CAPO RESTAURANT
PASS W/ CONDITIONSFriday, November 19, 2021 at 8:28 PM
Violations Cited
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Ensure all raw food preperation being done in the prep kitchen is clesrly and properly identified as is the resdy to eat food section of the prep kitchen Much food prep going on and with shift changes and employees schedules identifying these areas can reassure to reduce potential contamination. No cross contamination what so ever at this time
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.006/6-201.13-C
Floor and Wall Junctures Coved and Enclosed or Sealed (C)
Ensure a new wall / barrier is in place .ASAP for the new baking / prep room recently put together - some pipes are exposed at this time - no signs of contamination as it is fairly new and still visibly clean
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean