1304 GARDINA ST
San Antonio , TX 78201

Date: 08/20/2024
Score 94

31 Observed equipment blocking hand wash facility. Ensure all hand wash facilities are located to allow convenient use for employee use as per 5-204.11 Hand washing facilities. A hand washing facility shall be located: to allow convenient use by employees in food preparation, food dispensing, and ware washing areas; and in, or immediately adjacent to, toilet rooms.

29 Observed no test strips at establishment. Ensure test strips are provided at establishment to test sanitizer solution as per 4-302.14 Sanitizing solutions, testing devices.

32 Observed food found in department store t-shirt bags. Ensure all storage bags are approved for use of food as per 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.

1304 GARDINA ST
San Antonio , TX 78201

Date: 05/22/2024
Score 95

10 Observed utensils not being sanitized after washed and rinsed. Ensure all utensils are washed rinsed and sanitized in chlorine solution for at least 10 seconds 50-100 ppm as per 4-703.11(C)(1) After being cleaned food-contact surfaces shall be sanitized an exposure time of at least 10 seconds for a CHLORINE SOLUTION.

40 Observed single use containers being used to storage food items. Ensure to discontinue the use of single use items for food as per 4-502.13(A) Single-service and single-use articles may not be reused.

37 Observed food throughout cold unit without wrapping or covered container. Ensure all food is protected from cross contamination with covered container or wrapping as per 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

1304 GARDINA ST
San Antonio , TX 78201

Date: 01/26/2024
Score 79

30 Observed license expired and no permit was purchased. Ensure permit is renewed and posted to the public's view as per 8-301.11.1 Permit Requirement, Prerequisite for Operation.

37 Observed potatoes and beans laying on the floor ensure all food kept at least 15 cm (6 inches) above the floor as per 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

31 Observed food containers and box of bags in front of hand wash facility. Ensure items in front of hand wash facility are removed so employees can conveniently use facility as per 5-204.11 Hand washing facilities. A hand washing facility shall be located: to allow convenient use by employees in food preparation, food dispensing, and ware washing areas; and in, or immediately adjacent to, toilet rooms.

32 Observed food throughout kitchen found in department store t-shirt bags. Ensure all storage bags are approved for use of food as per 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.

35 Observed rings and bracelets being worn while food prepping. Ensure jewelry is removed while in kitchen as per 2-303.11 Jewelry Prohibition.

10 Observed utensils not being sanitized after cleaned. Ensure food contact surfaces are sanitized after washed and rinsed as per 4-703.11(C)(1) After being cleaned food-contact surfaces shall be sanitized an exposure time of at least 10 seconds for a CHLORINE SOLUTION.

36 Observed cloths laying in food prep area. Ensure all cloths are stored between uses in sanitizer solution buckets as per 3-304.14(B)(1) Cloths in-use for wiping between uses stored.

22 Observed no active food handlers at establishment. Ensure food handler training is provided and certifications are present as per 228.31(d) Food Handler Training criteria.

21 Observed no certified food manager at establishment. Ensure there are at least one certified food protection manager present during all hours of operation as per 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.

9 Observed raw chicken, raw beef, and raw pork all being stored next to each other. Ensure chicken is stored below raw beef, and raw beef is stored below pork as per 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.

29 Observed no test strips available at establishment. Ensure test strips are provided to test sanitizer solution as per 4-302.14 Sanitizing solutions, testing devices.

1304 GARDINA ST
San Antonio , TX 78201

Date: 10/31/2022
Score 87

30 At time of inspection, food permit expired posted 09/2022. Ensure permit is renewed within 10 days. 8-301.11.1 Permit Requirement, Prerequisite for Operation.

47 Complaint inspection report posted. Outdated permit posted. 8-304.11(A) Permit posted. 8-304.11(K) Notification of the most recent inspection report is available upon request.

31 At time of inspection, hand sink blocked by buckets of potatoes in water. Observed cut potatoes in strainer, stored in hand sink. Discontinue to store items in/on hand sink. Ensure: 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

31 At time of inspection, hand sink in kitchen did not have paper towels. Ensure hand sink is equipped with soap and paper towels at all times. 6-301.12 Hand drying provision..

