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1-2B: .03(3)(a)Observed that the facility does not have a food safety manager certification, only a food handler certification. The food safety manager certification that was at this facility is now being used at another facility called Tacos on Main. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf) Corrective Actions: NCOS

2-2A: .03(2)(m)When asked if Person in Charge (PIC) had the employee health policy form for the employee at the facility, PIC could not provide that employee's signed form. 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: PIC has blank employee health policy form for employee to sign.

2-2E: .03(6)When asked about sanitizer used during vomiting and diarrheal events, the PIC has scented, lavender, bleach for the facility's vomit kit and procedures. 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: Facility will use the quad sanitizer until PIC can purchase regular bleach.

12B: .03(5)(g)Observed that PIC was preparing food while wearing a watch and a ring with stones. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC removed jewelry.

12D: .04(4)(g)Facility does not have a vegetable sink. Observed that facility is cutting tomatoes that are not pre-rinsed to be used for food orders. 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: PIC discarded the tomatoes. PIC will only use pre-rinsed produce or will inquire about installing a vegetable sink.

17D: .07(4)(b)Observed an employee cell phone on the prep table in the facility. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: PIC moved the cell phone to a designated area.