Pollo Campero
PASS W/ CONDITIONSMonday, June 21, 2010 at 6:21 PM
Violations Cited
02-3-602.11-.12/3-302.12
Food Container Labels
Label all bulk food containers to identify product properly - flour seasoning for raw chicken parts
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.
06-3-501.13
PHF's Properly Thawed
3-5lb. bags of boneless chicken thawing in stagnant water - out at room temperature - in a stainless steel container on the bottom shelf of the chicken prep table. Thaw as discussed in the food code.
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
Clean around door handles on some of the refrigeration units from all visible food soils. Clean chef knife [yellow handle] from visible food stains and soils.Knive es should be cleaned and sanitized after each use before putting them away
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