Hector's Casa Cantina

F2.1 Does the facility have proper monitoring supplies?

F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

F2.6 Are the premises designed and equipped to ensure safe food handling?

F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?

F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?

F3.5 Are the FOODSAFE training requirements being met?