Castillito Yucateco

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 8/10/2022 ]

Adequate ventilation and lighting; designated areas, use [ date violation corrected: 8/10/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 8/10/2022 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 8/10/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 8/10/2022 ]

Food separated and protected [ date violation corrected: 8/10/2022 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 8/10/2022 ]

Wiping cloths; properly used and stored [ date violation corrected: 8/10/2022 ]

Proper cooling methods [ date violation corrected: 11/4/2021 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 11/4/2021 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 11/4/2021 ]

Proper hot and cold holding temperatures [ date violation corrected: 11/4/2021 ]

Adequate ventilation and lighting; designated areas, use [ date violation corrected: 11/4/2021 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 11/4/2021 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 11/4/2021 ]

Food separated and protected [ date violation corrected: 11/4/2021 ]

Nonfood contact surfaces clean [ date violation corrected: 11/4/2021 ]

Nonfood contact surfaces clean [ date violation corrected: 10/25/2021 ]

Food storage; food storage containers identified [ date violation corrected: 10/25/2021 ]

Inadequately cleaned or sanitized food contact surfaces

Improper cooling methods

Unclean nonfood contact surfaces

Low risk vermin infestation

Wiping cloths not clean or properly stored or inadequate sanitizer

Foods not protected from contamination