Marisco'S El Nuevo Vallarta #2

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

THE FRONT PREP, REAR CENTER AND 2 DOOR REAR COOLERS ARE DIRTY ON THE BOTTOM AND GASKETS. THE STEAM TABLE TOP AND SHELF IS DIRTY; WASH, RINSE AND SANITIZE YOUR EQUIPMENT IN DETAIL.

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

THE THE FLOOR AROUND THE GREASE TRAP IS DIRTY; WASH, RINSE AND SANITIZE THE AREA IN DETAIL.

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

THE CEILING TILES ARE STAINED AND DUSTY, CLEAN AND MAINTAIN THE CEILINGS.

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

THE LIGHT SHIELDS HAVE FLIES INSIDE, CLEAN OUT THE LIGHT SHIELDS.

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

CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT IN KITCHEN: EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYER CABINETS TO REMOVE GREASE, TOP AREA OF STOVE.

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

CLEAN AND MAINTAIN FLOORS UNDER, AROUND AND BEHIND KITCHEN EQUIPMENT. GREASE OBSERVED ON FLOOR UNDER COOKING EQUIPMENT. FOOD PARTICLES OBSERVED UNDER PREP TABLES.

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

CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT. REPLACE ALL WATER STAINED CEILING TILES WHERE NEEDED IN KITCHEN AND DINING AREA.

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

PROVIDE AN ADEQUATE AMOUNT OF DRAIN STOPPERS FOR THREE COMP SINKS FOR PROPER SET UP (WASH, RINSE AND SANITIZING). KEEP EXPOSED HANDSINKS FREE OF ITEMS AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.MUST R...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM PREP TABLES.MUST PROVIDE SINK STOPPERS FOR ALL 3- COMP SINKS.

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.MUST CLEAN PIPES AT COOKING EQUIPMENT,STOVE,REACH IN COOLER & FREEZER,DEEP FRYERS.

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.MUST CLEAN FLOOR ALONG WALL BASES 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.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO CEILING.MUST SCRAPE & PAINT PEELING PAINT ON WALLS THROUGHOUT.MUST REPAIR OR REPLACE STAINED & DAMAGED CEILING TILES THROUGHOUT,OPENING...