FRESCO WORLD MARKET- BAKERY & TORTILLERIA

Observed numerous butane powered burners and a single burner connected to a propane tank. Bakery department manager stated that the propane tank is relocated to under the ventilation hood to prepare hot cocoa. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Remove unapproved equipment.

Hot water at the hand wash sink at the front of the tortilleria measured at 66F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Employee returned from break, donned on gloves, and began food preparation/touching food contact surface. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to wash hands prior continuing with task.

Observed paper cup used as scoop for cocoa powder. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Observed handle in direct contact with powdered sugar inside the bulk ingredient bin. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed heavy leak at the faucet of the three-compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

Employees' cellphone and personal beverage container stored in areas of food preparation. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Observed scoops with handles in direct contact with ingredient. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed tray of baked bread with shrimp and bell peppers maintained out in ambient temperature. Manager stated that item is usually discarded within 2 hours if not sold. Employee stated that items were brought out approximately 30 minutes prior. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employee provided time label.