Teloloapan Meat Market #

Cold Food Temperature

Hot Food Temperature

Food Source & Condition

Contamination Prevented

Clean Food Equipment

Clean Hands & Gloves Used

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

Bare Hands Touch Food

Safe Chemical Use

Knowledgeable Manager

Trained Employees

Food was unapproved, mislabeled, or not honestly presented to customers.

Unapproved Process

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

Food Thawed Correctly

Utensil Storage

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

Stored Food Labeled

Clean Non-Food Equipment

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

Lighting & Ventilation

Trash Removed/Maintained

Facility Maintenance