Food Inspections

Guatemala Nutrition

Inpection Notes

1-2A - pic present, demonstrates knowledge, performs duties 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed a small infant in the food prep area. 511-6-1.03(2)(a)-(n)(p),(q) - Responsibility of PIC (Pf). Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination. COS: The PIC immediately removed the small infant from the food prep area. 2-2D - adequate handwashing facilities supplied & accessible 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf) Points: 4 Corrected during inspection?: No Repeat: Yes Inspector Notes: Observed water filter installed on hand sink faucet. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Note: The PIC will need to remove the water filter from the hand sink. Correct by: 8/15/2025. 2-2D - adequate handwashing facilities supplied & accessible 511-6-1.07(3)(a) - handwashing cleanser, availability (pf) Points: 4 Corrected during inspection?: No Repeat: Yes Inspector Notes: Observed no hand soap in both the restroom and kitchen hand sinks. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Note: The PIC will need to obtain hand soap for both the restroom and kitchen hand sinks to ensure adequate handwashing. Correct by: 8/15/2025. 2-2D - adequate handwashing facilities supplied & accessible 511-6-1.07(3)(b) - hand drying provision (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed no hand drying provisions at both the restroom and kitchen hand sinks. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Note: The facility will need to obtain hand drying provisions for both the restroom and kitchen hand sinks to ensure adequate handwashing. Correct by: 8/15/2025. 15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used 511-6-1.5 (2)(jj) - food service equipment, acceptability. Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed an unapproved pancake hot plate/griddle in the facility. The facility has not been approved for cooking. 511-6-1.5 (2)(jj) - Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. Note: The facility will need to remove this equipment from the facility. 15B - warewashing facilities: installed, maintained, used; test strips 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf) Points: 1 Corrected during inspection?: No Repeat: Yes Inspector Notes: Facility has no chlorine test strips available. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf). Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Note: The facility will need to obtain test strips for chlorine to properly test sanitizer before use. Correct by: 8/15/2025. 16A - hot and cold water available; adequate pressure 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf) Points: 2 Corrected during inspection?: No Repeat: No Inspector Notes: Observed no hot water at mop sink and 3-compartment sink in the facility. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf). Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Note: The facility will have someone come out and service the water heater to ensure proper peak hot water demands throughout the food service establishment. The facility will voluntarily close until this is corrected. Correct by: 8/6/2025. 17A - toilet facilities: properly constructed, supplied, cleaned 511-6-1.06(5)(h) - toilet room receptacle, covered (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed no lid to cover the trashcan in the unisex restroom. 511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Note: The facility will have to get a lid to cover the receptacle in the unisex restroom. 17D - adequate ventilation and lighting; designated areas used 511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed all facility lights to be turned off, and food prep area to be in-use at the beginning of the inspection. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. COS: The PIC was asked to turn the lights on in the facility.

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