Mr Habanero

Violations (14)

• 5

  Procedures for responding to vomiting & diarrheal events

  2-501.11

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.14 PROVIDE A HAND WASH SIGN IN THE RESTROOM

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) OBSERVED HAND SINK USED AS A DUMP/PREP SINK. HAND SINKS MUST ONLY BE USE FOR HAND WASHING. IF THE SINK IS TO BE USED A DUMP/PREP SINK THEN REMOVE THE HAND WASHING SUPPLIES

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) CLEAN AND SANITIZE INSIDE THE ICE MACHINE, SODA GUN, AND MARGARITA MACHINES

• 23

  Proper Date Marking and Disposition

  3-501.17(A) DATE MARKS MUST NOT EXCEED 7 DAYS

• 23

  Proper Date Marking and Disposition

  3-501.18(A) OBSERVED FOODS HELD PAST 7 DAYS

• 25

  Consumer Advisory provided for raw/undercooked food

  3-603.11(B) PROVIDE A CONSUMER ADVISORY STATEMENT ON THE MENU REGARDING RAW/UNDERCOOKED ITEMS. NOTATE WICH FOOD ITEMS ARE SERVED RAW/UNDERCOOKED (BURGERS, CEVICHE, FRIED EGGS)

• 28

  Toxic substances properly identified, stored, used

  7-102.11

• 28

  Toxic substances properly identified, stored, used

  7-201.11

• 33

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15(A) OBSERVED FOOD COOLING IN THE WALK IN COOLER AT 109F. FOOD MUST BE COOLED TO AT LEAST ROOM TEMPERATURE BEFORE COOLING IN HE WALK IN COOLER (VIA ICE BATH AND SMALLER CONTAINERS)

• 40

  Personal Cleanliness

  2-303.11 EMPLOYEES SHALL NOT WEAR BRACELTES

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.11 OBSERVED PAINT CHIPPING ON THE TORTILLA PRESS

• 49

  Non-food-contact surfaces clean

  4-601.11(C) CLEAN THE SHELVES IN THE WALK IN COOLER

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  5-501.17 PROVIDE LIDS ON THE TRASH CAN IN THE WOMEN'S RESTROOM