Cooper's Meat Market

*28 Original cont. of RTE/PHF/Day1= day of opening

Date mark all commercially/in-store prepared items with date that they've been prepared or opened

*42 Dirty nonfood contact surfaces

Clean food debris/fats in reach-in/prep coolers

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Get chlorine test strips for dish machine

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

Observed employee drinking cup-meat prep table

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Remove dust from fan covers-meat prep room

*42 Dirty nonfood contact surfaces

Detail clean vent-a-hood filters

*31 Handwashing lavatory - used for other purpose

Do not store equipment inside of hand sinks

*32 Equipment and Utensils Durability and Strength

Do not reuse single use containers

*24 Food Labeling- with common name of the food

Squeeze Bottles

*45 Premises shall be maintained in good repair

Replace missing handle at hand sink (bar)

*39 Store equipment & utensils - avoid contamination

Observed tables pre-set tables with glasses faced-up

*34 Pest control-routine inspections for

Flies

*44 Soiled receptacles and waste handling units cleaned

sinks drainage receptacles inside kitchen area dirty with food debris, litter and soils accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with food debris, meat grease smears, grease accumulations, and soils deposits inside cooler units in all areas must be clean all cooler units in all areas shelving in all areas

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils and grease drippings must be clean to avoid cross contamination use as public health control

*42 Floors/walls/ceiling/nonfood dirty

floors under and behind equipment dirty with food debris, litter and soils accumulations at kitchen area must be clean to avoid cross contamination walls and ceiling dirty with spills and grease d

*47 RFSM Certificate - Not Display

expired RFSM certificate on site must be have current FSM registered with the city

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

food packages inside WI freezer unit at floor level must be 6 inches out the floor level to avoid contamination

*24 Food Labeling- with common name of the food

missing labels on food containers inside WI cooler unit food containers must be labeling with common names missing labels on food packages inside WI cooler and WI freezer unit must be labeling

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination

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

missing date marking on food containers at WI cooler unit must be have date marks on food containers in all areas

*42 cleaning hermetically sealed containers of food or visible soil before opening

food containers in all areas dirty lid or covers must be clean to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

PIC must be ensure dish washing machines will work during exchange period and maintain cleaning procedures

*10 Equipment and Utensils Cleaning-contamination

bottom shelving inside cooler units dirty with stagnant water food spills, drippings and grease accumulations must be clean to avoid cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

a/c vent covers with dust and soils accumulations must be clean to avoid cross contamination vent hood filters dirty with grease deposits must be clean when contamination is observed to avoid cr

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

sanitizer buckets at floor level / meat boxes at floor level inside Freezer unit must be 6 inches out the floor level

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

cheese, meats

*34 Pest control-routine inspections for

*07 Food safe, good condition, unadulterated, and honestly presented

provide cover for all food containers

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

raw chicken above raw meat raw meat and egg store togerher

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

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

cheeses, all foods in cooler

*36 Cloths in-use for wiping between uses stored

*34 Pest control-routine inspections for