Carnceria Mexico

*20 Grease Trap Tickets

DARPRO/03-20-23

*20 Grease Trap Tickets

No current grease trap ticket available

*24 Food Labeling- with common name of the food

label salsas with store name

*31 No soap at handsink

Provide soap at hand sink

*10 Equipment and Utensils Cleaning-contamination

food shelving at self service area were cans and food packages are located dust and dirty with soils accumulations must be clean to avoid cross contamination

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking on sauces containers must be have date or day to avoid cross contamination

*37 Storing the food where it is not exposed to splash, dust, or other contamination

shelving grocery area dusty and dirty must be clean to avoid contamination

*37 Storing the food at least 15 cm (6 inches) above the floor

drinks packages at floor level must be 6 inches out the floor level

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

missing bodily fluids writing procedures /spill kit

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw beef store next to beer

*10 Chlorine sanitizer concentration, minimum temp.

10 ppm chlorine

*21 RFSM - Not On Site

expired RFSm

*29 Sanitizing solutions, testing devices

provide sanitizer test strip

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

provide Cleaning for the freezer

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat where tamales Raw eggs store together with milks provide divider for raw chicken and meat

*39 Utensils, single serve items 6 inches off - floor

*10 Chlorine sanitizer concentration, minimum temp.

O ppm

*39 Equipment in good repair and proper adjustment.

Reach in cooler on service counter missing panel.

*42 Dirty nonfood contact surfaces

Vents in walk in cooler show buildup of dust and lint.

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine sanitizer tested at less than 10ppm Chlorine. Please make sure sanitizer is at least 50ppm.

*36 Cloths in-use for wiping between uses stored

Wiping cloths stored on prep table. When not in employee's hands, towels should be stored in sanitizing solution.

*20 Grease Trap Tickets

NOT AVAILABLE LAST RECORD 3/2017

*24 Food Label - Nutrition Labeling

HAVE ITEMS ON SALE THAT STATES NOT FOR RETAIL SALE AND MISSING NUTRITIONAL FACTS MUSTARD/ KETCHUP

*42 Dirty nonfood contact surfaces

CLEAN SHELVES IN RIC WITH COLD GROCERY ITEMS

*47 Other Violations

MUST HAVE SIGN THAT STATES "MOST RECENT HEALTH INSPECTION REPORT AVAILABLE UPON REQUEST"

*22 Handlers-Certificate Not On Site

FOR ALL EMPLOYEES HANDLING FOOD

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

NEED A DIVIDER AT MEAT DISPLAY CASE BETWEEN RAW CHICKEN, RAW PORK AND BETWEEN RAW CHICKEN AND SAUSAGE

*46 Covered waste receptacle for women's restroom

*36 Cloths in-use for wiping between uses stored

*18 Toxic items labeling-non original container

IN RESTROOM

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

DIVIDER BETWEEN THE CHICKEN AND PORK, BETWEEN CHICKEN AND SAUSAGE

*28 Do not exceed manuf. use by date

STRAWBERRY JELLY 11/12/16, AND KETCHUP/MUSTARD WITH NO DATE

*10 Chlorine sanitizer concentration, minimum temp.

200 + PPM CHLORINE SANITIZER BUCKET