A97.5

GUATE LINDA

6016 THE PLAZA, Charlotte, NC 28215

Restaurant · NC permit/State ID 2060018590

Latest gradeA (97.5)

Last inspectedOct 19, 2026

Inspections on record33

On record sinceJul 19, 2016

Score history

Jul 19, 2016Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 97.5 · 7 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Utensils were observed in hand washing sink at bakery prep area. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC removed items from sink.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4 pans stored on clean shelf had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans moved to be washed again. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Large pot of beef soup in walk-in cooler measured 43-55F. PIC stated it began cooling last night. Use ice bath and frequent stirring, or use shallow pans that are uncovered to quickly cool TCS foods. CDI - PIC educated on cooling and she discarded the beef soup. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of degreaser was not labeled. All toxic chemicals must be labeled. CDI - PIC wrote "degreaser" on bottle. 0 pts.

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Beef soup was cooled overnight in large pot. Use shallow pans that are uncovered or ice bath with frequent stirring to cool large batches of TCS foods. CDI - PIC educated on cooling methods and she discarded the beef soup. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#55 · Physical facilities installed, maintained & clean

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some floor damage near door to outside walk-in cooler. Repair floor damage. 0 pts.

#56 · Meets ventilation & lighting requirements; designated areas used

6-303.11 Provide required lighting intensity. Light is out in dry storage room. Replace light. 0 pts.

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Jun 11, 2026 A 95 · 4 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee observed eating at bakery prep table. Do not eat food on prep tables. CDI - Prep table sanitized.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw steak stored above sauces in sandwich cooler bottom. Raw steak stored above ham and hot dogs on other side of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. // 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored above raw sausage in bottom of sandwich cooler. Do not store raw chicken above raw pork. CDI - Food storage order corrected.

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice measured 110F in rice cooker. Tamales in hot holding on stove top measured 120-166F. CDI - Rice reheated to above 165F in microwave. Water added to pot of tamales and stove turned up until tamales were all above 165F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of chicken (47F), pan of beef (45F), and container of salsa for pupusas (49F) were above 41F in walk-in cooler. Employee stated door was left open to move food 30 minutes ago which caused the food in the cooler to rise above 41F. CDI - PIC moved warm TCS foods to ice bath and freezer and they measured below 41F by end of inspection. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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Dec 29, 2025 A 95 · 5 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink inside unisex restroom. CDI: EHS provided PIC with handwashing signs in both Spanish and English.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items stored inside the WIC cold holding above 41F. EHS measured ambient air temp of the WIC was 37F. PIC stated facility had received a delivery truck an hour prior to EHS's arrival and had the door propped open to move items into the WIC. CDI: EHS waited to see if TCS food items would drop down to 41F or below after 20 minutes, to which they did; EHS advised PIC of keeping a physical log with multiple daily temperature checks so that corrective action can be taken ASAP. REPEAT VIOLATION. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pan of diced tomatoes that bore no date, stored inside the make table. Food employee stated they prepared this earlier today. CDI: Food employee created date label for this TCS food item. REPEAT VIOLATION. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed hotel pan of cooked chile rellenos that was date-marked with a prep date of 12/22, stored inside the WIC. CDI: PIC voluntarily discarded the chile rellenos since the 7-day window had surpassed. REPEAT VIOLATION. *EHS not deducting full points today since only two TCS food items were observed out of compliance, and all other TCS food items were properly date-marked and within 7-day window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tile underneath the ice machine. Observed baseboard falling off of the wall behind handsink located next to the ice machine. Repair above mentioned items so that surfaces are smooth and easily cleanable. REPEAT VIOLATION. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food residue on the FRP wall next to the HH kettle and on the walls behind cooking equipment at the make line. Increase cleaning frequency.

#56 · Meets ventilation & lighting requirements; designated areas used

6-303.11 Provide required lighting intensity. Observed no light available in the dry food storage room. Obtain light in this area to prevent hazards.

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Sep 18, 2025 A 95 · 8 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored over tamales in RIF. CDI PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chorizo stored over non comminuted beef steak. CDI PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on metal and plastic pans stacked clean so that the sticker residue is touching the inside, food contact surface of the next container. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in front part of WIC holding above 41F. Upon arrival observed door open because facility had just received an order and were putting items away. CDI PIC closed door and items began to re cool quickly. Repeat, no escalation in points. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed a few items made yesterday (rice, soup with beef) with no date mark that were prepared yesterday. PIC date marked. VR required For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed package of open hot dogs with no open date. CDI PIC stated they were unsure when item was opened and voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in storage room. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observe one dead fly stuck to side of shelving.Remove.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a few bowls with cracks and chips. CDI pIC voluntarily discarded.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on shared dumpster.

