Panaderia LA Union/restaurant

*19 One Inch Air Gap

air gap needed at back drain

*28 Date marking commercially prepared RTE/ TCS food

date gallon of milk once opened

*31 Handwashing lavatory - allow convenient

hand sink not accessible (back)

*42 Nonfood-contact surfaces material

clean food containers (outside)

*44 Trash can provided for papertowel waste

trash can must be provided at hand sinks

*45Floor, wall, ceiling - Exposed material

replace missing/ dirty ceiling tiles

*47 Handwashing signage

need hand washing signs at hand sinks

*02 Cold Hold (41øF/45øF or below)

salsa observed at 52F

*10 Clean Sight and Touch

inside of microwave not clean to sight and touch

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

food uncovered in RIC

*19 Water & Plumbing in good repair- per code

3 compartment sink faucet leaking, dump sink leaking from pipes underneath

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

label all bulk food items/ containers

*42 Dirty nonfood contact surfaces

clean gaskets (RIC)/ replace broken gaskets, clean vent filters

*18 Toxic items labeling-non original container

*47 Handwashing signage

*45 Drying Mops-air dry

*19 Water & Plumbing in good repair- per code

repair leak at utility sink

*32 Nonfood surfaces-design to be cleaned easily

discontinue use of foil liners next to 3-comp sink under prep table

*03 Food products not maintained at 135øF or above

observed refried beans at 110 F and honing in red sauce at 109 F

*42 Dirty nonfood contact surfaces

gaskets of RIC units observed with product debris accumulation

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

Cover all food inside tall RIC units

*31 Individual, disposable towels

*47 Handwashing signage

*34 Outer openings:closing holes, gaps

*45 Drying Mops-air dry

*29 Sanitizing solutions, testing devices

provide chlorine test strips to test bleach water sanitizer

*21 RFSM - Not On Site

*31 Individual, disposable towels

NO TOWEL AT HAND SINK

*47 Handwashing signage

NO SIGN AT HAND SINK ONLY

*45Physical Facilities Floors,Walls,Ceilings

BROKEN CEILING

*10 Clean Sight and Touch

DIRTY FLOWER MIXER

*45Physical Facilities Floors,Walls,Ceilings

Wet CEILING IN KITCHEN AND PATH TO RESTROOM.

*19 Water & Plumbing in good repair- per code

WATER DRIPPING FROM FAUCET AT SINK

*47 Handwashing signage

NO SIGN FR HAND SINK

*32 Maintain in Good Repair

RUSTED STROAGE SURFACE

*10 Sanitization after Cleaning

NO SANITIZER IN BUCKET

*47 Other Violations

broken gasket at door deep freeze

*42 Nonfood-contact surfaces material

dirty exterior of trash can in kitchen area

*19 Water, Plumbing, and Waste Plumbing Systems

leak on faucet at 3 compartments

*47 Other Violations

no hand sink sign post and no post for customers to request inspection report

*10 Sanitization after Cleaning

no sanitizer in bucket

*42 Dirty nonfood contact surfaces

DUSTY CEILING OVER BREAD STORAGE AREA

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

DIRTY BREAD MIXER

*19 One Inch Air Gap

NO AIR SPACE BETWEEN FLOOR DRAIN AND PIPE

*10 Clean Sight and Touch

dirt bread mixer

*42 Dirty nonfood contact surfaces

dirty ceilings are bread prep area

*31 Individual, disposable towels

no towel t hand sink

*31 No soap at handsink

no soap at hand sink

*43 Light bulbs, light shields provided

replace light bulbs

*45Physical Facilities Floors,Walls,Ceilings

replace broken ceiling

*22 Accredited food handler certificate - 60 days

xpired food handler

*22 Accredited food handler certificate - 60 days

NOT ALL EMPLYEE'S HAVE CERTIFICATE

*45 Lockers to be used to store personal items

PERSONAL BAGS AND CELLPHONE ON OOD STORAGE SURFACES

*29 Food thermometers provided and accessible

NO THERMOMETER IN DEEP FREEZER

*10 Sanitization after Cleaning

NO SANITIZER IN BUCKET

*31 Individual, disposable towels

NO DISPOSAL TOWEL AT HAND SINK

*10 Clean Sight and Touch

OLD AND RUSTED BAKING TRAY

*47 Other Violations

CHECKING LEAK ON CEILING

*29 Food thermometers provided and accessible

NO THERMOMETER IN COLD HOLD

*47 Other Violations

BROKEN GASKET AT DOOR OF RIC

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

FOOD STORE ON FLOOR

*45Floor, wall, ceiling - Exposed material

REPLACE MISSING TILES ON FLOOR

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

GREASY AND DIRTY BREAD MIXER

*42 Nonfood-contact surfaces material

BAKING TRAY STORE ON DIRTY SURFACES

*31 No soap at handsink

NO HAND SOAP

*45 Clean facilities as often as necessary.

