El Palmar Restaurant
FAILWednesday, May 24, 2017 at 6:11 PM
Violations Cited
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Several plastic container storing hot chicken soup (170F) at room temperature. Cool properly using metal container ice bathing and ice wand. Ensure that proper cooling takes place (140F-70F 2 hours 70F-41F another 4 hours)
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.
08-3-305-307.11
Food Protection
Three bay sink used to sanitize and store the soiled dishes (at wash +rinse bay) at the same time. Perform proper Wash Rinse Sanitize Air Dry (at the same time). Store soiled dishes at the soiled dish rack.
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
Freezer with broken gasket and cover door. Repair.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Interior of upright freezer with layers of ice. Remove and clean properly.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log