FIESTA PIZZA

2-2D: .07(3)(b)Observed only hand sink in kitchen without paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were placed at hand sink.

15B: .05(3)(h),(i)Facility does not have chlorine test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

4-2B: .05(6)(n)Observed in-use chlorine sanitizer in three-compartment sink at too low of a concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizer was remade.

2-2D: .07(3)(b)Only hand sink in kitchen and hand sink in restroom does not have paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels placed at both hand sinks.

2-2D: .07(3)(a)Only hand sink in kitchen does not have soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at hand sink.

11C: .04(6)(c)Observed large container of chicken thawing in standing water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Chicken was placed under running water to thaw.

15B: .05(3)(h),(i)Facility does not have chlorine test strips. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf) Corrective Actions: Test strips provided.

17D: .07(4)(b)Observed multiple employee items (cinnamon rolls, coffee creamer) stored above food for facility. SECOND CONSECUTIVE VIOLATION 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: Items were moved to lower shelving.

18: .07(2)(m)Back door is not self-closing. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

2-2A: .03(2)(m)The employee health agreement form is not provided for selected employee. 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) Corrective Actions: The employee was advised and form was completed.

2-2E: .03(6)Vomit procedures were not provided. 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: The vomit procedures have been provided to the person in charge.

17D: .07(4)(b)Employee belongings were found on the sink and on the shelves above consumer items. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: The items have been relocated below the consumer items, and the sink has been cleaned and sanitized.