Title Page
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Conducted on
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Line Cook
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Location
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Take Picture of Temperature
Inspection Quesadilla
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LIQUID MARGARINE (In warm bath, without burning) 3 days
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FLOUR TORTILLAS (4", 6" & 10", Complete, not dried out, stored in their plastic packaging) 2 day
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SHREDDED CHEESE (W/O contamination from other products, fresh and dry, not smushed) 3 day
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Shredded chicken ( mixed in dark orange tinga sauce, with obvious pieces of onion and jitomate )2 days
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CHORIZO CRUMBLE (Crumbled chorizo, fried, with loose small pieces w/o fat) 2 days
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PASTOR MEAT (Pastor marinated pork meat, in portion bag 5 oz.wt.) 2 days
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LETTUCE SHREDDED (Light green coloured and thin sliced icebrg lettuce without oxidation) 1.5
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SOUR CREAM (In clean bottle, w/o internal contamination, clean stopoper w/o residue, open to smell if its fresh)1.5
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GUACAMOLE (Avocado pulp with some small pieces of avocado, onion & jalapeños, cilantro pieces. Fresh color and smell slightly citrus fresh) 1.5
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PICO DE GALLO (Uniform mix of pieces firm chile, jitomate & onion, should always be drain, with very little liquid) 1 day
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CEBOLLETA (CHIVES) (Chopped chives, bright and fresh, should not have moisture) 2 days
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CILANTRO LEAVES (Fresh, vibrant colors without visible contamination) 2 days
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ROASTED PINEAPPLE (Pineapple cubes, roasted light golden brown, with no liquid) 4 days
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STREET CORN (Whole cooked elotes golden yellow, soft to the touch and burned) 3 days
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CHIPOTLE MAYO (Mayonnaise with intense color and chipotle flavor, slightly spicy) 1 day
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COTIJA CHEESE (Grated cheese w/o lumps and w/o contamination from other products, dry not caked together) 2 days
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CHOPPED CILANTRO (Fresh, vibrant color without any visible contamination) 2 days
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SPICY CRUSHED CHIPS (Crushed and spicy tortilla chips, fresh not humid or damp) 3 days
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ENCHILADAS Rolled and chicken tinga filled tortillas, in preset of 3, 1.5 oz each. No broken tortillas 3 days
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MOLE SALSA (Semithick salsa, dark in color, w/o any visible grease/fat. Very spicy and lightly sweet flavor). 3 days
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GREEN TOMATILLO SAUCE (Olive green salsa w/visible seeds, slightly creamy) 2 days
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RED GUAJILLO SAUCE (Dark orange salsa, well blended & creamy, not spicy) 2 days
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SOUR CREAM (In clean bottle, w/o internal contamination, clean stopoper w/o residue, open to smell if its fresh) 2 days
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FRESH CHEESE (W/O contamination from other products, fresh and dry, not smushed, shredded) 3 days
