SOL DE NAYARIT

Deep fryer and prep table no longer in use in the back of the facility. Per PIC, they are not going to be using it anymore. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Dust and debris noted around the kitchen walls. [CA] Clean/sanitize the walls of the kitchen area regularly.

Only hand wash station within the kitchen area was missing paper towels and soap at the time of inspection. [CA] Hand wash stations must be fully stocked at all times. [COS] PIC added paper towels into dispenser and soap.

FOUND SPIDER WEBS ON THE WALLS AND CEILING IN THE KITCHEN. [CA] CLEAN THE WALLS MORE OFTEN.

FOUND SOME KEYS STORED ON THE MEAT SLICER IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.

FOUND BREAK PARTS CLEANER SPRAY BOTTLE STORED ABOVE A CONTAINERS WITH ONIONS ON A SHELF IN THE KITCHEN. FOUND A CONTAINER WITH SANITIZER STORED NEXT TO A SAC OF ONIONS IN THE KITCHEN. [CA] STORE CLEANER BOTTLES SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.

FOURTH TIME VIOLATION FOUND THE MEXICAN RICE IN A PLASTIC GROCERY BAG IN THE HOT HOLDING UNIT. [CA] DO NOT USE GROCERY PLASTIC BAGS TO HOLD THE RICE. USE FOOD GRADE PLASTIC BAGS OR DO NOT USE ANY BAG IN THE HOT HOLDING UNIT.

FOUND THE FAN IN THE KITCHEN WITH MOLD LIKE SUBSTANCE. [CA] CLEAN THIS PART MORE OFTEN.

MISSING PAPER TOWELS AND SOAP IN THE DISPENSERS AT THE HAND WASH SINK IN THE KITCHEN. [CA] PROVIDE PAPER TOWELS AND SOAP AT ALL TIMES. COS

FOUND THE RAW CHICKEN AT THE 3 COMPARTMENT SINK DRAINING. [CA] USE THE FOOD PREPARATION SINK TO DO ANY FOOD RINSING, THAWING ETC.

FOUND CLEAN POTS ON A SHELF NEAR THE MOP SINK IN CLOSE PROXIMITY WITH THE MOP BUCKET AND MOP SINK. FOUND PERSONAL ITEMS NOT RELATED TO THE RESTAURANT STORED ON A SHELF NEAR THE MOP SINK. [CA] A SEPARATE AREA SHALL BE PROVIDED FOR THE STORAGE OF THE CLEAN POTS AND EQUIPMENT NECESSARY FOR THE BUSINESS. AND REMOVE ANY ITEMS THAT ARE NOT NEEDED TO RUN THE RESTAURANT.