Matts Rancho

*10 Clean Sight and Touch

Clean inside ice machine and cooking oil

*33 Warewashing machines auto. dispense detergents

Dish machine at 0ppm, keep at 50ppm Cl

*45 Premises shall be maintained in good repair

Replace hot water handle on mop sink.

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

Do not store raw meat over fruit

*10 Clean Sight and Touch

Clean inside ice machine

*42 Dirty nonfood contact surfaces

Clean top of dish machine

*45 Premises shall be maintained in good repair

Replace lights under vent hood and replace floor tiles as needed

*19 Water & Plumbing in good repair- per code

Fix cold water at hand sink

*33 Warewashing machines auto. dispense detergents

Keep dish machine at 50ppm Cl

*39 Store all equipment & utensil covered or inverted

Store utensils inverted

*01 Cooling -- within 2 hours, 135-70øF

Provide cooling logs to demonstrate proper cooling

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

*10 Clean Sight and Touch

Clean equipment racks and storage bins

*22 Accredited food handler certificate - 60 days

*31 Handwashing lavatory - used for other purpose

Equipment found in hand sink

*39 Store equipment & utensils - avoid contamination

Polishing must be done after cleaning

*42 Dirty nonfood contact surfaces

Dust on fan covers (WIC)

*45 Premises shall be maintained in good repair

Properly seal hand sink to wall.

*46 Covered waste receptacle for women's restroom

Covered trash can must be provided.

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

mold on strawberries

*39 Keep utensils handles upright or protected

ice scoop inside the ice bin(bar)

*34 Outer openings:closing holes, gaps

back door to prevent pests

*20 Grease Trap Tickets

grease trap must be serviced every 90 days

*47 Handwashing signage

SIGN AT ALL HAND SINKS

*21 RFSM - Not On Site

REGISTER

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

DISCARD PAST USE BY DATE

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*15 Contact RTE Products w/ Bare Hands

WITH TORTILLAS

*18 Toxic items labeling for original container

RELABEL SANITIZE BUCKET

*39 Cutting surfaces.

IN PREP AREA

*39 Keep utensils handles upright or protected

can not use a measuring cup as a scoop must have a upright handle

*43 Light bulbs, light shields provided

replace light shields

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

beef next to butter milk raw beef

*42 Floors/walls/ceiling/nonfood dirty

clean the dust on the walls

*10 Clean Sight and Touch

Dirty can opener blade- clean after every use

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

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

raw fish over sauce eggs next to beef

*42 Floors/walls/ceiling/nonfood dirty

dust in ceilings and walls

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*19 One Inch Air Gap

Need 1" air gap by dish washer

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not use cloth under cutting board

*34 Outer door: solid,selfclosing,tightfitting

need weather stripping back door

*43 Ventilation hood systems, adequacy

need more return air

*10 Equipment and Utensils Cleaning-contamination

icemaker

*19 Approved Water Source

3CS

*28 Date marking for hard to date packaging

Food items missing use by date. Must be moma dated.

*32 Damaged Equipment

Plate with chip. Must be discarded.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

Moist wiping cloths on 3CS must be stored in sanitizer.

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

Ice scoop stored on top of ice machine. Must be stored properly.

*43 Light - 50 foot : Food and utensils area

*45Physical Facilities

*14 When to wash hands before donning new gloves

*15 Contact RTE Products w/ Bare Hands

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

no date marking on prepared foods

*35 Hair Restraints effective

*36 Cloths in-use for wiping between uses stored

wiping clothes improperly stored

*39 Loosely cover cooling foods

cover cooling food

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

labeling all non-originals containers

*42 Dirty nonfood contact surfaces

clean drains and floors

*43 Light bulbs, light shields provided

*47 Other Violations

label 3 comp sink

*03 Food products not maintained at 135øF or above

c. peppers 88.4F

*14 When to wash hands before donning new gloves

*15 Contact RTE Products w/ Bare Hands

*18 Toxic items stored above food/utensils

*21 RFSM - Not On Site

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

expired TCS

*32 Damaged Equipment

repair RIC

*34 Outer openings:closing holes, gaps

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

*36 Cloths in-use for wiping between uses stored

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

*42 Floors/walls/ceiling/nonfood dirty

*43 Light bulbs, light shields provided

*43 Clean vent syst:Intake/exhaust air ducts

*47 Handwashing signage