CASA LINDA SALVADORIAN CUISINE LLC

Violations (10)

• 2

  Certified Food Protection Manager and Food Handler Certification

  2-102.12(A) SHALL UPDATE EXPIRED FOOD MANAGER CERTIFICATE.

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(e) SHALL HAVE EVERYONES FOOD HANDLER OR MANAGER CERTIFICATES AT THE ESTABLISHMENT FOR EASY ACCESS.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.14 SHALL HAVE WASH YOUR HANDS SIGN AT ALL HAND SINKS.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) SHALL DATE MARK ALL PREP TCS FOODS, FOODS REMOVED FROM THEIR PACKAGES, OPENED FOOD PACKAGES (THIS INCLUDES SAUCES AND CHEESE). SHALL HAVE DISCARD DATE (7 DAYS FROM PREP DATE)

• 33

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15(A) OBSERVED FOOD COOLING AT ROOM TEMPERATURE AND IN ROOM TEMPERATURE WATER. SHALL CHILL UNDER REFRIGERATION OR IN A ICE BATH

• 37

  Food properly labeled; original container

  3-302.12 SHALL LABEL ALL BULK DRY STORAGE FOOD COUNTERS.

• 39

  Contamination prevented during food preparation, storage and display

  3-307.11 DO NOT PLACE PHONE INSIDE PREP STATION/RIC ON TOP OF FOOD CONTAINERS.

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) STORE FOOD 6 INCHES OFF THE ROUND. SHALL NOT PLACE DIRECTLY ON THE FLOOR.

• 41

  Wiping cloths; properly used and stored

  3-304.14(D) SHALL PLACE SOIL WIPING CLOTHS IN LAUNDRY. ALSO PLACE WIPING CLOTHS IN SANITIZING BUCKET INBETWEEN USE.

• 43

  In-use utensils; properly stored

  3-304.12 SHALL NOT USE BOWLS AS SCOOPS. SHALL USE SCOOPS WITH HANDLES.