YUMMY SNACKS Y MICHELADAS

8-2B: .07(6)(b)Observed a spray bottle of oven cleaner and a spray bottle of lemon cleaner that were not labeled with the common chemical name.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: The person in charge labeled the two spray bottles with the proper common chemical names.//

6-1B: .04(6)(f)Observed two containers of cooked beef and one container of cheese that were being held lower than 135° F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge communicated that the beef and cheese were held for less than an hour so the facility was allowed to reheat to 165° F.//

12B: .03(5)(i)Observed that the employees did not have hair restraints on while preparing food.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: All employees put on hair restraints.//

1-2B: .03(3)(a)Per discussions with the person in charge, the facility does not have a current Certify Food Safety Manager. The certificate posted on the wall belongs to a previous employee who no longer works at the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the foodservice establishment during all hours of operation as specified within paragraph (d) of this subsection. (Pf) Corrective Actions: //

4-2B: .05(7)(a)1Observed ice machine with black mold-like substance on the internal top area.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-2: .04(6)(h)Observed 3 containers of beef (birria) prep on 11/26 and a tomatillo sauce (TCS) prep on 11/23 being held in the facility past the 7 days of use. A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: //Food items were discarded.//

15C: .05(7)(d)Observed hood above the grill and stove with grease build-up.// Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)