El Guacamole Tex-Mex

Cycle Inspection / Initial Inspection

• 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
• 10F — 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. (critical)

Cycle Inspection / Re-inspection

• 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
• 10F — 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. (critical)

Cycle Inspection / Initial Inspection

• 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
• 03B — Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days. (critical)
• 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)