AY CARAMBA

Management knowledge, responsibilities, reporting — Inspector Note: PIC unable to demonstrate knowledge of 5 reportable symptoms and 6 reportable illnesses employees must report to management if experiencing or diagnosed with one or more. C/A: PIC shall be able to demonstrate knowledge of 5 reportable symptoms and 6 reportable illnesses. EHS made PIC aware of this responsibility as person in charge. Correct within 10 days.

Management knowledge, responsibilities, reporting — Inspector Note: PIC unable to provide proof in a verifiable manner that all food service employees have been made aware of their responsibility to report their health as it relates to symptoms/illnesses transmissible via food. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food Correct within 10 days.

Food in good condition, safe, and unadulterated — Inspector Note: Observed white-fuzzy mold-like substance on strawberries in reach in cooler in front food service area for sale to customers. C/A: Food shall be safe for consumption. COS: Strawberries discarded.

Food stored covered — Inspector Note: Observed birria and butter stored uncovered on flat top grill in main kitchen. Observed sliced American cheese, white cheese, and cut potatoes stored uncovered in prep top cooler in main kitchen. Observed green salsa and milk bath stored uncovered in prep top cooler in main kitchen. Observed chile stored uncovered in reach in freezer in main kitchen. Observed edible taco salad bowls stored uncovered in container on shelf in main kitchen. C/A: All food shall be stored covered and protected from contamination. COS: Food covered or discarded.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black debris in soda dispensing nozzles of soda machine in front food service. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Soda machine and dispensing nozzles cleaned and sanitized while EHS was present.

Proper cold holding temperatures — Inspector Note: Observed salsa for chips cold holding at 52F in ice bath #2 in front food service area. Observed ranch and blue cheese dressings cold holding above 41F in ice bath in front food service area. Observed cheese dip cold holding at 95F on counter in main kitchen. Observed salsa in cups cold holding at 62F in ice bath #3 in front food service area. C/A: All TCS foods cold holding shall be maintained at 41F or below. COS: Salsa for chips discarded and replaced at 42F; ranch and blue cheese dressing (labeled as keep refrigerator per manufacturer) were allowed to cool to 41F at 1:54pm; cheese dip was discarded; salsa in cups discarded.

Proper cooling time and temperature — Inspector Note: Observed cut raw beef not cooling at a proper rate to ensure it reaches 41F within 4 hours. C/A: TCS foods cooling from ambient temperatures shall cool at a rate that ensures it reaches 41F within 4 hours. COS: Facility placed ice bag on raw beef, raw beef reached 41F at 4pm.

Response procedures for vomiting & diarrheal events — Inspector Note: Facility does not have EPA approved disinfectant effective against Norovirus to cleanup vomit/fecal matter onsite. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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.