TIENDA LATINA & BAKER.

dust build up on fans located at dine in area, clean.

holes on wall located in restroom, fill. food debris on floor.

hole on wall of restroom, repair. In kitchen metal wall loose, repair.

packaged cheese observed with no label or date mark, provide.

packaged food and food in containers were observed with not date mark. second and repeated offense.

observed rice cooling in prep reach in cooler in medium size container. cool in small or shallow containers.

employees working in kitchen do not have Texas Food Handler cards, provide.

ground beef observed at 50.3F, red salsa at 47.9F all food in prep reach in cooler needs to be placed in ice. food temperatures are high due to employees placing hot food in RIC to cool.

observed large pot of caldo cooling at room temperature, food will not cool down to 70F within 2 hour limit. provide proper cooling method.

Provide consumer health sign: most recent health report is available upon request.

provide shield for light bulb in storage room.

chicharron at 61.4F, frijole at 59.4F food items in prep cooler not at cold hold temperatures. foods were placed in ice bath to reduce temperature.

prep reach in cooler not able to maintian maximum cold hold temperatures. REPAIR.

raw shrimp stored next to and above RTE food in reach in cooler.

cheese in packaged clear bags not label properly with common food name.

grime on walls in kitchen. clean.

soup cooling at room temperature was observed at 184.5F. Will not be able to cool down to required cool down temperature by current means.

employee cooling soup in deep containers. cool down food using proper cooling methods. Soup was placed in shallow and iced pan.

food in reach in cooler not properly date marked.

missing hand wash signs in kitchen. provide signs.

damaged walls and missing wall base located throughout establishment.

many flies were observed in kitchen. remove harboring conditions.

prepackaged food (bread) needs to be properly labeled.

repair ceiling tile in storage room.

opened water bottle on food contact surface

fresh bread brought in

date mark pre-packaged bread.

ice used in drink in igloo ice chest, melted waste water on ice. dispose of ice.

waster water from melted ice not allowed to drain. get ice from ice bin. do not use igloo chest.

missing towels at mixed restroom.

most recent health report is available upon request.

RFSM not on site.

chorizo at 51.2F, chicken mix at 49,3F, bean mix at 49.4F. Food containers were filled to the brim and prep cooler is left open. Close cooler and reduce amount of food in container to allow proper ci

clean walls and floors, clean exposed pipes

no date marks on food that was made after 24 hrs and placed in reach in cooler.

sanitizer bucket on floor. must be store off floor.

stew meat at 171F and cooling at room temperature. Food was placed in smaller and shallow pans.

cool stew by placing in ice container, place in shallow pans or using ice as an ingredient.

grime build up on grey lip of ice bin, dispose of ice and clean & sanitize.

ceiling tile in kitchen is stained or covered in dust. replace or clean ceiling tile.

provide food label for bread that is prepackaged.

rfsm not onsite.

using foil as surface, must use material that does not easily chip.

dust on frp wall behind reach in freeze and refrigerator. grease on frp wall. Storage cabinet of fresh bread has crumbs.

black residue in ice bin. clean and sanitize. Dispose of ice.

handle of scoop meant for ice is touching ice. clean and sanitize handle.

Large amounts of fruit flies on storage room and in small amounts in kicthen. Crumbs in fresh bread cabinet. Remove all harboring conditions,

open water bottle on food contact surface, employee drink . Employee must drink away from food preparation area to avoid potential contamination of food.

diced and sliced food and salsa has no date marking. All food that has been stored for more than 24 hrs must have date marking.

fish stew in large pot. When cooling place cooling foods in pans or place on ice.

cases of bananas on floor.

Provide Texas Food Handler cards.

Clean can opener blade.

Use food-grade storage bags.

back door

ice scoop

vent hood

Mayo label states keep refrigerated after opening, throw away. Has been out for couple of days.

Selling of raw shrimp in zip lock bags without food label, no records of temperature held or records of where they received the shrimp.

Clean built of grime on stove.

Build up of utensils in 3 comp sink. Do not le sink build up with utensils.

Fruit flies around bucket with pickled pineapples.

Properly clean utensils before restocking.

Clean floors regularly.

Need trash container for HW sink in kitchen.

Need HW sing in mens restroom.

Rearrange food in RIC, massive cross contamination of foods.

Clean inside ice machine.

Cheese in RIC needs food label.

Date mark food in RIC by next visit.

Fix handle on microwave.

Properly set up 3 comp sink when washing dishes.

No opened water bottles in kitchen or next to clean utensils or food.

Cloths back in sanitizer bucket when not in use.

Bananas on floor

Clean floors.

Trash can provide for HW station.

Fix falling cove base in kitchen.

HW signs needed in restroom

REPLACE CEILING TILE EXPOSED TO MOISTURE

COVER ALL FOODS

CLEAN ALL

STORED ON PREP TABLE

LACK OF HAND WASHING

PINEAPPLE 77.8*F IN BULK CONTAINER

CLEAN ALL

OBSERVED EMPLOYEE HANDLING RAW SHRIMP WITHOUT CHANGING GLOVES

SEAL ALL HOLES AND GAPS

RAW SHRIMP STORED NEXT TO RTE FOODS

ALL EQUIPMENT/UTENSILS

MUST BE DISPLAYED

WRAPPINGS IN COOLERS AND FREEZERS

CHIP CONTAINER MUST BE CLEANED BEFORE REUSE

T VENT HOOD

MUST USE FOOD GRADE BAGS FOR STORAGE (NO TO GO PLASTIC)

HANDLE UPRIGHT IN ICE MACHINE

MUST SET UP 3 COMP SINK WHEN WASHING ( WASH, RINSE, SANITIZE)

SALSA 45, BOILED EGG 46 (DEGREE F)