Savers Cost Plus-fast Food Deli

*10 Clean Sight and Touch

HEAVY GRIME BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.

*03 Food products not maintained at 135øF or above

CARNITAS 120.4F, BURRITO 119.3F. PLACE FOOD IN WORKING HOT FOOD EQUIPMENT.

*39 Equipment in good repair and proper adjustment.

DISPLAY HOT HOLD EQUIPMENT NOT MAINTAINING HOT HOLD TEMPERATURES. REPAIR.

*42 Dirty nonfood contact surfaces

GRIME BUILD UP ON EQUIPMENT, GRIME ON FANS OF WIC,

*45 Premises shall be maintained in good repair

OBSERVED PEELING PAINT IN WALK IN COOLER, REPAIR.

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

OBSERVED RAW CHICKEN STORED ABOVE RTE FOOD IN WALK IN COOLER, ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.

*28 Do not exceed manuf. use by date

OBSERVED EXPIRED FOODS IN WIC, DISPOSE.

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

OBSERVED SANITIZER BUCKETS STORED ON FLOOR. KEEP OFF FLOOR.

*32 Equipment & Utensils resistant pit,chip, crazing

OBSERVED DAMAGED LID CONTAINERS, REPLACE.

*42 Floors/walls/ceiling/nonfood dirty

grime on walls of walk in cooler

*39 Equipment in good repair and proper adjustment.

walk in cooler observed at 46.7F, adjust tempature to maintain cold hold temperatures. COS

*02 Cold Hold (41øF/45øF or below)

beef at 47.4F, beef 46.9F all in walk in cooler. tech arrived in 15 minutes and began adjusting temperature.

*39 Soda nozzles and ice bin clean to remove soil

observed pink residue on ice shoot and inside of large ice machine, clean. DID NOT OBSERVED WATER DRIPPING FROM RESIDUE.

*45 Premises shall be maintained in good repair

observed missing ceiling tile in kitchen, replace

*03 Food products not maintained at 135øF or above

observed chicken tenders at 129.F, rapidly reheat and place in hot hold container. place all fried food in display hot hold.

*31 Individual, disposable towels

observed missing disposable paper towels at hand sink located in tortilla side.

*43 Clean vent syst:Intake/exhaust air ducts

observed dust/flour build up on intake vents located in tortilla side, clean.

*43 Clean vent syst:Intake/exhaust air ducts

heavy dust accumulation on exhaust vents.

*28 Do not exceed manuf. use by date

found one container of cooked ground beef that has passed use by date, follow proper date marking procedures4

*42 Floors/walls/ceiling/nonfood dirty

some walls contained grime build up.

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

two containers of food not covered in walk in cooler, cover food.

*39 Store equipment & utensils in a clean, dry place

shelving used to store pots and pans has grime build up, clean.

*10 Clean Sight and Touch

ice machine contained brown residue on ceiling of ice machine and was dripping on ice, dispose of ice. clean and sanitize.

*47 Handwashing signage

provide hand wash sign in mens employee restroom.

*45 Premises:Cleaning, frequency and restrictions

floors inside cooler units dirty must be clean to avoid contamination

*06 Discard if TCS is in container w/ no date or day

PIC must be ensure dispose all food with out date, day or time labeling

*39 Keep utensils handles upright or protected

ice scoop inside ice machine must be keep out from inside ice machine to avoid contamination

*06 Discard TCS if date marked exceeds temp & time

food containers with expired past due dates at cooler units must be dispose out date food containers to avoid contamination use as public health control

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking at food containers inside WI cooler units must be have date marking on all food containers on all areas

*19 Water & Plumbing in good repair- per code

drainage -front prep area have oil back flow at waste water system- must be repair to avoid food contamination hot water at hand sink not working must be repair to proper condition

*42 cleaning hermetically sealed containers of food or visible soil before opening

open sealed food containers soiled with debris and contaminated with oil deposits all open food containers must be clean to avoid food contamination as public health control

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

concentration zero ppm Quat at sanitizer buck bucket sanitizer solutions must be at 400 ppm Quat or sanitizer bucketi100 ppm Chlorine

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

hand sink broken hot water must be repair to avoid hand contamination

*21 PIC ensures employees are properly sanitizing equi

food surfaces in all areas not sanitize after contamination PIC must be ensure that all surfaces are clean and sanitize during operational hours

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking food containers must be have date marking as hazard control

*32 Equipment and Utensils Multiuse Materials durable

using recycle non approved containers as food containers thank you bags as food containers must be commercial food approved containers

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*43 Light - 20 foot : Buffet, salad, produce

broken lights in chicken warmers area

*47 RFSM Certificate - Not Display

missing RFSM certification

*28 Date marking combined ingredients for RTE/ TCS food

need time and date for clean oranges -juice machine- mixed water need date marking

*45 Premises:Cleaning, frequency and restrictions

clean walls drainage strainers need clean in all areas

*10 Equipment and Utensils Cleaning-contamination

dirty equipment should be clean during operational hours clean inside WI cooler unit any contamination clean inside RI cooler any contamination

*29 Sanitizing solutions, testing devices

missing sanitizing solutions sanitizer bucket 400 ppm 3 compartment sink 200 ppm

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*29 Food thermometers provided and accessible

IN RIC/RIF

*42 Nonfood-contact surfaces material

NO PAPER TOWELS UNDER CUTTING BOARD

*39 Keep utensils handles upright or protected

HANDLE IN ICE MACHINE

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

*37 Storing the food at least 15 cm (6 inches) above the floor

LETTUCE ON GROUND

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

RAW EGGS OVER TAMALES IN RIC RAW CHICKEN OVER RAW BEEF IN WIC

*47 Handwashing signage

AT HAND SINKS

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

*44 Trash can provided for papertowel waste