Cibao Market
FAILThursday, January 15, 2015 at 3:33 PM
Violations Cited
01-3-201.11
Approved Source
Chicken and cheese patties came from location in JP. If you get the equipment to properly sell and hot hold. Food must be coming from a approved source.
Why This Matters
SEVERE PUBLIC HEALTH THREAT: Unapproved sources bypass all safety controls. Home-prepared foods have caused botulism deaths. Uninspected meat may contain parasites, E. coli O157:H7, or BSE prions. Black market foods linked to tuberculosis, brucellosis outbreaks. Illegal dairy products cause Listeria infections killing 20% of victims. One contaminated batch can sicken hundreds across multiple locations.
Code Requirements
ALL food MUST be from: Licensed, permitted, inspected suppliers; USDA inspected meat and poultry; Grade A dairy products; Approved shellfish dealers on Interstate Certified Shellfish Shippers List; No home-prepared foods EVER; No wild mushrooms unless certified; Documentation required for all suppliers; Invoices must be kept 90 days.
Corrective Actions
IMMEDIATE: Discard ALL food from unapproved sources; Obtain approved supplier list from health department; Verify all current suppliers are licensed; Create approved supplier program; Train receiving staff on checking sources; Post list of approved suppliers
03-3-501.16
Hot Holding
Chicken and cheese patties between 71F and 75F. Discontinue to sell location does not have proper equipment or permit. PIC removed.
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
M-2-103.11
PIC Performing Duties
8-303.20 for non payment of 2015 Health Permit. PIC stated and showed me check stub that he mailed it in 1-14-15
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
02-3-201.11F
Safe Food Handeling Instructions
No safehandling labels on chicken packaged at location. Discontinue to sell until all equipment if available at location. PIC removed all chicken. Location can only sell package food.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Discontinue to package food for sale. All food must be commercially packaged. Location does not have proper equipment to package food. PIC removed all non commercailly packaged goods. PIC needs to review with staff not to price product (baby food) over the expiration date.
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.