MI LUPITA.

ceiling tiles broken or missing at prep area must be replace or repair to proper condition

shelving inside cooler units rust and oxidize must be replace or repair to proper condition freezer units with broken gaskets and doors must be replace or repair to proper condiiton

heavy fly activity observed must be contact pest management to eliminate pest

missing labels on food containers must be label food containers with common names

cooler units, cooking units and WC cooler units dirty with grease, food debris and soils accumulations must be clean to avoid cross contamination

food containers at floor level must be 6 inches out the floor level

floors, walls and ceiling dirty with grease accumulations ,spills, drippings and soils deposits must be clean to avoid cross contamination

zero concentration at 3c sink and dish washing machine -chlorine- must be have 50 ppm at dish washing machine and 50 ppm at 3c sink

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

food packages and bags with out covers or lids in all areas must be protect all food with covers or lids in all areas

PIC must be ensure the employees have proper storing of food containers inside cooler units

floors under cooking equipment and kitchen prep area dirty with grease and soils accumulations must be clean to avoid cross contamination

missing soap at back hand sink must be have soap on all hand sinks to avoid employee contamination

front RI cooler unit not maintain proper food temperature of 40 F or below must be replace or repair to avoid cross contamination and ensure the unit maintain proper food temperature of 40 F or be

zero concentration at ware washing machine of sanitizing solutions must be at: 50 ppm chlorine concentration

PIC must be ensure employees clean vent hood filters to avoid cross contamination

front RI cooler unit slacking food temperature control of 40 or below must be replace or repair to avoid cross contamination

missing first aid kit on site must be have first aid kit on site

fly activity observed must be contact pest management to eliminate pest

PIC must be ensure kitchen area and prep area must be properly clean during operational hours

missing blue lights in all areas must be have blue lights to eliminate pest

PIC must be discard food containers without proper food temperature of 40 F or below from inside WI cooler unit voluntary destruction and discarded food with not proper food temperature of 40 F or be

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

WI cooler broken must be replace or repair to proper condition to maintain food temperatures of 40 F or below

missing sanitizer buckets in all areas must be have sanitizer buckets at: 100 ppm chlorine concentration available during operational hours

missing employee health policies and procedures

WI cooler broken 62 F not maintain proper food temperature of 40F or below must be replace or repair to proper condition

a/c vent broken and dirty with soils, grease accumulations and dust must be clean or replace to avoid cross contamination must be change a/c filters

missing bodily fluids writing procedures /spill kit

ceiling tiles with gaps in all areas ceiling tiles must be replace or repair to proper condition in all areas -closed gaps- to avoid cross contamination

missing writing employee health policies

cooler units dirty with stagnant water, food debris and solis accumulations cooler units in all areas must be clean to avoid cross contamination food surfaces dirty with soils and grease accumulatio

missing some date marking on some food containers must be date mark all food containers

using thank you bags and recycle containers as food containers must be use approved containers as food containers

ceiling inside kitchen and prep areas with grease accumulations and soils deposits must be replace or repair to proper condition and avoid cross contamination walls dirty with grease drippings and

cutting boards surfaces with scratches and rough surfaces must be resurface to smooth and easy to clean food surfaces

vent hood system failed to extract fumes from kitchen and ceiling areas creating grease condensation buildup on walls and ceiling PIC must be verified that vent hood system is working properly to

shelving inside cooler units in all areas with rust and oxidation must be replace or repair to proper condition to avoid cross contamination

missing sanitizing solutions at front prep area and kitchen prep area must be have sanitizer buckets at: 100 ppm chlorine concentration

CLEAN THE INTERIOR OF THE KITCHEN MICROWAVE

COOKED FOOD ITEMS NOT DATE MARKED (VOLUNTARILY DISCARDED )

PROVIDE CHLORINE TEST STRIPS FOR THE ESTABLISHMENT

ONE KITCHEN WORKER NOT WEARING A HAIR RESTRAINT

ICE SCOOP LAYING DIRECTLY IN THE ICE ( INSIDE THE BAR AREA FOUNTAIN DRINK ICE BIN )

CLEAN FAN COVER ( REACH IN COOLER ) HEAVY GREASE BUILD UP

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE

HAND WASH SIGN ( MEN'S RESTROOM )

FLIES PRESENT

AT THE HAND SINK IN THE BAR REA

provide cover for all food containers

observed raw shrimp store next to cooked shirmp , cooked meats, raw meat store next to carrot

provide date marking for all foods in the cooler

all foods must above floor 6 ins

replace the damaged gaskit for wic

provide cover for all food containers

set up sanitizer bucket

provide cleaning for the coolers

all foods in coolers

observed raw meat, chicken store together Run shrimp above cooked shrimp Ran oyster and raw eggs store together

observed big container of meat on table without temp on time control

Ice scoop handle resting on ice in beverage service area.

Lint and dust buildup on ceiling of walk in cooler.

Lights appear unshielded in main production area of kitchen. Florescent light missing at entrance to dish washing area. Light bulb missing from under vent hood system.

Multiple items in walk in cooler not date marked. Flautas in reach in cooler dated 12/16/17.

Food not covered in reach in cooler and in walk in cooler. Foods should be stored covered so as to prevent contamination.

Floor junctures not coved and sealed throughout production areas of kitchen.

Mop cloth on cutting board. When not in employee's hands, in-use cloths should be in sanitizing solution.

Cutting boards scored and not easily cleanable.

Chlorine sanitizer in three compartment sink less than 10ppm. Please make sure sanitizer is at least 50ppm. Ideally between 50ppm and 100ppm concentration.

NO RAID IN THE KITCHEN

HANDLE IN ICE MACHINE

ITEMS IN RIC, DISCARD AFTER 7 DAYS

EMPTY CONTAINER IN HAND SINK COS- REMOVED

BAGGED ONIONS

NO TOWEL UNDER CUTTING BOARD COS- REMOVED

RAW MEAT THAWING UNDER ROOM TEMP

RAW FISH OVER SALSA IN RIC COS

MOLDED PRODUCE ON SHELF IN RIC

SOUR CREAM 55, PICO 55 (DEGREE F)

ALL FOOD IN RIC

RAW CHICKEN OVER RAW BEEF IN WIC

NOT AVAILABLE DURING INSPECTION

CLEAN LIGHT SHIELDS TO BE FREE OF GREASE AND INSECTS

ALL FOOD ITEMS