Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
Food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped warm water, soap & paper towels.
A handwashing facility shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
Routine
May 6, 2009
90
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
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