GUAC TIME

Violations (11)

• Not Applicable Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.
• Not Applicable Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)
• Critical Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
• Not Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Critical Hot TCS food item not held at or above 140 °F.
• Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• Not Applicable Additional nutritional information statement not posted, or additional nutritional information not provided
• Critical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Not Critical 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.
• Not Critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.