CAMILA'S RESTAURANT

Violations (12)

• 02C-01-5Critical

  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked beef as per kitchen cook was prepared, cooked over 7 days after preparation. No date marked.

  High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked beef as per kitchen cook was prepared, cooked over 7 days after preparation. No date marked.

  High Priority

• 16-03-4

  Accumulation of debris inside warewashing machine.

  Basic - Accumulation of debris inside warewashing machine.

  Basic

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable.

  Basic

• 40-06-5

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phone on top of food preparation equipment.

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed boxes of food on floor in walk in cooler.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses.

  Basic

• 21-09-4

  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled.

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate

• 16-07-4

  Accumulation of debris in three-compartment sink.

  Basic - Accumulation of debris in three-compartment sink.

  Basic

• 05-10-4

  Probe thermometer not used to ensure proper food temperatures.

  Intermediate - Probe thermometer not used to ensure proper food temperatures.

  Intermediate