MIS TIERRAS COLOMBIANAS

Violations (8)

• 04CCritical

  Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

• 02GCritical

  Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

• 06ECritical

  Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

• 03CCritical

  Unclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.

• 06CCritical

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

• 09C

  Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

• 09B

  Thawing procedure improper.

• 09A

  Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE