SALSAS MEXICAN GRILL
PASS W/ CONDITIONSFriday, November 20, 2015 at 4:04 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Fresh tomato salsa in reach in 60F made at 10:00am / Manager will put containers on ice in the top reach in and keep lid closed to maintain temperatures. / Provide proper cold holding temperatures.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
27-5-103.11-.12
Hot and Cold Water
Hot water at both hand sinks are running 85F-90F / Repair to provide 110F. I was able to verify hot running water of 112F at the 3 bay sink.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Reach in running at 65F / Repair to provide 41F or below. A new unit has been ordered and will be delivered on 11/23/15. The bottom unit is not being used. Tomato salsa and shredded cheese in containers will be stored on ice in the top reach in portion to temporarily maintain temperatures until new unit arrives.
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.