CENTRO AMERICAN RESTAURANT & PUPUSERIA

Food and Non-food Contact surfaces cleanable, properly designed - 2; Approved thawing method used - 1; Original container labeling (Bulk Food) - 1

Time as a Public Health Control; procedures & records - 3; Food and Non-food Contact surfaces cleanable, properly designed - 2; Utensils, equipment & linens; properly used, stored, dried & handled - 1

Person in charge present, demonstration of knowledge; Certified Food Manager - 2

Wiping Cloths; properly used and stored - 1; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2; Adequate ventilation and lighting; designated areas used - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Adequate handwashing facilities: Accessible and properly supplied, used - 2

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; No Evidence of Insect contamination, rodent/other animals - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Wiping Cloths; properly used and stored - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Environmental contamination - 1; Food and ice obtained from approved source; Food in good condition, safe - 3; Time as a Public Health Control; procedures & records - 3

No Evidence of Insect contamination, rodent/other animals - 1

Toilet Facilities; properly constructed, supplied, and clean; Personal Cleanliness/eating, drinking or tobacco use; Utensils, equipment, & linens; properly used, stored, dried, & handled

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Food and ice obtained from approved source; Food in good condition, safe - 3; Environmental contamination - 1; Proper Date Marking and disposition - 2; Proper Cold Holding temperature(41°F/ 45°F) - 3

Proper Cold Holding temperature(41°F/ 45°F) - 3; Toxic substances properly identified, stored and used - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2

Toxic substances properly identified, stored and used - 3; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2

Other Violations - 1; Original container labeling (Bulk Food) - 1; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Proper Cold Holding temperature(41°F/ 45°F) - 3; Wiping Cloths; properly used and stored - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Proper cooling method used; Adequate to Maintain Product Temperature - 2

Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Wiping Cloths; properly used and stored - 1; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3

Evidence of Insect Contamination 3

Cross-Contamination of Raw/Cooked Foods/Other 4

Cold Hold Temperature Violation(s) (41 F/45 F) 5

Handwash Facilities without Soap and Towels 3; Cross-Contamination of Raw/Cooked Foods/Other 4; Unapproved Systems (HACCP Plans/Time as 4

Cold Hold Temperature Violation(s) (41 F/45 F) 5; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Unsound Condition 4; Toxic Items improperly Labeled/Stored/Used 3

Food Contact Surfaces of Equip and Utensils Not 3; Cleaned/Sanitized/Good Repair; Handwash Facilities without Soap and Towels 3; Thermometers Not Provided/Accurate/Properly 3