LA CANICA

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PREMISES COOLER IN COOKING AREA OF STORE MAINTAINING IMPROPER TEMPERATURE OF 46F. OWNER ADJUSTED COOLER TEMPERATURE DURING INSPECTION - AIR TEMPERATURE 39.4F CDI. CRITICAL CITATION ISSUED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOODS INSIDE PREP COOLER MAINTAIN AT IMPROPER TEMPERATURES. COOKED BEEF TRIPE 46.9F,COOKED BEEF 48.9F,STEAK 46F. BEEF TONGUE 49F. ALL FOOD WAS DISPOSED OF BY OWNER. MUST MAINTAIN FOODS AT 40F OR LESS. CRIRICAL CITATION 20LBS COST $60.00.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE FOIL AND REPAIR RUSTY SHELVES UNDER PREP TABLE. ALSO REPAIR DISPLAY COOLER DOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.CLEAN CEILING OVER ICE MACHINE IN BASEMENT. SEAL OPENING AROUND PIPES ON PREMISES.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES OF FOOD HANDLER ( FOOD HANDLER WASHING HANDS WITHOUT SOAP IN BETWEEN PREPPING FOODS. INSTRUCTED EMPLOYEE TO WASH HANDS SOAP AND HOT WATER. CRITICAL CITATION ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE FOIL AND REPAIR RUSTY SHELVES UNDER PREP TABLE.ALSO REPAIR DOOR DISPLAY COOLER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE ALL SOILED CEILING TILES IN PREP AREA. AND CLEAN DEBRIS FROM CEILING IN BASEMENT OVER ICE MACHINE. ALSO SEAL ALL OPENING AROUND PIPES ON PREMISES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE ALL CLUTTER FROM STORAGE ROOM IN REAR CLOSET TO PREVENT PEST HARBORAGE AREA.