PALETERIA EL NOCHISTLENSE

Person in charge present demonstrates knowledge and performs duties

Observed person in charge lacks basic food safety knowledgeCorrective Actions: Ensure employees have basic food safety knowledge.

Hands clean and properly washed

Observed employee put on gloves without washing hands.Corrective Actions: Ensure employee washes hands before putting on gloves.

Proper cold holding temperatures

Observed cut watermelon and mayonnaise at 48*F. Observed hot dogs at 51*F.Corrective Actions: Ensure all temperature as a control for safety food is kept at 41*F or lower.

Proper date marking and disposition

Observed no date labeling for prepared ice cream, popcicles, juices, and other prepared foods.Corrective Actions: Ensure all prepped food is date labeled.

Proper cooling methods used; adequate equipment for temperature control

Observed the reach in cooler had a display temperature of 43*F and all food items had an internal temperature above 41*F.Corrective Actions: Ensure the reach in cooler is repaired immediately. Ensure the reach in cooler can maintain internal food temperatures of 41*F or lower.

Thermometers provided and accurate

Observed the stem thermometer on site did not work.Corrective Actions: Ensure to have a working stem thermometer on site at all times.

Hot and cold water available; adequate pressure

Observed the hot water reached a maximum of 102*F at the 3 compartment sink.Corrective Actions: Ensure the hot water at the 3 compartment sink reaches 110*F or higher at all times.