AGAVE GRILL II

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Observed handwashing sinks to not be reaching temperatures of at least 100 degrees f at time of inspection.

Preventing Contamination by Hands

Approved thawing methods used

3-501.13 Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. Observed thawed fish in reduced oxygen packaging (ROP) at time of inspection.

Food Temperature Control

Non-food-contact surfaces clean

4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed residue accumulation on inside of ice machine and grease accumulation on shelving for cookline,

Utensils, Equipment and Vending

Toilet facilities: properly constructed, supplied, clean

6-202.14 Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Facility Observed restroom doors to not be self-closing at time of inspection.

Physical Facilities