La Gran Parada
PASSMonday, February 13, 2012 at 6:58 PM
Violations Cited
03-3-501.16
Hot Holding
Beef pies holding at 130F.Provide a holding temperature of 140F after patty is properly cooked to required temperature.
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw shelled eggs stored over RTE/drink in reach-in refrigeration.Properly store below RTE food/drink to eliminate potential for cross 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.
41-7-201/04.11
Separation/Sanitizer Criteria
Anti freeze wiping fluid baby wipes shampoos lotions etc. stored over food and food equipment throughout facility(Everywhere??).Please organize establishment keeping in mind that food and food related products can be stored together and non food items must be stored seperately to eliminate the potential for cross contamination.Please provide.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
02-3-201.11F
Safe Food Handeling Instructions
Cut/chopped and wrapped meat product in refrigeration without the safe handling labeleing.Provide.
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.
30-5-203.14
Cross Connection Back Siphonage Backflow
Hose hooked up to handsink in meat room without a proper back flow preventer(Watts # 8).Provide or remove hose hook up after each use.
Why This Matters
This violation supports conditions that may lead to foodborne illness
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
Price tags covering sell by/use by dates.Remove price tags from blocking dates of product and affix properly.
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
Coffee with a sell by/use by date of April 11 2011 in retailareas.Properly segragate from main storage and sell seperately or discard/return to vendor.Please check all product for proper sell by/use by dates.
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
Bare wood used throughout on shelving and cabinets.Properly seal bare wood.
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
Designated handsink at front counter missing handwashing signage.Provide Soap paper towels and handwashing signage at handsink in food prep area(Chicken and beef patty).
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
Outside grounds very dirty with trash and excessive accumulation of unused and old equipment/items.Clean organize and/or remove equipment and items to have outside grounds clean and maintained as required.
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.
42-6-501.113/.114
Premises Maintained
Misc unused materials stored outside along perimeter of establishment and in rear.Area unaccessable.Reorganize to allow access to all areas.Recommend to declutter and remove any/all unused items/equipment.Non food items stored in food areas(batteries fleece blankets etc.).Remove all non food related items from food areas and properly store.Food areas shall be segregated and apart from non food areas.
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.