Brownsville Food Zone Inc Improves its Sanitary Rating

Critical - Violation: 02-13-2Required consumer advisory for raw/undercooked animal food not provided.

Critical - Violation: 32-04-1Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Hand wash sink lacking proper hand drying provisions.

Wet mop not hung to dry.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Violation: 05-08-1No thermometer provided to measure temperature of food product.

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - No thermometer provided to measure temperature of food product.

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Covered waste receptacle not provided in women's bathroom.

Observed hole in wall.

Observed hole in ceiling.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro