Pueblo Viejo
FAILTuesday, October 24, 2017 at 3:10 PM
Violations Cited
03-3-501.16
Hot Holding
Cooking Line-Roasted Chicken for serving to order after reheating it left outside in room temperature registered 85F. PIC stated it had been left there for about 45 minutes and placed it at the refrigerator. Maintain PHFs at 140F or above or 41F or below.
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
20-4-703.11
Food Contact Surfaces Clean
High Temp Dish Machine registered 168F as Final Rinse. Repair to maintain between 180F-194F.
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
02-3-602.11-.12/3-302.12
Food Container Labels
Bulk food items containers without proper labeling. Provide.
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.
14-4-202.11
Food Contact Surfaces Design
Plastic bawl used in addition to handled scoops to dispense bulk food items. Discontiue. Use handled utensils/scoops only.
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.
34-5-501.111/.115
Outside Storage Improperly Maintained
Outside area where the grease tank is located soiled with grease. Clean properly.
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.