The Lot

*14 When to wash hands before donning new gloves

*39 Equipment in good repair and proper adjustment.

EXCESS CONDENSATION IN COOLER

*39 Keep utensils handles upright or protected

MUST USE UTENSIL WITH HANDLE TO SCOOP- COS

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

LABEL SPICES IN NON ORIGINAL CONTAINER

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

DISCARD ITEMS PAST 7 DAYS IN WIC

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD- COS

*39 Store all equipment & utensil covered or inverted

SINGLE SERVICE ITEMS- COS

*10 Clean Sight and Touch

dirty interior of ice machine, no sanitizer in bucket

*43 Light bulbs, light shields provided

vent hood light need shields

*31 Hand sinks: number installed for convenient use

hand sink in kitchen are ned repair, water leaking from the pipe connected to drainage.

*47 OTHER VIOLATIONS

no post for customers to request most recent inspection report

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

RAW BEEF STORED ABOVE SALSA IN WIC

*18 Toxic items storage adjacent to food/utensils

PATHOGEN REMOVER FOR VEGGIES STORED IN RIC ADJACENT TO READY TO EAT FOODS

*31 Handwashing lavatory - accessible

*32 Maintain in Good Repair

REPLACE ALL BROKEN GASKETS

*36 Cloths in-use for wiping between uses stored

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

*39 No equipment & utensil under contamination sources

DO NOT STORE TOWELS UNDER CUTTING BOARDS

*42 Floors/walls/ceiling/nonfood dirty

*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed

Frozen corn dogs observed thawing at room temperature.

*10 Clean Sight and Touch

Must clean and sanitize work station after each use. Heavy food and debris found inside of all of the reach-in coolers (kitchen prep area)

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

Observed employee use bare hands to push salad into a bowl. Must use a second barrier.

*41 Food Labeling - Bulk food for self dispensing

Label all food squeeze bottles.

*36 Cloths in-use for wiping between uses stored

Observed cutting knifes/ wiping towels inside the same sanitizing solution buckets. (Must Separate). *Air curtain at back door working. *Bleach sanitizer 75 ppm.

*03 Food products not maintained at 135øF or above

Hot foods must be maintained at the correct temperature 135/F higher. Breaded chicken observed at 117/F food warming.

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

Remove dust build-up on fan covers inside the walk-in cooler.

*47 Other Violations

Eliminate standing water at the back of the walk-in cooler. Register Carlus CID/ Bustamante (2 managers with current registration)

*43 Light - 50 foot : Food and utensils area

Additional lighting required walk-in cooler (very dark/hard to clean). Replace blown out lights underneath the vent- a hood system.

*39 Equipment and Utensils Storage

Do not store clean dishes (food containers on the floor). Do not store ice cream scoop inside of container. Do not store knife between equipment. Observed food staff just rinse a cutting knife off.

*45 Premises shall be maintained in good repair

Re-caulk along wall and 3 compartment sink. Repair/ repair faucet (hot water) women's restroom.

*42 Dirty nonfood contact surfaces

Detail clean vent-a hood filters as often as possible. Clean exterior of all cooking equipment. Detail clean inside of out of use reach in cooler - cooks)

*02 Cold Hold (41øF/45øF or below)

Must maintain product temperature of cooked TCS foods (seasoned chicken) - 58F. *QA sanitizer (cook line) 200 ppm

*34 Live animals not allowed

Live roach observed crawling on electric beam/wall in kitchen area. Exterminate at once. Keep food covered when not used. (food on steam table/ cold foods on ice)

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

CAULIFLOWER ON FLOOR FRIES IN BEER COOLER

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

LABEL ALL FOOD STORAGE CONTAINERS

*03 Food products not maintained at 135øF or above

CHICKEN 123.0°F

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 45.7°F SOUR CREAM ON OPEN TOP COOLER 56.8°F, PORK 50.5°F BLACK BEAN SALAD 57.0°F ON ICE

*10 Chlorine sanitizer concentration, minimum temp.

