PANADERIA Y PASTELERIA HIDALGO - DIPALETA BAR health score and inspection history

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.//Provide paper towels at hand sinks located in the ice cream shop area.

(A)(2) Maintain TCS food at 41 F or below.//Pack of hot dogs stored at bottom RI cooler from previous day held at (44-46 F).- COS, PIC voluntarily discarded item.

Store between-use utensils in running water if used with moist food such as ice cream or mashed potatoes.//Ice cream scoops stored in soiled standing water.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months shall be on the premises during all hours of operation (Priority Category 3 and 4).

(A)(2) Maintain TCS food at 41 F or below.//Ensure Beef (44-46 F) in RI cooler held at 41 F or below.//Ensure Refried Beans (45 F) in RI cooler held at 41 F or below.-COS, PIC voluntarily discarded items.

Provide an appropriate, readily accessible thermometer for verifying internal food temperatures. //Provide thermometers for verifying internal food temperatures.

Provide appropriate, readily accessible thermometers for all make tables, coolers, and hot holding units.//Provide readily accessible thermometers for all RI coolers.

Provide access to hand sinks at all times. //For dishes and cleaning supply stored in all hand sinks.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair open and missing ceiling at front entrance and open ceiling tile above hot water heater in restroom.