EL COCO LOCO SINALOENSE

Proper cooling time and temperature (-3pts); Toxic substances properly identified, stored and used (-3pts); Proper Date Marking and disposition (-2pts); Wiping Cloths; properly used and stored (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Proper Cold Holding temperature (41F/45F) (-3pts); Proper Hot Holding temperature (135F) (-3pts); Thermometers provided, accurate, and calibrated (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Food and Non-food Contact surfaces cleanable, properly designed (-2pts); Wiping Cloths; properly used and stored (-1pts); Environmental contamination (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Non-Food Contact surfaces clean (-1pts); Garbage and Refuse properly disposed; facilities maintained (-1pts)

Non-Food Contact surfaces clean - 1

Person in charge present, demonstration of knowledge, and perform duties - 2

Proper Hot Holding temperature(135°F) - 3; Environmental contamination - 1

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Proper Hot Holding temperature(135°F) - 3

Food Handler/ no unauthorized persons/ personnel; Toilet Facilities; properly constructed, supplied, and clean; Food and Non-food Contact surfaces cleanable, properly designed, and used; Utensils, equipment, & linens; properly used, stored, dried, & handled; No Evidence of Insect contamination, rodent/other animals; Adequate ventilation and lighting; designated areas used

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Proper Cold Holding temperature(41°F/ 45°F) - 3; Proper Hot Holding temperature(135°F) - 3

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

Personal Cleanliness/eating, drinking or tobacco use - 1

Hot Hold Temperature Violation(s) (135 F) 5; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Lack of Good Hygienic Practices 4; Toxic Items improperly Labeled/Stored/Used 3; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3

Unapproved Systems (HACCP Plans/Time as 4; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Improper Handling of Ready-To-Eat Foods 4; Improper Manual/Mechanical Warewashing and 3; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Evidence of Insect Contamination 3; Hot Hold Temperature Violation(s) (135 F) 5; Cross-Contamination of Raw/Cooked Foods/Other 4; Lack of Good Hygienic Practices 4

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

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair; Unapproved Systems (HACCP Plans/Time as Public