Panaderia Celaya 2

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*31 Individual, disposable towels

PROVIDE FOR ALL

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

PERSONAL DRINK STORED WITH CUSTOMER ITEMS

*18 Toxic items storage adjacent to food/utensils

SANITIZER STORED WITH CUSTOMER FOOD ITEMS

*24 Food packaged in a establishment, shall be labeled as specified in law

PROVIDE FOR ALL

*40 Store single-service item in original package

KEEP SINGLE SERVICE ARTICLES

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*32 Approved Food Contact Equip.

REMOVE APRONS FROM UNDER TORTILLAS

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE ALL FOODS ITEMS

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

FOOD ITEMS STORED ON FLOOR

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT OF RTE FOOD ITEMS

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

OBSERVED EMPLOYEE DRINKING IN KITCHEN, PERSONAL ITEMS STORED IN PREP AREA

*42 Dirty nonfood contact surfaces

CLEAN DOOR GASKETS IN WIC

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

FOOD HANDLERS- CERTIFICATE NOT ON SITE PROVIDE FOR ALL

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL NON ORIGINAL CONTAINERS

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

DIRTY DISHES STORED ON FLOOR

*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta

TAMALES FROM UNAPPROVED SOURCE

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

RAW EGGS STORED ABOVE RTE FOODS IN RIC

*03 Food products not maintained at 135øF or above

TAMALES 99.8*2 STORED IGLOO COOLER

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

OBSERVED DISHES STORED IN MOP SINK

*18 Licensed pest control applicator only

PESTICIDE STORED WITH CUSTOMER FOOD ITEMS IN PREP AREA

*10 Equipment and Utensils Cleaning-contamination

remove encrusted grease from pans bread surfaces to avoid food contamination

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

*31 Handwashing lavatory - allow convenient

missing hand washing splash separator at kitchen area must be have splash protector to avoid water spills

*34 Pest control-routine inspections for

missing current pest control must be have current pest control

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

*47 RFSM Certificate - Not Display

missing RFSM certification must be have FSM registered with the city

*34 Pest control-routine inspections for

missing pest control tickets

*29 Sanitizing solutions, testing devices

missing sanitizing solution at 3c sink must be have sanitizing solution at 3c sink 50 ppm Chlorine concentration

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

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*32 Equipment and Utensils Multiuse Materials durable

recycle non approved food containers must be use nsf approved food containers

*29 Sanitizing solutions, testing devices

missing sanitizing solutions sanitizer bucket 100 ppm Chlorine 3c sink 50 ppm Chlorine

*21 PIC ensures employees are properly sanitizing equi

PIC ensure the use of sanitizing solution during operational hours

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

open flour bags and food containers without lids must be have food containers with lids to protected food from contamination

*19 No Hot Water / Water heater 50 gallon min.

not hot water at hand sink must be have hot water at all times