/45øF or below)

cheese 48 ° f cabbage 49' F

*32 Damaged Equipment

broken handle of RIC Need a new cutting board

*34 Outer openings:closing holes, gaps

Seal open gaps for back door

*10 Clean Sight and Touch

RIC, ice machine

*36 Cloths in-use for wiping between uses stored

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

NO DATE MARKING

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

*37 Food shall be protected from contamination by storing the food in a clean, dry location

DO NOT STORE FOODS UNDER COOLER LEAK IN WALK IN FREEZER FIX COOLER

*02 Cold Hold (41øF/45øF or below)