CARNITAS LA YOCA

Violations (2)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-201.11 (A)(5) Has been exposed by attending or working in a setting where there is a CONFIRMED DISEASE OUTBREAK, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a CONFIRMED DISEASE OUTBREAK, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by: (a) Norovirus within the past 48 hours of the last exposure, (b) SHIGA TOXIN-PRODUCING ESCHERICHIA COLI or Shigella spp. within the past 3 days of the last exposure, (c) Salmonella Typhi within the past 14 days of the last exposure, or (d) Hepatitis A virus within the past 30 days of the last exposure. EMAIL PREVIOUSLY SENT PROVIDED INFORMATION FOR COMPLIANCE

  Employee Health

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the chart provided under this section (4-501.114) within the 2013 FDA Food Code; SEVERAL LARGE POTS AND COOKING VESSELS procedures were not in place to wash - rinse - SANITIZE these utensils that do not fit into 3-compartment sinks

  Protection from Contamination