EL RIO GRANDE SUPERMERCADO #3 KITCHEN.

grilled chicken observed at 124.6F, wings observed at 90F, sausage observed at 109.5F. rapidly reheat to 165F and then store in working hot hold equipment.

observed raw chorizo stored above RTE food, arrange food properly to prevent cross contamination.

observed dust build up on intake vents, clean.

observed dust build up on ceiling tile, clean.

observed bowl with no handle used as scoop, use handled equipment an keep upright.

observed sliced tomato at 45.2F, cabbage 47.3F.

observed carnitas in display ric at 115F, grilled chicken a5 122.7F.

trays of hot food left out at room temperature due to lack of hot hold equipment. provide more equipment or store properly.

stored utensils observed in soiled containers, clean containers.

pots upright with small puddle of water, store inverted to let air dry.

dust accumulation on fans located in wic. dust on ceiling, clean.

chicken at 94.2 F in hot hold, chicken was disposed. beans charro at 133.5F in hot hold equipment.

open container of bbq stored at room temperature, bbq states to store in refrigeration after opening.

heavy dust accumulation on exhaust vents. clean

label small containers of salt.

dust on exhaust vents located above working food contact areas, clean.

molded green bell peppers in walk in cooler. destroy.

wet cloth on food contact surface, place in sanitizer bucket when not in use.

clean utensils in soiled white containers.

chicken at 126.7F, pork carnitas at 127.4F. temperature of hot hold was raised. COS

thermometer of hot hold equipment reading 100F, actual temperature was 125.7F and rising. Place a working thermometer in hot hold equipment or repair current one.

food particles in hand sink and knife. hand sink for hand washing only.

Renew expired RFSM.

warmers at hot lines not working at kitchen areas must be have proper food temperature of 135 F or above to avoid cross contamination use as public safety control

not hot water at hand sink or 3c sink kitchen area must be have proper temperature of 110 F or above at peak demands

missing food thermometers inside cooler units on all areas must be have visible working thermometers to verified proper temperatures

WI cooler unit dirty with food residues and soils accumulations floors and racks must be clean to avoid cross contamination

carnitas 116 F pork meat 108 F must be maintain to proper temperature 135 F or above

cover a/c air ducts rust and oxidize must be replace or repair to avoid contamination

thermometers missing must be have working, visible thermometers to ensure proper food temperature

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

floors behind equipment must clean in all areas

missing disposable towels at hand sink must be have disposable towels at hand sink

use hand sink to clean equipment hand washing sink must be use only as designed wash hands only

RI cooler units shelves dirty must be clean to avoid food contamination as public health control

sanitizer bucket concentration 100 ppm Quat must be use correct concentration sanitizer bucket 400 ppm

ceiling dusty, vents dirty and contaminated with debris ceiling and vents mus be clean to avoid food contamination

missing writing employee health policies

after clean equipment must be sanitize to eliminate food contamination as hazard control

grease waste dump inside a regular container must be use correct disposal approved containers for grease waste disposal

cooling food containers with non approved ice bags must be use correct cooling commercial approved utensils

equipment and utensils dirty by food debris and grease contamination must be clean once contamination happens during operational hours

pork meat 105 F, carnitas 108 F, corn products open tray 90F must be maintained correct hot hold temperature of 135 F or above

raw food containers mixed with CTS prepared food

missing body fluids clean up procedures / spill kit

missing RFSM in all areas must be have FSM registered with the city

cutting boards with scratching and scoring must be resurfaced or replace to avoid food contamination

missing date marking in food containers and sauce cups must be have date marking as public health control

need stainless steal containers for recycle lard oil

100 PPM Q.A WARE WASHING

AT HAND SINK

52 DEGREE F COLD HOLD DISPLAY

ENSURE PROPER DATE MARKING AND DISCARDING BY DISCARD DATE

ENSURE UTENSILS AND EQUIPMENT ARE CLEANED BEFORE STORAGE

50 PPM COS

NO TOWELS UNDER CUTTING BOARD

CLEAN INSIDE MICROWAVE COS

MARK FOOD FOR 7 DAYS NOT 10 DAYS

PROVIDE PROBE THERMOMETER