Mija Cantina and Tequila Bar
FAILTuesday, April 12, 2016 at 3:09 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw chicken being stored next to ready to eat plantains at cookline flip top refrigerator. Raw shell eggs being stored above raw mussels in walk in cooler. Store raw PHF foods properly to avoid 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.
M-2-102.11
PIC Knowledge
No certified food protection manager certification or allergen awareness certification posted at the time of inspection. PIC could not produce certifications. Provide one fulll time or two part time CFPM certification and allergen awareness certificate.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
01-3-202.18
Shellstock ID
No shell stock tag with mussels being stored in walkin cooler. PIC disposed and denatured 10lbs of raw mussels on site. (see disposal order)
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.
35-6-501.111/.115
Insects Rodents Animals
Observed live cockroaches behind cookline. Provide current pest control report. Open cage utility access panel adjacent to kitchen area. Provide smooth durable non porous easily cleanable access panel to prevent entrance of pests.
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
15-4-202.16
Non-Food Contact Surfaces
Refrigerated unit at cookline with pan full of water underneath. Empty water with proper frequency so as not to entice pests.
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
Rinse temperature gauge at high temperature dish washer in kitchen inoperable. 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.
36-6-501.11-.12
Improper Maintenance of Floors
Floors in soda syrup room with residual buildup. Clean to remove. Clean floors with proper frequency. Baseboard missing tile inside walkin cooler. Replace. Walkin cooler floor with buidlup. Clean to remove. Floor Drain cover missing next to water heater. Replace.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Cookline hoods with heavy grease buildup. Clean to remove. Provide current hood service and sticker from licensed BFD hood maintenance company. Ceiling tiles above char broiler in disrepair. Replace. Ceiling tiles above cookline with buildup clean ceilings above and around cookline.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-6-501.113/.114
Premises Maintained
Brooms being stored on floor in soda syrup storage room. Store all janitorial tools elevated off the floor 6" to prevent potential harborage of pests.
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.