El Rio Grande (seafood/meat Market)

*38 Thawing. under running water criteria - < 4 hours

shrimp thawed out without water

*19 Water & Plumbing in good repair- per code

leaking pipe under the 3-compartment sink

*31 Handwashing lavatory - accessible

*21 RFSM - Not On Site

*29 Thermometer calibrated to ensure accuracy

*02 Cold Hold (41øF/45øF or below)

Tamales at 59.9 degrees - counter Pork at 72.9 degrees - counter Strawberries and cream at 50.1 degrees

*01 Cooling -- within 2 hours, 135-70øF

Using a broken refrigerator to cool TSC foods

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

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

Raw turkey stored over beef Raw turkey bacon stored over pork bacon

*02 Cold Hold (41øF/45øF or below)

Chrixio at 48.7 degrees in display refrigerator

*09 Food on display shall be protected from contamination

Inadequate sneeze gaurd over the seafood

*31 Handwashing lavatory - accessible

Meat

*33 Warewashing sinks and drain boards, self-draining.

Missing 2nd drain board at the three compartment sink

*10 Clean Sight and Touch

Meat grinder "clean" with gross particles of raw meat

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

Raw chicken stored next to raw pork Commuted meats (Ground beef/pork) need a high divider Raw chorizo stored over RTE cheese

*47 RFSM Certificate - Not Display

*21 RFSM - Not On Site

*31 Handwashing lavatory - accessible

Seafood

*45Floor, wall, ceiling - Exposed material

Meat wrapping area

*27 Cooling, heating, and holding capacities. Equipment

Using a broken refrigerator

*35 Hair Restraints effective

Beard nets

*32 Nonfood surfaces-design to be cleaned easily

Wood in the freezer

*10 Chlorine sanitizer concentration, minimum temp.

Lack of wiping rag water

*02 Cold Hold (41øF/45øF or below)

Raw chrizio held at 60.3 degrees in a non working refrgerator