Quesa

*02 Cold Hold (41øF/45øF or below)

SALMON 57, RED SAUCE 55

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

MOLDY STRAWBERRIES

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

RAW BEEF STORED ABOVE Pepperoni IN WIC

*18 Toxic items storage adjacent to food/utensils

BUTANE STORED ADJACENT TO SAUCES

*20 Grease Trap Tickets

SERVICE ASAP

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

*27 Cooling, heating, and holding capacities. Equipment

RIC 58

*29 Food thermometers provided and accessible

*30 Food Establishment Permit

*31 No soap at handsink

AT BAR

*36 Cloths in-use for wiping between uses stored

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

ROLL OF TAPE STORED IN CUTTING BOARDS

*39 No equipment & utensil under contamination sources

DO NOT STORE TOWELS UNDER CUTTING BOARDS

*02 Cold Hold (41øF/45øF or below)

sausage 58, pepperoni 56 F

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

Juice containers stored in ice bin at bar.

*10 Clean Sight and Touch

Clean can opener blade. Clean inside RIC.

*19 One Inch Air Gap

Soap and sanitizer hoses were below water line of 3 comp sink.

*20 Grease Trap Tickets

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

*29 Sanitizing solutions, testing devices

*31 Handwashing lavatory - accessible

Equipment was on sink preventing access.

*34 Controlling pests. Eliminating harborage conditions

Gnats in storage room.

*36 Cloths in-use for wiping between uses stored

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

*42 Dirty nonfood contact surfaces

Clean vent fan covers in WIC.

*30 Food Establishment Permit

Apply for new health permit with correct owner name and facility name.

*45 Drying Mops-air dry

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers for the reach in cooler and freezers.

*33 Warewashing machine, sink - cleaned every 24 hrs

Heavy lime buildup in the machine

*10 Clean Sight and Touch

clean the soda guns and cap . ( mold an mildew)

*03 Food products not maintained at 135øF or above

meat balls at 80 degrees f. ( this should be 135 degrees and higher)

*41 Food Labeling - Bulk food for self dispensing

label all the larage containers with the common name on the outside of the container ( sugar, flour , masa etc. 0

*39 Keep utensils handles upright or protected

Provide scoops with handles and the handles must be in the up right position when stored in the product. ( use of bowls to scoop product is n acceptable)

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

the raw eggs over the lettuce in the walk in cooler. ( eggs always on the bottom )

*02 Cold Hold (41øF/45øF or below)

maintain cold product cold at ( tomato sauces at 50 degrees f. )

*20 Grease Trap Tickets

*24 Food Labeling- with common name of the food

The food in the walk in cooler should have a common name on the product

*31 Individual, disposable towels

Missing towels at the hand sink in the back by the dish machine Missing towels at the hand sink in the bars.

*34 Pest Control

*21 RFSM - Not On Site

Provide a Registered food service manager on site during the operation of business.

*34 Outer door: solid,selfclosing,tightfitting

back door needs weather stripping on the frame of the door and a door sweep ( too much sun light )

*35 Hair Restraints effective

provide beard guards for staff prepping foods and a hair net

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*29 Cold/hot hold unit thermometer easily viewable

Missing the thermometers in the reach in coolers. ( cook line)

*47 Health permit posted

Provide a valid health permit on the wall

*10 Hot water sanitizer surface temp. < 160'F

the hot water on the dish machine didn't reach 180 degrees and above. less than 160

*22 Handlers-Certificate Not On Site

Missing the food handlers cards.

*18 Toxic items labeling-non original container

Label the name on the chemical bottles.

*36 Cloths in-use for wiping between uses stored

*29 Food thermometers provided and accessible

*31 Individual, disposable towels

*10 A chemical sanitizer used: contact times criteria

NO SANITIZER BUCKET SETUP

*31 Handwashing lavatory - used for other purpose

HAND WASH SINK NEEDS TO BE EMPTY

*29 Food thermometers provided and accessible

WALK IN COOLER NEEDS THERMOMETER