Paquila

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. FOUND NO PAPER TOWEL IN 2 WASHROOMS,SERIOUS VIOLATION,CITATION ISSUED,MANAGER PROVIDED PAPER TOWEL IN 2 WASHROOMS;INSTRUCTED MUST HAVE PAPER TOWEL IN WASHROOMS AT ALL TIMES

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE FOOD INSIDE WALK IN COOLER

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. INTERIOR OF PREP COOLER UNCLEAN,EXTERIOR OF 2 DOOR COOLER UNCLEAN,MUST CLEAN AND MAINTAIN; SCREEN DOOR WITH 5 INCH HOLE MUST BE SEALED OR REPLACED SCREEN; TUBE CONNECTION INSIDE WALK IN COOLER DIRTY MUST DETAIL CLEAN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL SHELVES FOR INGREDIENTS UNCLEAN,MUST CLEAN AND MAINTAIN;COVERS FOR CONTAINERS UNCLEAN,MUST CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR ALL AROUND,UNDER EQUIPMENT,UNDER HANDSINK,UNDER 3 COMPARTMENT SINK DIRTY WITH FOOD DEBRIS MUST DETAIL CLEAN AND MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST PROVIDE ADDITIONAL BRUSH AT THE BOTTOM OF ENTRANCE DOOR

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. EMPTY BOXES MUST BE REMOVED AND MUST ORGANIZE KITCHEN AND STORAGE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Facilites not maintaining proper temperature. Internal temperature of cooler at 43.8F. Instructed to repair cooler and maintain temperature at 40F or below at all times.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: Inadequate sewage and waste water disposal. Waste water draining from middle three compartment sink not properly draining. Waste water coming out of grease trap draining to floor. Instructed to repair three compartment/ grease trap to prevent inadequate disposal of waste water.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Exterior between heavy equipment not cleaned. Instructed to detail clean cooking equipment and exhaust hood.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under seating booths and behind equipment not cleaned. Instructed to detail clean floor.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Ceiling and light covers in prep area not maintained. Instructed to replace any damaged ceiling and light covers