La Tapatia Restaurante Y Neveria, 5 N Root St Unit 109, Aurora, IL - Restaurant inspection findings and violations



Business Info

Restaurant name: LA TAPATIA RESTAURANTE Y NEVERIA
Address: 5 N Root St Unit 109, Aurora, IL
Total inspections: 3
Last inspection: 11/14/2012
Score
80

Restaurant representatives - add corrected or new information about La Tapatia Restaurante Y Neveria, 5 N Root St Unit 109, Aurora, IL »


Inspection findings

Inspection date

Score

  • Thermometers provided, conspicuous, accurate (1 penalty point)
  • Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
  • Food protection during storage, preparation, display, service and transportation (2 penalty points)
  • Food (ice) dispensing utensils properly stored (1 penalty point)
  • Critical: Hands washed and clean, good hygienic practices (5 penalty points)
  • Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
  • Non-food contact surfaces of equipment and utensils clean (1 penalty point)
  • Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
  • Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean (2 penalty points)
11/14/201280
  • Non-food contact surfaces of equipment and utensils clean (1 penalty point)
  • Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
  • Lighting provided as required - Fixtures shielded (1 penalty point)
  • Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
11/2/201195
  • Original Container, Appropriate Labels, Date, Time, Advisory Posted, Shellfish Tags (1 penalty point)
  • Thermometers provided, conspicuous, accurate (1 penalty point)
  • Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
  • Critical: Hands washed and clean, good hygienic practices (5 penalty points)
  • Dressing rooms clean, lockers provided, facilities clean (1 penalty point)
  • Critical: Toxic items properly stored, labeled and used (5 penalty points)
3/16/201183

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