LA MICHOACANA NATURAL

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table at front counter; cheese sauce (109F - Hot Holding). Per operator cheese sauce placed in steamer for 2 hours. Operator started reheating chees sauce. Corrective Action Taken

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 Employee Health Reporting Agreement. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled at triple sink. Operator labeled spray bottle. Corrected On-Site

Basic - Bag of single-service cups stored on floor at front counter. Operator removed the bag to proper storage. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Exit door locked. For reporting purposes only. Rear exit to back alley. Repeat Violation

High Priority - Employee washed hands with no soap. Observed employee wash and sat hand washing sink with no soap by front counter. Discussed proper hand washing practices with operator. Corrective Action Taken

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 Operator with Clean up Form DBPR HR 5030-104. Operator hung during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels by hand washing sink by front counter.

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 Reporting Agreement DBPR Form HR 5030-103. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand washing sink by front counter.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Light shield damaged/in disrepair. Observed light shield missing in prep area.

Exit door locked. For reporting purposes only. Observed rear door marked exit in prep kitchen was locked. Operator unlocked during inspection. 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 Operator with Clean up Form DBPR HR 5030-104 via email. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container stored in hand washing sink by front counter. Operator removed from sink. Corrected On-Site

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 Reporting Agreement DBPR Form HR 5030-103 via email. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint preparing food at front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on counters by cash register.

High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs over unwashed produce in reach in cooler. Operator moved to bottom shelf. Corrected On-Site

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

Basic - Food stored on floor. Observed bulk sugar on floor of prep kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed flourscent light in prep kitchen without a shield Repeat Violation

Basic - Single-service articles improperly stored. Observed styrofoam single service cups stored on floor in prep area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth on reach in freezer near front counter.