EL NICA MEX RESTAURANT

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (44F - Cold Holding) at reach In cooler near cook line, as operator for less than an hour.

High Priority

Equipment in poor repair.

Basic - Equipment in poor repair. Observed white reach in freezer near walk in cooler in disrepair.

Basic

In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at floor container at storage behind kitchen.

Basic

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed at vegetable container in the walk in cooler.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of handwash sink soiled with beans.

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed yellow rice at walk in cooler. As per operator for less than 2 days. Advised operator to label product.

Intermediate

No handwashing sign provided at a hand sink used by food employees.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic