Atardecer Acapulqueno

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS CLEAN FLOORS AROUND HOT WATER TANK CORRECT AND MAINTAIN

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS BEAN,RICE,AND EGGS,SERIOUS VIOLATION 7-38-012

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN THE BOTTOM COMPARTMENT OF DEEP FRYER,HAS ACCUMLICATION OF GREASE BUIL-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN WALL UNDERNETH MOP SINK NEAR THE BASEBOARDS,HAS DIRT ON WALL,INSTRUCTED TO CLEAN AND MAINTAIN AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE CLUTTER FROM UNDERNEATH PREP TABLE IN PREP AREA,TO PREVENT RODEN HARBORAGE

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. EGGS-45.6F & 51.6F COOKED PINTO BEANS-128.1F, SMASHED COOKED BEANS-126.6F, AND COOKED RICE -125.1F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND HELD AT 40 DEGREE OR BELOW COLD, AND/OR AT 14...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED FOOD HANDLER TOUCHING TORTILLAS WITH BARE HANDS. ALL READY TO EAT FOODS MUST BE HANDLED USING GLOVES, UTENSILS OR WHITE FOOD GRADE APPROVED TISSUE PAPER. CRITICAL VIOLATION 7-38-005(A)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED DISH WASHER WASHING AND RINSING ALL MULTI-USE EQUIPMENT IN 3 COMPARTMENT SINK. INSTRUCTED TO MAKE SURE THE SANITIZING COMPARTMENT HAS A RESIDUAL READING OF 50PPM-100PPM DURING THE DISH WASHING PROCESS. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PAINT RUSTY SHELF UNDERNEATH PREP TABLE IN FOOD PREP AREA, AND RUSTY DOOR TO WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE SIDES OF COOKING EQUIPMENT IN FOOD PREP AREA, AND FAN COVER INSIDE WALK-IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS THROUGHOUT FOOD PREP AREA ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(FOOD DEBRIS DEAD INSECTS etc).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN DEBRIS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE LONG STEM METAL THERMOMETERS FOR TAKING PRODUCT TEMPERATURES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINT WHEN HANDLING UNCOVERED FOODS.