32 Observed white trash bags used to store/cover dough balls for flour tortillas. Ensure all materials used in direct contact with food and food storage, are food-grade. 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

47 6-301.14 Handwashing signage. Ensure hand sink in kitchen is labeled accordingly.

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. At time of inspection, ready to eat food such as cooked beans and picadillo, did not have a prep, use-by date. Ensure all ready-to-eat food stored longer than 24 hours, is marked with a prep and use by date. Use by date not to exceed 6 days. Example: 10/31/2022- 11/6/2022.

46 5-501.17 Toilet room receptacle, covered. Ensure receptacle in women's bathroom is covered.

42 Observed dust build up on lights in warmer area window. Observed grease build up on vent hood. Ensure: 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

21 At time of inspection, certified food manager not present and/or missing certificate. Ensure: 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.

1304 GARDINA ST
San Antonio , TX 78201

Date: 06/29/2022
Score 93

18 4-501.114(F)(2) Chemical sanitizer generated onsite, chemical criteria. Sanitizing solution in small container not it in the compliance range too strong (over 200ppm). Chemical sanitizer must be within compliance range (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm).

23 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?. No Hot water available at hand washing sinks, mop sink, or 3 comparment sink. *refer to remarks section of report

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Observed beans and other small containers of food without a discard date or consume by/use by date. Prepared temperature control for safety foods stored for more than 24 hours must be date marked. Date markings must include consume by date and shall be no more than 7 days, with food preparation day counting as day 1.

1304 GARDINA ST
San Antonio , TX 78201

Date: 02/15/2022
Score 93

35 2-402.11 Hair Restraints effective. ENSURE EMPLOYEES PREPARING FOOD WEAR A HAIR RESTRAINT DEVICE.

43 6-202.11 Light bulbs shall be shielded, coated, or otherwise shatter-resistant. ENSURE TO PROVIDE A COVER FOR THE LIGHT BULBS IN THE FOOD PREP AREA.

46 5-501.17 Toilet room receptacle, covered. Toilet room receptacle, covered. PROVIDE A COVERED RECEPTACLE IN THE WOMEN'S RESTROOM.

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. ENSURE TO DATE MARK PREPARED FOOD TO SHOW WHEN THE FOOD WAS PREPARED AND THE DISCARD DATE.

22 228.31(d) Food Handler Training criteria. ENSURE EMPLOYEES PREPARING AND HANDLING FOOD ENROLL INTO A FOOD HANDLER COURSE. THE FOOD HANDLER TRAINING OPTIONS INFORMATION SHEET HAS BEEN PROVIDED.

1304 GARDINA ST
San Antonio , TX 78201

Date: 09/16/2021
Score 93

31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Designate Hand Washing sinks and mop sink. Provide signage.

22 * 228.33(c) Food Handler Training criteria. Ensure that Food employees are food handler certified. Obtain certificate within 90 days.

15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Observed employee using bare hands with ready to eat foods (Tortilla).

1304 GARDINA ST
San Antonio , TX 78201

Date: 12/07/2020
Score 92

18 * 228.111(n)(6)(B) Chemical sanitizer generated onsite, chemical criteria. Sanitizing solution in white bucket(by register) is not in compliance range (too high). Compliance Range: 50-200ppm Chlorine

29 * 228.108(b) Food thermometers provided and accessible. Provide a thermometer in the the reach in cooler (Main Lobby).

41 228.66(b) Food storage containers, identified with common name of food.. Label blue plastic container (Flour) in the kithen. All food must have identification label.

43 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant. Provide a shield or cover for light bulbs in the kitchen.

46 228.152(h) Toilet room receptacle, covered. Provide a covered receptecle in the Women's Restroom.

