PANADERIA Y PUPUSERIA LAS DELICIAS

2-2A: .03(2)(m)Person in charge unable to provide a verifiable way to show staff have been trained on symptoms and illnesses to report to management. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

6-1A: .04(6)(f)Observed cut slaw, salsa, meat/cheese pupusa filling sitting out at room temperature, temperatures greater than 41. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Per person in charge items out for an hour. All items marked for time control. Time control procedures explained and emailed to person in charge.

6-2: .04(6)(g)Observed all items date marked for 8 days instead of 7 A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: Reviewed proper date marking with person in charge

2-2A: .03(2)(m)The person in charge unable to recall all the reportable symptoms and illnesses. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: The employee was advised.

2-2A: .03(2)(m)The person in charge is unable to locate signed employee health agreement forms for the any employees. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

18: .07(5)(k)Live roaches in the facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

2-2B: .03(5)(j)1&2Observed employee drinking from a water bottle in the preparation area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The employee ceased drinking in the preparation area.

5-2: .04(7)(e)A reminder statement is not provided on the menu for the undercooked eggs. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

6-1A: .04(6)(f)Cut cabbage, salsa, menudo, cooked chicken with salsa, and pork holding 42F- 56F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The employee decided to discard the foods.

6-1B: .04(6)(f)The tamales holding in the oven. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The employee decided to discard the foods.

6-1C: .04(6)(d)Beans, pork, and menudo cooling since yesterday afternoon temped 43F- 46F. 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: The foods were discarded.

6-2: .04(6)(g)Cooked foods are dated for nine days in the walk-in cooler. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The employee corrected the dates to seven days.

6-2: .04(6)(g)Cooked zucchini, beans, menudo, chicken, broth, and pork prepared on Monday - Wednesday were not date marked. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The employee date marked the foods.

11D: .05(2)(k)The thermometer used to measure thin masses of foods is not working. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)