Mi Cocina

*10 Q.A. PPM - follow manufacturer's direction

Maintain sanitizer at 200 ppm QA

*39 Store all equipment & utensil covered or inverted

Store all utensils - plates, bowls, ice buckets - upside down to avoid contamination

*39 Store all equipment & utensil covered or inverted

Invert all plates to avoid contamination, invert ice bucket

*42 Dirty nonfood contact surfaces

Clean all shelves

*10 Clean Sight and Touch

dirty ice bins and can opener

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * salad dressing 49* fish 46* 49*

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

need splash guard on bar hand sink and by fountain drink

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

Cups stored on top off food in make line

*39 Store all equipment & utensil covered or inverted

*10 Clean Sight and Touch

Clean ice bin dividers

*39 Keep utensils handles upright or protected

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

*18 Toxic items storage adjacent to food/utensils

*39 Cutting surfaces.

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

RAW BEEF STORED ABOVE RAW FISH

*31 Individual, disposable towels

BAR SINK

*42 Dirty nonfood contact surfaces

top of dish machine

*14 Gloves single use

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

*47 Handwashing signage

FEMALE RESTROOM

*03 Food products not maintained at 135øF or above

enchiladas, pork tamales, and chicken measured at 118 degrees F

*21 RFSM - Not On Site

expired permit

*04 Is Poultry; stuffed fish/meat/pasta/poultry/ratites cooked to 165øF for 15 seconds

reheat chicken and pork tamales to 165 degrees F for 15 seconds.

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

quat test strips needed on site

*18 Toxic items labeling-non original container

non labeled spray bottle filled with degreaser

*39 Keep utensils handles upright or protected

ice scoop

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly

*31 No soap at handsink

*36 Cloths in-use for wiping between uses stored

do not store cloth towels underneath cutting boards

*42 Dirty nonfood contact surfaces

sticky residue on the canbinets

*19 Water & Plumbing in good repair- per code

leaking pipe under the three-compartment sink

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

container of margarita stored on the floor inside the bar area

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly

*18 Toxic items labeling-non original container

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

raw foods stored above ready to eat foods in the walk in cooler

*28 Date marking commercially prepared of RTE/PHF

date mark all phf with the correct date(month and day) to avoid any discrepancy

*42 Dirty nonfood contact surfaces

sticky syrup residue inside a cooler where glasses are stored inside the bar area

*47 Handwashing signage

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly

*39 Keep utensils handles upright or protected

handle of ice scoop embedded inside the ice machine

*10 Clean Sight and Touch

Inside of the dishwasher in need of cleaning Knives "cleaned" with the super rinse

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

Raw chicken stored over raw beef

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

Enchiladas held at 120.0 degrees in the warer

*31 Handwashing lavatory - accessible

Cooks line - triple repeat

*21 PIC ensures employees are properly sanitizing equi

Quats at 100 PPM