POLLO FIESTA.

observed dust build up on string lights, on top of equipment, on single service cup stand next to drive thru window

missing hand wash sign, provide.

observed restock mixer with bean residue, clean and sanitize throughly before restocking

observed containers with spice not labeled with name of spice; labeled food that has been removed from original container.

observed two spatulas that were damaged, replace to prevent contamination.

observed carton of eggs stored above produce in walk in cooler, arrange properly to prevent cross contamination.

observed flautas thawing at room temperature, thaw overnight in RIC

observed cooling chicken left uncovered.

observed intake vents covered in dust, clean.

chicken in non functioning hot hold equipment below 135F, observed at 110F; reheat to 135F on grill an maintain on grill.

raw eggs stored above fresh produce in WIC, arrange properly

spray bottles with cleaner and sanitizer not labeled.

establishment only hot hold equipment not functioning.

wet cloth on cutting board and underneath two underneath cutting board.

handle touching food, restock properly.

label squeeze bottles with common name of food.

grime on walls, clean.

provide CH sign.

salsa at 64.3F in salsa bar. green salsa at 62.4F at salsa bar. dispose of food that is station inside of salsa bar.

salsa in white prep packed containers stored in ice chest, ice waste water is flooding containers. remove and store food in mechanical refrigeration.

Employees working in kitchen without Texas Food Handler cards, provide.

lights in dry storage room are not shielded, provide shield.

ice bin splash guard has small traces of grime, clean.

clean behind equipment and underneath grill station.

missing date marks for flan and chocolate cakes stored in prepackaged product.

WI door rust and oxidize must be repair to proper condition shelving inside cooler units rust and oxidize must be repair to proper condition

missing date marking on food containers must be have date mark on all food containers

main vent hood dirty with grease drippings must be clean to avoid cross contamination

zero concentration at sanitizer bucket must be have 100 ppm at sanitizer bucket chlorine concentration

floors with food debris, soils accumulations and grease deposits must be clean to avoid contamination walls and ceiling on all areas with soils accumulations, dust and spills must be clean to avoi

cooking equipment dirty with encrusted grease and soils residues kitchen area must be clean to avoid cross contamination

recycle containers use as food containers must be use commercial approved containers as food containers to avoid chemical contamination

sanitizer bucket missing proper labeling at containers must be have proper labels at containers

food containers at floor level must be out 6 inches of floor level to avoid cross contamination

missing sanitizing solutions at 3c sink must be have sanitizing solution at 3c sink 50 ppm chlorine concentration sanitizer bucket 100 ppm chlorine concentration

front service area food containers and bags without proper labeling PIC must be ensure employees label all food containers with common names

missing RFSM certification must be have FSM registered with the city

missing date marking on food containers inside cooler units and front area all food containers must be have date marking

lights not working properly at prep area must be replace or repair to proper condition

using not approved commercial containers as food containers must be an approved and proper commercial food containers to avoid chemical contamination

walls and ceiling dirty with food debris and soils accumulations must be clean all walls and ceiling to avoid cross contamination light shields dirty must be clean to avoid cross contamination

observed staff use bare hands to handle flour tortilla. must use a second barrier

do not store utensils inside of bulk ingridients

label bulk and rice bin

seal gaps and cracks in ceiling (dry storage), repair wall underneath hand sink in dish area

label mop sink in dry storage area

all food staff must be trained in food safety

whole marinated chicken observed at 65.5 degrees f

do not reuse single use containers

ceiling peeling off and bad condition close to vent hood must be repair to avoid material contamination floors dirty behind equipment must be clean behind floors equipment to avoid pest harboring

ceiling dirty in all areas and bad condition -braking down - ceiling must be clean and repair ceiling should be light color

missing writing employee health policies

ceiling gaps in all areas must be closed all gaps to avoid pest harboring and food contamination

missing shield at the prep area all area must be had light shield protection broken lights back area must be exchange or repair

missing body fluids clean up procedures / spill kit

side and back areas of grills and fryers encrusted with grease and soils must be clean all encrusted soils to avoid food contamination

missing date marking in all areas with food containers must be date mark as public hazard control

vent hood dirty must be clean to avoid dripping and food contamination

Leak

AT BACK HAND SINK

RAW CHICKEN OVER COOKED CHICKEN IN RIC

IN ALL COOLERS, FREEZERS AND STORAGE

HANDLE NEEDS TO FACE THE SAME WAY FOR SELF SERVICE

CLEAN SHELVES TO BE FREE OF DIRT AND GRIME

ICE GUARD IN ICE MACHINE

FIX LEAK AT FRONT HAND SINK

SALSA 58 (DEGREE F)

RAW CHICKEN OVER VEGETABLE IN RIC COS

FIX LEAK AT FRONT HAND SINK