Bonito Michoacan

Hand-washing sink faucets. hand-washing sink not equipped to provide water at a temperature of at least 100°f (38°c) through a mixing valve or combination faucet. hand-washing sinks in facilities providing custodial care for preschool age children that are used only by the children may provide only cold running water.

Openings. openings to the outside not effectively protected against the entrance of rodents.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.

Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.

Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented. (corrected on site)

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Special requirements. manufactured food. all food manufactured, processed, or packaged in commercial food processing establishments or commissaries not labeled according to all applicable laws as defined in tfer 228.78 and 228.79.

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.

General. bulk food removed from original container not stored in a container identifying the food by common name.

Specialized processing methods--variance requirement. a food establishment shall obtain a variance from the department as specified in section 20-19(e)(01) of this code before smoking food as a method of food preservation rather than as a method of flavor enhancement / curing food / using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous / packaging time/temperature controlled for safety (tcs) food using a reduced oxygen packaging method except where the growth of and toxin formation of clostridium botulinum and the growth of listeria monocytogenes in addition to are controlled as specified in item (02) of this subsection / operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption / custom processing animals that are for personal use as food and not for sale or service in a food establishment; such as indigenous deer processing / preparing food by another method that is determined by the regulatory authority to require a variance / sprouting seeds or beans, such as wheat grass and alfalfa sprouts in a retail food establishment. (corrected on site)

General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events. (corrected on site)

Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

Storage. glasses and cups not stored inverted / other stored utensils not covered or inverted, wherever practical.

Hand-washing sink installation. hand-washing sink used for purpose other than hand-washing as specified in section 20-21.08(b) of this code. (corrected on site)

Hand-washing sink faucets. hand-washing sink not equipped to provide water at a temperature of at least 100°f (38°c) through a mixing valve or combination faucet. hand-washing sinks in facilities providing custodial care for preschool age children that are used only by the children may provide only cold running water.

Hand-washing sink maintenance. hand-washing sink / soap dispenser / hand-drying device/ related fixtures not kept clean / not in good repair.

Containers. in containers designed with drains, drain plugs not in place at all times, except during cleaning.

Openings. openings to the outside not effectively protected against the entrance of rodents.

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.

Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.

Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.

Signs clearly stating that smoking is prohibited within not conspicuously posted at every entrance to a public place.

General. food not obtained from sources that comply with all laws relating to food and food labeling as defined in tfer 228.78 and 228.79.

Refrigerated storage. refrigeration facilities. each mechanically refrigerated facility storing time/temperature controlled for safety (tcs) food shall be provided with numerically scaled indicating thermometer, accurate to 3°f if scaled in fahrenheit only. . recording thermometers, accurate to 3°f if scaled in fahrenheit only, may be used in lieu of indicating thermometers. thermometers that are scaled in celsius or dually scaled in celsius and fahrenheit shall be designed to be easily readable and accurate to ±(1.05°c) in the intended range of use.

Hand-washing sink faucets. hand-washing sink not equipped to provide water at a temperature of at least 100°f (38°c) through a mixing valve or combination faucet. hand-washing sinks in facilities providing custodial care for preschool age children that are used only by the children may provide only cold running water.

General. plumbing not sized / installed / maintained according to applicable laws.

Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. (corrected on site)

Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.

Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.

Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.

Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Special requirements. manufactured food. all food manufactured, processed, or packaged in commercial food processing establishments or commissaries not labeled according to all applicable laws as defined in tfer 228.78 and 228.79.

General. container of food not stored a minimum of 6 inches above the floor. (corrected on site)

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”. (corrected on site)

Bulk food display, service. the sale of unpackaged food that is displayed and sold in bulk from a self-service container is authorized, provided that the self-service container has a tight-fitting lid that is securely attached to the container and kept closed except during service or refill; the container, lid and any other utensil are constructed of nontoxic materials that provide for easy cleaning and proper repair; a utensil equipped with a handle is provided and used for dispensing of food; and a conspicuous sign instructing the customer on the proper dispensing procedure is posted in the immediate display area.

Plumbing fixture installation. plumbing fixtures, including compartment type utensil-and-food sinks, hand-washing sinks and mop or utility sinks, not installed to preclude splashes from running down mounting surfaces behind and adjacent to the fixture. acceptable installation methods include a liquid tight seal between fixture and mounting surface, insertion into a precut counter, table or cabinet with a perimeter seal or any other effective method. all materials used shall be safe, smooth, impervious and easily cleanable.

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

Hand-washing sink installation. hand-washing sink used for purpose other than hand-washing as specified in section 20-21.08(b) of this code. (corrected on site)

Maintaining refuse areas and enclosures. storage area / enclosure for refuse / recyclables / returnables not maintained free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used, as specified in section 20-21.28(a)(03) / not maintained clean.

Containers. in containers designed with drains, drain plugs not in place at all times, except during cleaning.

Openings. openings to the outside not effectively protected against the entrance of rodents.

Floor junctures. in all new or extensively remodeled establishments utilizing concrete / terrazzo / ceramic tile / similar flooring materials, and where water flush cleaning methods are used, the junctures between walls and floors not coved / not sealed. in all other cases, the juncture between walls and floors shall not present an open seam of more than one-thirty-second of an inch.

Construction. walls, including nonsupporting partitions / wall coverings / ceilings, of walk-in refrigerating units / food preparation areas / food storage areas / food display areas / equipment-washing areas / utensil-washing areas not light-colored / smooth / nonabsorbent / easily cleanable except for ceilings over areas used only for beverage preparation and/or service. concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface except in dry storage areas.

Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.

Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.

Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.