In the cook line cold-top refrigerator, sour cream was 46°F-50°F and cut tomatoes were 44°F. In the cook line cold-hold pull drawers under the grill, raw chicken was 46°F-49°F, raw beef was 47°F-83°F, and flan was 48°F. Hot water was not provided to the preparation area hand sink, and to the east faucet on the three-compartment sink. A sprayer was present down stream of an atmospheric vacuum breaker on the mop sink. The south side cook line hand sink was inaccessible for use due to the cold-top refrigerator and a cart of dishes blocking access to the hand sink. Paper towels were not provided to the south side cook line hand sink.
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