HomeMy WebLinkAboutBandito's Tex Mex 06.28.12Item/Location/Temperature
1. Proper Cooling for Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
' Rapid Reheating (165 decrees Fahrenheit in 2 Hrs)
6. Personnel with Infections Restricted/Excluded
7. Pro er /Ade uate Handwashin
8. Good Hygienic Practi ting/Drinkin /Smokin /Other)
9.
Approved Sour abeli
10. Sound Conditio
11. Proper Handling of Ready-To-Eat Foods
12. Cross- contamination of Raw /Cooked Foods /Other
13. Approved Systems (HACCP Plans/Time as Public Health Control)
14. Water Supply - Approved Sources /Sufficient Capacity/Hot and Cold Under Pressure
r 15. Equipment Ade uate to Maintain Product Temperature
16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
19. No Evidence of Rodents /Other Animals
20. Toxic Items Properly Labeled/Stored/Used
21. Manual/Mechanical Warewashing and Sanitizing at m/te erature
22. Manager Demonstration of Knowledge / Certified Foo er
23. Approved Sewage/Wastewater Disposal System, Proper bisposal
24. Thermometers Provided/Accurate/Properly Calibrated ( ±2 degrees Fahrenheit)
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized /Good Repair
26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder /Buffer Plate)
27. Food Establishment Permit
Subtotal Other Violations Require Corrective Action, Not to Exceed 90 Da s or the Next Inspection, Whichever Comes First
Spt <% p, _ e, A��
Opt
Total Inspected by' S Print: %�vl
— —1 Received b Print:' "- Title-