Charro Mexican Restaurant and Cantina #2

Violations (14)

• 2

  Certified Food Protection Manager / Food Handler Certificates

• 15

  Food separated and protected

• 22

  Proper cold holding temperatures (41°F/45°F)

• 23

  Proper date marking and disposition

• 33

  Proper cooling methods used, adequate equipment for temperature control

• 36

  Thermometers are provided and accurate

• 37

  Food properly labeled; original container

• 39

  Contamination prevented during food preparation, storage, and display

• 43

  In-use utensils; properly stored

• 45

  Single-use/single-service articles; properly stored, used

• 47

  Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

• 49

  Non-food contact surfaces clean

• 54

  Garbage and Refuse are properly disposed of; facilities maintained

• 56

  Adequate ventilation and lighting; designated areas used