La Michoacana Munchies and More

Violations (7)

• b1d62620-85c0-4d33-a2f6-edb108e28b21Critical

  Adequate handwashing sinks, properly supplied and accessible

  6-301.14 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. HAND SINK SIGNAGE required at all hand sinks

  Preventing Contamination by Hands

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

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

  2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. EMPLOYEE HEALTH KNOWLEDGE

  Employee Health

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. OPEN TOP REACHIN TCS foods in open top inserts were not at 41F

  Time Temperature Control for Safety Food (TCS Food)

• e711457d-53ef-47ed-8826-52aca8bd7aca

  Thermometers provided and accurate

  4-302.12 (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. EQUIPMENT THERMOMETERS no thermometer in reachin, observed not maintaining food at 41F

  Food Temperature Control

• 0e17818e-7dc1-451d-afd9-2e6f7567fd80

  In-use utensils; properly stored

  3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; FRONT SERVING AREA DIP WELL scoops required to be stored in well with running water, dip well missing stopper to provide water for flushing scoops

  Proper Use of Utensils

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. 2 door reach in fridge 2-door reachin was not maintaining foods at 41F, requires repair / adjustment to maintain required temperature

  Utensils, Equipment and Vending

• fd06aa76-8aa5-4af1-b3c0-984b614bef17

  Physical facilities installed, maintained, and clean

  6-501.114 The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and OUTSIDE FENCED STORAGE AREA area used for large amount of stored items

  Physical Facilities