LA CUCINA

Ice was not stored or handled in a clean and sanitary way, which could allow contamination of food or drinks.

Cleaning and maintenance chemicals must be stored in clearly labeled containers separate from food areas.

The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.

The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.

The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.

The restaurant needs to better seal or screen its entrances to prevent insects, birds, rodents, and other pests from entering the building.