HACIENDA MEMOS RESTAURANT, INC.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETER INSIDE THE SMALL SALSA REFRIGERATION UNIT TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT.INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

WIPING CLOTHS: PROPERLY USED & STORED

ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

INSTRUCTED TO PROPERLY STORE AND INVERT CLEAN POTS/PANS STORED KITCHEN RACKS TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN THE TOP OF THE LARGE KITCHEN OVEN, SIDES OF HOT COOKING, FOOD STORAGE CONTAINERS, STORAGE RACKS INSIDE THE WALK-IN-COOLER AND EXTERIOR OF THE DISHWASHING MACHINE, STEAM TABLE, AND DEEP FRYER AND MAINTAIN.