Latin American Grill

Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.

Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.

Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.

Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.

Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.

Code 08, Food protection and cross-contamination: Stored food not covered.

Food stored on floor.

Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.

Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

Cutting board has cut marks and is no longer cleanable.

Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.

Wet wiping cloth not stored in sanitizing solution between uses.

Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.

Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Cleaned and sanitized equipment or utensils not properly stored.

Equipment and utensils not properly air-dried - wet nesting.

Clean utensils stored between equipment and wall.

Code 25, Single-service items: Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).

Reuse of single-service or single-use articles.

Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.

Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.