Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
10/06/11
Routine Inspection
A
Inadequate hot and cold holding equipment
Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
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