Casa Honduras Restaurant

Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food.

Refrigerated storage. date marking of ready to eat foods. refrigerated / ready to eat time/temperature controlled for safety (tcs) food/portion of time/temperature controlled for safety (tcs) food combined with additional ingredients / portions of food not retaining date marking of the earliest prepared / first-prepared ingredient.

Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Refrigerated storage. refrigeration facilities. the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of the mechanically refrigerated unit and designed to be easily readable.

Dispensing utensils not stored in water at least 135°f (57°c) / water container is not cleaned as often as necessary. (corrected on site)

Cleaning frequency. where equipment and utensils are used for the preparation of time/temperature controlled for safety (tcs) food on a continuous or production-line basis, utensils and food-contact surfaces of equipment not washed, rinsed and sanitized at intervals throughout the day on a schedule based on food temperature, type of food, and amount of food particle accumulation. equipment food contact surfaces and utensils shall be cleaned: \nexcept as specified in subitem b of this item, before each use with a different type of raw animal food such as beef, fish, pork or poultry / each time there is a change from working with raw foods to working with ready to eat foods / between uses with raw fruits or vegetables and with time/temperature controlled for safety (tcs) foods / before using or storing a food temperature measuring device. subsection (a)(03)a of this section does not apply if the food contact surface or utensil is in contact with a succession of different raw meat and poultry each requiring a higher cooking temperature as specified in table 20-21.04-1 of this code than the previous type. (corrected on site)

Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.

General. at least 20 foot-candles (220 lux) of light not provided at a distance of 30 inches (75 mm) above the floor in areas used for hand-washing / utensil-washing / equipment and utensil storage / in toilet rooms.

Presence and use, restrictions, conditions of use. using pesticides that have not been properly registered and approved by appropriate governmental authorities for the purpose of maintaining food service establishments in a sanitary condition. (corrected on site)

Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.