La Felisidad

EHS observed no employee health reporting forms at the time of inspection.

511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) 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; Pf and

CA: EHS will provided forms; advised PIC to have all employees complete and store on-site.

EHS observed no fecal-vomitus cleanup kit or written procedures available during the inspection.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. 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.Pf

CA: EHS advised the PIC that a fecal-vomitus cleanup kit, along with written instructions, must be acquired as soon as possible.

EHS observed unfinished, bare wood boards located in the food display freezing units and being used in shelving unit in the front food service area.

511-6-1.07(1)(a) - Indoor Materials (C) (1) Materials for Construction and Repair.

(a) Indoor Materials. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted;

2. Closely woven and easily cleanable carpet for carpeted areas; and

3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods.

CA: EHS advised the PIC that the bare wood is to be finished and/or painted to prevent water infiltration and mold growth.

EHS observed household microwave. EHS asked PIC what it would be use for, and PIC stated to heat water. PIC stated they were unaware of needing to have commercial equipment.

Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose.

Informed PIC to purchase commercial grade microwave. This must be corrected by 1/6/25