Navarrete Restaurant
PASS W/ CONDITIONSThursday, March 27, 2008 at 5:13 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
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.
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.
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
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.