PEPE'S MEXICAN FOODS

Proper Cold Holding temperature (41F/45F) (-3pt); Food Handler; no unauthorized persons/personnel (-2pt); Proper Date Marking and disposition (-2pt); Thermometers provided, accurate, and calibrated (-2pt); No Evidence of Insect contamination, rodent/other animals (-1pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Wiping Cloths; properly used and stored (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Toilet Facilities; properly constructed, supplied, and clean (-1pt); Other Violations (-1pt)

Proper Cold Holding temperature (41F/45F) (-3pts); Time as a Public Health Control; procedures & records (-3pts); Food separated & protected during preparation, storage, display (-3pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Food and Non-food Contact surfaces cleanable, properly designed (-2pts); Approved thawing method used (-1pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Environmental contamination (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Non-Food Contact surfaces clean (-1pts); Physical facilities installed, maintained, and clean (-1pts)

Time as a Public Health Control; procedures & records (-3pts); 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); Physical facilities installed, maintained, and clean (-1pts)

Environmental contamination - 1; Food and ice obtained from approved source; Food in good condition, safe - 3; Proper Date Marking and disposition - 2; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2

Wiping Cloths; properly used and stored - 1; Person in charge present, demonstration of knowledge, and perform duties - 2; Environmental contamination - 1; Proper Hot Holding temperature(135°F) - 3; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Proper Date Marking and disposition - 2; Time as a Public Health Control; procedures & records - 3; Personal Cleanliness/eating, drinking or tobacco use - 1

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

Time as a Public Health Control; procedures & records - 3

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

Environmental contamination - 1; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Other Violations - 1

Other Violations - 1; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2; Time as a Public Health Control; procedures & records - 3; Proper Cold Holding temperature(41°F/ 45°F) - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2

Warewashing Facilities; installed, maintained, used - 2; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2; Proper Cold Holding temperature(41°F/ 45°F) - 3; Proper Hot Holding temperature(135°F) - 3; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Single-service & single-use articles; properly stored and used - 1; Non-Food Contact surfaces clean - 1; Other Violations - 1; Toxic substances properly identified, stored and used - 3

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

Environmental contamination; Time as a Public Health Control; procedures & records; Utensils, equipment, & linens; properly used, stored, dried, & handled; Garbage and Refuse properly disposed; facilities maintained

Garbage and Refuse properly disposed; facilities maintained; Utensils, equipment, & linens; properly used, stored, dried, & handled; Physical facilities installed, maintained, and clean; Environmental contamination; Food and Non-food Contact surfaces cleanable, properly designed, and used; Other Violations

Unapproved Source/Labeling 4; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3

Evidence of Insect Contamination 3; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Toxic Items improperly Labeled/Stored/Used 3; Improper Handling of Ready-To-Eat Foods 4; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Lack of Good Hygienic Practices 4

Toxic Items improperly Labeled/Stored/Used 3

Evidence of Insect Contamination

25 Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Rep; 20 Toxic Items improperly Labeled/Stored/Used; 18 Evidence of Insect Contamination; 2 Cold Hold Temperature Violation(s) (41 F/45 F)