Mi Sazon Mexican Restaurant

*19 Water & Plumbing in good repair- per code

Hand sink leaking from bottom , needs to be repaired

*10 Other sanitizer use - manufacturer label direction

shall maintain at 50-100ppm Cl at bucket sanitizing

*09 Food protected cross contamination by preparing each type of food at different times or in separ

Food bowl on top of fresh cut vegetables in cold hold

*28 Original cont. of RTE/PHF/Day1= day of opening

Date mark items in cooler at 7 days (opened)

*34 Outer openings:closed,tight-fitting windows

Back door has a gap and needs to be sealed

*47 Other Violations

provide a choke poster on display

*32 Damaged Equipment

replace damaged utensils (spatula)

*34 Outer door: solid,selfclosing,tightfitting

*32 Nonfood surfaces-design to be cleaned easily

*21 RFSM - Not On Site

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

squeeze bottlers, drink dispensers

*31 Handwashing lavatory - accessible

Front sink full of water bottles.

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

Personal drinks stored improperly.

*33 Rinsing procedures - 3 compartment sink

Sink not set-up properly.

*18 Toxic items labeling-non original container

spray bottles

*45 Lockers to be used to store personal items

Purse stored on dry storage shelf.

*38 Thawing. under running water criteria - < 4 hours

Food thawing at room temp.

*02 Cold Hold (41øF/45øF or below)

cooked beef 64.5 F

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

*22 Accredited food handler certificate - 60 days

*47 Other Violations

Provide pest control records.

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

PERSONAL DRINK STORED ON PREP TABLE

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*27 Cooling method, criteria - smaller portions

OBSERVED IMPROPER COOLING

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

FOOD ITEMS STORED ON FLOOR

*40 Store single-service item in original package

KEEP PROTECTED

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

PROVIDE UTENSIL WITH HANDLES FOR SCOOPING

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK : OBSERVED DUMPING IN HANDSINK

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL NON ORIGINAL CONTAINERS

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

PROVIDE EMPLOYEE HEALTH POLICY

*02 Cold Hold (41øF/45øF or below)

CHICKEN 65*F, TRIPE 57*F

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*02 Cold Hold (41øF/45øF or below)

ck 44.3, shrimp 44, fish 43.6 (date 3-5), guac. 43.5 (date 3-2), veg 45

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

shrimp no date out 2 days.

*31 Handwashing lavatory - used for other purpose

HW ONLY; OBSERVED DISHES

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

YOGURT ABOVE/NEXT CUSTOMER FOOD

*36 Cloths in-use for wiping between uses stored

STORE RAGS IN SAN. BK. BETWEEN USE.

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

COVER RICE COOLING ON PREP TABLE.

*40 Store single-service item in original package

DON'T REUSE SINGLE USE CONTAINER.

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

LABEL SPICES.

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

PUCHO 2-22-20

*39 Keep utensils handles upright or protected

USE HANDLE TO SCOOP BEANS AND STORE UPRIGHT.

*39 Keep utensils handles upright or protected

using bowl with no handle in cut produce container.

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

back door has gap on lower right hand corner. seal properly.

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

opened drink above working food contact area.

*27 Cooling, heating, and holding capacities. Equipment

using ice to keep soups cold, must use some form of mechanical refrigeration to maintain cold hold temperatures. Ice can only be used when COOLING food down not to MAINTAIN food at cold hold temperatu

*32 Thermometer in good condition or discarded

thermometer in reach in cooler reading 100F. replace.

*47 Conditions of Permit-in use of food equipment

Need sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*27 Cooling, heating, and holding capacities. Equipment

Walk in cooler and right reach in cooler not cooling to capacity.

*02 Cold Hold (41øF/45øF or below)

Rice in walk in cooler @ 45.6F Sausage in reach in cooler @ 42.3F

*39 Store all equipment & utensil covered or inverted

Pots and bowls should be inverted, in order to drain properly.

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

Food containers in walk in cooler are missing date mark. If being used same day, designate one shelf for same day use items.

*29 Cold/hot hold unit thermometer easily viewable

Need thermometer in right reach in cooler and new thermometer in coke cooler.

*47 Conditions of Permit-in use of food equipment

Need sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*03 Food products not maintained at 135øF or above

Fajita meat in hot hold at 113.4F.

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

Raw fish next to RTE food in WIC.

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine sanitizer at 200 PPM should be between 50-150 PPM.

*18 Toxic items labeling-non original container

Label spray bottles

*27 Cooling method, criteria - using ice bath

Use proper cooling method on all RTE food, check WIC temperature.

*28 Date marking commercially prepared RTE/ TCS food

Dispose of food past 7 days in WIC.

*29 Food thermometers provided and accessible

Need thermometers in RICs near grill

*32 CIP-Cleanability

Clean tortilla machine, grime build up.

*39 Keep utensils handles upright or protected

*40 Reuse of single service articles

Can not reuse other food containers.

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

Label spices and flour.

*20 Grease Trap Tickets

NO CURRENT RECORDS

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT BOTTOM OF EXIT DOOR

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*32 Approved Food Contact Equip.

REMOVE FOIL LINING FROM SHELVES ;OBSERVED OPEN FOODS STORED IN CARDBOARD BOX

*10 Clean Sight and Touch

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

PERSONAL DRINK STORED ON CUTTING BOARD, BOTTOM OF RIC,AND IN PREP AREA

*18 Toxic items labeling-non original container

LABEL ALL

*12 Gloves Single Use

EMPLOYEES

*02 Cold Hold (41øF/45øF or below)

COOKED TOMATOES 60*, CHICKEN 72*F CHARRO 80.4*F, BEEF 70*F STORED ON SHELVES

*36 Cloths in-use for wiping between uses stored

STORED IN PREP AREA ON CUTTING BOARD

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

OBSERVED FOOD AND EQUIPMENT STORED ON FLOOR

*31 Handwashing lavatory - allow convenient

REPLACE MISSING HANDSINKS

*14 When to wash

EMPLOYEES

*03 Food products not maintained at 135øF or above

BEEF 125*F, 129*F IN HHU,