RESTAURANTE Y ANTOJITOS GUATELINDA

Hot TCS food item not held at or above 140 °F.

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

Live roaches in facility's food or non-food area.

Evidence of rats or live rats in establishment's food or non-food areas.

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.