GAVIOTAS FOOD

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided a copy. Employee posted Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable on prep tables.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee coffee cup on the prep table.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - No Heimlich maneuver/choking sign posted. Provided a copy. Employee posted. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pans of cooked meats with no date marking. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable being stored above the three compartment sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on the flip top unit next to the three compartment sink and the reach in unit by the entrance.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed hamburgers being served on the menu, when asked how it is being served the operator stated it was to order but no consumer advisory is posted or noted on their menu. Provided a copy to the operator.operator posted advisory. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pans of prepped meat in the flip top unit with no date marking.

Basic - Cutting board has cut marks and is no longer cleanable. Observed a cutting board with cut marks all throughout to where it is no longer easily cleaned.

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed Great Value bleach used for sanitizing laundry. Operator purchased the correct bleach. Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pork (46F - Cold Holding); Poultry (46F - Cold Holding); in reach in cooler for approximately 8 hrs.. Both food items were discarded by operator.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided printed copy to operator. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator uses chlorine to sanitize and did not have chlorine test strips.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with employee agreement form. Corrected On-Site

Basic - Dead roaches on premises. Observed two dead roaches in cabinet under three compartment sink. Operator removed,washed, rinsed and sanitized. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided printed copy to operator. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Groove cutting board on reach in cooler.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed the green cutting board with excessive grooves on the cutting board. Repeat Violation Warning - From follow-up inspection 2022-07-21: Observed cutting board with excessive grooves. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-05-16: Observed the cutting boards still with cut marks. Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for the triple sink.

Intermediate - No probe thermometer provided to measure temperature of food products.