Vidorra

*45 Unnecessary articles prohibited

personal items need to be stored in designated areas

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

bare hand contact observed- employees must wear gloves when handling food

*32 Equipment & Utensils resistant pit,chip, crazing

spatulas need replacing, cutting boards need to be resurfaced/ replaced

*34 Outer openings:closing holes, gaps

back door has gap on bottom

*36 Cloths in-use for wiping between uses stored

wiping cloths keep stored in sanitizer solution when not in use

*38 Thawing. under running water criteria

use running water to thaw- don't set in bucket of water

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

tongs observed stored on oven handles

*42 Dirty nonfood contact surfaces

clean dusty air vents/ gaskets on cooler doors/ bottom of RIC

*43 Clean vent syst:Intake/exhaust air ducts

clean dusty air vents by dishwasher

*42 Floors/walls/ceiling/nonfood dirty

floor by ice machine/ drains need to be cleaned

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

ice scoop stored on countertop- must be in container or in ice with handle up

*19 One Inch Air Gap

drain hoses must have 1 inch air gap

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

*28 Date marking commercially prepared RTE/ TCS food

*39 Keep utensils handles upright or protected

*02 Cold Hold (41øF/45øF or below)

SALSA AND PICO DE GALLO TEMPED OUT OF TEMPERATURE. SHALL BE 41'F OR LESS

*10 Clean Sight and Touch

OBSERVED SLIME LIKE SUBSTANCES INSIDE ICE MACHINE. CLEAN AND SANITIZE IMMEDIATELY. REMOVE DATE STICKERS FROM CONTAINERS BEFORE WASHING.

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

DISCARD EXPIRED FOOD PRODUCTS

*34 Controlling pests. Eliminating harborage conditions

FLIES INSIDE THE KITCHEN

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

SHALL STORE EMPLOYEE ITEMS IN A DESIGNATED AREA AWAY FROM FOOD PREP

*36 Cloths in-use for wiping food spills used for no other purpose

SHALL NOT USE WIPING TOWELS UNDER CUTTING BOARD.

*39 Keep utensils handles upright or protected

KEEP ICE SCOOP HANDLE UPRIGHT

*42 Dirty nonfood contact surfaces

INSIDE OF REACH IN COOLER DIRTY, CLEAN AND SANITIZE IMMEDIATELY

*43 Light - 50 foot : Food and utensils area

*20 Grease Trap Tickets

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

*27 Cool TCS foods using proper methods

*31 Handwashing lavatory - accessible

*32 Maintain in Good Repair

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

*42 Floors/walls/ceiling/nonfood dirty

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

Observed liquor and juice bottles stored inside ice bins contaminating ice used for drinks

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

Provide bloodborne pathogen spill kit and for guidance for clean up of bodily fluid

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Observed ice scoop laying on top of ice

*21 RFSM - Not On Site

*45 Premises shall be maintained in good repair

seal handsink to wall properly on cook line

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

Provide common name labels for dry ingredient bins

*42 Dirty nonfood contact surfaces

Fan coolers inside WIC observed with dust accumilation

*21 RFSM - Not On Site

*10 Clean Sight and Touch

Can opener observed with product debris/ accumilation

*35 Hair Restraints effective

Cook line employees observed without hair control

*18 Toxic items storage adjacent to food/utensils

chemicals can not go above or next to food utensils or prep surfaces chemical bucket next to food and on

*32 Equipment & Utensils smooth easily cleanable

can not use cloth under cutting boards- get cutting board mats

*03 Food products not maintained at 135øF or above

hot hold items not maintained at 135 degrees F or above. vilolations marked with * chicken 117* beef 121*veggie mix 121*

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

remove toilet plunger from kitchen clean soda gun holders

*34 Insect control devices-not over food/food prep

bug lights can not go above or next to food utensils or prep surfaces

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

cover ice @upstairs bar where customers can approach

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

soda gun hoses can not touch ice

*31 Individual, disposable towels

*39 Equipment and Utensils Storage

*19 One Inch Air Gap

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

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

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria

*39 Equipment and Utensils Storage

*43 Clean vent syst:Intake/exhaust air ducts

*47 Handwashing signage

*10 Clean Sight and Touch

*29 Sanitizing solutions, testing devices

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

*36 Cloths in-use for wiping between uses stored

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*45 Floor contruction requirements

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

*31 Individual, disposable towels

*02 Cold Hold (41øF/45øF or below)

SALSA NOT MAINTAINED AT 41'F OR LESS

*29 Thermometer calibrated to ensure accuracy

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

*36 Cloths in-use for wiping between uses stored

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

*31 Handwashing lavatory - accessible

*14 When to wash hands before donning new gloves

*14 When to wash hands before donning new gloves

*31 Handwashing lavatory - accessible

*47 Handwashing signage

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*37 Storing the food where it is not exposed to splash, dust, or other contamination

*10 Clean Sight and Touch

*29 Cold/hot hold unit thermometer easily viewable

*47 Handwashing signage

*31 No soap at handsink

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

*41 Food Labeling - Bulk Food w/ Card or Sign

*29 Sanitizing solutions, testing devices