Las Tres Campanitas

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL COOLERS AND FREEZERS MUST BE CONNECTED AND CAPABLE OF MAINTAINING 40 DEGREES OR BELOW AND O DEGREES OR BE...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL COOLERS, FREEZERS, STORAGE SHELVES, PREP TABLES AND ALL OTHER UNCLEAN SURFACES MUST BE CLEANED AND SANITIZED.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN ALL FLOORS THROUGHOUT INCLUDING BASEMENT AND REPLACE ALL BROKEN FLOOR TILES THROUGHOUT.

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

The walls and ceilings shall be in good repair and easily cleaned. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT WHERE NEEDED. CLEAN AND PAINT WALLS IN REAR PREP AREA AND SEAL/REPAIR CRACKS IN UPPER WALL & CEILING A...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN DUSTY VENT IN WASHROOM. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented,...