CLEAN BAKERIR UNIT AS OFTEN AS POSIBLE.

*10 Clean Sight and Touch

FOOD MIX IN DIRTY SURFACE

*32 Nonfood surfaces-design to be cleaned easily

SURFACE OF SHELF ON WHICH FOOD ARE MIX DIRTY

*42 Nonfood-contact surfaces material

DIRTY HAND SINK SURFACES

*31 No soap at handsink

*47 Other Violations

CLEAN DUMPSTAR BUCKET AND PROVIDE COVER FOR THEM

*10 Food thermometer cleaned before use

FOOD THERMOMETER NOT CLEAN BEFORE PUTTING IN FOOD

*31 Handwashing lavatory - used for other purpose

FLOOR RAG STORE IN HAND SINK

*10 Clean Sight and Touch

FOOD PREP ON DIRTY SURFACE

*42 Dirty nonfood contact surfaces

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

KEEP ALL PREP SURFACE CLEAN ALL THE TIME

*30 Does Establishment have a current valid permit posted?

PERMIT NOT POSTED

*45 Cabinet used for the storage of food may not be located in locker rooms etc.

PERSONAL ITEMS ON COLD HOLD SURFACE

*47 Other Violations

BROKEN GASKET AT RIC DOOR

*33 Rinsing procedures - 3 compartment sink

*10 Sanitization after Cleaning

NO SANITIZER SET UP FOR DISHWASHING

*14 Cloth glove--use

EMPLOYEE NOT CHANGING GLOVE AFTER TOUCHING SURFACE

*30 Food Establishment Permit

NO PERMIT NOT PROVIDED

*10 Sanitization after Cleaning

KEEP CHLORINE IN BUCKET AT 100PPM

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

FOOD STORE UNDER DIRTY FAN COVER.

*42 Nonfood-contact surfaces material

DIRTY HAND SINK

*30 Food Establishment Permit

NO HEALTH PERMIT

*31 Individual, disposable towels

NO INDIVIDUAL TOWELS

*41 Food Labeling - Bulk food for self dispensing

LABEL ALL PREP FOOD IN RIC

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

DATE MARK ALL PREP FOOD

*47 Other Violations

BROKEN GASKET

*36 Cloths in-use for wiping between uses stored

TOWELS ON PREP SURFACE

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

OPEN WALL BETWEEN DOOR THAT LED TO RESTROOM

*19 One Inch Air Gap

KEEP DRAIN PAPE ONE INCH AIR SPACE , REPAIR BROKE PIPE AT HAND SINK.

*46 Toilets, urinals and showers not used as a service sink

INTERIOR OF TOILET SIT HAVE STOOL REMAIN.

*22 Handlers-Certificate Not On Site

*31 No soap at handsink

*10 Clean Sight and Touch

dirty interior ice machine, provide sanitizing bucket with concentrate of 100ppm for chlorine and place it 6inch off floor

*22 Handlers-Certificate Not On Site

all employee's need handers certificate

*21 RFSM - Not On Site

renew rfsm

*22 Handlers-Certificate Not On Site

provide handlers certificate for all employee's

*30 Food Establishment Permit

permit not provided

*42 Floors/walls/ceiling/nonfood dirty

clean vent beside food storage area

*37 Food shall be protected from contamination by storing the food in a clean, dry location

food stored not covered under dusty vent

*10 Sanitization after Cleaning

provide sanitizing bucket for prep surface

*32 Nonfood surfaces-design to be cleaned easily

Remove paper shelf liners

*38 Thawing. under running water criteria - water velocity

Observed meat thawing in standing water in 3-comp sink. Thaw under clean running water or in refrigerator overnight.

*39 Keep utensils handles upright or protected

Observed ice scoop stored on top of ice inside the machine. Store ice scoop with handle upright or store inside holder.

*40 Handle & dispense of cleaned utensils, single-use

Plasticware observed with lip/mouth contact surface facing up. Store plasticware with handles up.

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

label all food containers with common name. i.e. seasoning shakers.

*43 Light - 50 foot : Food and utensils area

Replace/repair broken light under vent hood.

*47 Other Violations

Hang up or invert mop when not in use.

