YUMMY ARREGLOS FRUTALES Y SNACK AND BASE OF OPERATION

2-2E: .03(6)Procedures for cleaning up vomit and diarrheal events could not be located on the premises. A food establishment shall have written procedures for employees to follow 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) Corrective Actions: The procedures were provided.

11C: .04(6)(c)Two containers of raw beef was observed thawing on a shelf at room temperature for approximately one hour. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The containers were placed in the cooler.

1-2A: .03(2)(a)-(l), (n)Person in Charge (PIC) not demonstrating active managerial control in facility. ( Improper cooling, improper cold holding and improper hot holding). Multiple public health interventions made. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2D: .06(2)(c)Observed facilities only bathroom with a water temperature of 85 degrees Fahrenheit at hand sink. 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. (Pf)

13A: .07(3)(d)Observed bathroom without handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

13A: .02(1)(c)2Observed an absence of choking poster/signage. The choking poster shall be posted in a conspicuous place approved by the department - in public view.

14A: .04(4)(k)Observed bowls used as scoops in sugar, flour and various seasonings. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Bowls removed.

15A: .05(6)(a)Observed prep cooler with an ambient air temperature greater than 41 degrees Fahrenheit Equipment must be maintained in good repair and proper adjustment.

17D: .07(4)(b)Observed phone, speaker and unopened employee crackers stored over prep table above customer food. Observed telephone stored over clean dishes. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Phone and unopen crackers moved to employee designated area.

2-2E: .03(6)PIC does not have procedures nor can demonstrated how to properly create disinfectant using bleach with the correct proportions/concentration. A food establishment shall have procedures for employees to follow 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) Corrective Actions: Bleach concentration procedures provided.

4-2B: .05(8)(a)Observed employee washing dishes by washing and rinsing without sanitizing. Employee stated dishes were clean. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Sanitizer made and dishes were sanitized

6-1A: .04(6)(f)Observed several Time/Temperature Control for safety (TCS) foods cold holding at a temperature greater than 41 degrees Fahrenheit longer than 4 hours. See temp. log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-1B: .04(6)(f)Observed several TCS foods hot holding less than 135 degrees Fahrenheit for longer than 2 hours. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items discarded.

6-1C: .04(6)(d)Observed several TCS foods cooked and noncooked cooling longer than 4-6 hours that did not reach 41 degrees Fahrenheit or less. Some foods cooling overnight. See temp log. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Foods discarded.

10D: .04(4)(d)Observed several bottles not labeled with the common name of the food or food ingredient. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Bottles labeled.

11A: .04(6)(e)Facility cooling covered in plastic pans and in large quantities. Cooling inside of a prep cooler that isn't in good repair Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Items still eligible to cool moved to another cooler and freezer.

12C: .04(4)(m)Observed wiping cloths stored in sanitizer with a concentration less than 50 ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer buckets remade to proper concentration to 50-100ppm.