Mi Cocina

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

Raw beef next to raw fish and raw chicken

*19 Water & Plumbing in good repair- per code

Leaking hand wash sink near dish pit

*34 Outer openings:closing holes, gaps

Rear door must remain shut, no air gaps

*36 Cloths in-use for wiping between uses stored

wiping cloths must be kept in sanitizer buckets

*43 Light bulbs, light shields provided

Replace damaged light shields in dish pit

*42 Dirty nonfood contact surfaces

Must clean cooler gaskets

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * pico 48* tomatoes 47* 50*

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

bottom of a container sitting directly on top of food (x2) you do not know where the bottom has been

*10 Clean Sight and Touch

clean the inside of every ric clean meat slicer

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * pico 47* peppers 46* tomato 50* pineapple 48* have coolers serviced

*10 Clean Sight and Touch

Dirty can opener and mixer- detail clean

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

raw chicken and beef over fish

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

can not store utensils in between equipment

*10 Clean Sight and Touch

Clean interior of ice machine

*20 Grease Trap Tickets

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

*34 Pest control-routine inspections for

Flies observed

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

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

*14 When to wash hands before donning new gloves

*43 Light - 50 foot : Food and utensils area

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

Do not drink at prep area

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. sour cream 51* pico 46.5

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

* must be smooth durable nonabsorbent and easily cleanable can not store food or utensils on cloth no cloth under cutting boards remove plastic from fryer basket handles no foil on floor

*39 Keep utensils handles upright or protected

ice scoop handle touching ice

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

dressing bottles sitting directly on food - lettuce food containers sitting directly food

*10 Clean Sight and Touch

Pans coming out of the dishwasher with gross food particles and put in the clean section of dishes

*45 Floor contruction requirements

Kitchen floors

*19 One Inch Air Gap

Missing air gaps at the wait sink and ice maker

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

*31 Handwashing lavatory - accessible

Kitchen and wait areas

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

employee personal food observed stored next to customer product in tall ric

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

observed multiple ice scoop stored laying on ice inside ice bins and ice machine

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

label all food containers with common name when removed from its original container

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

provide hot water for all hand sinks of a least 100 degrees f asap

*31 Handwashing lavatory - accessible

waiters station next to bar-hand sink not accessible due to high chairs stored in front

*36 Cloths in-use for wiping between uses stored

maintain sanitizer clothes inside buckets with sanitizer solution when not in use

*10 Clean Sight and Touch

inside walls and upper panel of ice machine observed with black mold like substance

*34 Outer openings:closing holes, gaps

back air curtain observed turned off

*45 Lockers to be used to store personal items

*31 Individual, disposable towels

provide a paper towels at the hand sink in the bar.

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

store the food containers off the floor six inches inside the walk in cooler.

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

sanitizer buckets should be off the floor

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

provide name on the product containers in the walk in cooler (several )

*21 RFSM - Not On Site

RFSM must be on site during the operation of the business.

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

Provide dates on the product in the walk n cooler.

*39 Keep utensils handles upright or protected

handles on ice scoops must be in the upright position.

*42 Dirty nonfood contact surfaces

clean the gasket on the reach in coolers on the line

*43 Light bulbs, light shields provided

shield the light in the walk in cooler

*47 RFSM Certificate - Not Display

Registered food service manager certificates are in a book ( they should be displayed for public viewing. )

*32 Nonfood surfaces-design to be cleaned easily

remove the foil from the trays ( smooth and easily cleanable surfaces.)

*45 Floor contruction requirements

the floor has to be resurfaced ( creek bead look is not smooth and none absorbent)

*42 Dirty nonfood contact surfaces

remove the dirt and old food particles from storage areas and slide in tray areas.

*29 Cold/hot hold unit thermometer easily viewable

provide thermometers at the bar reach in cooler where PHF/TCS items are stored.

*41 Food Labeling - Bulk food for self dispensing

Missing the bulk label on the color like flour , sugar , base etc.

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

Notice cook pick up tacos and plate them on a plate to be expedited out front.

*02 Cold Hold (41øF/45øF or below)

Spicy cheese 59.5 degrees Fahrenheit, salsa 46.7 degrees Fahrenheit

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

100ppm

*14 When to wash hands before donning new gloves

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

*19 Hand sink water temperature below 110'F

No hot water at drink station hand sink

*31 Individual, disposable towels

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

drinking

*36 Cloths in-use for wiping between uses stored

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

splash at prep table from hand sink