*18 Toxic items labeling-non original container

Label chemical spray bottles

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

provide/install splash guard for hand sink next to prep table

*34 Outer openings:closing holes, gaps

properly seal all outer perimeters to prevent entrance of insects and rodents

*45Physical Facilities

unapproved ceiling observed through back of house

*14 When to wash hands before donning new gloves

EMPLOYEE FAILED TO WASH HANDS WHEN CHANGING GLOVES

*02 Cold Hold (41øF/45øF or below)

BEAN AND CHEESE FILLING 55.1°F

*47 Handwashing signage

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

*19 Water & Plumbing in good repair- per code

HAND SINK IN OVEN ROOM

*31 No soap at handsink

*42 Dirty nonfood contact surfaces

FAN, CEILING

*34 Outer door: solid,selfclosing,tightfitting

SIDE DOOR HAS GAPS AT BOTTOM OF THE DOOR

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

DATE MARK TRES LECHES CAKES

*47 Handwashing signage

*32 Maintain in Good Repair

GASKETS ON COOLER

*34 Outer door: solid,selfclosing,tightfitting

GAP UNDER DOORS

*10 Clean Sight and Touch

DOUGH CUTTER

*47 Handwashing signage

*45 Ceiling easily cleanable and light in color

WRONG CEILING TILES IN PREP AREA, BROWN CEILING TILES IN OVEN ROOM

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

*31 Individual, disposable towels

*32 Equipment and Utensils Durability and Strength

STYROFOAM CUP USED TO STORE SUGAR, TORTILLA HOLDER FOAM INTERIOR

*39 Store all equipment & utensil covered or inverted

PLASTIC SPOONS IN KITCHEN

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

BAGS OF SALSA

*18 Toxic items labeling-non original container

SPRAY BOTTLE

*47 Handwashing signage

PROVIDE AT ALL HAND SINKS

*10 Clean Sight and Touch

INSIDE ICE MAKER

*14 Wash hands after all other activities

EMPLOYEE DIDN'T WASH HAND BEFORE RETURNING TO FOOD PREP

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

TAMALES STORED IN FREEZER WITHOUT WRAPPING

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

CONTAINER IN DRY STORAGE

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

*14 When to wash hands before donning new gloves

*28 Date marking commercially prepared RTE/ TCS food

milks

*22 Handlers-Certificate Not On Site

*34 Outer door: solid,selfclosing,tightfitting

side door

*47 Handwashing signage

*29 Cold/hot hold unit thermometer easily viewable

*31 Individual, disposable towels

*45 Premises shall be maintained in good repair

ceiling in baking area

*26 Advisory-"consuming raw or undercooked#" text

*02 Cold Hold (41øF/45øF or below)

raw beef 49.1°F

*18 Toxic items labeling-non original container

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

*05 Rapidly reheat 165øF for hot holding

beef 132.7°F

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

improper date marking

*21 RFSM - Not On Site

no RFSM on duty during inspection

*32 Damaged Equipment

remove masking tapes from walls

*11 Food not re-served after being served or sold to consumer

re-servicing salsa that was previously served

*34 Outer openings:closing holes, gaps

close all gaps in ceiling

*44 Trash can provided for papertowel waste

provide small covered trash can at hand sink

*42 Dirty nonfood contact surfaces

clean drains

*43 Light bulbs, light shields provided

provide more lighting under vent hood system

*10 Clean Sight and Touch

clean all food contact surfaces (warning)

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*31 Individual, disposable towels

no paper towels at hand sink

*45 Premises shall be maintained in good repair

repair ceiling tiles, change ceiling tiles to smooth easy cleanable tiles and repair exposed wood

*14 When to wash hands before donning new gloves

donning gloves without washing hands

*43 Clean vent syst:Intake/exhaust air ducts

clean all vent in kitchen

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

cover all food items to protect from cross contamination

*19 Water & Plumbing in good repair- per code

leaking at mop sink -repeat violation, one inch air gap at hand sink and 3 comp sink

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

cross contamination by arrangement

*27 Cooling method, criteria - placing the food in shallow pans

STORING IN LARGE POTS

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

RAW CHICKEN STORED ABOVE RTE FOODS

*14 When to wash

LACK OF HANDWASHING

*31 Handwashing lavatory - used for other purpose

OBSERVED TOWELS STORED IN HANDSINK

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*39 Store all equipment & utensil covered or inverted

*34 Outer openings:closing holes, gaps

SEAL ALL IN CEILING AND WALL : OBSERVED DUCT TAPE COVERING HOLE

*46 Backflow prevention device -not serviced and maintained

LEAKING AT HANDSINK

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

STORED ON PREP TABLE AND ON EQUIPMENT

*18 Toxic items labeling-non original container

LABEL ALL

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING LINES AT MOP SINK

*47 Handwashing signage

*10 Clean Sight and Touch

CLEAN ALL

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

REMOVE ROTTEN BANANA

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

PASTOR 103.8**F

*01 Cooling -- total 6 hours, 135-41øF

CALDO DE TRES 52.9*F, BEANS 64*F

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

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

Cross contamination by storage (arrangement)

*31 Handwashing lavatory - used for other purpose

*32 Damaged Equipment

*34 Outer openings:closing holes, gaps

reseal around front and back door

*43 Clean vent syst:Intake/exhaust air ducts

*42 Dirty nonfood contact surfaces

clean drains

*44 Trash can provided for papertowel waste

small covered trash cans

*45 Premises shall be maintained in good repair

*45 Ceiling easily cleanable and light in color

*47 Handwashing signage

provide hand washing signs