LOS MANGOS AVERS.

MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

UNABLE TO LOCATE BACKFLOW DEVICE ON ICE MACHINE. INSTD TO BE ABLE TO LOCATE OR INSTALL FOR SERVICE AND MAINTAINENCE.

MISSING HANDWASH SIGNAGE AT HANDWASH SINK IN PREP AREA. INSTD TO PROVIDE AND MAINTAIN.

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION WHEN NOT IN USE.

UNABLE TO LOCATE BACKFLOW DEVICE ON ICE MACHINE. INSTD TO BE ABLE TO LOCATE OR INSTALL FOR SERVICE AND MAINTAINENCE.

FOOD HANDLER MISSING FOOD HANDLDER TRAINING. INSTD TO OBTAIN AND MAINTAIN VERIFICATION.

SEE VIOLATION 60

PREVIOUS CORE VIOLATION FROM 8/8/18 REPORT 2200648 NOT CORRECTED: 37 3-602.11 (A) (B 1-3, 4-7): (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (7) For any salmonid FISH containing canthaxanthin or astaxanthin as a COLOR ADDITIVE, the labeling of the bulk FISH container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. NO LABELS PROVIDED ON PALETAS OFFERED FOR SALE. MUST PROVIDE PROPER LABELS FOR PALETAS. 58 PA 100-0367: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO ALLERGEN FOOD CERTIFICATION.MUST PROVIDE AND MAINTAIN. PRIROITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

OBSERVED NO EMPLOYEE HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

OBSERVED NO CLEAN -UP POLICY PROCEDURE FOR VOMITING AND DIARRHEAL.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

MUST PROVIDE PROPER LABELS FOR PALETAS AND REPACKAGED CHIPS AND SNACKS

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

MUST PROVIDE 1- MORE SINK STOPPER FOR 3- COMP SINK.

MUST CLEAN DUST BUILD UP ON WALL VENT IN PREP AREA.

OBSERVED NO ALLERGEN FOOD CERTIFICATION.MUST PROVIDE AND MAINTAIN.