Gorditas Salazar

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

CUTTING BOARDS STAINED WITH DEEP, DARK GROOVES. REPLACE SAME.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

PREMISES PLANS ON PACKAGING COOKIES. INSTD TO HAVE PROPERLY LABELED WITH NAME, ADDRESS, DATE, INGREDIENTS. INSTD TO HAVE LABEL ON SITE FOR INSPECTION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

INSTD TO PROVIDE ADEQUATE REFRIGERATION ON SITE AND MAINTAIN 40F OR BELOW AT ALL TIMES.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

NO UTILITY SINK ON SITE. PROVIDE SAME WITH BACK FLOW DEVICE.

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

FOOD CONTACT SURFACES NOT PROPERLY DESIGNED (PLASTIC TABLES). INSTD TO REMOVE SAME AND PROVIDE PROPERLY DESIGNED/CONSTRUCTED EQUIPMENT. RAW WOOD STORAGE SHELVES. PAINT ALL RAW WOOD STORAGE SHELVES WITH NON TOXIC PAINT.

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

REMOVE UNUSED FLAT TOP GRILL ON SITE. INSTD TO HAVE ALL COOKING EQUIPMENT ON SITE COMPLETELY UNDER VENTILATION HOOD. REMOVE FLOORBASE SINK FROM TOILET ROOM.

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

REMOVE CLUTTER FROM REAR OUTSIDE (ANY UNUSED EQUIPMENT). ORGANIZE AREA. NO ACCESS TO BASEMENT. MUST HAVE ACCESS UPON REINSPECTION AND BE CLEAN AND ORGANIZED.