Cashsaver Meat/fish

*02 Cold Hold (41øF/45øF or below)

observe raw met stored in room that was at 64F, store raw foods in working cold hold equipment if food is not being work on.

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

correctly date marked packaged foods

*29 Cold/hot hold unit thermometer easily viewable

provide thermometer in raw prep room

*31 Individual, disposable towels

provide paper towels at hand sink located in prep room.

*32 Thermometer in good condition or discarded

repair or replace damaged thermometer of WIC meat department.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

observed raw foods left uncovered, cover.

*38 Frozen food. Stored frozen foods shall be maintained frozen

keep frozen foods must be kept frozen.

*39 Equipment & utensils cleaned before restocking

clean grime build up on equipment/pans

*42 Dirty nonfood contact surfaces

clean mold build up on storage shelves and on light fixtures

*47 Conditions of Permit-in use of food equipment

post

*28 Do not exceed manuf. use by date

EXPIRED PRE PACKAGED MEAT PRODUCTS

*31 No soap at handsink

NO SOAP AND PAPER TOWELS AT ONE OF THE HAND SINKS ( MEAT DEPARTMENT )

*35 Hair Restraints effective

ONE WORKER NOT WEARING A HAIR NET

*42 Dirty nonfood contact surfaces

DUSTY FAN COVERS ( MEAT SLICING AREA )

*28 Do not exceed manuf. use by date

EXPIRED PRE PACKAGED MEATS REMOVED FROM SHELVES

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE A THERMOMETER FOR THE REACH IN DAIRY COOLER MISSING ONE ( OR) REPAIR THE DIGITAL ONE THAT IS NOT WORKING

*28 Do not exceed manuf. use by date

SEVERAL EXPIRED PACKAGES OF HAM AND CHEESE LOAF (PREPACKAGED)

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE EXCESS DUST FROM THE INTAKE VENTS IN THE MEAT MARKET SLICING AND PACKAGING AREAS

*47 Other Violations

REMOVE AND CHANGE SOILED BUTCHER PAPER ON WHICH PACKAGES OF SLICED MEATS REST

*34 Insect control:prevent dead insects from food

FLIES OBSERVED FLYING AROUND IN THE MEAT SLICING AREA

*42 Dirty nonfood contact surfaces

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE IN MEAT SLICING AREA (CORRECTED ON SITE)

*28 Do not exceed manuf. use by date

EXPIRED LUNCHABLES

*31 Handwashing lavatory - accessible

BLOCKED HAND SINK (IN THE MEAT MARKET)

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVERS (WALK IN COOLER)

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM TWO DUSTY INTAKE VENTS

*45 Clean facilities as often as necessary.

wrapping area floors needs clean properly

*10 Chlorine sanitizer concentration, minimum temp.

chlorine 50 ppm at 3 compartment sink

*39 Equipment in good repair and proper adjustment.

defrost cycles need to be adjusted properly

*45 Premises shall be maintained in good repair

entry doors broken in all areas inside meat department

*10 Equipment and Utensils Cleaning-contamination

clean under shelves all areas

*47 RFSM Certificate - Not Display

expired RFSM certification

*25 Chemical sanitizer generated by a device on-site shall be produced by a device that displays the

sanitizer chemical machine not working

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Store personal items away from food products

*42 Dirty nonfood contact surfaces

Clean 3 compartment sink. (mold build up)

*31 Individual, disposable towels

Provide paper towels @ each hand sink

*10 Equipment and Utensils Sanitization

Replace torn heating wraps. (Pads)