Surcheros

Observed an employee preparing food while wearing a watch, and observed another employee preparing food while wearing bracelets on both of her wrists. Except for a plain ring, such as a wedding band, food employees may not wear jewelry, including medical information jewelry, on their arms and hands while preparing food. Remove jewelry from their wrist before continuing with preparing food.

Observed no bodily fluid cleanup documentation or kit in the event of contamination event. 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. Provided person in charge with clean up procedure.

Observed unlabeled chemical spray bottle on the storage shelf. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge labeled the chemical bottle.

Observed the spicy garlic salsa (58F) at the salsa bar not being held at 41F or below. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below for cold holding. Employee states the salsa is made fresh every day, so it was taken and placed to cool down in the walk in and more ice was added to the salsa bar.

Person in charge could not provide documentation that all employees are aware of employee's health as it relates to foodborne diseases. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. Provided person in charge with an employee health document for all employees to read and sign.

Observed an employee chewing gum while prepping food items. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Employee discarded the food.

Person in charge could not provide bodily fluid cleanup documentation or kit in the event of contamination event. 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. Provided person in charge with clean up procedure.

Observed unlabeled chemical bottle on the storage shelf. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge labeled the chemical bottle.

Observed heavy degreaser stored next to and above food products and single use items. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Person in charge relocated the chemical bottle.

Observed no inspection report posted in the drive thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Post today's inspection report in the drive thru window.

Observed numerous food containers stacked wet on the storage rack in the ware-washing area. Air-Drying Required. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Employee removed containers to re-washed and air dried.

Observed single use items stored directly on the floor in the outside storage building. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location, where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Person in charge relocated items to shelf.