Neveria La Michoacana 5 Estrellas 2

What the inspector found

• 2-2A: .03(1)(c)2,3,17The person in charge was not aware of the employee health policy and/or the reportable health symptoms/illnesses. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Training was provided (Spanish documentation provided).
• 2-2B: .03(5)(k)1&2Opened employee water bottles (with twist off tops) stored in the kitchen prep area and in the front display cooler. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The person in charge discarded the water bottles.
• 6-2: .04(6)(g)Multiple time/temperature control for safety foods that require date marking were observed date marked with a hold date exceeding seven total days. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The person in charge corrected the date markings to reflect a maximum of seven total days.
• 11A: .04(6)(e)Cooked rice cooling in a deep pan with a tight fitting lid in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Training provided to the person in charge. The person in charge put the rice in a shallow pan, stirred the rice and placed it back in the walk in cooler to rapid cool.

As listed in the inspection report.