- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Pesticide application not supervised by a certified applicator
- Non food contact surfaces of equipment not clean
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Improperly functioning on-site sewage disposal system, improper
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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01/26/2016 | Inspection | Seating: 23, Extermination done once a month, FMTC holder: Zoila D. Salguero 10/2017 #48333
RATING: E |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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01/15/2015 | Inspection | |
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