Gaviotas Food

Basic – Dead roaches on premises. Observed two dead roaches in cabinet under three compartment sink. Operator removed,washed, rinsed and sanitized. Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted. Provided printed copy to operator. Corrected On-Site

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed Great Value bleach used for sanitizing laundry. Operator purchased the correct bleach. Corrected On-Site Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pork (46F – Cold Holding); Poultry (46F – Cold Holding); in reach in cooler for approximately 8 hrs.. Both food items were discarded by operator.

Intermediate – Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided printed copy to operator. Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator uses chlorine to sanitize and did not have chlorine test strips.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with employee agreement form. Corrected On-Site