LaBella Morelia Tacos y Frutas

Observed pot of beef stored on table waiting to be reheated. Per PIC, he removed the pot around 5 AM. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P EHS informed PIC to keep food hot(135F and up) or cold(41F or below) while waiting to be used.

Observed access to the handsoap blocked by the refrigerator. (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. informed PIC of the need to place handsoap by the handsink.

Observed food stored uncovered in all refrigeration units on the prep line. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed the PIC that all food must be covered to prevent contamination.

Observed male employee washing various dishes without sanitizing. n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

EHS informed the PIC of the need wash, rinse, and sanitize all equipment. facility is to re-wash all dishes.

Observed household fryer, roasters, and microwave; facility wood slice(tree) to cut meat. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed the PIC that all equipment should be commercial grade.

Observed grill not under hood vent system. EHS informed the PIC of the need to place the grill under the hood vent. PIC stated that the smaller one he had went out two weeks ago.

Observed facility without chlorine test strips for Clorox sanitizer. (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

j) Cleaning Agents and Sanitizers.

1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf

2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. EHS informed the PIC to obtain test strips.

Observed riced at temperature of 70F laying within a cooking pan wrapped in tin-foil and topped. PIC mentioned they had cooked it overnight and placed within cooler. It was taken out of the cooler around 6am and brought to facility.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Spoke with PIC had, food is within time to cool. Placed within refrigerator to cool down to 41F. Expressed they need to have equipment to keep food colder.

Observed bowl of chicken within hot holding at 130F.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Spoke with PIC to reheat food at 165F. Suggested food be kept at 135F or above when hot holding.

Observed posted inspection to the public from 2022.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Corrective action: Spoke with PIC about having most recent inspection posted.

Violation: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf Inspector note: EHS observed both handwash stations in main kitchen area not operating with hot water. Corrective action: PIC is aware and has work order in place. Employees use the handwash sink in the fruit station to wash hand with hot water.

Violation: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf Inspector note: EHS observed unit #1 RIC holding temperature at 48F. Corrective action: PIC will have unit serviced. No temperature regulated food present in RIC during observation.

Observed diced tomato and shredded lettuce with temperatures above the required 41 degress or less for cold holding. Per PIC items were cut 30 mins prior and placed on line for service. Eh advised PIC Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. EH also advised items must cool fully prior to serviced. EH and PIC constructed ice bath to allow items to cool.

Observed rice and sour cream stored in reach in cooler unit (closest to entrance/exit) with temperatures above the required 41 degrees or less for cold holding. Per PIC items were placed in reach in cooler across from facility overnight). Eh advised PIC Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC removed items to discard.

Observed cooked onions and serrano peppers on counter next to flat top grilled with temperatures below the required 135 degrees or higher for hot holding. EH advised . Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or higher. Items placed on grill for reheat as PIC stated they had been sitting 10 minutes. See temp log for temperatures.

Observed tamales on flat top hot holding unit with temperatures of 123 degrees which is below the proper 135 degrees or higher for hot holding. EH advised PIC Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained 135°F (57°C) or higher. PIC placed on flat top to reheat.

Observed the facility not being able to provide verification of employee health reporting for all employees at facility during time of inspection. EH advised Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. PIC stated facility has additional forms. PIC is to ensure each employee has form to verify.

Observed facility handsink without hot water at the start of inspection. PIC advised that it was noticed hot water heater was not functioning. EH advised PIC that at all times A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. PIC stated that they have contacted someone to fix. PIC is to have fixed.

Observed roaster and burner holding food products of non commercial grade. Eh advised PIC that all equipment used in facility must be commercial. PIC is to replace.

Observed reach in cooler (closest to entrance/exit) with ambient air temperatures of 53 degrees. EH advised PIC Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. PIC stated unit was unplugged last night and turned on this morning around 7:30am. EH advised leaving unit on overnight to determine accuracy. PIC is to contact maintenance as necessary.

EH observed two basket fryer not directly underneath hood vent. Eh advised PIC that ventilation must be adequate to to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. PIC is to adjust.