La Carreta De Lily Jugos Y Licuados

Inspector notes: Observed an employee that was working the cash register and handling money/touching contaminated surfaces. The employee was observed grabbing clean gloves and beginning to prep a person's food before being instructed to remove their gloves and wash their hands prior to beginning work with the food. The employee was also directed on how to wash. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Observed a handwashing sink that had food in it and also did not have any paper towels/hand drying provision. Discussed with person in charge that handwashing sinks are for handwashing only. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Person in charge replenished the hand drying provision with nearby napkins. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing

Inspector notes: Observed some organic matter and bits of dried chili on the inside of the raspado ice chest used for beverages. Discussed with person in charge to clean out the ice chest on a more frequent basis to prevent the accumulation of organic matter and other bits of food inside of the ice chest. The person in charge will have the ice chest cleaned out. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed an accumulation of debris, dust and lint on the inside of the ice chest that is used for holding the large cartons of ice cream in them. Discussed with person in charge to break the buildup of ice off and to clean the inside of the ice cream case out. Person in charge will clean out the inside of the ice cream case. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection