PALETERIA LA MICHOACANA

OBSERVED MEDCINE FOR EMPLOYEES STORED AMONGST FOOD FOR SALE ON SHELF IN MAIN KITCHEN

C/A: Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children

COS: MEDICINE REMOVED

OBSERVED RUBBING ALCOHOL STORED AMONGST FOOD FOR SALE ON SHELF IN MAIN KITCHEN

C/A: First-aid supplies that are in a food service establishment for the employee’s use shall be:

1. Labeled with the manufacturer’s label; and
2. Stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.

COS: ALCOHOL REMOVED

OBSERVED 2 IN-USE SCOOPS STORED IN HOLDER CONTAINING WATER IN FRONT FOOD SERVICE AREA. THE WATER FLOW COMING OUT OF THE FAUCET ATTACHED DID NOT HAVE SUFFICIENT VELOCTY TO WASH AWAY PARTICLES DOWN THE DRAIN; WATER TEMP. 85F

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

OBSERVED SEVERAL CONTAINERS OF WATERMELON AND CANTALOUPE COLD HOLDING ABOVE 41F IN DISPLAY COOLER IN FRONT FOOD SERVICE AREA

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED CORN ON THE COBB ON SMALL BURNER IN MAIN KITCHEN HOT HOLDING BELOW 135F. OBSERVED CORN AND CHEESE SAUCE HOT HOLDING BELOW 135F IN STEAM TABLE IN FRONT FOOD SERVICE AREA

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: FOOD DISCARDED

PIC NOT ENSURING ALL EMPLOYEES ARE TRAINED IN THE 9 FOOD ALLERGENS

C/A: THE PIC OF A FOOD SERVICE ESTABLISHMENT SHALL BE ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE TRAINED IN THE 9 FOOD ALLERGENS

EHS WILL FOLLOW UP IN 72HRS

PIC NOT ABLE TO DEMONSTRATE AWARENESS OF THE 5 REPORTABLE SYMPTOMS AND 6 REPORTABLE ILLNESSES TRANSMISSIBLE VIA FOOD

C/A: THE PIC OF A FOOD SERVICE ESTABLISHMENT SHALL BE ABLE TO DEMONSTRATE AWARENESS OF THE 5 REPORTABLE SYMPTOMS AND 6 REPORTABLE ILLNESSES TRANSMISSIBLE VIA FOOD

EHS INFORMED PIC OF THIS RESPONSIBILITY

PIC NOT ABLE TO VERIFY THAT PRESENT EMPLOYEE PREPARING FOOD HAS BEEN MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH TO MANGEMENT AS IT RELATES TO ILLNESSES/SYMPTOMS TRANSMISSIBLE VIA FOOD. PIC NOT AWARE OF THEIR RESPONSIBILITY TO REPORT TO THE HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICE OR DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES

C/A: PIC SHALL BE ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES HAVE BEEN MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH TO MANGEMENT AS IT RELATES TO ILLNESSES/SYMPTOMS TRANSMISSIBLE VIA FOOD. The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced or
2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, Salmonella Typhi or Non-typhoidal Salmonella

COS: EMPLOYEE SIGNED EMPLOYEE HEALTH AGREEMENT AND EHS PROVIDED EXTRA FOR FACILITY TO MAKE COPIES