PA Q CHOMPI

15C: .05(7)(a)2,3Observed several metal and plastic containers stored as clean with sticker residue present on the nonfood-contact surfaces.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Containers were washed, rinsed, and sanitized during inspection.//

2-2A: .03(2)(o)Person in charge could not demonstrate in a verifiable manner that any employees have been informed of their responsibility to report certain symptoms and illnesses.// 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)

2-2A: .03(1)(c)2,3,17Person in charge was not aware of all reportable symtoms 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: Person in charge was informed of the reportable symptoms and illnesses. An employee health information sheet was provided.//

15C: .05(7)(a)2,3Observed several metal and plastic containers stored as clean with sticker residue present on the nonfood-contact surfaces.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17A: .06(2)(h)Observed both restrooms with no paper towels provided. A hand dryer is provided but door handle must be touched to open.// In toilet facilities that have exit doors with handles or knobs that must be touched to open, sanitary towels must be provided. (C)

17D: .07(5)(j)Observed several personal employee items located on prep tables and with equipment.// Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Items were moved to a designated location.//

2-2B: .03(5)(k)1&2Observed evidence of employees drinking from unapproved containers and using vapes in kitchen (three styrofoam cups with no lid on prep tables and a vape on prep table).// 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) Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. (C) Corrective Actions: Beverages and vape were removed from kitchen.//

3-1A: .04(2)(a)Facility could not provide proof that empanadas, pastelitos, and tequenos are received from an approved source.// Food shall be obtained from sources that comply with law. (P) Corrective Actions: A withhold from sale order was placed on food.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//

6-1B: .04(6)(f)Observed several empanadas and pastelitos hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food was discarded.//

11C: .04(6)(c)Observed raw meat thawing at room temperature not submerged in running water.// 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: Meat was placed back in the freezer.//

11D: .05(3)(g)Person in charge could not provide a small-probe thermometer for measuring thin foods.// 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)

12D: .04(4)(g)Observed raw meat thawing in vegetable sink.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Meat was placed in the freezer. Vegetable sink was cleaned and sanitized.//

15A: .05(6)(a)Observed prep cooler unable to maintain foods at 41F or below. Minimum ambient temperature was 48.8F. Also observed a standing freezer with ice accumulation dripping from pipe.//// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)