Pancho's Mexican Buffet

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

PERSONAL DRINKS AND CAKES STORED IN PREP AREA

*36 Cloths in-use for wiping between uses stored

CLOTH STORED ON PREP TABLE THROUGHOUT KITCHEN

*18 Toxic items stored above food/utensils

TOXIC ITEM STORED ABOVE FOOD ITEMS AND EQUIPMENT

*32 Damaged Equipment

REMOVE DAMAGED PLATES

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

COVER ALL FOODS IN WIC/F

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

SINGLE SERVICE ARTICLES STORED ON FLOOR

*21 RFSM - Not On Site

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

SALSA 70.6*F STORED ON TRAY AT ROOM TEMP

*47 Handwashing signage

PROVIDE FOR ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*45 Premises shall be maintained in good repair

REPLACE MISSING WALL TILE

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*31 Individual, disposable towels

*02 Cold Hold (41øF/45øF or below)

LETTUCE AT 45*F DOUBLE PAN INSIDE OF TABLE TOP COOLER, CHEESE 43*F DOUBLE PAN INSIDE OF TABLE TOP COOLER& BOTTLE DRINK COOLER, SALSA ON ICE AT 43.2*F, PICO DE GALLO 44*F ON TOP OF ICE .

*33 Warewashing machine, sink - cleaned every 24 hrs

CLEAN

*27 Cooling, heating, and holding capacities. Equipment

DISCONTINUE ICE FOR COLD HOLD IN ALL AREAS: PROVIDE MECHANICAL REFRIGERATION. DISCONTINUE OPEN FOOD USE OF COOLER FOR PACKAGE/ BOTTLE DRINK IN KITCHEN AT 44*F

*47 Handwashing signage

PROVIDE FOR ALL

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

OBSERVED EMPLOYEE DRINKING IN KITCHEN

*21 RFSM - Not On Site

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

LACK OF HAND WASHING

*45 Floor contruction requirements

REPAIR IN KITCHEN

*37 Unpackaged food may not be stored in direct contact with undrained ice

POTATO IN WIC STORED IN WATER

*19 One Inch Air Gap

PROVIDE AT DISH MACHIEN

*10 Chlorine sanitizer concentration, minimum temp.

the dishes returned to service were not sanitized

*22 Handlers-Certificate Not On Site

*36 Cloths in-use for wiping between uses stored

see inspection report

*39 Keep utensils handles upright or protected

the location is using a bowl ( all scoops must have a handle and the handle must be in the up right position not touching the food.

*32 Maintain in Good Repair

ice mold is broken

*33 Warewashing manufacturer's operating instuctions

see inspection report.

*02 Cold Hold (41øF/45øF or below)

SALSA 53.2*F, LETTUCE 49.4*F, CHEESE 47.9*F ALL STORED ON ICE

*27 Cooling, heating, and holding capacities. Equipment

DISCONTINUE ICE FOR COLD HOLD: MUST PROVIDE NSF APPROVED COMMERCIAL REFRIGERATION

*18 Licensed pest control applicator only

OBSERVED RAID IN ESTABLISHMENT

*35 Hair Restraints effective

PROVIDE FOR ALL

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

*37 Food storage, prohibited areas under leaking water lines

*10 Clean Sight and Touch

CLEAN ALL

*14 Gloves single use

EMPLOYEES

*21 RFSM - Not On Site