TECATE BAR AND GRILL health score and inspection history

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Colored cutting boards showing heavy use. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gaskets of RI freezer(by back door) and white chest freezer (next to dry storage) has torn gaskets.

Allow utensils to air dry before stacking.///Cups stacked wet.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///RI freezer (by back door) has spillage on bottom shelf.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottles and Zip lock bags not labeled with contents.

Allow utensils to air dry before stacking.///Several cups stacked wet.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards showing heavy use.

ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.///Employee with FSMC not on premises other FSMC is expired. JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.