FRITANGA CANA BRAVA 3

Violations (13)

• 12A-09-4CriticalRepeat

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at cook line partake in multiple tasks without changing gloves. Instructed employee on proper method. **Repeat Violation**

  High Priority

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout establishment

  Basic

• 14-09-4Repeat

  Cutting board has cut marks and is no longer cleanable.

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

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed at kitchen.

  Basic

• 08B-47-4

  Food not stored at least 6 inches off of the floor.

  Basic - Food not stored at least 6 inches off of the floor. Observed oil container not stored at least 6 inches off of the floor at dry storage area.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled.

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. Observe reach in coolers interior soiled.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe reach in coolers interior soiled.

  Basic

• 08B-12-5

  Stored food not covered.

  Basic - Stored food not covered. Observed raw chicken and raw pork stored at reach in cooler kitchen not covered.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen.

  Basic

• 22-02-4

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

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting slicer.

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate

• 36-06-4

  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

  Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at walk in cooler and walk in freezer.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and held more than 24 hours not properly date marked at reach in cooler kitchen.

  Intermediate