Las Brisas Salvadoreñans & Mexican Restaurant

Contamination Prevented

Clean Food Equipment

Clean Hands & Gloves Used

Knowledgeable Manager

Trained Employees

Hot Water

Equipment Capacity

Food Dated Correctly

Required food thermometers were missing or not available where needed.

Thermometers/Test Strips

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

Hand Wash Supplies

Utensils in Good Repair

Wiping Cloths

Food Stored Correctly

Utensil Storage

Clean Non-Food Equipment

Kitchen ventilation or grease traps were not cleaned or maintained as required.

Lighting & Ventilation

Facility Maintenance

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

Restrooms