Te Quiero Munchies

Violations (9)

• 1

  Person in charge present, demonstrates knowledge, and performs duties

  2-102.11 Educated person in charge on how to properly wash, rinse and sanitize dishes and utensils in a commercial kitchen. Maintain concentration between 50-100ppm if using chlorine or 200-400ppm if using Quat sanitizer.

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(b) Provide certified food manager on site during all hours of operation

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.12 Provide paper towels at hand wash sink at all times

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) Do not store items in hand wash sink

• 15

  Food separated and protected

  3-302.11(A)(1)(a) Do not store raw eggs under RTE food

• 36

  Thermometers provided and accurate

  4-302.12 Provide food thermometer on site

• 41

  Wiping cloths; properly used and stored

  4-101.16 Do not use sponges to keep or sanitize dishes

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 Provide chlorine test strips on site for sanitizing solution

• 52

  Sewage and waste water properly disposed

  5-402.11 Provide one inch air gap at drainage pipes