1304 GARDINA ST
San Antonio , TX 78201

Date: 06/04/2020
Score 75

1 * 228.75(d)(1)(B) Cooling -- total 6 hours, 135-41°F. §228.75. Temperature and Time Control. (d)Cooling. (1) Cooked time/temperature control for safety food shall be cooled: (A) within two hours, from 57 degrees Celsius (135 degrees Fahrenheit) to 21 degrees C (70 degrees Fahrenheit); P [1] and (B) within a total of six hours, from 57 degrees Celsius (135 degrees Fahrenheit) to 5 degrees Celsius (41 degrees Fahrenheit) or less. P [1] (2) Time/temperature controlled for safety food shall be cooled within four hours to 5 degrees Celsius (41 degrees Fahrenheit) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P [1] (3) Except as specified in paragraph (4) of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 5 degrees Celsius (41 degrees Fahrenheit) during shipment from the supplier as specified in section §228.63(a)(2) of this title, shall be cooled within four hours to 5 degrees Celsius (41 degrees Fahrenheit) or less. P [1] FOOD SHALL BE PROPERLY COOLED, AS SPECIFIED ABOVE, FROM PROPER COOKING TEMPERATURE, DOWN TO 41 DEGREES FAREINHEIT, WITH A TOTAL OF 6 HOURS. COOKED, PREPARED, RTE FOOD FOUND IN REACH IN COOLER TEMPTED AT 59 DEGREES F, AND 49 DEGREES F.

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).

15 * 228.65(a)(3) Limit bare hand contact with all other foods. (3) Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. P [15] AT INSPECTION: OBSERVED EMPLOYEE HANDLING RAW, TORTILLA DOUGH WHILE IN PREPARATION AND PRIOR TO COOKING, AND NOT WEARING GLOVES.

21 * 228.31(a) Except as specified in (b), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment during all hours of operation. AT INSPECTION: NO CERTIFIED FOOD SAFETY MANAGER ON DUTY NOR PRESENT. PIC NOT A CERTIFIED FSM.

27 * 228.107(a) Cooling, heating, and holding capacities. Equipment. §228.107. Equipment, Numbers and Capacities. (a) Cooling, heating, and holding capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Subchapter C of this chapter (relating to Food). Pf [27] AT INSPECTION: REACH IN COOLING UNITS NOT HOLDING AT PROPER TEMPERATURE.

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. (3) A refrigerated, ready-to-eat time/temperature control for safety (TCS) food ingredient or a portion of a refrigerated, ready-to- eat, time/temperature control for safety (TCS) food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first- prepared ingredient. AT INSPECTION: BEANS HELD IN REACH IN COOLER NOT DATE MARKED WITH THE DATE OF PREPARATION BEING COUNTED AS DAY 1. NO DATE MARKING

29 * 228.108(b) Food thermometers provided and accessible. REACH IN COOLER MISSING THERMOMETER

32 * 228.101(a) Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion- resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. * 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. AT INSPECTION: (1)ENCOUNTERED PVC PLASTIC PIPING BEING USED AS A ROLLING PIN FOR TORTILLA PREPARATION. (2) CUTTING BOARD IS NOT IN ORIGINAL CONDITION AND IS BROKEN, MISSING ENTIRE CORNER AREA. MUST BE REPLACED

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

39 228.103(a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

41 228.66(b) Food storage containers, identified with common name of food..

46 228.152(h) Toilet room receptacle, covered. MISSING COVER OF RECEPTACLE IN WOMENS' RESTROOM

31 * 228.175(c) Hand drying provision.. §228.175. Handwashing Sinks. (a) Minimum number. Handwashing sinks shall be provided as specified under §228.147(a) (1)-(3) of this title. (b) Handwashing cleanser, availability. Each handwashing sink or group of 2 adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf [31] (c) Hand drying provision. Each handwashing sink or group of adjacent sinks shall be provided with: (1) individual, disposable towels; Pf [31] (2) a continuous towel system that supplies the user with a clean towel; Pf[31] or (3) a heated-air hand drying device. Pf [31] (4) a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. RESTROOMS MISSING PAPER TOWELS

