Cibao Grocery
PASSTuesday, May 27, 2008 at 2:04 PM
Violations Cited
01-3-202.11-.17
Recieving/Sound Condition/Proper Temperatures
Remove outdated salad dressings
Why This Matters
Improper temperatures allow rapid bacterial growth, potentially causing severe foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Retail-Do mot store eggs above fruits and vegetables
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
Retail. Do not put price labels on top of baby food dates
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.
08-3-305-307.11
Food Protection
Retail. Elevate all food off floor
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Defrost freezer
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
17-4-204.112/.115
Equipment Thermometers
Retail Provide thermometer for egg refrigerator
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.