Sazon Tex-mex Y Mas

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

Date mark items in the walk in cooler and use within 7 days

*15 Bare hands contact with ready-to-eat foods

no bare hand contact with ready to eat food (employee picking up cut limes with bare hands and put on the plate) (employee on cook line touching cooked beef and putting it on the plate with bare hands

*42 Floors/walls/ceiling/nonfood dirty

clean the floor throughout the kitchen

*43 Light bulbs, light shields provided

light out under vent hood

*18 Toxic items labeling-non original container

label chemical bottles

*46 Covered waste receptacle for women's restroom

provide a covered trash can for womens restroom

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

date mark items in the WIC/RIC that have been in there for more than 24 hours

*42 Floors/walls/ceiling/nonfood dirty

clean the floor

*31 Individual, disposable towels

Provide paper towels for hand sink (bar area)

*45 Premises shall be maintained in good repair

repair/replace the celling tiles

*34 Pest control-routine inspections for

no home use pest control allowed

*36 Cloths in-use for wiping between uses stored

wiping cloths has to be stored inside sanitizer bucket

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

sauce on the floor in WIC has to be 6 inches above the floor

*42 Dirty nonfood contact surfaces

clean vent hood, shelves in WIC and floor

*46 Covered waste receptacle for women's restroom

women's restroom needs a covered trashcan

*47 Other Violations

need choking poster

*39 Keep utensils handles upright or protected

Ice scoop at bar must be either upright or in a separate container.

*10 Clean Sight and Touch

Can opener blade was dirty.

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

Employee drinks must be covered

*29 Cold/hot hold unit thermometer easily viewable

No easily viewable thermometers in reach-in coolers

*14 When to wash hands before donning new gloves

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

Saw frozen chicken out in the open not under running water.

*28 Original cont. of RTE/PHF/Day1= day of opening

Not sufficient date marking on prepared foods in walk-in cooler and reach-in cooler

*32 Equipment and Utensils Multiuse Materials durable

Wiping cloth being used under cutting board

*43 Light - 10 foot : Walk-in, Dry storage

Light bulbs were dead in dry storage area.

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

Raw meat stored over pineapple.

*44 Trash can provided for papertowel waste

No trash can for paper towels at hand sink at the bar

*32 Equipment has cracks and corners

interior of ice maker

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

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

Do not store raw ground beef over veggies in reach in cooler

*39 Loosely cover cooling foods

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

*18 Toxic items labeling-non original container

*36 Cloths in-use for wiping between uses stored

*43 Light bulbs, light shields provided

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

*36 Cloths in-use for wiping between uses stored

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

Discard egg plant with mold

*34 Outer door: solid,selfclosing,tightfitting

Provide self closing device on rear door

*31 Handwashing lavatory - used for other purpose

Do not store soap in hand sink

*18 Toxic items labeling-non original container

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

*20 Grease Trap Tickets

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

Disccard expired milk in walk in cooler

*21 RFSM - Not On Site

*39 Equipment-doors, seal hinges adjusted/intact

*02 Cold Hold (41øF/45øF or below)

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

*29 Sanitizing solutions, testing devices

provide sanitizer test strips for dish machine

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

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

*44 Trash can provided for papertowel waste

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

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

*02 Cold Hold (41øF/45øF or below)

Maintain guacamole at 41F. Observed at 48F

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

*18 Toxic items labeling-non original container

chemical container with wrong lable

*31 Individual, disposable towels

Bar hand sink

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flying insects observed around the trash can inside the food prep area

*39 Keep utensils handles upright or protected

utensil for sugar embedded inside the sugar without a handle to prevent contamination

*10 Equipment and Utensils Cleaning-contamination

black bacteria/biofilm observed inside the soda gun nozzle in the bar; black biofilm observed inside the soda nozzles from the fountain drinks

*28 Date marking commercially prepared of RTE/PHF

unmarked containers of salsa inside the walk in cooler

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

raw fish stored in between raw chicken and raw beef on the bottom shelf inside the walk in cooler

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

unlabeled container of sugar and black beans

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

*40 Reuse of single service articles

salsa stored in sour cream containers in the walk in cooler; chicken stored in tortilla bags inside the reach in cooler

*43 Clean vent syst:Intake/exhaust air ducts

dust buildup

*47 Handwashing signage

*36 Cloths in-use for wiping between uses stored

do not store cloth towels underneath the cutting board

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly

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

*31 No soap at handsink

no soap at the bar to wash hands

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

*45 Walls easily cleanable and light in color

food splatter on the walls adjacent to the fryers

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine thoroughly

*22 Handlers-Certificate Not On Site

all employees that deal directly with food preparation must obtain a valid food handler card

*32 Damaged Equipment

replace air gaskets inside the reach in freezer