Paesanos Cafe

*21 RFSM - Not On Site

(c) Registered food service managers. (1) Registered food service managers required.

*36 Cloths in-use for wiping between uses stored

Wiping cloths must be in sanitizer bucket between use

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

Observed chicken and side items not date mark in WIC. Date mark prepared meats and sides in WIC.

*19 Water & Plumbing in good repair- per code

Repair leaking faucet at 3 compartment sink

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket must contain sanitizer (recorded 0 ppm)

*14 When to wash hands before donning new gloves

Observed employee not washing hands between change of activity, employee must wash hand before putting on new gloves

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

Label bulk food container in storage room

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

Observed food on floor in WIC, food must be stored 6 inches off the floor.

*10 Clean Sight and Touch

CAN OPENER BLADE DIRTY

*31 No soap at handsink

REFILL SOAP

*35 Hair Restraints effective

HAT OR HAIR NET

*18 Unnecessary chemicals not allowed

cannot have raid

*27 Cooling, heating, and holding capacities. Equipment

RIC is not cold enough (52.5 F)

*36 Cloths in-use for wiping between uses stored

wet wiping cloth on prep tables

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

food (salsa containers) must be 6 inches off floor in WIC

*42 Dirty nonfood contact surfaces

clean floors, ceiling tiles, gaskets, shelves

*44 Trash can provided for papertowel waste

provide a trash can under handwash sink

*47 Handwashing signage

provide hand washing sign

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

chips on top of trash can, contamination between ice and ice container

*39 Equipment in good repair and proper adjustment.

broken gaskets

*42 Dirty nonfood contact surfaces

clean gaskets, fan in walk in cooler, shelves

*18 Unnecessary chemicals not allowed

raid

*22 Handlers-Certificate Not On Site

missing food handler certificate

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

provide label for food containers

*32 Maintain in Good Repair

replace rusty shelves and broken gaskets around cooler door

*42 Dirty nonfood contact surfaces

clean shelves in walk in cooler, reach in coolers, gaskets, clean cappuchino machine

*39 Utensils, single serve items 6 inches off - floor

observed cups sit on floor

*36 Cloths in-use for wiping food spills used for no other purpose

observed wet towels under equipmet

*27 Cooling method, criteria - using ice bath

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

provide label for food storage containers

*42 Dirty nonfood contact surfaces

clean shelves in walk in cooler, walk in freezer, clean coolers inside, gaskets

*36 Cloths in-use for wiping between uses stored

observed wet cloth sit on prep table

*35 Hair Restraints effective

employees need to cover hair

*45 Premises shall be maintained in good repair

cove base, light bulbs

*15 Contact RTE Products w/ Bare Hands

do not touch rte food with bare hands

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

beef fajita (precooked) stored together with ground beef in walk in cooler

*43 Light 20 foot : Reach-in cooler

*35 Hair Restraints effective

employees need cover hair

*29 Sanitizing solutions, testing devices

chlorine test strips

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

provide a written procedures for vomiting/diarrhea events

*03 Food products not maintained at 135øF or above

hamburger patty 132, turkey burger 117 degrees f

*10 Chlorine exposure time table

dish washer 0 ppm

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

use utensils with handle

*44 Trash can provided for papertowel waste

provide

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

keep sanitizer bucket off floor

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

provide label for squeeze bottles

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, shelves

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

clearly date mark TCS food for 7 days only

*47 Conditions of Permit-in use of food equipment

provide

*10 Equipment and Utensils Sanitization

Chlorine chemical dish machine observed at 0pp. Concentration should be between 50-100ppm. Cease use until functioning / operating properly.

*32 Maintain in Good Repair

RIC at front cook line observed not working and bein utilized for dry storage. All equipment shall be operating as its intent and purpose.

*43 Light bulbs, light shields provided

Replace broken light under vent hood.

*02 Cold Hold (41øF/45øF or below)

Observed shrimp and sausage halves at 50°F >COS by flash cooling in freezer before placing on old hold buffet.

*42 Floors/walls/ceiling/nonfood dirty

Fan covers inside WIC observed with dust buildup

*32 Equipment and Utensils Durability and Strength

Replace residential microwave with commercial grade. Missing plate inside.

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

Label all food containers with comon name when removed from the original container / pkg. i.e. squirt bottles and seasoning containers.

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

Employee beverage observed on kitchen cook line. Maintain in seperate (sic) area away from food and clean equipment.

*19 Hand sink water temperature below 110'F

marked as #23 water off at back hand wash sink

*22 Handlers-Certificate Not On Site

*42 Floors/walls/ceiling/nonfood dirty

clean ceiling

*18 Toxic items labeling-non original container

label chemical spray bottle