PUNTO ROJO
FAILWednesday, February 3, 2010 at 6:04 PM
Violations Cited
03-3-501.16
Hot Holding
Empinadas in hot holding unit are registering 115F - 125F. In the case for less than two hours and re-heated up to165F. P.I.C.
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-3-603.11
Consumer Advisories
No astrick [*] beside items on the menu that can be undercooked. Provide.
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.
08-3-305-307.11
Food Protection
Keep all foods elevated off the floor at least six inches during storage
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.
29-5-201/02.11
Installed and Maintained
Faucet to one of the handsinks is broken.Work in progress
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
Keep all personal clolhing in a segragated area away from the food and food contact surfaces
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.