Navarrete Restaurant
PASS W/ CONDITIONSMonday, March 24, 2008 at 2:31 PM
Violations Cited
03-3-501.16
Hot Holding
Chicken legs 120 F Beef 132 F Goat 130F Cod fish 110 F Sword fish 120 F Cow feet soup 118 F. Hot hold at 140F or above. Reheated on site to sell. 3/24/08 Chicken 120F
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
03-3-501.16(A)
Cold Holding
Lobster salad 52 F Seafood salad 50 F Shrimp salad 50 F Cow feetv70 F. Hold at 40 F or below. Food voluntarily discarded by PIC.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
03-401.11-.12
Cooking Temperatures
Ham pork and beef were all 1/2 way cooked as stated by pic Joanna. Cook and cool with proper temperatures. Voluntarily discardedby PIC.
Why This Matters
DEADLY CONSEQUENCES: Undercooked foods kill. Salmonella in undercooked chicken affects 1.35 million Americans yearly, killing 420. E. coli O157:H7 in undercooked ground beef causes kidney failure in children. Undercooked pork can transmit Trichinella parasites. Raw eggs may contain Salmonella Enteritidis. Just 10 E. coli bacteria can cause severe illness. Cooking is the ONLY step that kills pathogens in contaminated food.
Code Requirements
MINIMUM COOKING TEMPERATURES: Poultry (chicken, turkey, duck): 165°F for 15 seconds; Ground meats (beef, pork, lamb): 155°F for 15 seconds; Eggs for hot holding: 155°F for 15 seconds; Whole meats (beef, pork, lamb): 145°F for 15 seconds; Fish and seafood: 145°F for 15 seconds; Reheated foods: 165°F within 2 hours; Microwave cooking: 165°F and let stand 2 minutes. MUST verify with calibrated thermometer in thickest part.
Corrective Actions
IMMEDIATE: Continue cooking ALL undercooked items to proper temperature; Discard if cannot reheat properly; Calibrate all thermometers NOW; Post cooking temperature chart at all stations; Assign temperature checking to specific staff; Log all cooking temperatures; Retrain all cooks immediately
M-2-102.11
PIC Knowledge
PIC not able to demonstrate knowledge in proper hot holding cooling and reheating temperatures. Train and monitor staff. CFPM only works part time Provide an additional CFPM for Establishment.
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.
M-3-603.11
Consumer Advisories
Disclose all foods that are raw undercoked and for non pastuerized fresh squeezed juices.
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.
35-6-501.111/.115
Insects Rodents Animals
Mice on glue traps in basement. Information provided by CFPM maintain adequate pest control management.
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
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Equipment on site not adequate for hot and cold holding of PHF's cooked on site.
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
Food containers in basement walk-in visibly soiled. Clean to remove. Replace all cracked containers. Cutting board heavily scored. Repair 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.
15-4-202.16
Non-Food Contact Surfaces
Tin foil being used on food contact surfaces. Discontinue.
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.
17-4-204.112/.115
Equipment Thermometers
No thermometer in cold holding unit in front service area. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Shelf in front cooler with excess water build up and visible debris. Address . Freezer in service area with built up frost. Defrost to remove. Stove top interior and exterior with visible grease and carbon build up. All freezers in basement with ice build and debris clean to remove. Metal freezer with broken doors repair or replace. Walk-in cooler shelves heavily soiled clean to remove. Small True cooler in service area visibly soiled on interior and exterior. Clean to remove.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
29-5-201/02.11
Installed and Maintained
Sink in basement with excess dirty water build possible plumbing issue. Address and provide proper plumbers report.
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
No paper towels in despensor in restroom or at hand wash sink in front service 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.
33-5-501.13-.17
Adequate Number Frequency Vermin Proof
Trash covers provied for all recepticles.
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.
38-6-303.11
Inadequate Lighting
Light missing in stand up cooler in kitchen area. Provide.
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.
42-6-501.113/.114
Premises Maintained
Unecessary equipment in basement. Clean to remove.
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.