ALLENDE RESTAURANT

2026-01-08: Canvass

Pass

• Not Critical: CHI-41 — WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
• Not Critical: CHI-43 — IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOP AT THE REAR ICE MACHINE MUST BE HELD IN A CLEAN CONTAINER WHEN NOT IN USE.----MUST USE A FOOD SCOOP WITH A HANDLE THAT INVERTS FROM THE FOODS WHEN BEING STORED INSIDE FOODS ON THE COOKS LINE.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS INSIDE THE COOKS LINE COOLER. EMPLOYEE REMOVED.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN THE FRONT PREP. EMPLOYEE REMOVED.
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: RAW WOODEN SHELVING UNDER THE THREE COMPARTMENT SINK MUST BE PAINTED/SEALED TO BE SMOOTH CLEANABLE AND NON-ABSORBENT.
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE PAPER TOWELS, TINFOIL AS LINER FOR SHELVING THROUGHOUT. MUST BE SMOOTH AND CLEANABLE.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BLACKENED, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE.