Approved Systems (HACCP Plans/Time as Public Health Control) Provide shelf life for all potentially hazardous food. Mango once cut is a hazardous food. Provide date marking on fruit and prepared mayo in coolers.
No Evidence of Insect Contamination Increase routine pest control to reduce the presence of pest. Observed ants on prep tables.
Manager Demonstration of Knowledge/Certified Manager Provide certified food manager on duty during hours of operation. Observed expired food manager license.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Ensure all food contact surfaces are clean. Observed mold inside sno cone machine.
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