Pappasito's Cantina

*03 Food products not maintained at 135øF or above

Maintain foods at 135F or more

*14 Wash hands after all other activities

Employees must wash hands before task changes. Observed employee sweeping floor, stirring food without washing hands

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

No drinking in food prep area

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

*10 Other sanitizer use - manufacturer label direction

LACTIC ACID RANGE LESS THAN 700 PPM

*03 Food products not maintained at 135øF or above

Hot food temperature above 135F, chicken at 119F.

*10 Sanitization after Cleaning

Employee using knife and cutting board without sanitizer.

*34 Pest Control

Flies in kitchen in multiple areas.

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

Label all food containers with common names.

*06 Time as PHC: 4 hours provide written procedures methods of compliance

LABEL PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL WITH TIME LABEL .

*19 Backflow prevention device - installed

DISH WASHING ROOM FAUCET

*36 Cloths in-use for wiping between uses stored

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

STORE RAW SHRIMPS BELOW SOUR CREAM AND CHEESR.

*06 Discard TCS if date marked exceeds temp & time

REMOVE ALL EXPIRED FOOD PRODUCTS, MILK 4-2-21

*19 Water & Plumbing in good repair- per code

REPAIR CLOGGED SODA GUN HOLDER LINE.

*47 OTHER VIOLATIONS

Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to

*47 OTHER VIOLATIONS

COVER NOSE WITH MASK

*24 Food Labeling- with common name of the food

PROVIDE NAME OF COMPANY AND PRODUCTS TO LIME JUICE IN TO GO BOTTLES

*34 Outer door: solid,selfclosing,tightfitting

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

RAW BEEF STORED ADJACENT TO MILK IN WIC

*18 Toxic items labeling-non original container

*09 Food on display shall be protected from contamination

Tortilla manufacturer

*10 Clean Sight and Touch

*03 Food products not maintained at 135øF or above

Cooked vegetables on the cook's line held at 125.5 degrees under the glo ray

*31 Handwashing lavatory - accessible

This is a triple violations 1. Lack of a hand sink at the tortilla cooking station 2. Lack of a hand sink at the chip and cheese sauce station next to the restroom 3. Lack of a hand sink at the

*35 Hair Restraints effective

Three times in a row for beard nets

*45 Clothes washer and dryer location requirements

Washing machine not separated from the food preparation

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

*35 Hair Restraints effective

Beard nets

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

Raw chicken stored over raw meat products

*14 When to wash hands before donning new gloves

*35 Hair Restraints effective

Beard nets needed

*31 Hand sinks: number installed for convenient use

Wait stations with food preparation are in need of a hand sink, as does the tortilla preparation area

*02 Cold Hold (41øF/45øF or below)

Salad Refrigerator - Cut tomato's at 50.1, Tequila lime dressing at 46.8 degrees

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Tortilla area - sneeze guards missing for the cooked products The food preparation area is open to the public

*03 Food products not maintained at 135øF or above

Cooked chicken held at 115.3 degrees - glow ray

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

*42 Dirty nonfood contact surfaces

dusty fan covers inside the ric at the bar

*14 When to wash hands before donning new gloves