LOS CUCOS MEXICAN CAFÉ

Person in charge present, demonstration of knowledge; Certified Food Manager (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Environmental contamination (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Single-service & single-use articles; properly stored and used (-1pts); Original container labeling (Bulk Food) (-1pts); Garbage and Refuse properly disposed; facilities maintained (-1pts); Physical facilities installed, maintained, and clean (-1pts)

Toxic substances properly identified, stored and used (-3pts); Proper Date Marking and disposition (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Proper Cold Holding temperature(41°F/ 45°F) - 3; Food and ice obtained from approved source; Food in good condition, safe - 3

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Food and ice obtained from approved source; Food in good condition, safe - 3; No Evidence of Insect contamination, rodent/other animals - 1

Adequate handwashing facilities: Accessible and properly supplied, used - 2; No Evidence of Insect contamination, rodent/other animals - 1

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Wiping Cloths; properly used and stored - 1; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2; Proper Hot Holding temperature(135°F) - 3; Proper Cold Holding temperature(41°F/ 45°F) - 3

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Adequate handwashing facilities: Accessible and properly supplied, used - 2

Hot Hold Temperature Violation(s) (135 F) 5; Improper Handling of Ready-To-Eat Foods 4; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Lack of Good Hygienic Practices 4; Food Contact Surfaces of Equip and Utensils Not 3; Cleaned/Sanitized/Good Repair

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Unsound Condition 4; Unapproved Sewage/Wastewater Disposal System, 3; Lack of Good Hygienic Practices 4; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Handwash Facilities without Soap and Towels 3

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Cross-Contamination of Raw/Cooked Foods/Other 4; Hot Hold Temperature Violation(s) (135 F) 5; Unapproved Sewage/Wastewater Disposal System, 3