Marisco LA Reyna #2

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

Date mark all foods that have been kept for 24 hrs or more

*32 Equipment and Utensils Multiuse Materials durable

Do not use/place cloth towels underneath cutting boards

*39 Cutting surfaces.

Replace worn cutting boards

*45 Premises shall be maintained in good repair

Replace water damaged ceiling tiles

*02 Cold Hold (41øF/45øF or below)

Multiple foods in prep cooler observed out of temperature

*10 Clean Sight and Touch

Clean ice machine

*20 Grease Trap Tickets

No current liquid waste manifest

*21 RFSM - Not On Site

No food manager on site

*32 Equipment and Utensils Multiuse Materials durable

Do not line equipment with o(a)bsorbent materials

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

Cover all food with lids in all coolers

*42 Dirty nonfood contact surfaces

Clean gaskets of all coolers

*31 Handwashing lavatory - used for other purpose

Do not store utensils in hand sink

*45 Premises shall be maintained in good repair

Fix/replace water damaged ceiling tiles

*47 Health permit posted

*24 Food Labeling- with common name of the food

Label drink dispensers (lemonade, etc.).

*47 Other Violations

Vent hood filters must be in place while cooking.

*10 Clean Sight and Touch

Detail clean inside ice machine.

*42 Dirty nonfood contact surfaces

Detail clean exterior of equipment.

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

refried beans, fish tacos

*45 Unnecessary articles prohibited

*18 Restricted use pesticides

RAID can not be used in food service area.

*24 Food Labeling- with common name of the food

missing labels on food containers must be label all food containers in all areas

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

missing date marking on food containers must be have date marks on food containers

*10 Equipment and Utensils Cleaning-contamination

*39 Cooking equipment free of encrusted grease

cookign equipment with encrusted grease and accumulations

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

missing date marking on food containers inside cooler units must be have date marking on food containers in all areas

*02 Cold Hold (41øF/45øF or below)

shellfish 45 F at RI cooler unit must be maintain food temperatures of 40 F or below to avoid cross contamination

*29 Food thermometers provided and accessible

broken thermometers inside cooler units must be visible and working thermometers

*39 Cooking equipment free of encrusted grease

bread and cooking equipment encrusted with soils, food debris and grease accumulations must be clean to avoid cross contamination

*42 cleaning hermetically sealed containers of food or visible soil before opening

containers dirty with soils and grease accumulations PIC must be ensure clean all containers from spills, grease accumulations and soils deposits

*43 Clean vent syst:Intake/exhaust air ducts

vent hood filters dirty with soils and grease accumulations must be clean to avoid cross contamination

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Quat concentration at sanitizer bucket at 100 ppm must be: 200-400 ppm Quat concentration at sanitizer buckets

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units in all areas rust and oxidize must be replace or repair to proper condition

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with soils deposits, food debris and litter must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

outside and inside cooler units dirty with food debris, spills, drippings and stagnant water must be clean to avoid cross contamination food surfaces must be clean during operational hours to avo

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils accumulation, grease deposits and drippings must be clean to avoid cross contamination

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

missing date marking on food containers in all areas must be have date or day marks to avoid cross contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*43 Light bulbs, light shields provided

some lights not working at service dining area must be clean to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using recycle containers and thank you bags as food containers inside cooler units must be use approved commercial containers as food containers in all areas

*39 Cooking equipment free of encrusted grease

cooking equipment dirty with soils and grease accumulations must be clean to avoid cross contamination

*24 Food Labeling- with common name of the food

missing food labels on all food containers inside cooler units must be label food containers in all areas to common names

*45 Premises shall be maintained in good repair

a/c vents in all areas rust and oxidize must be replace or repair to proper condition ceiling tiles non approved heat resistant material around vent hood area must be have approved heat resist

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies must be have proper health policies

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

food containers without covers or wrappings inside cooler units in all areas must be covered with covers or lids approved containers

*42 Floors/walls/ceiling/nonfood dirty

floors walls and ceiling dirty with solis and grease accumulations must be clean to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

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

missing some date marking on food containers in all areas must be have date marks on food containers in all areas

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

zero sanitizer concentration at sanitizer bucket front area must be at 200- 400 ppm of Quat concentration solution at sanitizer bucket front area

*10 Chlorine sanitizer concentration, minimum temp.

zero chlorine concentration at sanitizer buckets kitchen areas must be have 100 ppm of chlorine concentration solution in all sanitizer buckets

