PANADERIA Y PUPUSERIA LAS DELICIAS

Inspection item: Inspection item 6-2

Code .04(6)(g)

Observed multiple food items in facility prepared over 24 hours ago with date marks of 8 days, instead of 7 days. **SECOND CONSECUTIVE VIOLATION** 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: Person-in-charge was coached on proper date marking, and items were date marked properly.

Inspection item: Inspection item 10D

Code .04(4)(d)

Observed multiple containers of sugar, oil, and flour without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled.

Inspection item: Inspection item 12B

Code .03(5)(h)

Observed employee handling food with bracelet and rings on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed jewelry.

Inspection item: Inspection item 14A

Code .04(4)(k)

Observed cups being used as scoops in containers of flour and sugar. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Items were removed from containers.

Inspection item: Inspection item 17D

Code .07(4)(b)

Observed employee bag, phones, jacket, water bottles stored above clean equipment in kitchen; observed employee food items stored above food for facility in reach-in freezer. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were moved to employee office.