Mi Candilejas Restaurant

Personal cleanliness is inadequate. outer garment soiled with possible contaminant. effective hair restraint not worn where required. jewelry worn on hands or arms. fingernail polish worn or fingernails not kept clean and trimmed.

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Thawing procedure improper.

Food, prohibited, from unapproved or unknown source, home canned or home prepared. animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. reduced oxygen packaged (rop) fish not frozen before processing. rop food prepared on premises transported to another site.

Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.

Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain time/temperature control for safety foods (tcs) at required temperatures

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Food not cooled by an approved method whereby the internal product temperature is reduced from 140º f to 70º f or less within 2 hours, and from 70º f to 41º f or less within 4 additional hours.

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Non-food contact surface improperly constructed. unacceptable material used. non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.