TEJANO'S DINER

Staff could not wash hands properly — sink missing, blocked, or not stocked with soap.

*47 Handwashing signage

Dish sanitizer was too weak or missing, so dishes may not be properly disinfected.

*10 Chlorine sanitizer concentration, minimum temp.

Restrooms were not clean, stocked, or accessible as required.

*46 Covered waste receptacle for women's restroom

Food was not labeled with prep or discard dates, making it hard to know if it is still safe.

*18 Toxic items labeling-non original container

Equipment or surfaces that touch food were dirty or not properly maintained.

*42 Dirty nonfood contact surfaces

*34 Outer door: solid,selfclosing,tightfitting

Workers touched ready-to-eat food with bare hands instead of gloves or utensils.

*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo

*45 Premises shall be maintained in good repair

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*41 Food storage containers, identified with common name of food.

Floors, walls, or ceilings were not clean or in good repair.

*39 Utensils, single serve items 6 inches off - floor