An employee was observed donning gloves without first washing hands. An employee was observed washing hands in the three compartment sink. An employee was observed wiping hands on a common cloth towel. An employee involved in the preparation of exposed food had fingernail polish and was not wearing gloves. Hot water of the required temperature (100°F for hand washing sinks and 110°F for three compartment sinks) was not available in the facility. Hot water was not available at the food preparation sink. The sanitizer solution in the three compartment sink contained greater than 200 ppm of residual chlorine. The food preparation sink did not have an 18 inch drainboard or approved alternative. A domestic ventilation hood was present in the dry storage room. The three compartment sink was not adequately sealed to the wall. The mop sink faucet was leaking.
An employee was observed donning gloves without first washing hands several times. An employee involved in the preparation of exposed foods had fingernail polish but was not wearing gloves. An employee was observed wiping hands on a common cloth towel.
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