LA CHIVA RESTAURANT
FAILMonday, June 18, 2018 at 6:02 PM
Violations Cited
03-3-501.16
Hot Holding
Front hot holding case - Salami 112F Fried chicken 108F / Provide proper hot holding temperatures as discussed. Items removed and will be reheated to 165F after being in the case for 1 hour. Beans sitting on counter 98F / Discontinue leaving food out at room temperature as discussed and provide proper hot holding temperatures. Beans will be disposed of after being out for undetermined amount of time.
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
35-6-501.111/.115
Insects Rodents Animals
1 live roach noted at 3 bay sink area / Santos makes weekly exterminations but reports do not reflect treatment for roaches. Contact pest control
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
14-4-202.11
Food Contact Surfaces Design
Cutting boards worn and heavily scored / replace.
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.