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

observed raw seafood above vegestable

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

provide cover for all food containers

*15 Bare hands contact with ready-to-eat foods

tomato

*02 Cold Hold (41øF/45øF or below)

observed lettuce and onion at prep area without temp control

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

provide date marking for all foods in cooler

*38 Thawing. under running water criteria

*39 Keep utensils handles upright or protected

keep ice scoop handle upright

*42 Floors/walls/ceiling/nonfood dirty

provide cleaning for the floor

*36 Cloths in-use for wiping between uses stored

*39 Dry cleaning equipment food contact surfaces only

*18 Toxic items storage adjacent to food/utensils

green pepper store next to mopping stuffs

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

observed raw eggs store together with veggies raw fish above veggiesrlaw chicken and seafood Steve together

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

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

provide cover for all food containers

*10 Clean Sight and Touch

*29 Cold/hot hold unit thermometer easily viewable

Reach in cooler by service counter lacks easily readable thermometer.

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

Raw shrimp stored over orange juice and non dairy creamer in reach in cooler. Raw fish stored over cooked, ready to eat snow crab in reach in cooler. Raw uncooked foods should not be stored over c

*18 Toxic items labeling-non original container

Sanitizer bucket under three compartment sink not labeled. Any potentially toxic materials should be clearly identified.

*36 Cloths in-use for wiping between uses stored

Moist cloths stored on counters and other areas. Unless in being used in employee's hands wiping cloths should be stored in sanitizing solution.

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

Variety of containers used to store foods. Any such containers should clearly identify contents.

*36 Cloths in-use for wiping between uses stored

*20 Grease Trap Tickets

NOT AVAILABLE DURING INSPECTION MUST SERVICE WITHIN 1 WEEK

*39 Keep utensils handles upright or protected

ICE SCOOP IN ICE MACHINE

*43 Light 20 foot : Reach-in cooler

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

RAW BEEF OVER SEAFOOD

*24 Raw Shucked Shellfish labeled w/ sell by date

*15 Bare hands contact with ready-to-eat foods

OBSERVED EMPLOYEE HANDLE FOOD WITH BARE HAND

*18 Licensed pest control applicator only

NO RAID IN KITCHEN AREA

*34 Controlling pests. Eliminating harborage conditions

OBSERVED BROWN INSECTS INSIDE BULK SPICE VOLUNTARILY DESTROYED

*19 Water & Plumbing in good repair- per code

FIX LEAK AT HAND SINK FAUCET

*21 RFSM - Not On Site

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

*43 Light 20 foot : Reach-in cooler

*10 Clean Sight and Touch

INSIDE MICROWAVE

*15 Bare hands contact with ready-to-eat foods

WITH TORTILLAS ON SERVER SIDE, KITCHEN STAFF WITH TACOS

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

RAW EGG OVER VEGETABLE IN COOLER RAW SEAFOOD OVER RTE IN COOLER

*44 Trash can provided for papertowel waste

*34 Remove dead/trapped pests

IN LIGHT SHIELDS OVER ICE MACHINE

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

*36 Cloths in-use for wiping between uses stored

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

ITEMS IN COOLER

*20 Grease Trap Tickets

MOST RECENT COPY NOT AVAILABLE

*10 Clean Sight and Touch

ICE GUARD AT ICE MACHINE

*42 Nonfood-contact surfaces material

NO TOWEL UNDER CUTTING BOARD

*43 Ventilation hood-prevent grease dripping

*47 Health permit posted

MUST HAVE HEALTH PERMIT POSTED, OBTAIN DUPLICATE IF NEEDED

*18 Licensed pest control applicator only

NO RAID IN KITCHEN

*21 RFSM - Not On Site

*14 When to wash hands before donning new gloves

*45 Premises free of litter

TRASH IN BACK STORAGE

*14 When to wash hands before donning new gloves

OBSERVED A FOOD PREPARATION WORKER PLACING ON FRESH GLOVES WITHOUT WASHING HANDS FIRST

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE IN THE KITCHEN CLEAN THE INTERIOR AND GASKETS OF ALL REACH IN COOLING UNITS

*19 Water & Plumbing in good repair- per code

LEAK AT THE FAUCET HEAD OF THE PREP SINK

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ALL COOKED FOOD HELD FOR LATER USE

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE

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

STORING FOOD CONTAINERS ON TOP OF READY TO EAT FOOD

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM THE INTAKE VENTS OF THE ESTABLISHMENT

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

REPLACE DAMAGED CEILING TILES THROUGHOUT THE FOOD ESTABLISHMENT (INCLUDING THE FOOD PREP AREA)

*47 Other Violations

PROVIDE A SPLASHGUARD FOR THE FOUR COMPARTMENT SINK IN THE BAR