Mola Mola

*25 HACCP Plan Record to be maintained

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

no bodily fluids clean up procedures

*42 Dirty nonfood contact surfaces

clean gaskets around cooler

*26 Food Consumer Advisory-raw food

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

*47 Conditions of Permit-in use of food equipment

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*35 Eating food, chewing gum, drinking beverages, or using tobacco

keep drinks away from prep area- observed a open cup with soda sitting above prep sink

*22 Handlers-Certificate Not On Site

All employees handling food need to have food handler cards on site

*47 Handwashing signage

Have handwash signs at each handsink area, including restrooms

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

*10 Other sanitizer use - manufacturer label direction

sanitizer in three compartment sink was not at right concentration , advised employee to read instructions on tablets bottle

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

keep sanitizer buckets six inches off floor

*26 Consumer Advisory--Disclosure--description criteria

consumer advisory is needed on menu or stated in a sign by the the serving line

*29 Cold/hot hold unit thermometer easily viewable

provide thermometers for reach in coolers