NEVERIA LA MICHOACANA 5 ESTRELLAS 2

4 findings recorded on Jul 21, 2026.

1. Inspector observationItem 2-2A ↗

   Employee health reporting

   The 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).

   Inspector’s full note

   Inspection item: Inspection item 2-2A

   Code .03(1)(c)2,3,17

   The 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).

   Official report · Item 2-2A ↗

   Correction status not recorded

2. Inspector observationItem 2-2B ↗

   Eating, drinking and tobacco use

   &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.

   Inspector’s full note

   Inspection item: Inspection item 2-2B

   Code .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.

   Official report · Item 2-2B ↗

   Correction status not recorded

3. Inspector observationItem 6-2 ↗

   Date marking and disposition

   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.

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .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.

   Official report · Item 6-2 ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.