Los Primos Mexican Food

Violations (3)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the chart provided under this section (4-501.114) within the 2013 FDA Food Code; Three compartment sink Observed the chlorine concentration level in the sanitizer basin of the sink was over 200ppm.

  Protection from Contamination

• 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. Kitchen Observed Person in Charge took the basic foodhandler's course but not the manager level. PIC stated a staff member has a current manager level certificate and will bring it in tomorrow. Instructed PIC to have a current certificate posted prior to the next routine inspection.

  Supervision

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Refrigerated make table (MT) Observed diced tomatoes and pico de gallo in the MT were above 41 F. Ambient temperature temp'd at 50 F.

  Time Temperature Control for Safety Food (TCS Food)