DISHWASHER 10PPM

*36 Cloths in-use for wiping between uses stored

*29 Sanitizing solutions, testing devices

*43 Clean vent syst:Intake/exhaust air ducts

AIR VENT OVER PREP SINK

*39 Store all equipment & utensil covered or inverted

SPOONS, FORKS

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE IN ALL HOT HOLD AND COLD HOLD UNITS.

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

DISCARD PASTA PAST 7 DAYS - MARKED FOR 7/13 QUESO LACKED DATE MARKING

*34 Outer door: solid,selfclosing,tightfitting

ENCLOSE KITCHEN TO KEEP GARAGE DOOR OPEN. ADD COVERS TO ICE BINS AT BAR

*14 When to wash hands before donning new gloves

EMPLOYEES NOT WASHING THEIR HANDS BEFORE DONNING GLOVES

*42 Dirty nonfood contact surfaces

WALLS, AIR VENT, CEILING IN KITCHEN

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

CHICKEN PREPARED 5/1/18, BEATS 4/30/18, SAUCE AND CUT PRODUCE WITHOUT DATES

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHES LEFT ON CUTTING BOARDS, CLOTHES HUNG FROM EMPLOYEE PANT POCKET, Dirty clothe stored with clean bowls

*47 Handwashing signage

*32 Maintain in Good Repair

COOLER WITH ICE BUILD UP ON FANS

*22 Handlers-Certificate Not On Site

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

BOTTLE OF FIREBALL IN ICE FOR CONSUMPTION

*38 Thawing. under running water criteria

RAW BEEF IN PREP SINK

*19 Hand sink water temperature below 110'F

HAND SINK LACKED HOT WATER

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

*10 Clean Sight and Touch

ICE BIN

*34 Outer door: solid,selfclosing,tightfitting

Back door opened, flies in kitchen area. Must be eliminated (flies). Door must be kept closed.

*45 Premises shall be maintained in good repair

Gap between HW /Wall - must be sealed and silicon with black mold like substanc in warewash sink - must be replaced and sealed.

*42 Dirty nonfood contact surfaces

Air vents in WIC with dust accumulations Note- must be washed, cleaned and sanitized.

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

Food items missing "Use by Date". Must be mark dated

*14 When to wash hands before donning new gloves

Employees wearing gloves without handwash. Must handwash first then wear gloves

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

Dented cans on shelves dry storage. Must be removed for exchange.

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

Food items stored on floor WIC (buckets) slao food not covered. Note - must be stored 6" above floor, food items must be covered.

*19 Water & Plumbing in good repair- per code

Leak on faucet 3CS (warewashing area). Must be fixed within 3 days.

*44 Covering receptacles if not in continuous use

Dumpster was opened side doos Note - dumpster must remain closed

*31 Handwashing lavatory - used for other purpose

HW used to stored glasses, brushes on bar area. HW is for handwash only

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

Food items missing labels, food items must be covered.

*32 Nonfood surfaces-design to be cleaned easily

remove the wood from under the deep freezer ( this should have clearance underneath but should be on metal legs or rolling wheels.)

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

the baked chicken is not covered and is under the a/c compressor unit ( protect the food with a cover while in walk in storage unit.)

*42 Dirty nonfood contact surfaces

the magnetic gaskets on the reach in coolers have heavy food particle buildup.

*10 Chlorine sanitizer concentration, minimum temp.

the red buckets of sanitizer were not at proper strength of pppm ( soap and water or chlorine has dissolved)

*28 Date marking commercially prepared of RTE/PHF

cooked chicken in the walk in cooler should be dated

*43 Light - 50 foot : Food and utensils area

repair the burnt out light fixtures. ( kitchen area. )

*44 Receptacles tight fitting lids, doors, or covers

the doors on the dumpster were open ( should be closed when nt in use)

*39 Store all equipment & utensil covered or inverted

Invert the eating utensils food contact surface is protected while in storage ( they should be presented handler first )

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

provide the common name on the product on the outside of the container.