MAMA LO HIZO

The restaurant lacked working or accurate food thermometers to check that food is cooked or stored at safe temperatures.

Code 4.2(G)(1)

3701-21-25 (K) - Person in Charge Certification in Food Protection FSO

Code 3701-21-25 (K)

Food stored in containers that aren't the original packaging must be labeled with the name of what's inside.

Code 3.2(D)

Raw or potentially dangerous foods are not being properly separated or packaged to prevent them from contaminating other foods.

Code 3.2(C)(1)(a)

Employees are not following proper rules for reporting or managing illnesses that could spread through food.

Code 2.1(A)

Spray bottles or other containers holding cleaning chemicals weren't labeled to show what's inside.

Code 7.0(B)

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(4)

Hot food wasn't being kept at a high enough temperature to prevent harmful bacteria from growing.

Code 3.4(F)(1)(a)

4.4(B) - Cutting surfaces.

Code 4.4(B)