1304 GARDINA ST
San Antonio , TX 78201

Date: 01/14/2020
Score 75

40 Container from prepackaged items such as butter, pickle jars and other items may not be reused as they are considered single use items as per definition: §228.2. Definitions. (136) Single-use articles--Utensils and bulk food containers designed and constructed to be used once and discarded. Includes items such as wax paper, butcher paper, plastic wrap, formed aluminum food containers, jars, plastic tubs or buckets, bread wrappers, pickle barrels, ketchup bottles, and number 10 cans which do not meet the materials, durability, strength, and cleanability specifications under Subchapter D (pertaining to Equipment, Utensils, and Linens 228.112(c)(1) Single-service and single-use articles may not be reused. ---Spanish--- El contenedor de artículos preenvasados como mantequilla, frascos de pepinillos y otros artículos no se puede reutilizar, ya que se consideran artículos de un solo uso según la definición: §228.2. Las definiciones (136) Artículos de un solo uso: utensilios y recipientes de alimentos a granel diseñados y fabricados para ser utilizados una vez y desechados. Incluye artículos como papel de cera, papel de carnicero, envoltura de plástico, recipientes de alimentos de aluminio, frascos, cubas o cubos de plástico, envoltorios de pan, barriles de salmuera, botellas de ketchup y latas número 10 que no cumplen con los materiales, durabilidad, resistencia y Especificaciones de limpieza en el subcapítulo D (que se refiere a equipos, utensilios y ropa de cama) 228.112 (c) (1) Los artículos de servicio único y de uso único no pueden reutilizarse.

42 Detail cleaning is required in kitchen. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ---Spanish--- Se requiere limpieza de detalles en la cocina. 228.114 (c) Las superficies del equipo que no estén en contacto con alimentos se limpiarán con la frecuencia necesaria para evitar la acumulación de residuos.

29 Ensure thermometer are place in a location near the front and can be easily read. * 228.106(l)(1) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. ---Spanish--- Asegúrese de que el termómetro se coloque en un lugar cerca de la parte delantera y se pueda leer fácilmente. * 228.106 (l) (1) Unidad de almacenamiento de alimentos refrigerada mecánicamente o caliente, dispositivo de medición de temperatura ubicado en la parte más cálida.

46 Very slow drain in handwashing sink in kitchen. Missing faucet handle in men's restroom. 228.149(e)(2) A plumbing system shall be maintained in good repair.

45 Mops are not being properly stored after use. 228.186(f) Drying mops. (f) Drying mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. [45]

45 General cleaning to include walls, floors, ceilings, plumbing lines, and conduit lines is required. 228.186(b)(1)Cleaning, frequency and RESTRICTIONs.The physical facilities shall be cleaned as often as necessary to keep them clean. ---Spanish--- La limpieza general se require en las paredes, pisos, techos, tuberías y conductos eléctricos. 228.186 (b) (1) Limpieza, frecuencia y RESTRICCIÓN. Las instalaciones físicas deben limpiarse con la frecuencia necesaria para mantenerlas limpias.

37 Food was missing protective covers in refrigeration units. 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. ---Spanish--- A los alimentos les faltaban cubiertas protectoras en las unidades de refrigeración. 228.66 (a) (1) (D) Alimentos protegidos contra la contaminación cruzada al almacenar los alimentos en paquetes, recipientes cubiertos o envoltorios.

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration of 50-100 ppm/Cl or 200-400 Quat/ppm. ---Spanish--- 228.68 (d) (2) (A) Paños en uso para limpiar entre usos almacenados. (2) los paños en uso para limpiar mostradores y otras superficies de equipos deberán ser: (A) mantenido entre usos en una solución de desinfectante químico a una concentración de 50-100 ppm / Cloro o 200-400 Quat / ppm.

35 Observations: Unapproved drink containers found around several work stations throughout kitchen. Corrective Actions: Designated employee beverage areas or approve container near work area. Approved containers have a straw and lid system that does not require hand contact near the mouthpiece. Drinks should be stored below or away from workstations. ---Spanish-- Observaciones: Recipientes de bebidas no aprobados que se encuentran alrededor de varias estaciones de trabajo en la cocina. Acciones correctivas: áreas designadas para bebidas de los empleados o aprobación de contenedores cerca del área de trabajo. Los recipientes aprobados tienen un sistema de pajilla y tapa que no requiere contacto con las manos cerca de la boquilla. Las bebidas deben almacenarse debajo o lejos de las estaciones de trabajo.

