DONA CARMAN MEXICAN & SALVADORIAN GRILL

Violations (9)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no certified food manager on site at time of inspection.Corrective Actions: Ensure a certified food manager is on site at all operating hours.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no hand soap supplied at hand sink near open burner station.Corrective Actions: Ensure all hand sinks are properly supplied and accessible at all times.

• 28

  Toxic substances properly identified, stored, used

  Observed one unlabeled chemical spray bottle with clear liquid stored in three compartment sink in kitchen area.Corrective Actions: Ensure all chemical spray bottles are labeled with name of chemical solution.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed air temperature of walk in cooler at 50°F at time of inspection.Corrective Actions: Ensure walk in cooler is able to maintain product temperature at 41°F or lower.

• 36

  Thermometers provided and accurate

  Observed no internal stem thermometer on site at time of inspection.Corrective Actions: Ensure an internal stem thermometer is available on site at all times.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no sanitizer test strips on site at time of inspection.Corrective Actions: Ensure sanitizer test strips for chosen sanitizing agent for food contact surfaces are available at all times.

• 49

  Non-food contact surfaces clean

  Observed accumulation of dust and debris on food item container lid stored in walk in cooler.Corrective Actions: Ensure non food contact surfaces are regularly cleaned to prevent accumulation of dust and debris.

• 50

  Hot and cold water available; adequate pressure

  Observed no hot water available at three compartment sink at bar area.Corrective Actions: Ensure three compartment sink at bar is able to reach and maintain 110°F water at all times.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed 2 non functional light fixtures under vent hood.Corrective Actions: Ensure all light fixtures in food preparation areas are functional and shatter proof.