VIRGINIA'S.

no available food thermometer available. PROVIDE.

missing consumer health sign. MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

observed multiple damaged walls and cracked ceiling. REPAIR.

observed large gaps on side exterior door. provide seal.

observed grime build up on equipment, clean.

observed leak coming from middle pvc pipe of 3 comp sink, repair.

observed eggs stored over produce in RIC, arrange properly to prevent cross contamination

heavy build up of ice inside of reach in freezers, defrost or scrape ice.

build up of ice in reach in freezer, clean.

paper towels missing at hand sink, provide.

hand wash sign missing at hand sink. provide.

chlorine sanitizer at 200+PPM, needs to be at 50-100PPM. PIC changed sanitizer concentration.

PIC could not produce test strips for sanitizer.

observed containers stored upright, store inverted or covered to prevent potential contamination of utensils.

grime build up observed on floor, clean.

hand sink did not have any available disposable paper towels.

establishment is missing grease trap ticket for 11-31-20. have grease trap cleaned if it has not been cleaned.

container of salt heavily dented. replace.

two buckets of salt in non original contianer not labeled with common name. label.

using bowls without handles to scoop up salt, use handled equipment.

four containers of capirotada date marked for 02-25-20 in reach in cooler, food was disposed. Dispose date marked food after seventh day.

clean underneath shelves and underneath equipment.

in use cloth not placed in container after use, place in sanitize bucket when not in use.

Provide hand wash signs in restrooms.

personal and maintenace equipment stored next to and above food, equipment, and utensils.

containers of salsa not covered in reach in cooler, cover.

bag of raw meat stored above PHF, RTE food and produce. arrange properly to avoid potential contamination.

thaw meat out at room temperature, use proper thawing procedures.

provide test strips for sanitizer.

missing thermometers in all cooler units must be visible and working thermometers

floors behind equipment dirty must be clean floors in all areas including behind equipment ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination

missing individual towels on towel dispensers at hand sink kitchen areas must be have individual towels in all hand sinks

all cooler units dirty inside and outside with food debris, soils, grease residues and stagnant water must be clean and sanitize to avoid contamination

missing some date marking on food containers inside cooler units must be have date marking on food containers in all areas

shelving rust and oxidize must be replace or repair to proper condition broken seal gasket at RI cooler unit prep area must be replace or repair to proper condition

missing labels on all food containers inside cooler unit and freezer unit must be label food containers in all areas

gap at exit back door- missing weather strip - must be closed all gaps in all areas to avoid pest harboring

missing body fluids clean up procedures / spill kit

missing food label on all food containers inside cooler units must be label all food containers with common names on all areas

PIC must be remove and discard food containers with out day or date marks to avoid cross contamination

missing date marking on all food containers inside cooler units must be date mark all food containers to avoid cross contamination

lights not working at prep area lights must be replace or repair to proper condition ceiling at entry service area with expose materials must be repair or replace to avoid cross contamination

exit back frame door with gaps at expo must be replace or repair to close all gaps at frame exit door

3c sink legs broken must be repair to proper condition to meet requirements

missing body fluids clean up procedures / spill kit

ceiling holes service area must be closed all holes on all areas to avoid pest harboring

stagnant water and food debris on all food containers must be clean when contamination occurs during operational hours to avoid food contamination

floors under equipment 3c sink area dirty wit debris and food accumulations must be clean to avoid pest contamination

missing food thermometers inside RI cooler units must be have thermometers inside cooler units

missing wash rinse and sanitize signage at 3c sink missing hand washing sign at hand sink

drainage at 3 compartment sink loose pipe must be repair to proper adjustment

equipment and food surfaces not sanitize properly must be sanitize once contamination occurs and during operational hours inside kitchen and prep food contact surfaces areas

exit door missing weather strip protection must be have a weather strip to avoid pest harboring walls inside washing area wall tiles with gaps must be cover all gaps in all areas

open food containers with not lids or covered must be covered all food containers in all cooler units to avoid food contamination

broken lights at washing and prep kitchen areas must be have proper illumination in all areas

missing writing employee health policies

missing date marking in all food containers must be have date marking in all food containers in all areas use as public hazard control

cooler units doors not closing properly must be adjust and closed properly seals on RI cooler unit broken must be repair and proper adjustment

missing body fluids clean up procedures / spill kit

concentration of chemical 25 ppm Chlorine

3c sink dirty with soiled waters and wrong chemical settings must be have wash, rinse and sanitize solutions order to avoid utensils contamination by chemicals and debris

missing labels on food containers inside all cooler units must be label all food containers inside cooler units use as public health control

mixed raw and cooked food containers inside cooler units must de separate and segregate food containers accordingly to avoid cross contamination use as public hazard control

vent hood dirty must be clean to avoid food contamination by dripping

roaches activity observed must be contact pest management to eliminate pest

ceiling and walls skirts broken or missing tiles, electric cables exposed must be maintain proper repair in all areas to avoid contamination and pest harboring

missing date marking

equipment cooler units dirty must be clean inside and outside the cooler units to avoid contamination shelves rust and oxidize in all cooler units must be repair or exchange shelves to avoid cont

missing writing employee health policies

missing thermometers in cooler units must be had visible working thermometers

missing label in all food containers must be label all food containers in all areas

broken seals in all cooler units broken doors in freezer unit must be all cooler units in good repair seals and doors repaired properly shelves rust and oxidize must be replace or repair to smo

cutting boards with cracks and soiled must have smooth surface and easy to clean microwave not clean must be clean and decontaminated

vent hood dirty must be clean cooler units dirty inside and outside with food residuals must be clean inside and outside the units

missing sanitizing solutions sanitizer bucket 100 ppm CL 3 compartment sink 50 ppm CL

missing grease tarp ticket

raw food containers mixed with cooked containers

missing body fluid clean up procedure /spill kit

missing thermometers inside cooler units

missing food handler cards

cooking equipment dirty with encrusted soils must be remove all encrusted soils

3 compartment sink water leak must be repair properly

missing writing employee health policies

missing date marking inside cooler units must had date marking in all food containers inside cooler units

PIC need to ensure use of sanitizing solutions

reusing single use plastic containers must be use NSF approved food containers

NEEDS TO BE SEALED

NEED TO REPLACE PROBE THERMOMETER

ITEMS COVERED IN RIC TO PREVENT CONTAMINATION

RAW EGGS OVER VEGETABLES IN RIC

MOLDED LETTUCE IN RIC

SALSA 49, CUT TOMATOES 51 DEGREE F

DATE MARK ITEMS STORED IN RIC

IN DRY STORAGE AREA, NEED LIGHT SHIELDS

NO PAPER TOWELS UNDER CUTTING BOARD

AT HAND SINK

DESIGNATE AREA FOR EMPLOYEE ITEMS

DICED TOMATO 50, GROUND BEEF 56 (DEGREE F)