ENTRE DULCE Y SALADO

Certified Food Protection Manager — Inspector Note: Manager lacking proof of Food Manager Certification. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a large bag of powder soap stored directly in the basin of the hand sink in the main kitchen. Observed a towel hanging at the hand sink of the front food service area. COS: All items removed from the hand sinks. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food employee rinse hands at the designated vegetable sink. Observed food employee rinse gloved hands at the 3-compartment sink. COS: Disposed of rinsed gloves. CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. P

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food employee wash knife with soap, rinse and store to air dry without sanitizing. COS: Person in charge made chlorine sanitizing solution at 50ppm and rewashed knife. CA:Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.