CONTIGO PERU SPORTS BAR AND GRILL

1-2B: .03(3)(c)Certified food safety manager certifications expired. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment (Pf)

3-1D: .04(3)(k)Facility not recording the dates last oysters are sold from case. Reviewed procedures with staff. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label. (Pf)

12A: .04(4)(q)Food stored in water in reach-in cooler. Food relocated Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

4-2B: .05(7)(a)1Ice machine has mold like accumulations. Food contact surfaces must be maintained clean.

12A: .04(4)(q)Cut lines places back into container with unwashed produce. Limes discarded. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

3-1D: .04(5)(f)Majority of shellstock tag missing sold dates. Reviewed procedure with employees. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (Pf)

4-2B: .05(6)(m)Dishmachine sanitizing below 50 ppm. 3-compartment sink set-up for sanitizing. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P)