La Hacienda Restaurant Bar
FAILTuesday, March 15, 2016 at 3:17 PM
Violations Cited
41-7-201/04.11
Separation/Sanitizer Criteria
Three Bay Sink -Sanitizer level over 500ppm. Maintain between 200-400ppm. PIC adjusted it.
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.
M-2-103.11
PIC Performing Duties
Re-train staff with regard to proper warewashing and cooling.
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
01-3-203.12
Tags & Records
Oysters stored inside walk-in without proper tag. Tags not maintained properly(90 days in chronological order). Maintain tags properly.
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Large amount of rice placed for cooling at a deep plastic container and covered with aluminiun registered 153F. PIC removed the cover and placed it inside the walk-in refrigerator. Use proper cooling methods.Monitor the cooling process properly (140F to &70F within 2 Hours 70F to 41F within 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
Large amount of food and beverage containers stored on the floor at the basement level and at the walk-in freezer and walk-in refrigerator at the basement level. Elevate 6 inches or above. Inside the upper level freezer raw beef and and fish stored above ready to eat foods. Store properly separated.
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.
14-4-202.11
Food Contact Surfaces Design
Several cutting boards at the cooking line /prep area heavily scored. Resurface or 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.
16-4-501.11/.15
Dishwashng Facilities
High temp dish machine does not perform Wash Rinse Sanitize automatically. Warewashing being performed at three bay sink.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.
19-4-501.18-.110
Wash Rinse Water Clean Proper Temperature.
Equipment placed for air drying still soiled to the sight and touch. Perform proper washing.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Handwashing sink at the cooking line missing proper signage 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.
32-6-501.11-.12/6-202.14
Toilet Enclosed Clean
Door for the restroom not self-closing. Provide self-closing door. Hand Dryer broken inside the restroom area. Repair or provide paper towels.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
34-5-501.111/.115
Outside Storage Improperly Maintained
Observed employee pressure-washing shelves on the rear sidewalk behind the kitchen. Sidewalk soiled with grease. Clean properly sidewalk. Discontinue cleaning of equipment on the outside sidewalk.
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.