Tu Metapan Restaurant
FAILTuesday, September 4, 2018 at 2:40 PM
Violations Cited
M-2-103.11
PIC Performing Duties
Owner stated that the establishment did not have running hot or cold water until 4pm on Friday 8/31/18 but remained open for service througout the day. We discussed imminent health hazards and when an establishment should not be operating and when to call the health department. Hot running water was verified at all hand sinks during today's inspection 9/4/18 (temperatures 130F 115F). Review management duties and responsibilities.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
16-4-501.11/.15
Dishwashng Facilities
3 bay sink labels out of order (rinse wash sanitize) re-organize to correct order of wash rinse sanitize. 3 bay sink set up incorrectly (no hot water in the rinse bay) / Ensure all staff are educated on proper set up of a 3 bay sink. Sanitizer 200ppm- ok
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.