MORELIA GOURMET PALETAS

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Nonfood-grade basting brush used in food.

Basic - Single-service articles improperly stored. Stoked on hall.

Intermediate - Handwash sink not accessible for employee use at all times. At front counter.

Basic - Plumbing system in disrepair. Three compartment sink.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

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. Form Provided while conducting the inspection. 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 while conducting the inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cel phone on prep area.

Basic - Plumbing system in disrepair. Three compartment sink faucets Leaking water.

Basic - Single-service articles improperly stored. Disposable cups on floor by storage area.

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.

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.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Storage room.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles soiled at back coolers.