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Observed facility did not have an approved EPA disinfectant on the premises to clean a diarrheal and vomit occurrence. (EPA-EST-NO-87185-GA-1) C/A Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf COS Owner Purchased bleach from the store

Observed a 5 gal bucket of soy sauce stored directly on the floor in the WIC in the main kitchen. Observed two boxes of vegetable oil stored directly on the floor next to the served area. C/A 1-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor. COS: Containers were moved off the floor

Observed flatware such as knives, forks and spoons stored with the handle down at the server area. Observed the rice scoop stored in water below 135*F in the main kitchen on the counter top C/A )Storage of In-Use Utensils. 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;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Flatware were inverted and the scoop was removed form the water

Observed TCS food cold holding above 41F on the prep top cooler and in cooler drawer. Items listed on temperature log. CA: All TCS food cold holding must be maintained at 41F or below. COS: Food discarded or rapidly cooled if placed on prep top within past 30 minutes.

Observed beef empanadas in the drawer cooler cold holding above 41F. Observed boiled potatoes, cheese sauce, and green sour cream sauce on prep top cold holding above 41F. See temperature log and items marked with an asterisk. CA: TCS foods cold holding must be maintained at a temperature of 41F or below. COS:PIC discarded food.