PANADERIA Y RESTAURANT LATINA.

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

observed dust build up on vents located in dining area, clean.

dust on ceiling tiles, grime on walls in kitchen. clean.

establishment selling packaged charamuscas and anchovy without name of food. label packaged foods with common name of food.

observed prepared food, cut produced and sour cream removed from original package without proper date mark.

observed leak coming from PVC pipes underneath 3 comp sink. repair.

spray bottle with oil not labeled. label.

raw maranitated chicken observed above rte food and produce. arrange properly to prevent cross contamination.

observe grime build up on wire shelves, clean wire shelves were clean utensils are being stored on.

food grim on floor, pooling of water at leak. remove harboring conditions.

observed hot shot pesticide in dinning area, removed from premises.

observed untreated egg on food contact table for 15 minutes, employee was not immediately working on eggs. unless eggs are treated establishment must store eggs at 45F or below

observed large pot of chorizo being cooled down, cool down in smaller shallow pots.

observed spray bottle and squeeze bottle with oil not properly labeled. label with common name of food.

observed clean utensils in soiled containers, clean container.

observed small amounts of fruit flies in kitchen, remove harboring conditions.

observed grime on floor and dust on walls. clean.

observed loose frp walls, repair.

rfsm not onsite.

observed dust build up on intake vents, clean.

post sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

chlorine sanitizer at 200PPM was corrected to 100PPM by RFSM.

MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST

clean behind equipment, observed grime and dead pest.

shelled eggs stored above cheese, store eggs on bottom shelve.

missing date marks of sliced produce.

corn tamal was slowly being reheated in steam warmer, heat rapidly to 165F then place in warmer.

frp walls are not sealed to walls properly, visible gap on top.

using aluminum foil as surface for utensils, only use material that will not chip easily.

food not covered in reach in cooler.

fruit flies observed in kitchen, find and remove harboring conditions.

label oil that is in spray bottle.

baked goods in containers are not labeled. provide label.

label large containers that have white substance.

using scoops without handles in large food containers. use handled utensils.

chlorine sanitizer at 200+PPM. sanitizer must be between 50-100 PPM.

broken tile on floor in kitchen. repair.

provide thermometer in reach in freezer. COS

clean floors and exposed pipes, heavy dust and grease.

abundant amount of fruit flies in back storage and in some parts of kitchen.

no paper towels at hand sink located in kitchen

MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

missing test strips on all areas must be have test strips to check Chlorine concentration

must be have proper concentration sanitizer bucket 100 ppm Chlorine concentration 3c sink 50 ppm Chlorine concentration

vent hood dirty with oil accumulations must be clean to avoid cross contamination

cooler units doors gaskets and freezer lid broken gasket must be repair to avoid contamination and maintain proper temperature shelving under prep tables oxidize and rusted must be replace or rep

missing body fluids clean up procedures / spill kit

missing soap on hand sink all areas must be have soap on all areas to avoid cross contamination by employees

name of permit does not mach the posted permit must be have correct permit name on establishment

missing writing employee health policies

tamales 124.6 F must be 135 F or above to proper food safety temperature

raw food containers with TCS food containers Food must be separated from TCS food and raw food inside cooler units

dirty equipment with food debris, soils accumulations and water residues inside cooler units must be clean inside and outside to avoid cross contamination

walls dirty with soils accumulations and grease residues inside vent hood area and regular areas must be clean to avoid cross contamination

RFSM not on site must be have RFSM on site during operational hours

food surfaces dirty with debris and soils accumulations must be clean and sanitize to avoid cross contamination

lights not working on service area must be replace or repair to proper condition

PIC must be discard all food containers and packages without date or day marks to avoid cross contamination use as public hazard control

utensils not been sanitize during operational hours utensils must be sanitize before use

missing date marking on food containers in all areas must be have date marks on all food containers to avoid cross contamination

vent hood dirty with soils accumulations and encrusted grease must be clean to avoid cross contamination

missing food handler cards must be have food handler cards on site

missing sanitizer bucket and 3c sink sanitizing solutions must be have sanitizer bucket 100 ppm Chlorine concentration and 3c sink 50 ppm Chlorine concentration of sanitizing solution

bread loafs not labeling must be label all food containers as public health control

expired RFSM must be have a current FSM registered with the city

dirty walls and ceiling with dust and debris contamination must be clean all areas to avoid food contamination

need approved labels as the specified law required

equipment encrusted with grease and soiled with debris must be remove encrusted grease and contamination

missing date marking in all food containers

fruit flies activity observed must be contact pest management to eliminate pest

water line broken from ac unit must be repair to avoid leaks and contamination

chicken tamales 80 F

broken stainless filters at vent hood must be repair or exchange filters to control grease extraction an avoid chemical contamination

using recycle non approved food containers and thank you bags must be use approved commercial food containers to avoid chemical contamination

table bottom shelves oxidize and rust must be repair to avoid contamination

missing food labeling in all food containers must be have food labeling in all food containers as public health control

no sanitizing solutions available must be have sanitizing solutions during operational hours sanitizer bucket 100 ppm 3 c sink sanitizing solutions 50 ppm

open gap at wall at back kitchen area repair gaps at wall to avoid pest harboring

raw meat containers and eggs top shelves in top of CTS food must be separate all raw food containers in orderly manner at lower section at all times inside cooler units

PIC ensure all food surfaces must be sanitize after clean during operational hours

TAMALES AT 122.0 F MUST BE KEPT AT 135.0 F OR ABOVE

LEAK UNDER THE HOT WATER PLUMBING AND FAUCET SERVICE SINK MUST BE FIXED WITHIN THREE DAYS

MISSING USE BY DATE ON FOOD ITEMS MUST BE DATE MARKED

MOIST WIPING CLOTHS STORED ON TABLE MUST BE PROPERLY STORED IN SANITIZER

SALSA NOT LABELED OTHER FOOD ITEMS MUST BE LABELED

DUMPSTER WAS WITH LID OPENED MUST REMAIN CLOSED

GAP BETWEEN HW/ WALL MUST BE SEALED

BY HAND SINK

INSIDE OF RIF

IN ALL COOLERS AND FREEZERS

OVER CLEAN PLATES