SALSAS MEXICAN GRILL
PASSFriday, January 20, 2012 at 3:35 PM
Violations Cited
M-2-102.11
PIC Knowledge
The manager's servesafe has expired. Provide a current manager's certificate. (The manager signed up for a class on Monday but he has no paperwork. Provide proof that the class has been completed) The manager is open and operating when there is no hot water at the establishment. The manager needs to be able to take corrective action and to cease operations when food cannot be prepared safely. (pass)
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Gross unsanitary conditions throughout. Clean all surfaces to remove encrusted food. (pass) The interior of the refrigerators are soiled with food spills. Clean to remove. (pass) The meat refrigerator in the back is soiled with blood and meat juices. Clean to remove and provide appropriate containers to store meats to prevent leaking. (pass) The first round of cleaning has been done but there are still numerous sufaces that are soiled. Clean again to remove grease and food debris that has been encrusted on.
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
The automatic faucets at the employee bathrooms only run for 5 seconds in areas. Provide at least 12-15 seconds so employees can properly wash their hands.
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
The employee bathrooms (building bathrooms) have no employee handwash signage. 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.