LOS CUCOS MEXICAN CAFÉ #2

Proper Date Marking and disposition - 2; Adequate handwashing facilities; Accessible and properly supplied - 2; Environmental contamination - 1; Utensils, equipment & linens; properly used, stored, dried & handled - 1; Original container labeling (Bulk Food) - 1; Non-Food Contact surfaces clean - 1; Garbage and Refuse properly disposed; facilities maintained - 1; Physical facilities installed, maintained, and clean - 1

Proper Cold Holding temperature (41F/45F) - 3; Proper Date Marking and disposition - 2; Adequate handwashing facilities; Accessible and properly supplied - 2; Utensils, equipment & linens; properly used, stored, dried & handled - 1; Physical facilities installed, maintained, and clean - 1

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Personal Cleanliness/eating, drinking or tobacco use - 1

Proper Hot Holding temperature(135°F) - 3; Wiping Cloths; properly used and stored - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3

Personal Cleanliness/eating, drinking or tobacco use - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Wiping Cloths; properly used and stored - 1; Other Violations - 1

Adequate handwashing facilities: Accessible and properly supplied, used - 2; Toxic substances properly identified, stored and used - 3; Proper Cold Holding temperature(41°F/ 45°F) - 3

Wiping Cloths; properly used and stored - 1; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Other Violations - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Time as a Public Health Control; procedures & records - 3

Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips; Adequate handwashing facilities: Accessible and properly supplied, used; Personal Cleanliness/eating, drinking or tobacco use; Toxic substances properly identified, stored and used; Food Handler/ no unauthorized persons/ personnel; Utensils, equipment, & linens; properly used, stored, dried, & handled; Original container labeling (Bulk Food); Other Violations; Wiping Cloths; properly used and stored; Proper Cold Holding temperature(41°F/ 45°F)

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Unapproved Sewage/Wastewater Disposal System, 3; Toxic Items improperly Labeled/Stored/Used 3; Handwash Facilities without Soap and Towels 3; Cross-Contamination of Raw/Cooked Foods/Other 4; Hot Hold Temperature Violation(s) (135 F) 5; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Thermometers Not Provided/Accurate/Properly 3

Improper Manual/Mechanical Warewashing and 3; Handwash Facilities without Soap and Towels 3; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Lack of Good Hygienic Practices 4; Hot Hold Temperature Violation(s) (135 F) 5

Toxic Items improperly Labeled/Stored/Used 3; Handwash Facilities without Soap and Towels 3; Cross-Contamination of Raw/Cooked Foods/Other 4; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Handwash Facilities Not Adequate and Accessible 3

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 3; Unapproved Systems (HACCP Plans/Time as 4; Handwash Facilities without Soap and Towels 3; Lack of Good Hygienic Practices 4; Improper/Adequate Handwashing 4; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Improper Manual/Mechanical Warewashing 3; Evidence of Insect Contamination 3

Unsound Condition 4; Food Contact Surfaces of Equip and Utensils Not 3; Cleaned/Sanitized/Good Repair; Unapproved Sewage/Wastewater Disposal System, 3; Thermometers Not Provided/Accurate/Properly 3