#55 · Physical facilities installed, maintained & clean

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Jun 5, 2025 A 98 · 3 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various mixes for the pupusa left out on the prep table at 64F. See temperature chart. CDI PIC did not know how long they had been out so she voluntarily discarded the mixes. Also observed lettuce and diced tomatoes in the prep top above 41F. PIC stated they had been in the unit for 2 hours. CDI PIC put them in the freezer and cooled down to 40F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility offers eggs undercooked and does not have a consumer advisory on the menu. VR Needed 6-15-25

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 wet wiping cloths on prep units. CDI PIC put them in sanitizer bucket.

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Jan 22, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Oct 16, 2024 A 98 · 3 violations

Inspector comments: Facility has installed a new prep top unit.

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open gallon of milk in WIC with no date mark. CDI PIC stated that it was opened yesterday and she put date label on it. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

#51 · Plumbing installed; proper backflow devices −1

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a hose attached to the faucet of mop sink with no backflow preventer attached. EHS showed PIC picture of device needed VR needed 10-19-24

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May 23, 2024 A 96 · 3 violations

Inspector comments: Facility is taking temperatures in WIC every morning and keeping a record. EHS advised to have Orkin check rodent bait stations at every visit. Records showed that the stations were missing the last time. Therefore they were skipped.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce being HH at 120F. CDI PIC stated that it was reheated 2 hours ago. PIC reheated on stove to 190F. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#42 · Washing fruits & vegetables −0.5

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocado in prep top with sticker on it

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed large pots and pans stored on shelves in outside patio. The patio is open to the outside elements. The patio is also dusty and has rodent droppings and baits on the floor. EHS advised PIC that food contact equipment and utensils can not be stored in this area.

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Apr 23, 2024 B 80 · 20 violations

Inspector comments: Note that the bakery kitchen is not permitted by the Health Department. It is only bakery items.

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Corrected during inspection

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Hot holding, cold holding, proper cooling methods, and Proper thawing methods are not being controlled at the facility. CDI EHS educated PIC and put facility on a Risk Control Plan. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks on prep table when EHS arrived. CDI Employee removed drink.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed cook wash hands for 10 seconds and turn faucet off with his clean hands. CDI Employee rewashed his hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cook leave his station and go to outside WIC and then return without washing his hands. CDI EHS educated cook and he washed his hands.

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed large open containers of chicken sauce and Mayo in dry storage stored with customer. Containers were labeled refrigerate after opening. CDI PIC voluntarily discarded.

#15 · Food separated & protected −1.5

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed multiple boxes of unwashed produce above RTE food in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed black beans cooling from yesterday in WIC at 49F. CDI PIC voluntarily discarded. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans and salsa being HH below 135F. PIC stated that it was just reheated this morning. CDI PIC reheated on stove to 165F. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods that were prepped or cooked 1 or 2 days ago above 41F. CDI PIC voluntarily discarded all TCS foods in WIC that were above 41F. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple pans of TCS foods in the prep unit not date marked. CDI PIC put date mark on pans. Also open milk in the WIC not date marked. CDI PIC provided date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple large/deep pans of TCS foods cooling in the WIC from yesterday above 41F. CDI PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed 3 bags of chicken thawing in prep sink full of water. There was no running water and drain was closed. CDI PIC opened drain and turned on running water.

#37 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a container of salt and sugar not labeled. CDI PIC labeled containers

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook preparing food with a watch and bracelet on his arm.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket holding towels at less than 10 ppm chlorine. Employee had just made bucket this morning. CDI PIC added more bleach to bucket.

#43 · In-use utensils: properly stored −0.5

Corrected during inspection

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives being stored in opening between the prep top and prep table. CDI PIC moved knives to 3 comp sink to be w/r/s.

#45 · Single-use & single-service articles: properly stored & used

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cups stored unprotected on top of counter in bakery.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed torn gasket on both doors to lowboy coolers in kitchen. REPEAT

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed rust on bottom shelf of prep table near grill. Also observed large amount of dust on shelf above ice machine and in dry storage.

#55 · Physical facilities installed, maintained & clean

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food commingled with customer food in dry storage area. Observed employee water bottle in WIC. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee medicine on shelf above prep sink.

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Nov 7, 2023 A 92 · details not yet loaded