Cross-contamination of Raw/cooked foods/Other "1. Protect all potentially hazardous foods (PHFs) from cross-contamination by storing foods in packages, covered containers, or wrappings. Observed raw, pre-cooked and ready-to-eat PHFs stored unprotected in the reach-in cooler next to the ice machine. 2. Properly store all raw animal foods below all pre-cooked and ready-to-eat foods in all coolers. Observed raw pork stored above raw vegetables."
Handwashing Facilities Adequate and Accessible Keep all hand wash sinks accessible at all times. Observed a metal food cart blocking access to the kitchen hand wash sink.
Handwashing Facilities With Soap and Towels Provide paper towels at all hand wash sinks.
Toxic Items Properly Labeled/Stored/Used "1. Store all poisonous or toxic materials in an area that is not above food, equipment, utensils, linens and single-service or single-use articles. Observed chemical containers above dry foods and single-use items in the backroom storage area. 2. When warewashing manually, a chlorine sanitizing solution concentration shall not be greater than 200 PPM (that concentration is considered toxic)."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Clean the inner surface of the microwave.
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