Ocho Latin Cusine

*31 Handwashing lavatory - used for other purpose

Hand sink is being used for other purposes / hand towels missing

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be stored in sanitizing buckets between uses

*21 RFSM - Not On Site

*10 Chlorine sanitizer concentration, minimum temp.

*36 Cloths in-use for wiping between uses stored

*05 Rapidly reheat 165øF for hot holding

black beans

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

dishwasher tested at 0 ppm

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*29 Sanitizing solutions, testing devices

*31 Handwashing lavatory - accessible

Metal lid on top of sink.

*47 Handwashing signage

*44 Trash can provided for papertowel waste

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Provide splashguard between sink and prep table.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*41 Food storage containers, identified with common name of food.

*14 Wash hands after all other activities

LACK OF HAND WASHING

*18 Toxic items storage adjacent to food/utensils

SOAP STORED WITH EQUIPMENT FOR CUSTOMERS

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL

*41 Food storage containers, identified with common name of food.

PROVIDE FOR ALL BULK CONTAINERS

*38 Thawing. Under refrigeration

FOOD ITEMS THAWING IN 3 COMP SINK

*31 Handwashing lavatory - used for other purpose

ITEM STORED IN HANDSINK

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL

*47 Handwashing signage

PROVIDE FOR ALL

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINKS AND FOOD STORED WITH CUSTOMERS ITEMS

*39 Store equipment & utensils in a clean, dry place

CLEAN EQUIPMENT STORED AT 3 COMP SINK WHILE THAWING RAW MEAT