El Rio Grande Super Mercado #3 Bakery

*10 Equipment and Utensils Cleaning-contamination

Equipment should be cleaned every 4 hours, Dough cutter needs to be taken apart and cleaned inside not just outside

*29 Food thermometers provided and accessible

No thermometers on site

*34 Pest Control

Roaches found behind bake oven

*36 Cloths in-use for wiping between uses stored

Wiping clothes when not in use should be stored in buckets with sanitizer

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

Flour and sugar should covered at all times when not in use

*39 Equipment in good repair and proper adjustment.

Compressor in WIC need to be repaired. Leaking from vents

*41 Food storage containers, identified with common name of food.

Missing labels for flour and sugar

*28 Do not exceed manuf. use by date

OBSERVED OUT OF DATE FOOD DYE, OBSERVED FOOD ITEM PAST USE BY DATE. DISPOSE OF OUT OF DATE FOODS.

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

OBSERVED KEEP FROZEN FOODS IN WALK IN COOLER. KEEP FROZEN OR DATE MARK IF THAWING.

*32 Thermometer in good condition or discarded

REPAIR THERMOMETER ON CAKE DISPLAY AND THERMOMETER IN WALK IN FREEZER.

*42 Dirty nonfood contact surfaces

OBSERVED GRIME BUILD UP ON SURFACES OF EQUIPMENT, GRIME ON WIRE SHELVES, DUST BUILD UP ON FAN OF WALK IN COOLER. CLEAN.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

OBSERVED IN USE UTENSILS STORE ON SOILED SURFACE AND IN SANITIZER BUCKETS, STORE ON CLEAN SURFACE.

*43 Clean vent syst:Intake/exhaust air ducts

DUST BUILD UP ON INTAKE VENTS, CLEAN.

*34 Insect control:prevent dead insects from food

OBSERVED LIGHT TRAPS PLACED ABOVE WORKING FOOD STATION AND ABOVE CLEAN UTENSILS, MOVE TRAPS.

*41 Food storage containers, identified with common name of food.

LABEL CONTAINER THAT HAD NOT EASILY IDENTIFIABLE WHITE POWDER.

*39 Keep utensils handles upright or protected

observed cake pan being used as scoop, only use handled utensils as scoop to prevent potential contamination.

*42 Dirty nonfood contact surfaces

grime build up on storage bins, on surfaces of equipment, on storage wire shelves, on cooling fans. CLEAN.

*41 Food storage containers, identified with common name of food.

label all containers that have food that was removed from original package. label spray bottles that contain water. rep

*45 Premises shall be maintained in good repair

repair missing ceiling tile. observed gaps on tile cove base.

*47 Handwashing signage

provide hand wash sign at hand sink.

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

cover cooling bake goods.

*36 Cloths in-use for wiping between uses stored

observed wet cloths stored on food contact surfaces, store in sanitizer buckets when not in use.

*34 Controlling pests. Eliminating harborage conditions

observed food debris throughout department, remove harboring conditions.

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

two large containers of flour mix left uncovered during break, pest flying all over containers. Cover containers when employees are taking a break.

*44 Trash can provided for papertowel waste

no trash can at hand sink.

*45 Premises shall be maintained in good repair

Repair missing ceiling tiles, repair exposed wall next to hand sink in front of proofer.

*34 Controlling pests. Eliminating harborage conditions

observed large roach on pipe next to proofer. small amount of water on floor. remove harboring conditions.

*42 Floors/walls/ceiling/nonfood dirty

heavy dust on ceiling tile, on walls and on light shields.

*32 Thermometer in good condition or discarded

thermometer in walk in freezer not functioning. repair or place a working thermometer in walk in freezer.

*39 Keep utensils handles upright or protected

using bowl without handle. use handled utensils to keep from contamination food.

*34 Controlling pests. Eliminating harborage conditions

heavy fly activity observed must be contact pest management to eliminate pest

*43 Light bulbs, light shields provided

some lights not working inside WI cooler unit and prep area must be repair or replace to proper condition

*10 Equipment and Utensils Cleaning-contamination

cover containers contaminated by food residues and soils accumulations cover containers must be clean before open to avoid cross contamination inside and outside cooler units with food residues

*42 Floors/walls/ceiling/nonfood dirty

ceiling, light shields and a/c vent covers dirty with dust accumulations and soils residues must be clean to avoid food contamination

*41 Food Labeling - Bulk Food w/ Card or Sign

missing proper labeling at flour food containers all food containers must be label proper information

*34 Devices to stun/electrocute flying insects

PIC must verified blue lights are served and properly work insect

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

concentration of sanitizer bucket 100 ppm Quat must be check 400 ppm Quat

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

buttes bags open and unprotected must be closed and protected from cross contamination

*19 Water & Plumbing in good repair- per code

hot water hand sink 105 F must be minimum of 110 F as hazard control

*21 PIC ensures employees are properly sanitizing equi

PIC must be ensure employees are using sanitizing solutions

*44 Outfitter-Garbage receptacles

waste receptacles taller that the food surfaces - prep tables - must be lower to avoid food contamination

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

all food containers lids dirty must be clean to avoid cross contamination to expo

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

missing date marking on food containers must be date marking as public health control

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

expired food dates at food racks - external stock area -

*10 Equipment and Utensils Cleaning-contamination

*10 Equipment and Utensils Sanitization

bread tray need to clean every day and sanitize

*45 Clean facilities as often as necessary.

clean equipment tortilla machine

*34 Devices to stun/electrocute flying insects

cannot be cover behind equipment

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

food containers at floor level

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

IN RIC

*44 Trash can provided for papertowel waste

NEXT TO HAND SINKS

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

RAW EGGS OVER ICING IN RIC

*14 When to wash hands before donning new gloves

AT TORTILLA

*32 Maintain in Good Repair

COLD HOLD UNIT READING 63 DEGREE F NEED REPAIR

*31 No soap at handsink

AT ALL HAND SINKS

*36 Cloths in-use for wiping between uses stored

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH TORTILLA COS

*29 Food thermometers provided and accessible

IN RIC

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

RAW EGGS IN COOLER

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL

*31 Individual, disposable towels

COS

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

INSIDE RIC

*31 Handwashing lavatory - used for other purpose

WASHING DISHES IN HAND SINK