La Sabrosita Michoacana

3-1C: .04(1)Observed multiple packs of strawberries in the front reach-in cooler and the back reach-in cooler that had mold on them and had rotten. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Food was discarded.

6-1A: .04(6)(f)Observed multiple dairy based drinks that were not holding at 41 degrees F. or less. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded food.

13A: .02(1)(d)Observed the most current inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The person in charge posted the most current inspection report.

17D: .07(4)(b)Observed employees personal food in the reach-in cooler in the main kitchen. 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: The person in charge relocated personal items.

2-2A: .03(1)(c)2,3,17Observed the person in charge was not able to demonstrate their employee health policy. The person in charge shall be able to demonstrate their knowledge of their employee health policy. Corrective Actions: Coached the person in charge on their employee health policy requirements.

2-2A: .03(2)(m)Observed not all employees had their employee health agreement forms signed and onsite. 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)

*Repeat violations may result in permit suspension. Corrective Actions: The person in charge coached employees on their employee health policy and had them sign onsite.

2-2D: .06(2)(o)Observed facility items inside of the hand washing sink. Observed the back kitchen hand washing sink was blocked by facility boxes and containers of facility food. A hand washing sink shall only be used for handwashing. The hand washing sink shall be accessible. Corrective Actions: The person in charge relocated items.

4-2A: .04(4)(c)1(iv)Observed cheese sauce and chocolate saucing being hot-held in crocs did not have a cover on them. Food shall be stored covered. Corrective Actions: Employee placed lids over the food.

6-1C: .04(6)(d)Observed multiple foods in the front sliding reach-in cooler and the back sliding cooler did not cool at a rate fast enough to meet the temperature requirements. Ambient air food shall be cooled at a rate fast enough to meet cooling requirements. Foods shall cool from 70 degrees F. to 41 degrees F. within 4hrs. Corrective Actions: Employee discarded food.

8-2B: .07(6)(c)Observed bleach and window cleaner products stored with food on the prep table. Toxic chemicals shall be stored and separated from food and single-use items. Corrective Actions: Cleaning products were relocated.

11A: .04(6)(e)Observed multiple foods being cooled in a cold-holding unit not under the proper ambient air temperature. Equipment for cold-held food shall maintain a temperature of 41 degrees or less. Corrective Actions: Food was discarded.

15A: .05(6)(a)Observed the front sliding cooler was holding an ambient air temperature of 71 degrees F. See temperature log. Equipment shall be in good repair and proper adjustment. Corrective Actions: Food was discarded.

2-2A: .03(1)(c)2,3,17Observed the PIC was not able to demonstrate knowledge of their employee health policy. The PIC must be able to demonstrate knowledge of their employee health policy. Corrective Actions: Coached the PIC on their employee health policy

2-2A: .03(2)(m)Observed not all employees had been trained on their employee health policy. 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 Person in Charge(PIC) went over the employee health policy and employees signed onsite.

2-2D: .06(2)(o)Observed a drink sitting inside the hand washing sink. The handwashing sink shall only be used to wash hands. Corrective Actions: The PIC discarded drink.

12B: .03(5)(g)Observed two employees with wrist jewelry on. 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: Employees removed jewelry.

12B: .03(5)(i)Observed food employees prepping food in the main kitchen without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hairnets.

12D: .04(4)(g)Observed blender equipment in the vegetable sink. The vegetable sink shall only be used for produce and ready to eat foods. Corrective Actions: The PIC relocated equipment to be cleaned and cleaned the vegetable sink.

17D: .07(4)(b)Observed multiple personal items on the prep table and dry storage shelf in the main kitchen stored with facility food items and equipment. 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: The PIC relocated personal items to an approved area.