PASS 10 violations
BEEF FAJITA OBSERVED AT 116F AND BARBACOA AT 114F COS BY REHEATING TO 165 TO HOLD 135F OR GREATER. WARM UNIT WAS ADJUSTED TO RAISE TEMPERATURE
QUAT SANITIZER AT 3 COMP SINK OBSERVED AT 100 PPM- MAINTAIN BETWEEN 200-400PPM
SERVICE GREASE TRAP EVERY 90 DAYS. MAINTAIN MANIFEST ON FILE AT LOCATION TO PRESENT UPON INSPECTION
PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES NOT MANAGER CERTIFIED WITHIN 30 DAYS OF EMPLOYMENT
PROVIDE PAPER TOWELS AT HAND SINK
DISCONTINUE THE USE OF FOIL SHELF LINERS-REMOVE FROM BOTTOM SHELVING ON COOK LINE
USE PROPER SCOOPS W/ HANDLES IN DRY INGREDIENT BINS. OBSERVED STYROFOAM CUP USED AS SCOOP
PROVIDE COMMON NAME LABELS FOR ALL FOOD CONTAINERS >IE-DRY INGREDIENT BINS
FLOOR INSIDE WIC UNDER SHELVES & DAMAGED RACKS OBSERVED W/ PRODUCT DEBRIS ACCUMULATION
REPLACE BROKEN LIGHTS UNDER VENT HOOD