AY CARAMBA

Violations (7)

• 2-2ACritical

  Management knowledge, responsibilities, reporting

  Violation of Code: [511-6-1.03(2)(o)] PIC unable to provide proof in a verifiable manner that all food service employees have been made aware of their responsibility to report their health as it relates to symptoms/illnesses transmissible via food. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food Correct within 10 days. New Violation.

• 2-2ACritical

  Management knowledge, responsibilities, reporting

  Violation of Code: [511-6-1.03(1)(c)17] PIC unable to demonstrate knowledge of 5 reportable symptoms and 6 reportable illnesses employees must report to management if experiencing or diagnosed with one or more. C/A: PIC shall be able to demonstrate knowledge of 5 reportable symptoms and 6 reportable illnesses. EHS made PIC aware of this responsibility as person in charge. Correct within 10 days. New Violation.

• 3-1CCorrected on site

  Food in good condition, safe, and unadulterated

  Violation of Code: [511-6-1.04(1)] Observed white-fuzzy mold-like substance on strawberries in reach in cooler in front food service area for sale to customers. C/A: Food shall be safe for consumption. COS: Strawberries discarded. Corrected On-Site. New Violation.

• 4-2ACorrected on site

  Food stored covered

  Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed birria and butter stored uncovered on flat top grill in main kitchen. Observed sliced American cheese, white cheese, and cut potatoes stored uncovered in prep top cooler in main kitchen. Observed green salsa and milk bath stored uncovered in prep top cooler in main kitchen. Observed chile stored uncovered in reach in freezer in main kitchen. Observed edible taco salad bowls stored uncovered in container on shelf in main kitchen. C/A: All food shall be stored covered and protected from contamination. COS: Food covered or discarded. Corrected On-Site. New Violation.

• 4-2BCorrected on site

  Food-contact surfaces: cleaned & sanitized

  Violation of Code: [511-6-1.05(7)(a)1] Observed black debris in soda dispensing nozzles of soda machine in front food service. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Soda machine and dispensing nozzles cleaned and sanitized while EHS was present. Corrected On-Site. New Violation.

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed salsa for chips cold holding at 52F in ice bath #2 in front food service area. Observed ranch and blue cheese dressings cold holding above 41F in ice bath in front food service area. Observed cheese dip cold holding at 95F on counter in main kitchen. Observed salsa in cups cold holding at 62F in ice bath #3 in front food service area. C/A: All TCS foods cold holding shall be maintained at 41F or below. COS: Salsa for chips discarded and replaced at 42F; ranch and blue cheese dressing (labeled as keep refrigerator per manufacturer) were allowed to cool to 41F at 1:54pm; cheese dip was discarded; salsa in cups discarded. Corrected On-Site. New Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Observed cut raw beef not cooling at a proper rate to ensure it reaches 41F within 4 hours. C/A: TCS foods cooling from ambient temperatures shall cool at a rate that ensures it reaches 41F within 4 hours. COS: Facility placed ice bag on raw beef, raw beef reached 41F at 4pm. Corrected On-Site. New Violation.