Carnitas Don Miguel

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINER AND ONLY USE FOOD GRADE FREEZER BAGS.

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

CLEAN THE FRYER, CABINET UNDERNEATH, HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT HAS SOME GREASE BUILDUP ON THEM.

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

MUST CLEAN THE BASEMENT FLOOR ALONG THE WALLS AND IN THE CORNERS HAS SOME DUST BUILDUP.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN THE REACHIN COOLERS.

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

FLOORS NEED CLEANING BEHIND HOT LINE EQUIPMNT AND REAR STORAGE AT WALLBASE.

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

OBSERVED CLUTTER AT REAR HALLWAY. INSTRUCTED MANAGEMENT TO REMOVE. LUTTER IS A HARBORAGE FOR RODENTS

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOODHANDLER NOT WEARING HAIR RESTRAINT-INSTUCTRD TO PUT ON HAIR RESTRAINT

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

KNIVES NOT STORED IN KNIFE RACK - INSTRUCTED MANAGEMENT TO STORE KNIVES IN THE KNIFE RACK

FACILITIES TO MAINTAIN PROPER TEMPERATURE

THE HOT HOLDING UNITS MUST BE ON AND RUNNING CAPABLE OF HOT HOLDING 140F OS ABOVE.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

HOT RUNNING WATER UNDER CITY PRESSURE MUST BE PROVIDED THROUGHOUT THE PREMISES.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

THE FRONT WEST SIDE DOOR TO THIS FOOD ESTABLISHMENT IS NOT INSECT/RODENT PROOFED SAID DOOR MUST BE TIGHT FITTING ALL ACCROSS THE BOTTOM AND THE PEST CONTROL LOG BOOK MUST BE COMPLETE WITH ALL THE NECESSARY DOCUMENTS I.E. A MAP LOCATOR TO IDENTIFY PES...

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

MUST PROVIDE SMALLER COOKING EQUIPMENTS FOR CARNITAS AND REMOVE LARGE COOKING FOOD EQUIPMENTS.

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

MUST PROVIDE,MAINTAIN 4" COVING BENEATH THE 3 COMPARTMENT SINK AREAS WHERE NOTED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE,MAINTAIN MISSING END CAPS FOR LIGHT SHIELDS AT FRONT SERVICE AREA.

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

MUST PROVIDE,MAINTAIN VENTILATION OVER THE HOT HOLDING UNITS THAT ARE GAS CONNECTED WHERE NOTED,BACKFLOW PREVENTION DEVICE IS NEEDED AT MOP SINK.

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

UNECESSARY ARTICLES STORED IN THE BASEMENT AREAS MUST BE REMOVED.