Casa Razdora
PASSFriday, February 18, 2011 at 7:04 PM
Violations Cited
03-3-501.16
Hot Holding
zucchini parmesean sitting out with pizza at ambient room temperature.Zucchini at 76.3F.Provide prope hot holding of 140F.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
27-5-103.11-.12
Hot and Cold Water
Handwash sink at 3bay/warewashing area has no hot water(?)Is unit leaking and shut off?Provide adequate hot water as required.Handsink at front counter registering 152F with thermal couple.Hotwater at handsink should be 110F.Provide.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
41-7-207-09.11
Medicines FirstAid Storage
Hydogen peroxide bottle(s)/first aid supplis stored over grinder .Remove and store seperately.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
Bulk food containers not labeled(spices?breadcrumbs? etc.Do not reuse pickle containers for other food products(sugar etc.).Provide generic nsf-7 approved storage containers.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
10-3-304.12
Food Utensil Storage
container of stagnant/soiled liquid under grill storing multiple utensils????
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Visibly soiled cloths lying on shelving under grill????
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.