Morelia Mexican Restaurnt

*45Floor, wall, ceiling - Exposed material

*15 Contact RTE Products w/ Bare Hands

COS

*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed

*32 Approved Food Contact Equip.

Open can used for food storage

*47 RFSM Certificate - Not Display

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

*21 RFSM - Not On Site

*10 Clean Sight and Touch

Labels left on clean dishes

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

*22 Handlers-Certificate Not On Site

*35 Hair Restraints effective

*18 Toxic items labeling for original container

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

Raw chicken stored over raw beef Raw shell eggs stored over produce

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

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

*34 Outer openings:closed,tight-fitting windows

*33 Warewashing sinks and drain boards, self-draining.

*45 Living or sleeping quarters, separation

*21 RFSM - Not On Site

*47 RFSM Certificate - Not Display

*32 Equipment & Utensils resistant pit,chip, crazing

*45 Walls and ceilings, studs, joists, and rafters

*43 Light - 50 foot : Food and utensils area

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

Walk in refrigerator at 44.5 degrees - Uncooked steak

*31 Handwashing lavatory - accessible

Front bar - hand sink used for storage

*43 Light - 50 foot : Food and utensils area

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

Onions stored on the floor

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

*45 Living or sleeping quarters, separation

Childcare

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

Sanitizing bucket on the floor

*42 Nonfood-contact surfaces material

Foil lined surfaces Unsealed wood surfaces

*02 Cold Hold (41øF/45øF or below)

POUR - 57.1 degrees - cooked meat WIR - 51.5 - cooked beans

*21 RFSM - Not On Site

*33 Warewashing sinks and drain boards, self-draining.

Two drain boards are needed

*45Floor, wall, ceiling - Exposed material

*45Floor, wall, ceiling - Exposed material

repair openings/holes in the ceiling tiles

*02 Cold Hold (41øF/45øF or below)

guacamole and sausage measured at 45 degrees F

*31 Handwashing lavatory - used for other purpose

utensils stored in the hand washing sink

*19 Water & Plumbing in good repair- per code

leaking pipe under the hand wash sink in the front of the serving area

*42 Dirty nonfood contact surfaces

clean the moldy fan covers inside the walk in cooler

*19 One Inch Air Gap

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

onions and food items stored on the floor of the walk in cooler

*27 Cooling, heating, and holding capacities. Equipment

the reach in cooler was not set at the required temperature setting of 41 degrees F.

*14 When to wash hands before donning new gloves

wash hands before donning a new pair of gloves

*23 Water pressure specifications

low water pressure at the hand wash sink

*21 RFSM - Not On Site

*21 PIC ensures food handlers properly trained

all employees that work directly with food must obtain a valid food handler card

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

sliced cheese stored on top of raw beef patties inside the ric

*10 Equipment and Utensils Cleaning-contamination

clean the ice machine; bacteria buildup

*19 One Inch Air Gap

*31 Individual, disposable towels

no paper towels in the dispenser at the hand wash sink