La Michoacana All Natural Fruit

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed fruit fly spray stored beneath the 3-comp sink at time of inspection. Discussed active pest control requirements with PIC. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A large barrel halfway filled with natural sugar was not labeled. Label all food items, especially powders and liquids that may be mistaken for similar products. The manager then labeled the barrel and the lid. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a large, open box of small sample-tasting-spoons under the cash register area. Maintain the box of spoons covered or closed during periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A large container of cooked corn kernels on the countertop was measured at 110 degrees F after 1 hour of cooling. The food depth was at 7 inches and partially covered. The employee then divided the corn into two shallow containers and put them in the refrigerator uncovered. Cool hot foods in shallow, uncovered containers with food depths of 4 inches or less. Cool 135F to 70F in two hours, then 70F to 41F in additional 4 hours, for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

One of the ice-cream scoops in the running dipper-well was somewhat pitted with oxidation. Also, the lime-squeezer had some peeling green paint. The employee then removed the scoop and lime squeezer and replaced them with new ones. Do not use utensils with compromised surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

No covered trashcan in unisex restroom. Provide a covered trashcan. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.