Mango Biche Mia

"Food employee present not able to provide verifiable proof that employees have been trained to report to the person in charge as it relates to foodborne illness. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; COS: EHS left the employee health policy in Spanish for food employee; EHS will also email the health policy in English and Spanish to owner | Hand wash sink temperature observed at 73F. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. NOTE: Food employee present stated this facility "almost never has hot water", Food employee tried to correct hot water heater; hot water then observed at 93F, however sink was not able to maintain a hot water temperature while EHS was washing their hands, sink temperature then observed below 85F"

"Upon entering kitchen, observed water turned off/not in use at handwashing sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC placed pump in water container for access to water. | Observed no handwashing soap/cleaner available upon entering kitchen. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Employee placed hand cleaner at handwashing sink."