35 228.40. Jewelry Prohibition. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. [35] 228.40 Jewelry Prohibition.

35 Eating in the kitchen is prohibited. Staff should eat in designated eating areas. 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. ---Spanish--- Está prohibido comer en la cocina. El personal debe comer en las áreas designadas para comer. 228.42 (a) (1) Comer alimentos, masticar chicle, tomar bebidas o usar tabaco.

33 Staff had condiment bottles in a black bucket in the mop sink. The use of mop sink to wash hands or dishes is prohibited in mop sink. A service sink may not be used for any other purpose other than indicated below: (c) Service sink. (1) At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Pf ---Spanish--- El uso del fregadero para lavar las manos o los platos está prohibido en el fregadero. Un fregadero de servicio no se puede usar para ningún otro propósito que no sea el indicado a continuación: (c) Fregadero de servicio. (1) Deberá proveerse al menos un fregadero de servicio o una instalación de limpieza con bordillo equipada con un desagüe en el piso y convenientemente ubicada para la limpieza de trapeadores o herramientas similares de limpieza de pisos húmedos y para la eliminación de agua de el trapeador y desechos líquidos similares.

31 Closed Handwashing Valves All valves to hand washing sink were off at the start of inspection. No water was available. * 228.146(b)(1) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. ---Spanish--- Todas las válvulas del lavamanos estaban cerradas al inicio de la inspección. No había agua disponible. * 228.146 (b) (1) Las instalaciones para el lavado de manos proporcionan agua a una temperatura de al menos 38 grados Celsius (100 grados Fahrenheit) a través de una válvula mezcladora o un grifo combinado.

29 No test strips available at the time of inspection. * 228.111(p) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. ---Spanish--- No hay tiras reactivas disponibles en el momento de la inspección. * 228.111 (p) La concentración de la solución desinfectante se determinará con precisión mediante el uso de un kit de prueba u otro dispositivo.

28 Prepared foods were improperly labeled. The food was missing a label with the day of preparation. Food should be marked with an identifier name, date of preparation and a discard date. Date of preparation is day one, plus 6 for a total of 7 days. *228.75(g)(1) Date marking prepare on site RTE/ TCS food. The longest USE BY date is the day of preparation plus 6 days.- ---Spanish--- Los alimentos preparados fueron etiquetados incorrectamente. A la comida le faltaba una etiqueta con el día de preparación. Los alimentos deben estar marcados con un nombre de identificador, fecha de preparación y una fecha de descarte. La fecha de preparación es el primer día, más 6 para un total de 7 días. * 228.75 (g) (1) El marcado de la fecha se prepara en el sitio RTE / TCS. La fecha "USE BY" (usar para esta fecha) más larga es el día de preparación más 6 días.

22 Employees washing hands in three compartment sink as it as only handwashing sink was not fully operational. * 228.38(e) Washing hands only at a designated hand sink. Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. ---Spanish---- Dónde lavar. Los empleados de alimentos deben limpiarse las manos en un lavamanos o en un centro de lavado de manos automático aprobado y no deben lavarse las manos en un fregadero utilizado para la preparación de alimentos o en el lavamanos o en un fregadero de servicio o una instalación de limpieza con cunetas utilizada para desechar el trapeador. Agua y residuos líquidos similares.

21 When staff was asked who is in charged, there was no clear leadership role. At least one person must be in charge per shift. * 228.33(a) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

18 Un approved home used pesticides being stored on sodas in rear storage room. * 228.203 Poisonous/toxic materials or chemicals stored properly.

10 Observation: Staff was not rinsing dishes before placing in sanitizer solution. Ensure to follow the handout: Wash, Rinse and Sanitize. §228.118. Sanitization Methods, Hot Water and Chemicals. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized. ---Spanish--- Observación: El personal no estaba enjuagando los platos antes de colocarlos en una solución desinfectante. Asegúrese de seguir el folleto: Lavar, enjuagar y desinfectar. §228.118. Métodos de saneamiento, agua caliente y productos químicos. Después de limpiarse, las superficies y los utensilios que entren en contacto con los alimentos deben desinfectarse.