HABANERO MEXICAN GRILL INC.
FAILTuesday, October 13, 2015 at 5:58 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
There are raw items stored above ready to eat items in the reach-in refrigerator and the walk-in. Store properly to prevent contamination.
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.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
There is no soap or paper towels in the basement prep area so employees cannot be properly washing their hands. Properly train employees about proper handwashing.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
The store is overcrowded and there is not enough space in the refrigerator to store items properly and cool the menu items that are cooked and cooled. Reorganize the space provide additional deliveries or limit the menu to be able to prepare everything in a safe manner.
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
06-3-501.13
PHF's Properly Thawed
There are items thawing at room temperature. Thaw items properly.
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
There are employee personal items stored with dry storage items. Store employee items separate. The prep sink in the basement prep area is under waste lines. Provide separation between waste lines and prep area. The walk-in cooler is overcrowded and there are items stored on the ground. Store items organized and elevated.
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
The counter in the upstairs kitchen is rusted and covered with aluminum foil. Provide a surface that is smooth cleanable and durable. The mopsink in the basement is not enclosed. Provide an enclosed mop closet to prevent contamination.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There is no soap or paper towels at the handsink in the basement prep area. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
34-5-501.111/.115
Outside Storage Improperly Maintained
The dumpster and grease area are soiled with debris and the exterior of the barrel is soiled. Clean area.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.