LA FONDA LATINA

Wiping cloths: properly used and stored — Inspector Note: Observed dry, soiled wiping cloths stored on top of grill equipment and on the floor in the main kitchen. CA: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry; and used for no other purpose. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black buildup on the lip inside the ice machine. CA: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

In-use utensils: properly stored — Inspector Note: Observed a plastic single use cup stored in a food container of tomato sauce in the warmer cabinet. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. COS: PIC removed single use plastic cup from food container of tomato sauce and discarded it.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris and buildup on the floors in the main kitchen and in the dish area. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.