Asada Patron

Violations (4)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCritical

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. updated requirements were provided previously

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  6-301.11 Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. SOAP DISPENSER observed hand sink soap dispenser for grill / serving area was empty

  Preventing Contamination by Hands

• e6aad039-a04f-4012-8c73-000a84cb89b7Critical

  Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

  3-502.11 A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before: (G) Preparing FOOD by another method that is determined by the REGULATORY AUTHORITY to require a VARIANCE; or OUTSIDE GRILLING outside grilling requires a variance be obtained

  Conformance with Approved Procedures

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. MANAGER CERTIFICATION: OBTAIN CERTIFICATION WITHIN 30 DAYS

  Supervision