EL BUEN GUSTO

Containers with flour and sugar do not have a label. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

1. Grease accumulation on back wall of food prep table. [CA] Walls and/or floors in food preparation area shall be kept clean. 2. Residue and debris observed on floor throughout facility. [CA] Walls and/or floors in food preparation area shall be kept clean. 3. Floor is deteriorating in some areas within kitchen. [CA] Repair floor.

Dry encrusted food observed on meat slicer components. [CA] Wash, rinse and sanitize meat slicer before use to prevent cross contamination.

Working knives are stored between prep unit and prep table. [CA] Store knives in an approved location to prevent cross contamination, such as magnetic knife holder. [COS] Knives were relocated to the 2 comp sink for ware washing.

1. Aluminum and cardboard lining observed on shelves. [CA] Discontinue the use of aluminum/cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. 2. Prep table gasket is torn. [CA] Repair gasket.

Chlorine test strips are not provided. [CA] Provide chlorine test strip to measure sanitizer concentration when ware washing (100 ppm for 30 seconds).

Encrusted food residue observed on exterior of baking equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food safety certificate is not provided. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Bags of potatoes and onions and cans were stored outside facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

Food safety manager certificate and food safety handler cards are expired in 2024. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Chlorine test strip is not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Debris built up on pie cutting machine and mixer. [CA] Clean and maintain equipment. Ambient temperature of open top counter fridge measured at 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Dust built up on the fan guard in walk-in fridge. [CA] Clean and maintain.

No thermometer available to measure fridge temperature and food internal temperature. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Broken floor tiles near bread making area. Peeling paint on the wall near cooking area. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Floor sink where racks of flour dough located was clogged and water built up. [CA] Repair plumbing fixture and maintain in clean and good repair.

Multiple food items in open top 2 doors counter fridge measured between 48F-53F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC VC&D items